This blog is dedicated to Mum, my greatest mentor. It is a compilation of simple recipes - Bengali, Indian, Burmese and Continental, among others. All of these recipes have been tested in my kitchen. Most use everyday ingredients found at your local market, but some use specialty ingredients available at Asian and/or Indian markets. Comments are welcome and members are invited to send in any recipes they would like to share.
This is a Burmese dish. 'Sipyan' in Burmese means 'oil returns', so don't skimp on the oil. I use extra-light olive oil in all my cooking and since olive oil is supposed to be healthy, that along with the word 'light' gives me a certain amount of freedom to use a little extra oil. To allow the full flavour of this dish to develop, it should be simmered on a low flame for as long as it takes for the liquid to evaporate and the oil to return to the surface.
This is a Burmese dish. The holy trinity or mirepoix in Burmese cooking is pureed/pounded onions, garlic and soaked dried red chillies. 'Nga' means fish and 'Sipyan' means 'oil returns'. So that I don't have to skimp on the oil, I use a healthy oil such as extra-light olive oil in all my cooking. The other thing to keep in mind is that for the full flavour to develop, this dish must be simmered on low heat for as long as it takes for the liquid to evaporate and the oil to return to the surface.
