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
The miso and harissa marinade create caramelised florets that are moorish, eaten either as a side or a vegetarian main dish…
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
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
A quick lunch of left-over Baya Kyaw (Yellow split pea fritters) broken into pieces and tossed with sliced tomato, toasted pieces…
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
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…
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…
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 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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