• mjes on September 26, 2019

  This cookbook has been the cookbook of the month for September 2019 for the Great British Chefs Cookbook Club. I can hardly wait for it to be indexed so that I can comment on my favorite recipes.

Notes about Recipes in this book

• Aubergine pan-sticker curry (Khayan thi oh-gat)

  • cilantrolime on October 20, 2021

    My favorite eggplant curry, ever!

• Burmese tofu fritters (Tohu kyaw)

  • cilantrolime on October 20, 2021

    The first time I made it, the tofu was too soft to be fried. The next time I increased the amount of chickpea flour by 50% and it came out well.

  • Foodycat on February 18, 2021

    These are a revelation - tofu made from chickpeas and really well seasoned. Crisp on the outside, custardy in the middle and absolutely delicious. I usually make a half quantity as part of a meal with other deepfried bits.

• Mandalay bean fritters (Mandalay pe kyaw)

  • cilantrolime on November 13, 2021

    It’s tasty but should be chewier. I would use more sticky rice flour (mochi flour) instead of the other flours.

• Buttered lentil rice (Pe htawbat htamin)

  • cilantrolime on October 20, 2021

    It was too dry. I didn't like it.

  • Foodycat on February 18, 2021

    This has become one of my go-to side dishes for Indian-style curries.

• Fish noodle soup, Burma's national dish (Mohinga)

  • Foodycat on September 06, 2021

    I made a half quantity using just sardines, so it wasn't quite as it should be but it was very good. It smells like it's going to be really firey and full on, and while it has some punch the toasted rice flour and gram flour make it a lot more mellow and soothing than I thought it was going to be. Note - this takes a solid 2 hours of cooking on top of the preparation, so it's not one to make at the last minute.

• Shan noodles (Shan khao swè)

  • Foodycat on February 14, 2021

    Very satisfying. I garnished with spring onion greens, coriander leaves, pickled mustard greens and some fried fava beans. I made it brothier than the recipe says, and it was really good. Toasting the dried shrimp until they are blackening takes some boldness but it is worth it for the flavour.

• Classic pork curry (Wet thar hnat)

  • Foodycat on February 18, 2021

    Very few ingredients but a fabulous flavour.

• Goat & split pea curry (Seik thar kalape hin)

  • Foodycat on February 18, 2021

    Very good.

• BFC - Burmese fried chicken (Kyet thar kyaw)

  • Foodycat on February 18, 2021

    Excellent flavour and crispness.

• Pickled tea leaf salad (Lahpet thoke)

  • Foodycat on February 18, 2021

    It's a pity it's hard to get the fermented tea leaves - this is a great salad.

• Citrus & shallot salad (Shaur thi thoke)

  • Foodycat on February 18, 2021

    Acidic and funky from shrimp and really, really punchy. I've also made it with pink grapefruit which is very successful if a bit mellower.

• Egg & lettuce salad (Kyet u salat ywet thoke)

  • Foodycat on February 18, 2021

    Delicious peanut dressing makes this a very good lunch salad.

• Burmese chicken nuggets (Kyet sa-oot kyaw)

  • Foodycat on February 18, 2021

    I used chicken thigh and substituted cornstarch for the arrowroot. The mixture of glutinous rice flour and cornstarch is one of the best coatings for chicken I have tried. I've done it with pheasant breast strips very successfully too.

• Steamed eggs (Kyet u paung)

  • Foodycat on February 18, 2021

    Very savoury and comforting.

• Duck egg curry (Be u chet)

  • Foodycat on February 18, 2021

    I've been making this curry for years with hen's eggs. Very quick and simple and very good.

• Creamed corn with onions (Pyaung-hpu kyaw)

  • Foodycat on June 27, 2021

    I used condensed coconut milk, because that was what was open, and it worked very well - it also made it accidentally vegan, which is not something I was looking for (we had it with pork ribs) but it's good to know. I really liked it but my husband was less of a fan, he found it a bit sweet.

• Shan cauliflower & carrot pickle (Pan mon-lar chin)

  • Foodycat on February 18, 2021

    Lovely crunchy fresh pickle.

• Burmese coleslaw (Gaw hpi chin)

  • Foodycat on February 18, 2021

    I make this a lot - it's a really good, crunchy salad that goes very well as a side dish for some of the richer Burmese curries and fried snacks.

  • snackbaby on July 25, 2023

    i echo the first comment. super simple dish, but the fish sauce gives it a unique flavor profile.

• Bachelor's chicken curry (Kyet thar karla-thar hin)

  • Indio32 on November 22, 2021

    Had this for tonights supper. Used the smallest cockerel I could find but it still weighed in at nearly 5kg/11lbs. Used about 1.5kg and will use the rest for other recipes. Made as directed. The chilli heat was right on the limit to what I find pleasant..... if doing again I'd probably use 2/2.5 birdseye chilli's rather than the specified 4. The sauce was very liquid but full of flavour. As suggested I made this in the slow-cooker..... 5hrs on high rather than 4hrs on the stove top. Eaten with steamed white rice. An all round good supper.

• Golden pumpkin curry (Shwe hpayone-thi chet)

  • snackbaby on January 26, 2024

    really nice curry! made with miso and a little fermented tofu to replace the fish sauce. I agree that a kabocha is super good in here. the pumpkin adds the main flavor and texture here so it is worth getting a nice one.

• Burmese masala chicken (Kyet thar masala hin)

  • snackbaby on July 25, 2023

    absolutely amazing recipe -- made with vegan chicken and came out like an absolute dream. worth making with just the potatoes though. flavors are amazingly balanced (a little on the salty side, possibly, although it worked for me, so perhaps be careful of that).

• Kavey Eats

  An interview with the author.

  Full review

• Kavey Eats

  I thoroughly enjoy the humour and intelligence MiMi brings to a subject which will be new to most readers, encouraging us to understand and love this amazing, varied and seductive food.

  Full review