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Ensaladang Talong (Grilled Eggplant Salad)

Long Asian aubergines char directly over a gas flame or hot grill until blackened all over and totally soft inside (poke through to test, no resistance). Cool for 10 minutes; peel away the charred skin (it slips off if cooked enough). Tear the flesh into 5 cm strips. Dress with diced tomato, thin-sliced red onion, fish sauce, white-cane vinegar and calamansi juice. Rest for 5 minutes to let the eggplant absorb the dressing. Serve room temperature.

Sides 27 minutes Serves4

Gỏi Bắp Cải

Poached chicken is shredded and tossed with finely shredded cabbage, carrot and onion that has been softened in a light vinegar bath. A bright nước chấm style dressing brings everything together and toasted peanuts and fried shallots finish the top. The trick is balance: the salad should be crunchy, not waterlogged, and the dressing should taste sharp on its own before it hits the salad.

Sides 35 minutes Serves4

Kayan Thee Hnut

A Burmese aubergine dish, the kind of thing that turns up on a weekday table next to a simple curry and rice. You cube the aubergine and salt it for twenty minutes to draw out the bitter water, then squeeze it dry. Onion fries dark-gold in oil; garlic, ginger and turmeric go in briefly; then the aubergine joins them and fries for eight minutes until silky-soft and just collapsing. Fish sauce, chilli powder and a touch of palm sugar season the pan, and toasted crushed peanuts scatter over at the end for crunch. Eaten warm with rice and a small piece of fish.

Sides 55 minutes Serves4

Nga Hpe (Burmese Fish Cakes)

The Burmese fish cakes that arrive at lahpet-thoke salad tables and street snack stalls alike, bright with lime and curry leaf. You cube skinless firm fish fillets and pulse them in a food processor with shallot, garlic, ginger, lime, fish sauce and a small egg into a sticky paste. A spoon of beaten cornflour binds it. Curry leaves, sliced spring onion, chopped cilantro and a fresh chilli go in for fragrance and bite. Patties form by hand (keep your hands slightly damp so the mixture doesn't stick), then shallow-fry in batches at 170°C for two or three minutes per side until they're deep gold and crisp at the edges. Eaten warm with a sour-sweet tamarind dipping sauce.

Sides 45 minutes Serves6

Samusa Thoke

A Yangon street-stall snack and the lunch office workers queue for at midday: broken samosas tossed in a hot yellow-pea soup at the bowl with raw onion, lime and crispy bits. You cook yellow split peas with turmeric and salt into a thick soup, season it with fried sliced onion, garlic, paprika and fish sauce. Small Burmese samosas (filo or thin pastry triangles with a lamb mince filling) are pre-fried or warmed. The construction in the bowl is fast: a heap of broken samosa, a ladle of hot pea soup, a tangle of raw red onion, a small mound of crispy gram-flour bits, chopped cilantro, a wedge of lime, chilli to taste. Toss at the table and eat while everything is hot.

Sides 6 hours Serves4

Tandoori King Prawn

Tandoori King Prawns are elegant, restaurant-quality appetizers or mains. The prawns undergo two rapid marinades: first, an oil-based bath with garlic, ginger, and turmeric to season quickly; second, a creamy, spiced marinade with yoghurt, cream cheese, and fresh herbs for silky texture and depth. The double approach respects the delicate nature of prawns while ensuring flavor on all sides. The brief cooking (5-8 minutes) preserves succulence. Serve with lemon and herbs. This is luxurious seafood preparation made simple.

Sides 43 minutes Serves4

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