All posts by hellomissong

Bago,Myanmar, Snaps Rounded up.


P1140847Shwemawdaw Paya

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P1140860Snake pagoda

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P1140886Kyaly Khat Wai Monastery, prepping for lunch to feed just a little over a thousand monks.

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P1140909Mya Tha Lyaung Reclining Buddha

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Should you feel the urge to buy a Longyi while in Myanmar, I recommend this home based manufacturer. There was a variation to choose from priced reasonably and on the plus you get to see how the capsule family business runs.
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P1140969It’s interesting what you can find around the globe.Toothpaste in powdered form anyone?

P1140976Fermented rice and anchovies

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P1150010All about the sachets I tell ya. We bought a couple packs for the sake of doing so.

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P1150013Noo! It’s not dirt rubbed onto the face, it’s Thanaka a cosmetic paste. I was told it’s rather cooling when applied and works great as sun protection. Asian Zinka anyone?

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P1150023Couldn’t help but gawk at the avocados. Look at the size of them!!

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P1150028Up-cycling ideas?

P1150052Mohinga, yeah. This was bowl no.3 for the day, a slight variation to the original.

P1140823Che zu tin bar te Thuzar! San Francisco Motel  was definitely the right choice for us :)

 

Cranberry Cooler

I was given a bag of fresh cranberry, I didn’t know what to do with they were washed in chucked in the freezer. Familiar only with the dried kind in my muesli,  or as a mixer with a subpar  vodka, I scratched my head every time I saw them.

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After much deliberation I decided to make spruced up cranberry juice to battle the heat. Didn’t think it would be so easy, wouldn’t mind making up another batch.

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Ingredients

  • 2 Cups cranberry fresh or frozen.
  • 6 Cups of water.
  • Juice of 2 Lemons.
  • Sugar or honey to taste.
  • Mint to garnish.

 

Directions

  1. Wash and drain fresh or frozen red-ripe cranberries.
  2. Combine cranberries and water in a large pan and bring it to a boil and berries start to burst.
  3. Strain liquid through a fine strainer, add in juice of two lemons, a little sugar or honey to taste then set cool.
  4. Pour into a glass of ice and some mint to serve. Boom! One of the best thirst quencher around. Enjoy :)

*The remainder can be stored in the fridge for up to a week.

 

  • 8 cups fresh cranberries
  • 8 cups water
  • 1/2 – 1 cup agave nectar
  • 1/2 cup fresh squeezed orange juice
  • 1/2 cup fresh squeezed lemon juice

Instructions

  1. Add the cranberries and water to a large stock pot. Bring to a boil and then turn down the heat, cover and simmer for 25 minutes.
  2. Pass the cranberry mixture through a food mill with the smallest plate. Add agave nectar to your taste. Add the 2 juices to the bowl and stir to combine.
  3. Set a fine meshed sieve over a large bowl, pass the cranberry mixture through the sieve, trying to not press the solids too much (this will result in a thicker juice). Remove solids to a bowl and repeat with remaining cranberry mixture. Save solids for another use (fruit leather perhaps). Refrigerate juice and serve.

Read more at http://www.farmgirlgourmet.com/2012/11/homemade-fresh-cranberry-juice.html#p1Yj36uPa6zTKVvO.99

  • 8 cups fresh cranberries
  • 8 cups water
  • 1/2 – 1 cup agave nectar
  • 1/2 cup fresh squeezed orange juice
  • 1/2 cup fresh squeezed lemon juice

Instructions

  1. Add the cranberries and water to a large stock pot. Bring to a boil and then turn down the heat, cover and simmer for 25 minutes.
  2. Pass the cranberry mixture through a food mill with the smallest plate. Add agave nectar to your taste. Add the 2 juices to the bowl and stir to combine.
  3. Set a fine meshed sieve over a large bowl, pass the cranberry mixture through the sieve, trying to not press the solids too much (this will result in a thicker juice). Remove solids to a bowl and repeat with remaining cranberry mixture. Save solids for another use (fruit leather perhaps). Refrigerate juice and serve.

