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golden semolina pudding
This is a great way to eat semolina, rich and moist in the middle and crunchy on top. It always goes down well at the end of a meal with a splash of cream and if there are any leftovers, have it with...
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avocado ice cream
The literal translation for avocado in Burmese is butter fruit. Avocados always remind me of a treat we used to eat in Burma and one that I particularly enjoy, an avocado shake. It was simply made...
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roasted eggplant salad
This salad is wonderfully intense, not only from the aromatic crispy garlic and fresh coriander, but also because the roasted eggplants give it a distinctive smoky flavour. The chopped peanuts and...
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crispy fritter batter
Crispy gourd or onion fritters are essential garnishes for Traditional fish noodle soup. They can also be eaten on their own with a chilli dip as a starter. My grandmother used to say anything fried...
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slow-cooked duck & 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 but it works equally well with chicken or just vegetables....
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tamarind pork
This is my favourite pork dish, robust in flavour and the meat melts in the mouth. I usually cook a large pot of this in the hope that it could be eaten over a few days, as the repeated reheating...
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hand-mixed noodle salad
This is a unique dish and as the name suggests you mix the salad with your hands. It’s served with all the individual ingredients laid out on the table and the fun of eating this salad is making it...
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traditional fish noodle soup
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. This noodle...
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coconut agar jelly
What I love about this sweet jelly is that it’s easy to make and looks impressive: the coconut milk separates and sets to form two layers, the top is white and the bottom is translucent. The agar agar...
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new year rice dumplings
This is a sweet snack made during the water festival, Thingyan, in mid-April to mark the lunar new year. People, young and old, throw water over each other to celebrate and welcome the new year by...
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yellow split pea fritters | baya kyaw
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. I usually pile them on a plate with a spicy sour dip...
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tomato fish curry | nga sipyan
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. The tomato sauce with tender pieces of fish and fresh coriander...
View Articleburmese-style 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...
View Articlelemon slice
This is a speedy, super easy lemon slice recipe from BBC Good Food which uses ground rice in the base resulting in a noticeable crunchiness. I have tweaked the recipe a little to suit my taste. I’ve...
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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...
View Articletomato salad with lime dressing
Warm evenings, chilled wine, eating outdoors; this colourful and aromatic tomato salad becomes a regular feature at our barbecues when the tomatoes are at their best. It takes little time and effort to...
View Articleyellow 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...
View Articlepickled tea leaf salad
Today’s afternoon tea is rather special; it’s pickled tea leaf salad (laphet thote). Finding pickled tea leaf is not always easy. In my cookbook, I mentioned laphet can usually be purchased from a...
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