|Chet Oo Chin Hin|
Wednesday, November 21, 2018
A Burmese lady in our Burmese food group on Facebook introduced us to her hassle-free way of cooking egg curry. After hard-boiling and peeling the eggs and potatoes, all the ingredients are combined in a saucepan with enough chicken broth and/or water to cover and slowly simmered together until the potatoes are cooked through and the gravy thickens.
This spicy-hot and sour curry is best enjoyed with steamed rice.
Wednesday, November 14, 2018
|Panch Mishali Tarkari|
Firm vegetables that take longer to cook are stir-fried first until almost cooked, followed by the more delicate vegetables, to keep the latter from turning to mush.
Sunday, November 11, 2018
|Chicken Tater Tot Casserole|
A Chicken Pot Pie turned inside out, with the potatoes on the outside instead of inside, this fun casserole will become a favourite with young and old alike. It's quick to assemble and a great meal to serve the family on busy days like the day before Thanksgiving when preparations are underway for a big meal the next day.