This classic Burmese chicken curry recipe makes a fragrant gently-spiced curry that is perfumed with turmeric, ginger, garlic, chilli, and lemongrass. A rich curry with a moreish tomato-based gravy and a layer of aromatic oil that’s quickly soaked up by coconut rice, it should be served with zingy salads and a relish or two. If … Read more
This easy quick pickled red cabbage recipe makes piquant purple pickles to pep up any meal. These delightfully zesty refrigerator pickles are the perfect topping for tacos, a bright filling for burgers or a tangy accompaniment to toasted sandwiches. Whether you use this red cabbage quick pickle as a side, garnish or condiment, it’s very … Read more
This easy homemade Burmese curry powder recipe makes an essential ingredient in Burmese curries. It’s a particularly peppery spice blend, which is a typical Burmese curry powder mix for meat and fish curries, according to cookbook author Mi Mi Khaing in her delightful cookbook dating to 1978 called Cook and Entertain the Burmese Way. When … Read more
This traditional Mexican huevos rancheros recipe with Mexican chorizo makes the classic Mexican ‘ranch eggs’, a breakfast staple in Mexico. A tomato salsa is enriched with soft spicy chorizo sausage and combined with fried eggs with runny egg yolks laid on warm tortillas. It makes a hearty flavourful Mexican breakfast dish. This classic Mexican huevos … Read more
This easy Mexican quick pickled onions recipe makes a zingy refrigerator pickle in the style of Mexico’s Yucatan pink onion pickles. It’s a perfect condiment, garnish or side for any number of Mexican dishes but particularly tacos, tostadas and tortas. It’s also very versatile. Use red onions or purple shallots and adapt the seasoning to … Read more