tag:blogger.com,1999:blog-5488444600218615887.post9131094214818680149..comments2024-02-16T21:13:02.643+00:00Comments on meemalee: Shan-Burmese Cauliflower and Carrot Pickle Recipemeemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.comBlogger18125tag:blogger.com,1999:blog-5488444600218615887.post-84226380429262303652014-12-09T16:19:37.507+00:002014-12-09T16:19:37.507+00:00Hannah, I keep it for a week maximum - it will sti...Hannah, I keep it for a week maximum - it will still taste good for up to a fortnight but it will lose its crunch.meemaleehttps://www.blogger.com/profile/17252248464524701128noreply@blogger.comtag:blogger.com,1999:blog-5488444600218615887.post-28820253111851612262014-11-25T21:21:42.090+00:002014-11-25T21:21:42.090+00:00Peter says,this pickle improves with age,however I...Peter says,this pickle improves with age,however I'm not share how long you can keep it for in the refidgerator ?Anonymoushttps://www.blogger.com/profile/09894458424175347031noreply@blogger.comtag:blogger.com,1999:blog-5488444600218615887.post-7273748992661799362013-11-26T23:21:50.866+00:002013-11-26T23:21:50.866+00:00Yummmm I have to try this! A bowl of steaming whit...Yummmm I have to try this! A bowl of steaming white rice and some pickles, and I'm a happy girl.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5488444600218615887.post-54382756406769033872013-09-04T19:07:35.525+01:002013-09-04T19:07:35.525+01:00Yes, mohn-nyin is mustard green, but we have about...Yes, mohn-nyin is mustard green, but we have about 20 different varieties in Burma - some flat and some curly, some sweet and some bitter.<br /><br />The photo you emailed me is of yay mohn-lah - ie <a href="http://en.wikipedia.org/wiki/Watercress" rel="nofollow">watercress</a>. As far as I know, there's no such thing as yay mohn-nyin.<br /><br />I'm not sure what you mean by Hinto? I don't know that anyone in Burma uses dill, apart from dishes with Indian influence, so maybe it's an Indian dish?<br /><br />Or do you mean htamin-thohk - rice salad? It's very similar to let-thohk-sohn - ie Burmese rainbow salad - recipe <a href="http://www.meemalee.com/2013/08/let-thohk-sohn-burmese-rainbow-salad.html" rel="nofollow">here</a>.<br /><br />Hope that helps! By the way, were you filming for a show - I'd love to see it when it's ready :)meemaleehttps://www.blogger.com/profile/17252248464524701128noreply@blogger.comtag:blogger.com,1999:blog-5488444600218615887.post-4485364206168189432013-09-04T18:59:36.936+01:002013-09-04T18:59:36.936+01:00hey, thanks a lot! nice to read your comment.
ma...hey, thanks a lot! nice to read your comment. <br /><br />maybe you can help with my next question?<br />Mon Nyuin is sometimes translated as mustard greens. maybe u have another translation?<br /><br />but my big question is: what is Yee Mon Nyuin? i know Yee means "water", right? <br /><br />and do you know how to make Hinto? the rice and green onion food served with dill.<br />what are the ingredients? tjontheroadhttp://www.blogger.com/profile/13607420726741113175noreply@blogger.comtag:blogger.com,1999:blog-5488444600218615887.post-73276078348456051302013-08-23T17:00:59.946+01:002013-08-23T17:00:59.946+01:00Broccoli has only been in Burma for about five yea...Broccoli has only been in Burma for about five years. Before, we only had Kai-Lan ie Chinese broccoli. The Burmese name for broccoli is hbun-mohnlar-sein ie "green cauliflower" because as far as we're concerned, that's what it is. Hope that explains ;)meemaleehttps://www.blogger.com/profile/17252248464524701128noreply@blogger.comtag:blogger.com,1999:blog-5488444600218615887.post-82591214114872470012013-08-23T09:05:58.296+01:002013-08-23T09:05:58.296+01:00i recently filmed a woman in Burma making stir-fri...i recently filmed a woman in Burma making stir-fried broccoli. but she always called it cauliflower. any idea why? she was originally from Pago, but then moved to Inle Lake. tjontheroadhttps://www.blogger.com/profile/13607420726741113175noreply@blogger.comtag:blogger.com,1999:blog-5488444600218615887.post-84713080518949137862013-08-20T16:54:11.502+01:002013-08-20T16:54:11.502+01:00Yes.
