Burmese Egg Curry - Chet Oo Chin Hin

Chet Oo Chin Hin

Egg curry in Burma is generally made from duck eggs (bae oo) but in North America duck eggs are scarce, so chicken eggs (chet oo) are more commonly used. I've left the eggs whole to keep them in tact. Halved eggs tend to lose their yolks during this cooking process.

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.

Panch Mishali Tarkari - 5 Vegetable Medley

Panch Mishali Tarkari

Panch means five, Mishali means mixed or medley and Tarkari means curry. This vegetable medley comprises spinach, sweet potato, potato, chayote squash and green peas. Any combination of vegetables can be used and it's a great way to use up scraps of leftover vegetables hiding in the crisper.

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.

Chicken Tater Tot Casserole

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.