The posts feature recipes that we have gathered and created during our travels, including recipes from The Dish and Weekend Eggs posts.
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 … Read more
This Mexican migas recipe with a twist makes a ‘migas tortilla’ made with homemade crispy tortilla chips. In Mexico, migas is a scrambled eggs dish that uses up stale corn tortillas or wheat flour tortillas that are made into crispy tortilla chips. For this week’s Weekend Eggs breakfast recipe, we created a migas tortilla inspired … Read more
This easy Burmese coconut rice recipe makes a deliciously addictive turmeric-tinted rice, made with coconut milk and 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 … Read more
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 … Read more
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 … Read more