
Beef Si Byan
A Burmese curry from the country's Indian-origin community, sitting somewhere between a Madras and a Burmese ohn-no in spice profile
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A Burmese curry from the country's Indian-origin community, sitting somewhere between a Madras and a Burmese ohn-no in spice profile

Kung pao (gongbao) shrimp is the seafood cousin of the classic Sichuan gongbao jiding, named for the 19th-century…

Sichuan hot pot is less a dish than a method of eating: a pot of fiercely spiced red broth (and ideally a second clear…

This is the dish you cook to make somebody gasp

A thin batter is whisked from plain flour, dashi (Japanese stock), eggs, a touch of soy and mirin, salt, like a thin pancake batter

The Burmese pork curry, the simplest of the country's red-oil-slick curries and the dish that turns up in every household's lunch rotation