Posts by Cho

lunch at burman kitchen in granville

Burman Kitchen

It’s always wonderfully exciting to find a new Burmese restaurant. I first went to Burman Kitchen, located in Granville, for lunch on a Saturday. It was a good sign to see the restaurant lively with a mixture of people and a menu that is short and concise. What we ate: Mohinga was served with crispy…

Read More

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 of flat bread and wild rocket. Dressing is simply olive oil, lemon juice and salt.

Read More

burmese food at feel myanmar restaurant

“If you want Burmese food then I’ll take you to Feel Myanmar restaurant,” Myint Han, my cousin say to us. We squeeze into a taxi and head north passing Bogyoke Market towards the Embassy District. Feel Myanmar restaurant has a bustling yet relaxed vibe; Tables and chairs sprawling onto the pavement next to stalls selling…

Read More

tomato salad with lime dressing

Tomato Salad

Warm evenings, chilled wine, eating outdoors; this colourful and aromatic tomato salad becomes a regular feature at our summer barbecues when the tomatoes are at their best. It takes little time and effort to rustle up but its success depends on the ripeness and flavour of the tomatoes so choose whatever selection you can get.

Read More

burmese-style lime relish

Burmese lime relish

We are still working through the wonderful limes given to us by a friend. As I was juicing the limes to make lime sorbet this morning, the zesty smell remind me of shauk dhi, a type of citrus found in Burma. I am particularly fond of shauk dhi thote which is a salty, sour and…

Read More

orange and lime marmalade

orange lime marmalade

Citrus season is in full swing. This week in our fruit and veg box, there are numerous oranges the size of a grapefruit. They are very sweet, super juicy and perfectly ripe. To use up some of these oranges and the last of the home-grown limes, I made marmalade following Delia Smith’s method (it’s a…

Read More

lemon slice

lemon slice

This is a speedy, super easy lemon slice recipe from BBC Good Food which uses ground rice in the base resulting in a noticeable crunchiness. I have tweaked the recipe a little to suit my taste. I’ve used salted butter and reduced the sugar for both the base and the pudding top to make the…

Read More

lime curd

This week a generous friend gave us bags full of limes from her garden. They are extremely juicy, tart, yellow limes that have ripen in the Sydney winter sun and collected when fallen off the tree. They are the perfect organic, ripe, unwaxed limes.

Read More

noodles with passionfruit and lime dressing

There is a bowlful of passionfruit in the kitchen which came from our friend’s tree in western Sydney. They are greenish yellow and the size of a small orange. Over the course of the past couple of weeks, they have slowly turned pale yellow all-over, crinkly-skinned and filled the kitchen with the exotic smell of…

Read More

banana stem

banana stem

description This is the inner part of the banana stem which is used in mohingar to give texture, bulk and flavour. The texture is similar to celery but the flavour is subtle and unique. Quite difficult to compare it with anything. I have only seen fresh banana stem sold in an Asian supermarket down Brick…

Read More