Tuesday, March 20, 2012

Yellowtail Teriyaki (Buri Teriyaki)

Yellowtail teriyaki is a winter common dishes where the best fish is available with fatty and tasty. Its popular to eat as Sashimi, on sushi and of course the best way to cook in teriyaki sauce . It pretty goes well with hot rice, miso soup and some pickle.

Saturday, March 17, 2012

Ribbon Carrot Salad

If you are a salad lover and like nice appearance salad this salad  is a must try. Combination of tuna and carrot match very well and give a rich taste. This salad simply can serve as a starter or as a main as a light lunch.

Friday, March 16, 2012

Shan Fish Tomato Rice (ငါးထမင္းခ်ဥ္)

Fish tomato rice is a popular Shan traditional food. The recipe is slightly different from region to region. Today I am making Inle version which includes some fish. Usually in my region Kyaing Tong,  fish will not be added.This dish may take a little time to cook but it worths cooking.

Tuesday, March 13, 2012

Canned Tuna Salad


Canned Tuna Salad is an Asian casserole style, unique taste of the sauce really gives a comforting taste. Extremely easy and healthy recipe to make. It can be served in wrap lettuce or simply with hot rice topping with half fried egg. 

Monday, March 12, 2012

Green Salad

Simple green salad but yet very fresh and healthy with balsamic vinegar dressing. I prefer my salad with light soy sauce or balsamic vinegar rather than heavy type mayonnaise. This salad can go with any kind of dressing as liking. Here is my easy homemade dressing.

Sunday, March 11, 2012

Avocado Salad

The inspiration of this salad is from Japanese restaurant in Thailand. Having avocado as a salad was my first time but the taste was so impressed and now it becomes my favorite salad at home. The creamy touch of avocado match very well with soy sauce dressing and give light tastes.

Burmese Dried Shrimp Relish (Ba La Chaung) ဘာလေခ်ာင္ေၾကာ္



Ba La Chaung is a popular Myanmar side dish. In Shan State, the taste is a little different from original taste by adding more tamarind sauce and sometimes a little sugar.There are two types of Ba La Chaung; wet and crispy type. This time I am making a wet type. The taste is sour, spicy and a little salty which is very match with hot rice. Traditionally it serves with sour soup, curry and other vegetable dishes.  

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