meemalee

Burmese Meatball Curry A-thar-lohn-hin aka meatball curry is eaten throughout Burma, but especially in Upper Burma. It is usually made with goat ( seit-thar ), but beef ( a-mair-thar ) is also popular. Lamb makes an excellent substitute, although is uncommonly used in Burma, partly because the Burmese word for "lamb" is thoh which also sounds like our word for "rotten". It's also good using 50:50 pork and beef mince, and the higher up you travel in Burma, the more likely pork will feature in the mix. Traditionally served with steamed rice, you could also eat it with naan bread, or even serve on noodles for a Burmese take on spaghetti and meatballs. Burmese Meatball Curry (A-thar-lohn hin) Serves 4-6 For the sauce 4 medium onions, diced  2 cloves garlic, chopped 1 tsp turmeric 4 tbsp groundnut or other neutral oil 400g can chopped tomatoes  3 red finger chillies  1 tbsp sweet paprika  2 tbsp fish sauce - good quality - I like Three ...

Mogok Pork Curry (photo by Luiz Hara ) My mother is from Mogok, a chilly gem-mining town in the hilly north of Burma, where everyone adores pork ( I mentioned before that they refer to wages as "pork funds").  This classic Mogok curry is more or less used to wean Burmese children - my nephews and nieces can eat bowls and bowls of the stuff, as it's sweet and mild, yet addictive.  Before my youngest nephew could talk properly, whenever he visited his grandparents, he'd ask for " pork and yice " (pork and rice), and I'm pleased to say that my one year old daughter is now an equally big fan. BURMESE PORK CURRY, MOGOK-STYLE ( Wet-thar Hnut ) Serves 4 to 6, freezes well 1 kg pork leg or shoulder, with some fat, diced into 2.5cm cubes 100ml malt vinegar 4 medium white onions, peeled 4 cloves of garlic, peeled 2cm piece of fresh root ginger, peeled 4 tbsp groundnut oil 1 tbsp caster sugar 1 tbsp light soy sauce 1 tbsp dark so...

Mohinga, Burma's Breakfast of Choice Bursting with contrasting textures, fragrances, and flavours, mohinga is a Burmese catfish chowder served over rice vermicelli. It's the breakfast of choice wherever you go in Burma, and considered our national dish. As soon as we're back in Yangon, my family and I will devour bowl after bowl of mohinga, brought home in huge metal tiffin carriers from the nearest street vendor, or eaten in situ at our favourite stall. Heaped with crispy split-peas, slices of soft duck egg, bouncy fishcake, and fresh feathery coriander leaves, with extra fish sauce and lime to squeeze on the side, it's hard to know when to stop, and for many, their love for mohinga borders on obsession. Mohinga is usually made with small river catfish known in Burmese as nga gyi, nga ku or  nga yunt which I believe are related to the Pangas catfish. While you can't get the same fish in the West, I've found that a combination of tinned mack...

It's the MiMi Cookery Show! Ha, not really. So you know Vouchercodes - those guys that email you handy discount codes for shops like Clark's and Dorothy Perkins? Turns out that they also have an online magazine called Most Wanted  which is oddly hidden away in the top right of their website. Most Wanted is full of rather good articles and handy money-saving tips - eg how to stream music for free  or how to achieve Jennifer Lawrence's smokey eye makeup . "Now add the chicken to the stockpot"   It also has a Food and Drink section, which is currently running a series called "Afford Autumn Food".  It even has its own hashtag on Twitter - #AffordAutumnFood . Vouchercodes asked me to take part in the series, so I went along to the beautiful cookery school  Food at 52 to spend a couple of hours filming this How-To video. "It should be starting to smell fragrant" Anyway, here is the result - watch the video below to...

Spicy Shan Cauliflower and Carrot Pickle Pickling is in my blood. As you know, I'm Burmese, but Burma aka Myanmar is made up of over 100 ethnic groups. A large part of me is Shan , one of the more prominent of these ethnic groups, who primarily live in a rural, hilly region in Burma known as the Shan State . Traditionally tall and fair, and cousins to the Dai people in Thailand, the Shan are rather fond of pickles (and noodles, and pork - often the three in combination). All manner of Shan pickles for sale in Mandalay The classic Shan pickle is mohnyin-tjin , but as wonderful as this is, it takes a little effort and patience to make (by patience, I mean at least a week, kimchi -style).  This recipe is for one of my favourite overnight pickles, using cauliflower and carrot, both of which are hard to come by in lower Burma, but plentiful in the Shan State. Though of course carrots and cauliflowers aren't rare in the UK, you may not find the pickli...