A delicious curry from ” Burma: Rivers of Flavour” by Naomi Duguid. It is served with rice or bread, and perhaps a crisp salad.
A delicious way to cook pumpkin or squash from ” The Rangoon Sisters” by Amy and Emily Chung. You can replace the pumpkin with butternut squash or other squashes.It can be kept in a container in the fridge for up to four days or frozen for up to three months.
A delicious Burmese curry from ” The Rangoon Sisters” by Amy and Emily Chung
A Burmese version of Laksa from the Lahpet Restaurant in Shoreditch, London.
An easy recipe from Yangon Railway Station in Burma which I found in Alistair Hendy’s ” Food and Travels:Asia”.
Here is another Burmese recipe recipe from ” The Rangoon Sisters ” .
This is from ” The Rangoon Sisters” by Amy Chung and Emily Chung.
A dry chicken curry from Sophie Grigson.
A recipe from Burma for chicken noodle soup,