I’m an indiscriminate salad lover, an unfortunate self identifier in a country full of salad haters. Actually, I take that back. Brits aren’t salad haters; it’s just that many believe they are (also I still don’t understand what is and isn’t allowed to be considered a salad). For instance, despite…
Burmese
Vegan Burmese recipes and recipes inspired by my travels in Myanmar.
Fermented Abroad: Burmese Pone Yay Gyi (Horse Gram Bean) Paste
A few years ago, after an arduously tiresome journey from Lake Inle (most of it spent literally sitting on a road after a lorry broke down and left an entire mountain bypass of vehicles stranded), I found myself seated in a roadside restaurant in Bagan, Myanmar. The menu featured a…
Triple Lime Coconut Noodles
Noodles are my bae. I mean, they aren’t, but I wanted to know what it was like to use the word bae in a sentence and it feels as ridiculous as I judge others who use it to be. YOLO. J/K. What even is a bae? This recipe for triple…
Single Serving Shan Noodle Salad Recipe
A popular dish served in various ways throughout the country, this is a simplified version of a sticky noodle dish I enjoyed at Shan restaurants throughout Myanmar. Typically it is not vegetarian, but is easy to prepare without traditional meat ingredients and fish sauce. This bowl of Shan noodle salad…
A different sort of salad: Burmese Pennywort
After months of travel I have finally returned to my home kitchen. September saw me in Southern Florida and Thailand, while October moved me to Burma. November was an exploration of Thailand’s Isaan region and a return to Laos, a country I visited and loved ten years prior. My last…
Burmese Tohu – soy free tofu from Myanmar
More akin to polenta than tofu, Burmese tofu (to hpu or tohu) is a sturdy non-coagulated cousin of soya tofu that is made from gram or besan flour. This variation of traditional bean curd isn’t subject to the same fragility, with no need for pressing nor draining, and it’s not going…
