
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.
This is a recipe that my mother recalls eating during the nine days of the vegetarian festival. Made with purple yam and peanuts…
The spinach and lemon combination reminded me of the dish, a good substitute when roselle leaves are unavailable…
I was delighted to find a recipe written in a Christmas card from our friend, Chris. Gongbao jiding – one of his favourite Chinese dishes…
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…
Lunch is leftover Nyonya-style chicken curry from the day before. Rather than simply re-heat and serve with rice, I shred the chicken…
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…