Tofu Nway is a comforting, warm dish from the Shan State of Myanmar (Burma). Despite the name, it contains no soy tofu. Instead, it is made from chickpea flour, slowly cooked into a smooth, silky porridge and served warm over rice noodles. It is topped… Read More »Tofu Nway – Shan Warm Chickpea Porridge with Rice Noodles
Ngapi Yay is one of the most traditional and deeply rooted dishes of Myanmar (Burma). It is not a curry, not a stew, and not a side dish in the usual sense. It is a fermented fish paste dip, served with boiled or fresh vegetables,… Read More »Ngapi Yay : Burmese Fermented Fish Dip with Chilies
Fiery Burmese Chicken is a bold and warming dish from Myanmar (Burma), known for its strong chilli heat, deep garlic flavour, and slow-cooked richness. This is not a mild or delicate curry. It is a dish meant for cooler weather, when people crave warmth and… Read More »Fiery Burmese Chicken: Spicy Garlic Chili Chicken Curry
Burmese Pork Curry is a deeply satisfying dish from Myanmar (Burma) that reflects the country’s regional diversity and slow, thoughtful cooking style. Rich pieces of pork are gently cooked until tender, absorbing layers of flavour from garlic, ginger, spices, and oil. In northern regions of… Read More »Burmese Pork Curry : Slow Cooked Pork with Regional Flavours
Burmese Chicken Curry is a quiet, soulful dish from Myanmar (formerly Burma). It does not try to impress with heavy spices or fiery heat. Instead, it wins hearts with patience, balance, and depth of flavour. Slowly cooked chicken, plenty of garlic and ginger, warm turmeric,… Read More »Burmese Chicken Curry: Slow-Cooked Comfort with Rice
If there is one dish that quietly announces a special day in a Bengali home, it is Chingri Malaikari or Malai Curry. Rich, fragrant, and gently sweet, this iconic preparation from West Bengal turns humble prawns into a royal delicacy using coconut milk, whole spices,… Read More »Chingri MalaiKari – Classic Bengali Prawns in Coconut Milk
Turnip Cake, known in Cantonese as Lo Bak Go and often written as Luobago, is one of the most iconic dishes in Guangdong’s dim sum tradition. Despite the English name, the key ingredient is the Chinese white radish (daikon), not the Western turnip. Soft, savory,… Read More »Turnip Cake (Luobago): A Cantonese Dim Sum Favorite
Rice Noodle Rolls, known locally in Cantonese as Cheong Fen, are one of Guangdong’s most cherished culinary creations. Silky, delicate, and incredibly versatile, these steamed rice sheets are a staple of dim sum halls and street-side breakfast shops alike. Whether filled with shrimp, beef, barbecued… Read More »Rice Noodle Rolls (Cheong Fen): A Cantonese Classic
Char Sui Bao, also written as Char Siu Bao or 叉烧包, is one of the most iconic dishes in Cantonese dim sum culture. These soft, fluffy buns filled with sweet, savory barbecue pork are a staple in teahouses across Guangdong and Hong Kong. Among steamed… Read More »Char Sui Bao: Cantonese Barbecue Pork Buns
Siu Mai, also written as Shumai, is one of the most recognizable dishes from Guangdong’s dim sum tradition. These open-top dumplings, filled with a savory blend of pork, shrimp, mushrooms, and seasonings, are a cornerstone of Cantonese tea houses. Any dim sum experience feels incomplete… Read More »Siu Mai: A Complete Guide to Classic Cantonese Pork Dumplings