Asun (Spicy Smoky Goat Meat)
Goat meat (bone-in pieces, ideally) simmers in water with onion, garlic, bay, salt and bouillon till tender (45 min)
Snacks
Discover · complex + garlic + snack + ginger
11 recipes
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Course & method
Ingredients
Bean Akyaw
The Burmese yellow split-pea fritter, sold by street vendors in hot oil-spattered cones of newspaper across Yangon's evening markets
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Briouat Bil Lahm (Meat Briouats)
Onion is softened slowly in olive oil 15 minutes
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Burmese Samosa
The Burmese take on the South Asian samosa, with a thinner, crisper pastry and a milder filling than its Indian cousin
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Chilli oil
Two-stage flavour build: first a spice infusion (whole spices soaked briefly in water, then simmered slowly in vegetable…
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Gỏi Cuốn
Pork belly is simmered until tender, prawns are poached briefly, and vermicelli is cooked just al dente
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Karaage
Chicken thighs (boneless, skin-on for the best result) are cut into 4 cm pieces and marinated for 30 minutes in a…
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Martabak Telur
A simple flour-water-oil dough rests for 1 hour (gluten relaxes; will roll paper-thin)
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Samosa Pakistani
Pastry dough: plain flour, ghee, salt, ajwain seeds, and warm water are kneaded into a stiff oil-rich dough; rests for 30 min
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Seekh Kebab Roll
Lamb mince (with enough fat for tenderness; 20%) combines with grated onion (squeezed dry), ginger, garlic, green…
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Tahu Isi (Stuffed Fried Tofu)
Firm tofu blocks halve crossways into triangles
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