Sunday, August 31, 2014

3 Ingredient Ice Cream - Coffee Almond Crunch

Coffee Almond Crunch Ice Cream
Get ready for a new dessert experience! There is no cream or any dairy product in this ice cream and it also has no added sugar. That makes it diabetic-friendly which makes me very happy. I saw this concept on Pinterest some time ago but only today got around to trying it out. It uses just 3 ingredients, is very simple to make and tastes really good! But best of all, there's no need to haul out that ice cream maker.

Burmese Shrimp Fried Rice - Pazun Htamin Kyaw

Pazun Htamin Kyaw
This recipe was inspired by Promilaa Bhatia's post on the Burmese Food Lovers' Kitchen in Facebook. Her delicious vegetarian recipe was modified to add shrimp for us non-vegetarian folks. The modified recipe is provided here with her permission and blessing.

As in any other fried rice recipe, it is best to use day old rice that has been refrigerated overnight so that the rice absorbs all moisture. I've used Basmati rice, but jasmine or any other long-grain rice would work just as well.

Burmese Bottle Gourd Broth - Buthi Hinjo

Buthi Hinjo
Burmese meals almost always include a bowl of Hinjo (soup) or Hinga (sour soup). These soups are composed of different vegetables in very light and clear broth. Unlike a soup course in a Western meal, Hinjo is not served as a first course. It is sipped throughout a Burmese meal because it serves to wet and cleanse the palate so that the distinct tastes of salty, sour, bitter or sweetness can be better enjoyed. Water is rarely served at a Burmese table; Hinjo is served in its place.

Ingredients (makes 4 servings)
3 cups water + 2 cups chicken broth (vegetarians use 5 cups water)
1 tsp. shrimp powder (vegetarians use 1 heaped teaspoon julienned nori)
1 Tbsp. fish sauce (optional)
1/2 bottle gourd/lauki, peeled and cubed (seedless cucumber works too)
1 small onion, diced
1 cup romaine lettuce, shredded
salt to taste
Lime, cut in wedges
2 green onions, sliced thin

  1. Divide lettuce and green onions between 4 bowls & set aside.
  2. Bring water and chicken broth to a boil and turn heat down to med-low.
  3. Add remaining ingredients and simmer until lauki is soft.
  4. Ladle soup over lettuce in the 4 bowls (lettuce will wilt in hot broth).
  5. Serve with wedges of lime.