onion fritter salad
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onion fritter salad

The key to a good Burmese salad is to have a balance of salty, sour and spicy, as well as a mixture of textures; the freshness of herbs…

roasted cauliflower
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roasted cauliflower

The miso and harissa marinade create caramelised florets that are moorish, eaten either as a side or a vegetarian main dish…

mackerel & lemongrass salad
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mackerel & lemongrass salad

Rich in Omega 3 fatty acids and high in protein, mackerel and lemongrass salad features regularly as a quick weekday lunch…

tomato salad with lime dressing
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tomato salad with lime dressing

This colourful and aromatic tomato salad with a Burmese-style dressing becomes a regular feature at our summer barbecues when the tomatoes are at their best…

yellow split pea fritter salad
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yellow 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…

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noodles 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…

burmese noodle salad
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burmese noodle salad

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…

burmese eggplant salad
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roasted eggplant salad

This salad is wonderfully intense, not only from the aromatic crispy garlic and fresh coriander, but also because the roasted eggplants give it a distinctive smoky flavour…

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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…

banana bud and cellophane noodle salad
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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…

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