meemalee

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...

So we've just arrived in Burma and have had about 12 airline meals in the space of 24 hours. Of course, my family immediately tries to feed us, but what should we have when we're feeling so delicate? I decide we can just about nibble some light bites, so we pile into the car and head to the latest favourite a'gin zein (literally "grilled stuff shop") called "The Prome". Located on Pyay Road, Yangon, The Prome is much like all the other barbecue huts I've been to in Burma (though a tad more upmarket ie expensive). After perusing the menu for a few minutes (there's soups and salads as well as ... sushi ), I think "sod it" and I wander over to the BBQ pic'n'mix. There's tonnes to choose from, but I manage to restrain myself from grabbing too much, and stick to the goodies in the basket above. Quails, sparrows, a curly pig tail, pig ears, chicken gizzards, squid, a massive prawn, pork belly and some lurid pink square salami. An...