Recipes

Along the way I've discovered a vast array of culinary delights and have sometimes enjoyed the privilege of being taught to prepare them. This page is dedicated to just that.
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India

Paneer Cheese

This soft, white cottage cheese is a firm Indian favourite of mine. Ofter diced and used as the 'meat' of the curry or grated into salads, Paneer has a delicate, creamy taste and is used to make delicious Palak Paneer (spinach and cottage cheese curry) and Panner Butter Masala (cottage cheese curry with copious amounts of Ghee). Even better than the taste is the ease and speed of preparation, but make sure that you sear the outsides before adding to your curry.

Ingredients

5 litres of buffalo milk (I think you can use whole cow milk)
20ml acetic acid (vinegar)

Preparation

1. In a large saucepan bring the milk to a gentle boil, so that it's frothing with small bubbles.
2. Add  acetic acid and keep on the heat for about a minute, stirring gently.
3. Remove from heat and use a strainer to dispose of the liquid, leaving only the white curds.
4. Pack the curds so that they are solid in the strainer and turn out onto a dinner plate.
5. Place in the fridge for several hours or overnight.

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Burma

 

Since volunteering in Southern Thailand I've been lucky enough to sample some of amazing food that's eaten in Burma. To give you an idea of the style of cuisine you would have to look at the neighbouring countries that surround Burma: The rich, oily and robust spice masalas of India fused with the simple yet refined use of lemongrass, ginger and garlic in Thailand, like most Asia countries Rice (Tamin) is the main staple of the diet. The most common greeting: "Sa bibi la?" (Have you eaten?), just goes to show how integral food is to the daily life of the Burmese.

Nga Sin Kol (Burmese Fish curry)

I was lucky enough to sample this rich and spicy curry just as I was about to leave the office. San Kyawt Yin had brought it in to treat us to some of her delicious home cooking and I'm grateful that she shared the recipe. It's called a curry but it's not what you might expect.  The masala is like a paste with the flaked fish mixed in. If you like garlic, lemongrass and plenty of zing, this will not disappoint.

Ingredients 

Boneless White Fish 
Lemongrass
Onion
Garlic
Dried Chillis
Lime Juice (Or Tamarind)
Cooking Oil
Fish Sauce
Pinch of sugar

Preparation
 
Heat the cooking oil in a wok. Add chopped lemongrass, onion, garlic and chili and stir fry on a medium for a few minutes to bring out the flavours.

Add the fish and fish sauce and blend together, breaking up the fish into pieces

Add a pinch of sugar and a little water and stir

Keep on heat for 20minutes or longer, stirring occasionally.

Serve with steamed fragrant rice

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