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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 Lane [...]

When it comes to comfort food, mohingar is top of my list. It brings back fond memories of early morning visits to Shwedagon Pagoda which started with breakfast at a mohingar stall nearby.

This is a recipe that my mother recalls eating during the nine days of the vegetarian festival. Each year on the first day of the ninth lunar month of the Chinese calendar, usually late September or early October, it was a tradition that the Chinese descendants followed in order to gain merit.

The dazzling golden glow of Shwedagon stupa rising up to illuminate the vast night sky of Rangoon is an unforgettable sight. To me it is a symbol of home.

Visiting the pagoda was a favourite family day out, to make offerings of flowers, candles and prayer flags in honour of Buddha. Encased deep within the shrine, there are said to be eight sacred hairs of Buddha. Pilgrims from all over the country come to pay homage, especially on auspicious religious days and at least once in their lifetime.