I remember as a child, walking to the night market with my parents and eyeing the tempting sweets that lined the bustling streets of our local area. These sweets were usually bought from the street vendors as special treats rather than made at home.

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This quick and easy salad is something I rustled up the other day for a vegetarian friend. Normally I would add a spoonful of pounded dried shrimps and season with fish sauce. Still the vegetarian version worked well.

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This is a childhood favourite, a welcomed cooling treat during the hot season. Generous amount of crushed ice was added to the creamy coconut milk mixed with caramel-like sugar syrup and chewy sago pearls. This recipe is very simple and you can add additional flavours and textures to it if you wish.

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Banana blossoms are either made into salads or cooked in curries. They have a fairly neutral taste though there is a slight earthiness similar to fresh bamboo shoots. They work great with bold flavours.

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In search of pork that has been sustainably and humanely raised, Christopher and I finally made it to Eveleigh market this weekend. I have been looking forward to eating pork again as it has been some time since I cooked my two favourite pork dishes: Tamarind Pork and Slow-cooked Pork Belly.

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Lychee and ginger really works well together; the ginger adds a touch of heat and compliments the sweetness of the lychees. The sorbet is refreshing and I imagine would work well with a sprig of mint for decoration or if you fancy a drop of gin or vodka to create a frozen cocktail.

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I first heard about Yoma Burmese Restaurant from some of you who have emailed me to share your positive experience of eating Burmese food there. I am delighted to chat (via email) with Thawdar Kyaw, who runs the restaurant with her husband, Sai Kyaw, in Boston, USA.

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After a brilliant spell of winter sunshine this weekend, the rain today calls for a slow-cooked stew with minimal effort. I remember a recipe my mother mentioned a few months back which appeals to me now. It is a matter of putting all the ingredients in the pan and letting it simmer. This kind of cooking is ideal when life becomes too busy.

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The new season Navel Oranges are fabulous at the moment; thin-skinned, juicy, sweet with a slight sharpness. After indulging in a couple, I decide to make a dessert with the simple addition of corn flour rather than using eggs or milk. It makes a refreshing treat for friends who are either vegans or dairy-intolerant.

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I had an email from Michelle who wanted a recipe for Burmese paratha. It has been some time since I made them and immediately reminded me of our trip to Rangoon in 2004 where we spent one morning watching the paratha being made for our breakfast.

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