Posts Tagged ‘salad’

yellow split pea fritter salad

yellow split pea fritter salad

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.

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burmese-style lime relish

Burmese lime relish

We are still working through the wonderful limes given to us by a friend. As I was juicing the limes to make lime sorbet this morning, the zesty smell remind me of shauk dhi, a type of citrus found in Burma. I am particularly fond of shauk dhi thote which is a salty, sour and…

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noodles with passionfruit and lime dressing

There is a bowlful of passionfruit in the kitchen which came from our friend’s tree in western Sydney. They are greenish yellow and the size of a small orange. Over the course of the past couple of weeks, they have slowly turned pale yellow all-over, crinkly-skinned and filled the kitchen with the exotic smell of…

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banana blossom & cellophane noodle salad

One of the advantages of living in Sydney is having a friend turn up with a banana bud cut freshly from his garden. I decide to make a Burmese-style thote; a fragrant, light yet substantial salad tossed in a salty, sour and spicy dressing.

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tofu & eggplant salad

tofu and eggplant salad

This quick and easy salad is something I rustled up the other day for a vegetarian friend. Normally I would add a spoonful of pounded dried shrimps and season with fish sauce. Still the vegetarian version worked well.

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burmese coleslaw

cabbage salad

There are six of us for dinner, two are vegetarians but eat fish. There is little time to nip over to the Sydney fish market nor start something elaborate. I settle on a rustic hearty vegetable curry with pumpkin, sweet potato, carrots and courgette. I stir in a couple of teaspoons of coconut cream to richen the sauce and tone down the chillies.

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crispy tofu gyeo du with salad filling

I have promised myself to cook a new dish every weekend. While I was looking through the long list in my notebook marked ‘Must try’, I receive an email from my mother. It is a gentle reminder of a recipe she told me about some months back.

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