Burmese Fish Ball Curry

 

Burmese Fish Ball Curry

I bought the pre-formed frozen fish balls made from cuttlefish at a Vietnamese market. The package was left in the fridge overnight to thaw and the next day the fish balls were simmered in chicken broth for 20 minutes to soften before adding to the gravy. If the fish balls are added directly after thawing, they turn out to be rubbery and chewy. After simmering, they turn soft and seem to absorb the spices in the gravy much better.

Burmese Cucumbers and Shrimp

 

Cucumbers and Shrimp

I enjoy the taste of cooked cucumbers, especially when they are paired with shrimp. This is a Burmese dish and is very easy to put together.

San Pyoke - Burmese Congee

 

San Pyoke

This congee or rice porridge brings back memories of our childhood in Rangoon, Burma (now known as Yangon, Myanmar). Rice is cooked for hours in water or chicken broth until silky and creamy and it's the most comforting thing to have when sick in bed with the flu. Here I have made a basic congee using catfish nuggets then garnished with celery leaves, pickled mustard leaves, tomatoes and balachaung, a dried shrimp condiment.