Category Archives: Recipes

The following recipes allow you to try your hand at some delicious Burmese home-cooking.

Pork and Bamboo Shoot Curry

Pork and Bamboo Shoot Curry

This is a particular favourite of the VFB committee! Bamboo Shoots can be bought from Asian grocers. If you buy pickled bamboo shoots, make sure you wash and drain many times, as it can be strong.


1 kg (2 lb.) Pork (slab bacon)

1 can or 500g (1 lb.) Sour bamboo shoots (Hmyitt Chin), drained and sliced thin

1 Large onion, chopped

2 cloves Garlic, chopped

1 tsp. Chopped fresh ginger

1 tsp. Salt

1 tsp. Sugar

1 tbsp. Vegetable oil

3 cups Meat broth or water

Continue reading Pork and Bamboo Shoot Curry




3 cups cut or 10 young plants okra

1 tablespoon oil

1/2 teaspoon curry powder (optional)

1 small onion

Salt to taste


Wash okra whole. Place a few minutes on a warm lid to dry. Cut in 3/4-inch long pieces. Slice onion.

Heat oil; fry onion till clear. Add okra and toss. Add salt, stir, and cook about 2 minutes. Sprinkle curry powder over, toss again, and serve.

Tomato Shrimp Paste

Tomato Shrimp Paste

1/2 cup chopped onion
3/4 cup chopped tomatoes
1/3 cup oil
Large pinch turmeric
Salt to taste
2 teaspoons minced garlic
2 teaspoons or less shrimp paste
1 to 2 teaspoons chili powder
4 green chilies
1 small bunch coriander leaves

Chop onion and garlic finely. Skin and chop tomatoes. Soak shrimp paste in 1/2 cup water.
Heat oil, put in onion, garlic, and chili with turmeric, and fry till fragrant. Add chopped tomato, stir, cover, and simmer till well cooked together.
Add shrimp paste liquid and whole green chilies. Continue cooking till water is absorbed and oil appears. Add salt if needed. Chop coriander leaves and sprinkle on top after dishing up.

Coconut Rice

Coconut Rice

1 1/2 pounds grated fresh coconut*
4 cups raw rice
2 tablespoons oil
1 tablespoon salt
3 cloves
3 or 4 bay leaves
4 cups raw rice
4 medium onions
1/2 teaspoon turmeric
1 stick cinnamon

*Alternatively use desiccated coconut and soak.

Grate coconut and extract milk in this way: put in fine cloth, knead, and set aside thick milk. Add 1/2 cup hot water, knead, set aside liquid. Repeat with more water till total of 8 cups liquid is obtained.*
Clean and wash rice well, drain, put in cooker.
Mix into it coconut milk, oil, onions (peeled and quartered), salt, turmeric, and spices.
Put over heat. Cover and stir occasionally to prevent sticking. After the mixture comes to a boil, continue stirring till only a little liquid remains.
Place pot in moderate oven for 10 to 15 minutes. This part is important to obtain an aromatic taste.
Serve with curry

Burmese Chicken Curry

Burmese Chicken Curry

The following recipes allow you to try your hand at some delicious Burmese home-cooking.


2 1/2 pounds chicken
1/3 teaspoon turmeric

3 teaspoons dried garlic chips *

3/4 cup oil

3 medium tomatoes

1 1/2 teaspoons lemon grass powder

2 teaspoons salt

1 1/2 teaspoons ginger powder

1 1/2 cups onion, chopped finely

1 teaspoon chili powder

1 tablespoon fish sauce

*Can substitute with real garlic


·  Chop chicken into small pieces; rub with salt, turmeric, and ginger powder.

·  Soak garlic chips in 2teaspoons water.

·  Heat oil. Put in onion and garlic and fry well over low heat. Add chili powder, stir a minute; add chicken, raise heat, stir well and cover.

·  When chicken starts to brown, lower heat, stir, and continue frying as long as it does not stick. When it starts to stick, put in 1/2 cup water, stir, cover, and let simmer.

·  When about half done, squeeze in pulp of tomato and add fish sauce to taste. Stir in lemon grass powder. Cover and cook till tender.

·  Stir till done, with clear oil separating out on top, thick essence below, and curry a finished brown.