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.
Shan Tofu Kyet originated in the Shan states of Myanmar or Burma. Made traditionally with yellow tofu (derived from ground & steamed chickpeas), the more commonly found white soya bean tofu can also be used in this dish. Mashed tofu is stir-fried with fish sauce, fresh tomatoes, minced onions and garlic, and garnished with cilantro and green chilies. This tofu dish is usually served as a side dish with steamed long-grain rice accompanied by meat or fish and some vegetable soup (hin cho).