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Burmese Food Archive
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Burmese Chicken Curry
Posted on May 6, 2010 | 15 CommentsTweetI’ve reposted my absolute favourite curry and one of the most popular on the site. This Burmese style curry is absolutely delicious. It’s so fragrant and inviting that I can barely hold myself back from eating half the pan while i’m waiting for it to cook. On the rare occasion of there being any leftovers, It freezes brilliantly and absolutely improves with age. It’s the ultimate curry – I urge you to try this – you’ll never want another curry ever again.
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Kolkata Lamb Curry
Posted on July 11, 2009 | No CommentsTweetHere’s a curry from the east of India. The recipe claims it is of a growing breed of Burmese influenced curries in Kolkata. I remain unconvinced of its providence due to the appearance of very Indian ingredients. I’m sure there is truth to the claim so if you know this to be true then please let me know. Whatever its origin, it’s very tasty indeed. The rich, creamy sauce is full of flavour and colour – a very nice curry indeed – wherever it’s actually from.
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Burmese Cucumber Salad
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Burmese stuffed eggplant
Posted on July 24, 2007 | No CommentsTweet Going for a third day on the trot with another Burmese dish. If you’re not into this Burmese lark, then sorry. This, however will be the last in a while. This dish is absolutely delicious. I got the recipe from an old book from the 60s which warned the dish as “only for those with an aquired taste to Burmese food”. Times have changed… this is fabulous.
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Burmese Chicken Curry #2
Posted on July 23, 2007 | No CommentsTweet Continuing my love for Burmese food, here’s another chicken curry. This one is HOT! and lovely. “Why don’t you just marry Burma?” I hear you mutter. RECIPE:
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Burmese Pork Curry
Posted on July 22, 2007 | No CommentsTweet I absolutely love Burmese food. It is more fragrant and delicate than indian food and leans more towards Indonesian food, using shrimp paste, fish sauce and a lot of lemon grass. After the continuing success of the Burmese Chicken Curry which is the most regular thing I make, I thought I would give this one a try. The heat can be scaled up or down depending on your taste but as the recipe stands it’s more flavoursome than troublesome.
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