yellow split pea fritters
These fritters regularly feature as an appetiser when a group of friends come over for dinner. They are so easy to make and popular with everyone…
vegetarian mohinga
This is a recipe that my mother recalls eating during the nine days of the vegetarian festival. Made with purple yam and peanuts…
rakhine moti
As the name suggests, this dish of rice noodles and fish soup packs a punch. A perfect way to warm…
crispy fritter batter | a kyaw
Crispy gourd or onion fritters are essential garnishes for Traditional fish noodle soup. They can also be eaten on their own with a chilli dip as a starter…
samosa salad | samusa thote
As there are three of us for lunch today and very little time to cook it, I decide on a samusa thote. I buy three samosas the size of a fist each…
new year rice dumplings | mon lone yae paw
This is a sweet snack made during the water festival, Thingyan, in mid-April to mark the lunar new year…
mango ice cream
I know when summer has arrived in Sydney; rich orange skin mangoes start to appear in our weekly fruit and vegetable box. Their golden flesh…
banana blossom & cellophane noodle salad
One of the advantages of living in Sydney is having a friend turn up with a banana bud cut freshly from his garden. I decide to make a Burmese-style thote…
stir-fried roti with chicken curry | roti canai goreng
Lunch is leftover Nyonya-style chicken curry from the day before. Rather than simply re-heat and serve with rice, I shred the chicken…
nyonya-style chicken curry | nyonya kari aya
It’s time to switch from fresh, light, zingy salads to more robust, earthy and comforting dishes as the weather cools…
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