Our hearty bacon and eggs breakfast congee recipe for this week’s edition of Weekend Eggs makes a comforting East-West savoury rice porridge that’s inspired partly by the classic Australian breakfast of bacon and eggs with sautéed mushrooms, and partly by Chinese and Southeast breakfast porridges with pork and boiled eggs. Breakfast porridges, both savoury and ...
This Mexican chicken tinga taco recipe with grilled corn, pickled shallots and purple cabbage makes a fantastic soft taco with authentic pollo de tinga and quick pickles of pink shallots and purple or red cabbage. A feast for the eyes as much as the stomach, this meal will brighten up your lunch or casual dinner. ...
This Burmese Indian style chicken curry recipe makes a rich curry fragrant with ginger, turmeric, garlic and chilli that has a homemade Burmese curry powder on its concise list of ingredients. It’s the perfect accompaniment to Burmese coconut rice and the refreshing salads of Myanmar that provide contrasting textures and flavours, such as the Burmese ...
This Cambodian vegetable congee recipe makes a delicious, healthy vegetable-driven rice porridge or borbor in Khmer, with a base of kroeung, a Cambodian spice paste. Traditionally made in a pot on a clay brazier, over an open fire or on a gas burner, I’ve adapted the recipe for rice cookers. This is a vegetarian congee ...
This Moroccan chicken tagine recipe with preserved lemons and olives makes one of Morocco’s most quintessential tagines, alongside lamb tagine with prunes and almonds. Infused with intense citrus notes, thanks to umami-rich preserved lemons, the comforting Moroccan stew is traditionally eaten with crusty round bread called khobz. It’s also delicious with couscous, just don’t tell ...
This easy Burmese raw cabbage salad recipe makes a refreshing salad that is delightfully crunchy and slightly tangy, the perfect contrast to rich oily Burmese curries. Mostly made with white cabbage, for colour we’ve used purple cabbage or red cabbage, which is incredibly healthy. This ‘Burmese coleslaw’ should definitely be packed in your picnic basket. ...
This banana coconut tapioca pudding recipe makes Cambodia’s chek ktis, a sweet and creamy aromatic dessert of stewed banana in coconut milk and tapioca pearls, that’s perfumed with star anise. Garnish with grated coconut, add a drizzle of coconut cream, and sprinkle with sesame seeds before serving. It's sweet Cambodia in a bowl and it's ...
This easy Burmese coconut rice recipe makes a deliciously addictive turmeric-tinted rice, scented with cinnamon and cloves, that’s made for rich Burmese curries. Adapted from a traditional Burmese recipe in Mi Mi Khaing’s Burmese cookbook ‘Cook and Entertain the Burmese Way’, which calls for cooking over embers, but indicates an electric rice cooker is also ...
This Cape Malay chicken curry recipe makes a richly spiced curry from Cape Town, South Africa. Eaten with aromatic Cape Malay yellow rice, buttery roti, and simple tomato, onion and cucumber sambals, it’s an incredibly delicious curry that you’ll be sorry to finish. Our advice: make double the amount, as it tastes even better as ...
This Shan tomato salad recipe with shallots, sesame and coriander will make you a sweet tomato salad textured with crunchy purple onions, sesame seeds and crispy fried shallots and garlic, and fragrant fresh coriander. Mostly made with green tomatoes, it’s typically eaten as a refreshing accompaniment to rich curries but can also be enjoyed with ...
These recipes with avocado could help beat the blues and reduce your blood pressure. If you’re feeling down, even depressed, and perhaps stressed due to endless lockdowns and travel restrictions, then put our best avocado recipes on repeat. They not only taste good but they’re good for you. I don’t know about you, but my ...
This Shan vermicelli salad recipe with sesame, coriander and peanuts makes a deliciously light vegetarian noodle salad from Shan State in northeastern Myanmar, but you’ll spot variations of this dry noodle dish in markets and on menus around the country. Typically eaten as a contrasting accompaniment to rich oily curries it could also be eaten ...