Yard Long Beans and Pumpkin Curry

Sesquipedalian, Not Truly Yard-Long
Not Just for Halloween

PumpkinYard Long Beans, known in China as Dou Jiano and in Indian cuisine as Barbatti and other names according to dialect are actually not truly a yard long.  Their Latin name Sesqipedalia, Continue reading

Thai Papaya Salad

Salad from Shangri-La
Green Papayas Meet Crushed Shrimp

Using green papayas in Thai cuisine

Green Papayas

This is a Thai salad, originally intended for Green Papayas. It’s also good made with Carrots, if Green Papayas are not available at the moment.  The recipe comes from a chef at Bangbkok’s Shangri-La Hotel.

The Crushed Peanuts and Crushed Dried Shrimp, plus the Lime Juice and wedges, are what make this salad special, along with the accent added by the Fish Sauce.

Continue reading

Burmese (Myanmar) Cuisine

Where China Meets India
Crossroads of Asia

“The staple food is plain boiled rice, piled up in a heap on a large platter.” — Shway Yoe [1]

Classical Burma/Myanmar sculpture

Kneeling Buddha, Burma/Myanmar,
19th century

Burma, or Myanmar, lies in a critical space between China and India.  This ancient land, home of many nationalities, seems destined to play a pivotal role in trade and investment between her two big neighbors,.

Burmese author, Thant Myint-U, grandson of diplomat U Thant, predicts that with current governmental changes now occurring, the country can emerge as the new crossroads of Asia. [2]

Burmese cuisine is rich and varied, shows influences from Continue reading