And you make me the proper fermented awesome ...Yes.<br />And you make me the proper fermented awesome one :)Miss Whiplashhttps://www.blogger.com/profile/17170690244653668290noreply@blogger.comtag:blogger.com,1999:blog-5488444600218615887.post-32399988763312638002013-08-20T14:01:04.655+01:002013-08-20T14:01:04.655+01:00DO IT DO IT DO IT.DO IT DO IT DO IT.meemaleehttps://www.blogger.com/profile/17252248464524701128noreply@blogger.comtag:blogger.com,1999:blog-5488444600218615887.post-53428993409647400312013-08-20T14:00:46.225+01:002013-08-20T14:00:46.225+01:00I saw that your mum's site (Mamta's Kitche...I saw that your mum's site (Mamta's Kitchen) does indeed have similar recipes. Guess it's not surprising since we're from the same part of the world - same ingredients etc ;)meemaleehttps://www.blogger.com/profile/17252248464524701128noreply@blogger.comtag:blogger.com,1999:blog-5488444600218615887.post-51934598016026676672013-08-20T10:39:25.566+01:002013-08-20T10:39:25.566+01:00I meant to comment before - this looks like my act...I meant to comment before - this looks like my actual perfect thing - it is well documented that pickled stuff and cauliflower both make me cry salty tears of happiness, so this should (hopefully) bring me to the brink of death/ecstasy...<br /><br />One for later this week, I reckon :)Miss Whiplashhttps://www.blogger.com/profile/17170690244653668290noreply@blogger.comtag:blogger.com,1999:blog-5488444600218615887.post-8990794206367908962013-08-17T14:33:37.104+01:002013-08-17T14:33:37.104+01:00My comment was eaten!
Intrigued by this. Think my ...My comment was eaten!<br />Intrigued by this. Think my mum would like it a lot. <br />Particularly fascinated by that hot oil temper that is poured over the fresh pickle, never come across anything like that before!Kaveyhttps://www.blogger.com/profile/16662875905365870280noreply@blogger.comtag:blogger.com,1999:blog-5488444600218615887.post-66106065510707836992013-08-14T21:56:23.839+01:002013-08-14T21:56:23.839+01:00Oh yes! I had the pickle with lamb chops on Sunday...Oh yes! I had the pickle with lamb chops on Sunday :)meemaleehttps://www.blogger.com/profile/17252248464524701128noreply@blogger.comtag:blogger.com,1999:blog-5488444600218615887.post-50063583957447524842013-08-14T21:56:00.173+01:002013-08-14T21:56:00.173+01:00Ah, I've never made dhal - will investigate :)...Ah, I've never made dhal - will investigate :)meemaleehttps://www.blogger.com/profile/17252248464524701128noreply@blogger.comtag:blogger.com,1999:blog-5488444600218615887.post-54473296691168240772013-08-14T21:55:34.760+01:002013-08-14T21:55:34.760+01:00No problem, Shu Han - and let me know if you find ...No problem, Shu Han - and let me know if you find the Shan sesame! xmeemaleehttps://www.blogger.com/profile/17252248464524701128noreply@blogger.comtag:blogger.com,1999:blog-5488444600218615887.post-36677527400443986052013-08-14T15:32:01.869+01:002013-08-14T15:32:01.869+01:00Pickles make me sweat like hell but am very willin...Pickles make me sweat like hell but am very willing to give this a go, with roast porks yes?Food Urchinhttps://www.blogger.com/profile/02453819598450656718noreply@blogger.comtag:blogger.com,1999:blog-5488444600218615887.post-86436555973842536582013-08-13T11:23:02.126+01:002013-08-13T11:23:02.126+01:00I too love pickles! This pour-over thing is a new ...I too love pickles! This pour-over thing is a new one for me, I've only ever seen that with dhal. I'll give it a try.Nickyhttps://www.blogger.com/profile/14014546311920762759noreply@blogger.comtag:blogger.com,1999:blog-5488444600218615887.post-79960143087688255722013-08-12T14:25:39.549+01:002013-08-12T14:25:39.549+01:00Freakinnnn love pickles. WOn't last long in my...Freakinnnn love pickles. WOn't last long in my house either. Very interesting that you use malt vinegar instead of rice vinegar- can't wait to try this out. Need to hunt down that shan sesame, or might just try with mustard first. And love that extra special touch with frying the ginger garlic and seeds first- the fragance! Good one mimi, thanks for sharing! xShu Hanhttps://www.blogger.com/profile/00248873228185558472noreply@blogger.com