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…
how to make vegetarian meat
This vegetarian ‘meat’ is simply made with flour and water. It is a recipe my mother learnt from her sister…
penang-style stir-fried noodles | char kway teow
Amongst the vegetables and fruit stalls there are bags of fresh flat rice noodles. We decide on lunch – smoky stir-fried char kway teow…
how to choose a pestle and mortar
Pestle and mortar are essential to Burmese cooking. The pounding and grinding of ingredients…
best time to eat crab
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…
shan noodles recipe
I have been dreaming of eating Shan noodles recently and realises nearly 5 years have passed since we were in Nyaung Shwe…
how to make sour pickled beans
Snake beans are simply salted and allowed to ferment given them a tangy taste whilst they remain slightly crunchy…
bagan in strathfiled
I head out to Bagan restaurant in Strathfield, west of Sydney CBD with a group of newbies to Burmese food…
how to choose fish sauce
Similar to many SE Asian cuisines, fish sauce is an essential flavouring and seasoning ingredient in Burmese cooking…
bhutanese chilli & cheese stew
I can’t seem to get enough of chillies and buy more this weekend. This time green chillies from the supermarket…
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