About me

Welcome to a taste of Myanmar. For years I have been cooking the recipes that my father taught me back in the village near Bagan. Over the years, I have added many recipes to this knowledge of my childhood since there are so many wonderful dishes in this country. 

Making Mohingha

Now, with a renewed interest in my culture, many people travel to this wonderful country of mine. I find that there are more and people who would love to learn about our food and how to prepare it. 

Some of the most popular recipes I have put on this website. If you have trouble preparing the dish, feel free to email me about it (or write a comment here) and I will see if I can explain why it does not taste the way it should.

The recipes are mostly based on how people cook in Bagan and Mandalay (Bamar-Style) for the traditional recipes. I also have a wide knowledge of vegetarian food since my wife has been vegetarian for many years. 

On occasion I cook fusion (as my wife calls it). She is European and I have learned a bit of western food by know. She claims I make a very good tomato soup even though it is nothing like the traditional tomato soup. I also love making pasta and these usually are a hit with my children.

Bagan Style Fried Rice

Serves: 4

Ingredients:

1 can of rice                        

160 g Pork (in small pieces)  
        (for vegetarians: replace the pork with firm tofu)

3 Potatoes                                  

2 Eggs                                      

2 Onion                                    

1 Garlic                                    

1 bunch of Chives                                  

1 bunch of Parsley                                  

1 bunch Mint                                      

About 100 g green bean                            

2 medium-sized carrots                                   

3 tbls Oil                                        

Salt, pepper, soy sauce to taste

Preparation:

1.       Cut the potatoes into small pieces and boil.

2.       Boil the eggs

3.       Chop onion, garlic, chives, parsley, and mint.

4.       Cut the carrots and green beans into small pieces.

5.       Fry onion and garlic. When slightly golden, add the pork (or tofu), green beans and carrot pieces.

6.       When the pork and carrot pieces are done, add the rice.

7.       Spice it up with the soy sauce and salt to taste.

8.       Mix in the potato and eggs and serve.

Avocado salad

Avocado salad is a great side dish and so far I have never had any guests tell me that they did not like this dish. It is easy to prepare and most of the ingredients will be in you kitchen cupboard.

Make sure the avocado is nicely ripe. Then you will have the best taste. Use a good quality oil since you are making a salad.

Ingredients:

2 avocados

3 small onions (shallots)

1 clove of garlic finely cut

3 tbls peanuts

7 tomatoes

1 lime (optional)

3 tbls of oil

A pinch of salt

Coriander for garnish

Preparation

1. Pound the peanuts to powder using a mortar and pestle.

2. Cut garlic, onion, tomato, and avocado.

3. Fry garlic to a golden colour.

4. Put all ingredients into a bowl. Mix. Garnish with coriander and lime*.

* Lime looks nice as garnish and the people who like the taste a little more sour can use the lime to add a little juice to their salad.

Vegetarian Mohingha

My wife has been a vegetarian for a long time now. Once when we were travelling she had vegetarian mohingha in a little vegetarian restaurant in Kyaukme. Since that day, she has asked me to make her mohingha. Nowadays, when I prepare mohingha, we have 2 versions of it. One pot of soup/sauce for me and the kids and one for her. When ours in empty, we continue with the vegetarian soup/sauce since we like the taste almost as much as our ‘traditional’ version.

A bowl of vegetarian Mohingha

Ingredients:

¼ kilo of yellow split pea (soak about 2 hours before or better, leave to soak overnight).

2-3 tbls of rice flour and pea flour each.

Lemon grass or ginger

Eggs

A pinch of salt

Soy Sauce

Onion

Garlic

Coriander

Green beans

1 tbls turmeric

Noodles

Preparation:

1. Cook the noodles.

2. Cook the yellow split peas.

3. Boil the eggs.

4. Fry the garlic and onion in a little oil. Add the turmeric. Add the boiled peas.

5. Mix the rice flour (or pea flour) with a little water to make a paste. Add to the mixture in the frying pan.

6. Mix the egg, soy sauce, and salt to the soup/sauce mixture.

7. Serve by putting noodles in an eating bowl, top with sauce to taste, garnish with coriander.

For the non-vegetarian version of this recipe, click here