Posts Tagged ‘mohingar’

banana stem

banana stem

description This is the inner part of the banana stem which is used in mohingar to give texture, bulk and flavour. The texture is similar to celery but the flavour is subtle and unique. Quite difficult to compare it with anything. I have only seen fresh banana stem sold in an Asian supermarket down Brick…

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vegetarian mohinga recipe : hsa*ba, myanmar cookbook

vegetarian mohingar

This is a recipe that my mother recalls eating during the nine days of the vegetarian festival. Each year on the first day of the ninth lunar month of the Chinese calendar, usually late September or early October, it was a tradition that the Chinese descendants followed in order to gain merit.

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shwedagon pagoda

shwedagon pagoda

The dazzling golden glow of Shwedagon stupa rising up to illuminate the vast night sky of Rangoon is an unforgettable sight. To me it is a symbol of home.

Visiting the pagoda was a favourite family day out, to make offerings of flowers, candles and prayer flags in honour of Buddha. Encased deep within the shrine, there are said to be eight sacred hairs of Buddha. Pilgrims from all over the country come to pay homage, especially on auspicious religious days and at least once in their lifetime.

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