![burmese tamarind port](https://hsaba.com/wp-content/uploads/2013/07/burmese-tamarind-pork.jpg)
burmese tamarind pork
This is my favourite pork dish, robust in flavour and the meat melts in the mouth. Paired with tamarind, the fruity sourness compliments the meat…
![burmese duck and potato curry](https://hsaba.com/wp-content/uploads/2013/07/burmese-duck-and-potato-curry.jpg)
burmese duck and potato curry
The slow-cooking of the onion, garlic and chilli paste give this curry a distinct flavour. Duck and potato are my favourite combination…
![burmese fish curry](https://hsaba.com/wp-content/uploads/2013/07/burmese-fish-curry.jpg)
burmese fish curry
We were served this fish curry at a local roadside restaurant on the way to the Shan state. I love it when we stumble upon such a find…
![none chicken roti](https://hsaba.com/wp-content/uploads/2011/04/nonya-chicken-roti-hsaba-1.jpg)
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 chicken curry](https://hsaba.com/wp-content/uploads/2011/04/nyonya-chicken-hsaba-1.jpg)
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…
![banana bud and prawn curry](https://hsaba.com/wp-content/uploads/2009/07/banana_bud_prawn_curry_hsaba.jpg)
banana blossom & prawn curry
Banana blossoms are either made into salads or cooked in curries. They have a fairly neutral taste though…
![pork and jackfruit curry](https://hsaba.com/wp-content/uploads/2009/04/pork_jackfruit_hsaba.jpg)
pork & jack fruit curry
The drop in temperature this week makes the early mornings and evenings decidedly nippy. Salads and stir-fries are no longer substantial…
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