hsaba's Profile

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I love mint tea. What's your favorite?

I always have a bunch of fresh mint in the fridge. Pick a few leaves, crush them in the hand and pop into a mug. Pour hot water and that's my idea of a perfect mint tea. Maybe a bit of honey if you have a sweet tooth.

Jan 19, 2009
hsaba in General Topics

A Short Essay on Burmese Cuisine [Moved from Boston Board]

It's great to read your intro to Burmese food. It's made me rather hungry reading the dishes you mention. I would agree with you that the Burmese restaurants should have the ngapi kyaw and ngapi dip with an array of vegetables on the table!

I would love to find a Burmese restaurant with a simple concise menu (I rather they did only a few dishes really well than many that are mediocre) to offer someone new to the cuisine an authentic experience. Personally I love eating with my hand like we used to in Burma, especially when it comes to salads/thote. It think there's something wonderful about using your hands – the additional sense of touch adds to the eating experience.

Unlike the US, we are quite limited to the number of Burmese restaurants – there is only 1 in UK and 1 in Sydney where I am currently. I would love to visit Yoma – I've heard from Thawdar that her husband makes the Shan tofu himself.

If there isn't a local Burmese restaurant near you and you are up for cooking it yourself, I have put up several easy recipes on my website. I hope more people will discover this diverse yet unique cuisine.

Jan 19, 2009
hsaba in General Topics

Post-Holiday Recovery Menu

I absolutely love granite, such an easy dessert to make. I usually use what ever fruit that is in season but the pineapple granite felt really cleansing. Fantastic!

Jan 18, 2009
hsaba in Features

roasted eggplant salad │ khayan dhi thote

Hi chefmurray57
Looks like I missed out fish sauce on the ingredients list - thanks for pointing that out :)
- Cho

Dec 18, 2008
hsaba in Recipes

Chicken satay with chunky peanut sauce

Nov 18, 2008
hsaba in Recipes

Egg Curry

Thanks for the recpe. It reminds me of an egg curry we used to eat in Burma, probably Indian origin. The hard boiled eggs are shallowed fried first in a little oil until slightly golden all over before adding to the curry. It seems to bring out the egg-flavour and gives them a crispy texture.

Nov 11, 2008
hsaba in Recipes

Thai Beef Jerky

Thanks for the tip,english_knave. Tried this but used pork as I'm not keen of beef. Worked really well.

Nov 11, 2008
hsaba in Recipes

What is your favorite cheese splurge?

Having lived in London for many years, there is only one cheese shop I go to, Neals Yard dairy in Covent Garden [www.nealsyarddairy.co.uk] - it is like walking into a sweet shop! I usually go in to get my fix of Montgomery's cheddar and Colston Bassett stilton but always walk out with many more. What I love about this shop is, the staff really know about their cheese and you are offered to taste the cheese, as many as you like.

Nov 10, 2008
hsaba in Cheese

roasted eggplant salad │ khayan dhi thote

Nov 09, 2008
hsaba in Recipes

yellow split pea fritters │ baya kyaw

Nov 09, 2008
hsaba in Recipes

tomato fish curry │ nga sipyan

Nov 09, 2008
hsaba in Recipes

golden semolina pudding

Nov 09, 2008
hsaba in Recipes

avocado ice cream

Nov 09, 2008
hsaba in Recipes

Panthay Noodle

I love the fusion of flavours with this dish. I had panthay noodles when I was in Rangoon visiting family. It was served with a fried egg on top. I'll definitely have to try your recipes, Irene. I like the sound of cilantro and lemon with it.

Nov 09, 2008
hsaba in Recipes

Burmese Fish Curry in 15 minutes (Si Byan) by Saffron59

Sounds delicious. That's what I love about Burmese food, there isn't a long list of ingredients to find and it's simple to cook. Thanks for sharing the recipe, Irene.

Nov 09, 2008
hsaba in Recipes