Posts Tagged ‘How to …’
how to choose a pestle and mortar
Pestle and mortar are essential to Burmese cooking. The pounding and grinding of ingredients are made easy when you have the right equipment.
Read Morehow to make sour pickled beans
Snake beans are simply salted and allowed to ferment given them a tangy taste whilst they remain slightly crunchy. I can’t help but think of sauerkraut and imagine the sour string beans would work equally well with pork or simply fried with dried chillies and onions.
Read Morehow to choose fish sauce
For many years I was limited to one or two brand of fish sauce from an Asian supermarket. With very little choice, I used the familiar green and white brand featuring a squid. Now there seem to be more brands on the market albeit depending on where you live.
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