A simple DIY on making your own honey and turmeric supplements. Great for detox, reducing inflammation, digestion, wound healing and more.
Simple but delicious, this recipe for Shan tofu made from Channa Dhal is unique and exotic. A variety of foods can be made from this versatile dish, from salad to chips--traditional video included.
Naomi Aung gives us the details and a translation of the recipe from this website.
Pazon Khwat Gyaw Thoke is a crispy nest of bean sprouts with shrimps on top. Make the salad with noodles and a sweet & sour & hot dressing. Comes with a hot clear soup. Very good, and you’ll even be full as if you’d had dinner 🙂
Pazon (pawn/shrimp) Khwat (cup) Gyaw (fried). It is Pazon Khwat Gyaw. If it is salad, it is Pazon Khwat Gyaw Thoke. The salad usually has shredded cabbage and cucumber.
Recipe translated from http://wesheme.blogspot.com
- 1 lb (1/2 kg) of prawns/shrimps
- 1.5 lb (650-700g) bean sprouts (side note: thin bean sprouts from mung beans, not soy bean sprouts)
- 1 pk of tempura mix*
- 1 onion
- Add a pinch of salt
- Mix with water. (Naomi’s side note: Be careful about adding water. You can add more water later. Mixture should not be too thin.)
- * – if tempura mix is not available, mix 3/4c bean (chickpea) flour and 1/4c of a 3:1 mixture of rice powder and sticky rice powder. (Naomi’s side note: it is a good idea to add a bit of baking soda if you are not using premixed tempura)
Let dry the bean sprouts after cleansing. Thinly slice one red onion. You can use either cooked or raw shrimps. If raw, clean them and pat dry.
I recently had a wonderful interaction with a Burmese food lover over a photo I had posted on facebook of the famous Burmese Mont Lin Ma Yar. These delicious street corner snacks are a real treat, I wish I could get them on the corner downtown Vancouver, BC! She kindly translated the recipe for me from her favorite Burmese recipe site and so I am posting it here for future reference:
I was very excited to get a message from a friend in London who was taking her man out for his birthday dinner to Mandalay, which is a very good Burmese restaurant in London, one of the few Burmese restaurants outside of Myanmar in the world. There is also a very good one in San Francisco and a couple in New York, if anyone else knows of any others, please let me know!
Burmese food is really it’s own thing and I highly recommend trying it out if you get a chance. Kat’s message follows:
I just got back from the restaurant and the food was fantastic! I had that coconut chicken noodle soup (Kaukswe) that you recommended and it was divine! It reminded me a bit of Penang Laksa only better ‘cus they use chicken breast which I prefer! So no bones or funny offal stuff that you sometimes get in noodle dishes. I had battered veg for starters a bit like tempura and some lovely chicken samosas. For dessert I had a tapioca pudding in coconut milk (a bit like Gula Melaka) and Jake had a lovely semolina cake (pictured above).
One of my favorite places to get this cake in Yangon is at at little hole-in-the-wall fresh coffee shop on Sule Pagoda Road. In Burmese this cake is called San Win Ma Kin. 1/2 c semolina (substitute cream of wheat) 1/2 c sugar 1 c coconut cream 1 c warm water 3 eggs (beaten) 1/4 t salt 2 T clarified…
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…