Posts Tagged ‘turmeric’
mohinga recipe : hsa*ba, myanmar cookbook
When it comes to comfort food, mohingar is top of my list. It brings back fond memories of early morning visits to Shwedagon Pagoda which started with breakfast at a mohingar stall nearby.
Read Moreburmese tamarind pork recipe : hsa*ba, myanmar cookbook
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.
Read Moreburmese fish curry : hsa*ba, myanmar cookbook
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.
Read Moreyellow split pea fritters : hsa*ba, myanmar cookbook
These fritters regularly feature as an appetiser when a group of friends come over for dinner. They are so easy to make and popular with everyone.
Read Morevegetarian mohinga recipe : hsa*ba, myanmar cookbook
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.
Read Morerakhine moti recipe : hsa*ba, myanmar cookbook
As the name suggests, this dish of rice noodles and fish soup packs a punch. A perfect way to warm your cockles during the winter. It makes me think of mohingar as there are similarities, yet it has its own distinct taste. This dish comes from Rakhine state on the west coast of Burma.
Read Moreturmeric
description The fresh root looks similar to ginger. When cut it is a bright orange in colour with an earthy, peppery aroma and a musky taste. Commonly sold dried and ground into a deep yellow powder which gives a distinct yellow colouring. In Burma, it is often used with fish or meat to deodorise strong…
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