There are a variety of methods for making this oil and various lengths of time suggested for the infusion process. My favourite is using a crock pot on low for around 24 hours. Many people only infuse the oil for 40 minutes to 3 hours and are happy with the results, but I like the longer process for maximum extraction.

Various fats or oils can be used. Do not use highly processed refined vegetable oils such as canola, soy or corn as these oils damage the body and are not helpful when your health is compromised. Do not use cold-pressed oils such as sunflower or flax-seed because heating causes them to oxidize.

Extra virgin olive oil is a good option. Coconut or palm oil are excellent as they are easy to digest, full of immune boosters and anti-oxidants among other things–they are very healing oils in general. Organic sesame, peanut and hemp oils are also good alternatives, but be aware that they have their own flavours which can be incorporated into your dishes very nicely as well. Oils can also be mixed–a peanut-coconut combination might be nice for brownies, for example.

Amounts are not precise and the strength will vary depending on the quality of your ingredients. Here is a general guideline:

• 1 litre or quart of oil or fat
• 1 oz of medical marijuana leaf

Method:
Grind up the medical marijuana in a spice or coffee grinder until very fine. Put into a crock pot. Pour over oil until covered and heat on low for about 24 hours. The oil will smell up the house, so you may want to put it in a back room.

Strain the oil through a cheesecloth and wring out as much of the oil as you can. You can also cook up oatmeal raisin cookies with the leftover mass.

The oil will keep quite well and can be used in cooking either for meat dishes such as curry or pasta or for baked items such as cakes and brownies. It can also be mixed into a salad dressing.

This is an amazingly simple recipe and results in a delicious, high-quality white vinegar with the flavors of the honey you have chosen to use. Try basswood or buckwheat honey for a darker, richer vinegar. Use raspberry honey for a lighter fruitier vinegar.

• 8:1 Water : Honey
• Eight parts water to one part honey
• Wild yeast

Method:
Place in a crock. Cover the crock with cheesecloth and leave to sit in a warm place for about one month or until the fermentation has died down. Pour off the liquid and leave the yeasty residue behind. Bottle and seal. Will keep indefinitely.

Uses:
Vinegar has been used medicinally for years. Apple cider vinegar is a famous home remedy for digestive complaints. Vinegar was traditionaly used as face and hair washes for glowing faces and glistening hair. Raw honey vinegar can be used medicinally in the same ways that apple cider vinegar is used.

• 2 hard boiled eggs
• ½ c smetana (sour cream)
• ¼ t salt
• pepper

Method:
Rub the eggs through a sieve and mix with sour cream. Add salt and pepper.

If a thinner dressing is desired, add a little cream.

Smetana Sauce (sour cream)

• ½ c sour cream (smetana)
• 2 T butter
• 1 T flour
• ½ c beef or veg stock
• salt

Method:
Make a roux of the butter, flour and salt. Add the stock gradually. Add the sour cream and mix well. Cook for about 5-10 minutes.

Sauce may be served with meats, vegetables or fish.

Oven Temperature Conversions from Fahrenheit to Celsius

Slow Oven= 250-325F= 120-165C

Moderate Oven= 325-400F= 165-200C

Quick or Hot Oven= 400-450F= 200-230C

Very Hot Oven = 450-550F= 230-300C

Weights, Measures, Equivalents

T= tablespoon
t= teaspoon
pt=pint
L=litre
3t=1T
16T=1c
8T= ½ c
2T= 1oz fluid
1 heaping c= 1c and 3 to 4 T
4c=1qt
1 dessert spoon=2 t
2T=1 fluid oz
4 T = ¼ c
16 T=1c
2c=1pt (1 pound)
2 pt=1 qt
4 qt=1 gallon (8 pounds)
dash, pinch, speck=1/16 t
480drops= 1oz
8drams= 1oz
8 qt=1 peck
4 pecks=1 bushel
16 oz=1 pound
16 fluid oz=1 pt
8 pts=16 c
Butter- ½ lb = 1 c -1 oz = 2 T
5 eggs = 1 c
8 egg whites = 1 c
16 egg yolks = 1 c
1 lb rice = 2 c ( 3-4 c cooked)
1 sq choc = 4 T cocoa plus 1 ½ t butter
size of nut=1T
size of egg=1/4 c
beans ½ lb=1 c
butter ½ lb=1 c
cheese ¼ lb=3/4c grated
chicken-3 ½ lb chicken yeilds approximately 2 c cooked meat
coffee dry ground 1 lb=5c.
cornmeal 1 lb=2 2/3 c
eggs average size 8=1c
flour white-1/4 lb=1c sifted
rice-1 lb=2c
juice of 1 lemon=3-4T
juice of 1 orange= ½ c
split peas 1 lb= ½ c
powdered sugar ½ lb=1 ¼ c

I was taught this recipe by Bo Htein, who was taught how to cook by his paralyzed mother when he was a kid growing up in Myanmar.

serves 4

• 1/2 c yogurt
• 1/4 c honey
• 1 clove garlic, minced
• 4 chicken legs
• salt and pepper

Method:
Mix together the yogurt, honey, garlic and chicken. Allow to marinate overnight. Bake or grill, sprinkling with salt and pepper as they cook.

This is really easy to make and handy to have in the kitchen. A mainstay in Burmese kitchens it results in two great additions for salads. Crispy golden fried garlic and garlic-turmeric infused oil.

Method:
Peel and slice thinly as much garlic as you would like to have available. I suggest 2 heads of garlic to make the exercise worthwhile.

• Fill a heavy bottomed pan with enough oil to deep fry the garlic.
  
• Add a teaspoon or so of turmeric
• When it starts to sizzle slightly add the garlic
• Stir occasionally and keep an eye on the garlic. It is quite easy to burn at this point
• When it begins to get golden and before it starts turning black, quickly take the garlic out of the oil and drain on paper towels
• Allow to cool and store it in an air-tight jar. This crispy fried garlic will keep indefinitely stored in this manner
• When the oil has cooled store it in a jar in a cool place

Use it for flavoring your hand-tossed Burmese salads!

• 1 head of cabbage, shredded
• 1 T caraway seeds
• 2 T sea salt
• 2 T whey

Method:
Mix the cabbage, caraway seeds and salt together. Pound to release the juices. Place mixture into a jar and press down firmly so that the juices cover the cabbage by at least a centimeter. Cover tightly and keep in a warm place about 3 days.

Chicken broth is a practical and affordable addition to any diet. Broths and stocks provide powerful nourishment.

Organic chicken legs are generally a reasonable price and sometimes even cheaper than buying the whole chicken. You can leave the skin on if you like. I like to fry the chicken skins up for a tasty snack. Use the rendered chicken fat to fry with.

Organic chicken fat was traditionally considered to be very healing. This recipe is also good because you can use the poached chicken meat to make Myanmar Chicken Salad, and other recipes.