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  1. ooh that has got some fabulous texture! i’m liking the idea of eating it with cream. mmm

  2. Eugene Nyunt. says:

    A fantastic sweet dish and one which takes me back to when I was a kid (in England); in fact it was one of the reasons I bought the book.
    Actually, the last time I went to the SE Asia region (Tak province) there were quite a lot of Burmese who weren’t familiar with it; in fact only a lad from Yangon seemed to know about it.

  3. Shwegyi Sanwin Makin is out of this world: texture, taste, looks.
    Is there a recipe somewhere on your site for Shan Tofu? Not the ‘athoke’ part but the tofu proper?

  4. Dear `Cho,

    I really like your recipe of split peas fritters. If you know how to make some types of Burmese halwa, please post on your website.
    I like to make Magwe Halwa and Bassein Halwa as I can’t get in U.S.

    Thanks in advance.

    1. Hi Aye
      I’m not familiar with the halwa you mentioned…tell me more. I’d like to see if I can find recipes for them.

      – Cho

  5. Dear Cho,

    Thank you for your quick response. I know only two types of Burmese halwa: one called Bassein halwa made with white sticky white and poppy seeds and another one is called Myeik halwa or Mohkalamei made with red sticky rice , white sticky rice and regular rice. One Burmese media website mentioned it in incomplete way and I hope no one can make these with their recipes. Again, thank you so much for your help and reply.

  6. hi,cho
    I know various versions of Halawa, but not Halwa. I suppose they are the same.

  7. Hi ! Am living in Thailand. I am presently have 2 burmese house helpers. They are deligent, sweet and passionate. The only thing is they cannot cook and they do not read Thai nor English.
    I would like to find them a Burmese language cooking book for Europe and Chinese food. Is there anywhere or recommended website that I can order such kind of cooking book ?
    Would appreciate if you can have any suggestions.

  8. kyi thar san says:

    Hi! Dear Cho, Thanks you for your Recipe. It was just fine for me. i think it ‘s suitable for weight watcher.

    kyi thar e152bu

  9. dear co,
    reading and going throuh the recipes brought tears to my eyes.i was brouht up in rangoon,it was such a beautiful child hood,very multicultural,celaberating each others festivals,i just long to go there and eat all that road side food ooooh, so delicious,the night bazaar,walkin and plaing in the water festval, so much fun.i am going there for my holidays.i cant wait.
    thank you so very much

  10. I had this when I was young. My best friend was Burmese and her mum would make this all the time, sometimes adding cardamon or durian to it. I have been searching for this everywhere and am pleased to say I have found the same taste from your recipe. It really takes me back to my teenage years. Thank you.

    1. Wow, I’d like the idea of adding durian to it. Will definitely have to try it πŸ™‚ Thanks Grace

  11. Hello – Can I use cornmeal instead of semolina? πŸ™‚

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