
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.
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.
Rich in Omega 3 fatty acids and high in protein, mackerel and lemongrass salad features regularly as a quick weekday lunch…
While we were in Penang, we ate some durian cake. They were light yet buttery and packed with a durian punch…
This is a childhood favourite, sago pearls served with cold coconut milk; a welcomed cooling treat during the hot season…
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…
I boiled a generous handful of dried roselle buds in enough water to serve three people. Stirred in some honey making it sweeter than normally…
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…