Showing posts with label Burma. Show all posts
Showing posts with label Burma. Show all posts

November 10, 2017


Short grain rice - 2 cups
Chinese sausages -1 pair
Peanut oil  - 3 tbsp
Eggs - 3 (beaten)
Garlic - 1 tsp (finely chopped)
Shrimp paste - 1-2 tsp
Red capsicum - 1 (finely diced)
Spring onions - 4 (finely chopped)
Small cooked prawns - 1 cup
Pork - 1/2 cup (cooked and diced)
Chicken breasts - 1 cup (cooked, boned and diced)
Dark soy sauce - 2 tbsp
Water - 2 tbsp
Chilli sauce - 2 tsp
Sesame oil - 1 tsp

Coriander leaves - 1/2 cup
Omelette strips

  • Put 3 1/2 cups water in a saucepan, add rice and Chinese sausages and bring to the boil.
  • Cover with well fitted lid, turn heat to low and cook for 20 minutes without lifting the lid. 
  • When cooked, turn rice on to tray and leave to cool. 
  •  Separate sausages, slice thin diagonally and set aside.
  • Grease wok lightly and make 3 omelettes with beaten eggs, cut into strips and set aside.
  • Heat remaining oil in wok, add garlic, shrimp paste, capsicum, half the spring onions and stir fry for one minute.
  • Add cooked rice to wok and stir fry till warmed through. 
  •  Add prawns, pork, chicken and sausage, and stir till heated through.
  • In a bowl mix together soym water, chilli sauce and sesame oil, and pour over rice in the wok.
  • Raise heat, add remaining spring onions and half the omelette strips, stir and blend well.
  • Serve hot, garnished with chopped coriander leaves and remaining omelette strips. 

July 31, 2017


Plain flour - 2 1/2 cups
Baking powder -  3 level tsp
Salt - 1 tsp
Castor sugar - 3 tbsp
White vinegar - 1/2 tsp
Vegetable oil - 2 tsp

  • Sift flour, baking powder and salt in a bowl. Stir in sugar and oil, rub well with finger tips.
  • Add few spoons water and 1/2 tsp vinegar, mix together and knead to a soft dough.
  • Shape into a round ball, cover with a damp cloth. Keep aside for 30 minutes.
  • Knead again, divide the dough into 10 portions and mould each portion into a smooth ball.
  • roll out each ball, on a very lightly floured board, into a circle about 10 cm  in a diameter.
  • Place a tsp of filling in centre of each circle and bring edges together, folding and pleating to make a neat joint. Make a bun and twist top of the bun and seal it.
  • Place the buns on a butter paper and lightly brush with sesame oil.
  • Now place them in a steamer. Steam for 20 minutes. Serve warm.
  • if you make the buns and refrigerate overnight then reheat by steaming for 2-3 minutes, before serving.

January 19, 2016


Carrots - 4 (scraped)
French beans - 175 gms
Okra- 100 gms
Fresh sprouts - 100 gms
Cauliflower - 100 gms
Sesame seeds - 50 gms
Vegetable oil- 2 tbsp
Onion - 1 (peeled and sliced)


  • Cook the carrots in boiling salted water for about 7-8 minutes, then remove from the pan and leave to cool.
  • Cook the remaining vegetables separately in boiling salted water, allowing about 3 minutes for each vegetable. They should remain crunchy. Leave to cool.
  • Put the sesame seeds in a small heavy frying pan and fry over dry heat until roasted, shaking the pan constantly. Remove from pan and set aside.
  • Add oil to the pan, heat gently, then fry the onion until golden crisp. Remove the onion from the pan and drain on a kitchen paper towel. Reserve one tbsp of oil.
  • Slice the carrots into thin matchstick strips.
  • Slice the beans and okra into 1/2" pieces.
  • Arrange the vegetables in a separately long serving dish.
  • Stir a pinch of salt into the reserved oil; drizzle over the vegetables.
  • Then sprinkle over the sesame seeds and fried onion.
  • Serve cold or chilled.

November 17, 2015


Fish - 500 gms
Onion - 2 tsp (chopped)
Butter - 2 tsp
Flour - 6 tsp
Coriander leaves -  few
Salt to taste
Green chillies - 2-3
White pepper - 1/4 tsp
Worcestershire sauce - 4 tsp
Anchoy sauce - 1/2 tsp
Milk - 1/2 cup
Egg yolk - 1
Thick cream - 4 tsp for filling

For garnishing:
Fried onions
Potato fingers
Tomato slices


  • Steam the fish till tender. Put it on the strainer and then mash it coarsely.
  • Fry onion, green chillies and flour in butter for a few minutes.
  • Add milk and stir till thick.
  • Remove from the fire; mix mashed fish, coriander leaves, salt and  pepper and both the sauces.
  • Keep in the refrigerator.
  • Make a square shape. Whip the cream and then fill it in square shape.  
  • Beat egg yolk with 3 tsp of water and dip the square in egg mixture then coat it with bread crumbs.
  • Fry it in ghee till nicely brown and then decorate with fried onions, potato fingers and tomato.
  • Serve hot with pinju sauce.

July 22, 2015


A favourite snack in Burma, similar to those vegetable fritters known as pakoras in India.

Split peas - 1 cup
Medium sized onions - 2 (finely chopped)
Fresh red chillies - 2 (finely chopped) or 
Chilli powder - 1/4 tsp
Turmeric - 1/2 tsp
Salt - 1/2 tsp
Oil for deep frying

Sliced onion and lemon wedges


  • Soak split peas overnight, or for at least 6 hours, in water to cover.
  • Drain, grind to a paste in grinder.
  • Mix in the onions, chillies, turmeric and salt. Make small balls and flatten to 1/2" thickness.
  • Heat oil in a wok and put fritters one at a time into the oil.
  • Fry only 6 or 7 at a time. Spoon hot oil over the fritters until they are golden brown.
  • Drain on absorbent paper.
  • Serve garnished with sliced raw onion and lemon wedges.

May 23, 2015


Raw shelled prawns - 500 gms
Onions - 2
Fresh green or pickled chillies -2
Fresh coriander leaves - 3 tbsp (chopped)
Turmeric - 1/4 tsp
Garlic - 1/2 tsp(crushed)
Salt to taste
Pepper - 1/4 tsp
Plain flour
Oil for frying


  • De-vein the prawns. Chop very finely the prawns, onions, chillies and coriander eaves and mix well with the turmeric, garlic, salt and black pepper.
  • Shape into 2.5 cm balls and roll in flour to coat.
  • Heat 2 cups oil in a wok and fry balls for 2 minutes.
  • Drain and serve immediately., pub-6783067284749878, DIRECT, f08c47fec0942fa0