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. … Read more
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