Recipes
tamarind tiger prawns
Finding fresh tiger prawns at the fish markets sparks a memory of the way my mother used to cook these with tamarind. Here’s a quick and simple version. Serve with basmati rice and a side of stir-fried greens.
Read Moretomato salad with lime dressing
Warm evenings, chilled wine, eating outdoors; this colourful and aromatic tomato salad becomes a regular feature at our summer barbecues when the tomatoes are at their best. It takes little time and effort to rustle up but its success depends on the ripeness and flavour of the tomatoes so choose whatever selection you can get.
Read Morepickled tea leaf salad
Today’s afternoon tea is rather special; it’s pickled tea leaf salad (laphet thote). Finding pickled tea leaf is not always easy. In my cookbook, I mentioned laphet can usually be purchased from a Myanmar (Burmese) supplier but now it’s available from Bayin; a social enterprise based in Ireland. I received my precious jars of Pickled Tea…
Read Moreyellow split pea fritter salad
A quick lunch of left-over Baya Kyaw (Yellow split pea fritters) broken into pieces and tossed with sliced tomato, toasted pieces of flat bread and wild rocket. Dressing is simply olive oil, lemon juice and salt.
Read Moreburmese-style lime relish
We are still working through the wonderful limes given to us by a friend. As I was juicing the limes to make lime sorbet this morning, the zesty smell remind me of shauk dhi, a type of citrus found in Burma. I am particularly fond of shauk dhi thote which is a salty, sour and…
Read Morelemon slice
This is a speedy, super easy lemon slice recipe from BBC Good Food which uses ground rice in the base resulting in a noticeable crunchiness. I have tweaked the recipe a little to suit my taste. I’ve used salted butter and reduced the sugar for both the base and the pudding top to make the…
Read Morenoodles with passionfruit and lime dressing
There is a bowlful of passionfruit in the kitchen which came from our friend’s tree in western Sydney. They are greenish yellow and the size of a small orange. Over the course of the past couple of weeks, they have slowly turned pale yellow all-over, crinkly-skinned and filled the kitchen with the exotic smell of…
Read Moreburmese semolina pudding : hsa*ba, myanmar cookbook
I think this is a great way to eat semolina, rich and moist in the middle and crunchy on top. It always goes down well at the end of a meal with a splash of cream.
Read Moremohinga recipe : hsa*ba, myanmar cookbook
When it comes to comfort food, mohingar is top of my list. It brings back fond memories of early morning visits to Shwedagon Pagoda which started with breakfast at a mohingar stall nearby.
Read Moreburmese noodle salad : hsa*ba, myanmar cookbook
This is a unique dish and as the name suggests you mix the salad with your hands. The fun of eating this salad is making it yourself. I like mine with a good squeeze of lime.
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