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| Ohno Khawkswe |
Memorial Day weekend this year brought warmer temperatures, but our nephew and niece from Florida wished they had brought their jackets with them. We celebrated the dawning of a new age, leaving behind the blight of Covid-19 shutdowns and related misery, with Burmese food for lunch. Even though our guests had not tried Burmese food before, they relished their steaming bowls of chicken and coconut noodle soup. |
| Noodles and Soup |
We began by ladling noodles and soup into a bowl and then surveyed the host of garnishes that graced the table.  |
With Garnishes
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Working our way clockwise in the first picture, we had a choice of fresh lime cut in wedges, roasted and ground chili powder, minced cilantro or fresh coriander leaves, chopped boiled eggs, minced green onions, deep fried onions and deep fried garlic. Not shown in the picture were chili-garlic oil and roasted chickpea powder. |
| KyauKyaw for Dessert |
For dessert we had KyauKyaw (chow-chaw), a cool and refreshing coconut jello that's made with agar-agar or seaweed gelatin.
Hi Chumkie, I love your blog! I discovered it not too long ago. As a Bangladeshi myself, it is a pleasure to read your descriptions of the food you make and the joy of asian food. I especially enjoyed your post about the store-bought balachaung. And your blog is a perfect reference for when I want to make some bengali food and don't want to watch a video. All the best :). Jannat.
ReplyDeleteThanks, Jannat.
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