The Myanmar Times
Tuesday, 23 December 2014
The Myanmar Times
The Myanmar Times

Samba for sambal curry

An Indonesian-style chilli sauce inspires a spicy take on prawn curry while pumpkin blossoms make a pretty and edible garnish.

 

 

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The scoop: new gelato shop in town

A Singaporean chain has set up shop, serving up scoops of premium Italian gelato flavours.

 

 

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Calling in sick

Phyo with some basic recipes that draw on the dregs of her pantry, for those times where you just don't feel you can leave the house.

 

 

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Rakhine restaurant the best of coastal cuisine

Fiery, sour curries featuring coriander, lemon grass, chillies and lemon juice are the hallmark of Minn Lan Rakhine Traditional Hand-pressed Monti & Fresh Seafood Restaurant.

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Eat your hot pot like a boss

Suki yaki, hot pot – call it what you will. Phyo experiments with a twist on an old favourite to satisfy a fussy eater.

 

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Passable pasta in Chiang Mai

Chiang Mai's Giorgio Restaurant is a stalwart of the city's dining scene, offering up dishes that are a cut above most places that purport to serve Italian food.

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A refreshing take on mushroom soup

Phyo finds the bunapi-shimeji Japanese mushroom is a mild funghi that does well to be served in a clear, simple broth.

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Thai Thani brings some variety to Mandalay's dining scene

Mandalay is known for having some of the best food in Myanmar. And it does – if you stick to the local cuisine.

 

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Going green

Phyo makes a foray into Thai fusion, finding that store-bought green curry paste is a cost-effective and versatile timesaver that doesn't shortchange on taste.

 

 

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The essentials: Setting up a Japanese pantry

Almost all Japanese dishes use the same basic ingredients, whose combination creates unique flavours.

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