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

Malaysian Cuisine

Durian Cake and Zuberbuhler’s Special
Raffles, Maugham and Lord Jim Country

“At the end of the tenth century Canton carried on direct trade with the Malay Peninsula.” —Friedrich Hirt and W. W. Rockhill [1]

Tang Dynasty horse from the Silk Road

Tang Dynasty Camel
From the Silk Road, 8th Century

For centuries the Malay Peninsula has been an important corridor in the southern sea route of the Spice Route.

The Strait of Malacca was an important Continue reading

Ginger V

Drinkable Avatars of Ginger
Maugham’s Cocktail Revived

Let’s look at some of the — basically alcoholic — avatars of Ginger:

Ginger Wine

Ginger Wine got popular in England during the Georgian era and is still available today.  It traditionally comes in green bottles.  There are also a number of recipes for making your own.

Ginger Wine is not a typical grape wine, but usually an infusion made with Ginger root or dried Ginger and sugar.  Sometimes there are additional raisins or sultanas.

Ginger Vodka

Some bartenders make their own Ginger-infused vodka for use in drinks like Ginger Gimlets. It is sometimes available commercially, or you can make your own using a recipe available on the Internet. [2]

Ginger Liqueur Continue reading

Hawaiian Cuisine

Multi-Layered Cuisine
Luau’s, Poi, Poke, Tikis and Spam

“Mangoes of golden flesh, with turpentine

Coconut Palms

“Peel and odor. Plums of inky stain
“And the pucker of persimmons….” — Genevieve Taggard, “The Luau” [1]

“Shrimps, sea-urchins, lobsters, crabs and various kinds of shell-fish, as well as sea weed….” — Henry M. Whitney, Hawaiian Guide Book, 1875 [2]

The Paradise of the Pacific is truly Continue reading