onion fritter salad
The key to a good Burmese salad is to have a balance of salty, sour and spicy, as well as a mixture of textures; the freshness of herbs…
cho’s best mohinga recipe
Over the years, making mohingar has evolved into this version of fish noodle soup. My quick and easy recipe is full of healthy…
roasted cauliflower
The miso and harissa marinade create caramelised florets that are moorish, eaten either as a side or a vegetarian main dish…
gluten-free fritter batter
It can be challenging to cater for guests with gluten-free requirements but this fritter batter recipe will have you serving crispy golden fritters…
mackerel & lemongrass salad
Rich in Omega 3 fatty acids and high in protein, mackerel and lemongrass salad features regularly as a quick weekday lunch…
tamarind tiger prawns
Finding fresh tiger prawns at the fish markets sparks a memory of the way my mother used to cook these with tamarind…
tomato salad with lime dressing
This colourful and aromatic tomato salad with a Burmese-style dressing becomes a regular feature at our summer barbecues when the tomatoes are at their best…
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…
burmese-style lime relish
This lime relish is a perfect side dish to balance the richness of coconut-based curries or add freshness to otherwise ordinary fried rice…
lemon slice
This is a speedy, super easy lemon slice recipe which uses ground rice in the base resulting in a noticeable crunchiness…
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