yoma boston

I first heard about Yoma Burmese Restaurant from some of you who have emailed me to share your positive experience of eating Burmese food there. I am delighted to chat (via email) with Thawdar Kyaw, who runs the restaurant with her husband, Sai Kyaw, in Boston, USA.

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I had an email from Michelle who wanted a recipe for Burmese paratha. It has been some time since I made them and immediately reminded me of our trip to Rangoon in 2004 where we spent one morning watching the paratha being made for our breakfast.

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banana jam

Bananas are a staple in our weekly fruit bag. This week I’ve allowed them to fully ripen in anticipation of making banana jam. Normally bananas or jams are not something I get excited about but I have been thinking about this recipe for several weeks.

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vegetarian meat

Some recipe or another tend to pop up during my conversations with my mother. Today it is vegetarian ‘meat’ made simply with flour and water. It is a recipe my mother learnt from her sister who was taught by the nuns at the Chinese temple in Rangoon.

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The autumnal weather in Sydney makes me long for the endless humid days of Asia. Flicking through the photographs we took in Malaysia last year, Christopher and I reminisce about all the fabulous food we ate there. It inspires us to walk down to Paddy’s market despite dark looming clouds and pick up a few ingredients for lunch.

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eating crabs

The cover image of the cookbook is a plate of bright orange crabs sitting in the kitchen of my Aunt’s house. It was a wonderful meal of crab with a dipping sauce of soy sauce, lime juice, crushed garlic and green chillies. Here’s the story behind it.

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Shan Noodles

I have been dreaming of eating Shan noodles recently and realises nearly 5 years have passed since we were in Nyaung Shwe. It is time to recreate that memorable dish of noodles in chicken soup and tangy mustard greens. A great winter warmer.

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sour string beans

Snake beans are simply salted and allowed to ferment given them a tangy taste whilst they remain slightly crunchy. I can’t help but think of sauerkraut and imagine the sour string beans would work equally well with pork or simply fried with dried chillies and onions.

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bagan restaurant in strathfield

Fancy trying something new? I head out to Bagan restaurant in Strathfield, west of Sydney CBD with a group of newbies to Burmese food.

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