Read more at http://www.farmgirlgourmet.com/2012/11/homemade-fresh-cranberry-juice.html#p1Yj36uPa6zTKVvO.99

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Riding the wave.

Artisanal sourcing, roasting, and blending brought on espresso bars leading to chains of café’s namely,  Starbucks which are retrospectively titled  the “Second Wave of Coffee”. Now the trend is moving onto Third Wave Coffee;  aspires to the highest form of culinary appreciation of coffee, so that one may appreciate subtleties of flavor, and varietal (similar to other complex culinary products such as wine, tea, and chocolate).

In Myanmar the choices you get can be rather limited it’s all about the instant sachet, it’s so much of a norm that it’s commonly accepted to serve hot water and a flavoured powder of your choice mixed with non dairy creamer all for you to stir. On the plus note it’s interactive, consistant, and changing the mind post ordering isn’t so much a big deal. so long as the sachet isn’t open.

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Call it new wave, back wave, insta-wave, or whatever you feel like. I’m not crazy about sachet drinks, but this is how the locals generally do it, and I respect that.  I appreciate  having the perspective.

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Coffee!

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Oh wait! I’ll have tea instead please.

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Lesson learnt, teaspoons are not be used for cutting samosas. Whoops!

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Wouldn’t mind one of these right now.

Bago, Myanmmar

If you’re traveling by land around Myanmar I highly recommend on the itinerary a wee spot named Bago. It is commonly perceived as a sleepy stop over town on the way to Golden Rock, or Inle Lake, if you’re traveling by bus up east from Yangon.

The new town of Pegu took me by surprise (perhaps it was it hospitality or maybe it I  was just glad to be removed from the bus seat I molded into.), I’d say it was probably the combination of the two. Which calls upon the plug for San Francisco Hotel; priced wellclean, and reliable wi-fi (means a lot when you’re in Myanmar).  The family running the hotel are incredibly nice, they also provide motorbike day tour on the side to suit tourist laying over for the night before hitting their journey again the next day.

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The morning was kick started with the question ‘what would you like for breakfast?’ without hesitation our response was “local please”. My partner in crime Adrian and I were ushered on two separate motorcycles,  I pillion rode with the extremely friendly lady operator ThuZar,  and A with one of male her staff member (apologies, I forget his name).

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I was stunned by Mohinga. This fish noodle soup is considered by many to be a national dish, often readily available in most parts of the country from street hawkers, roadside stalls, and family restaurants. Although mohinga is most commonly eaten as a breakfast dish, it wont frowned upon if you have it any other time. I had a day solely dedicated to eating the national jewel from various different stalls, I won’t judge if you do the same. Promise!

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Awaken by contrasting textures of chewy rice noodles, creamy broth, tender banana stalks, crisp chickpeas, topped with fresh greens. I can never have enough! Never!

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This humble stall was one of the best Mohinga vendors in Burma.

breakfast buzz#33

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Slightly obsessed with yoghurt making and all things related as of late. This was parfait combo of LSA, poppy seeds, and honey pomelo.

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Coconut rice parcel a.k.a Nasi lemak.

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My fellow foodie cousin and I drove 2.5hrs for this. looks rather plain, but it was the simplicity that got me. Silky rice noodles were made to perfection slur! Chomp! Chew!

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Dim Sum galore

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In Malaysia it’s a norm to have a warm breakfast, this would usually mean noodles,roti, or some sort of rice base. On this particular morning it was soft boiled egg, steamed bread and curry dip.

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Mantou turned French toast, slapped with peanut butter and honey to throw up the mix.

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Told you I’m obsesses with yoghurt at the moment. This one was localised with layers of jackfruit, pomegranate, buckwheat, and LSA.

Gingerbread Tree.

Ingredients

2-2 1/2 cups plain flour
1/2 tsp baking soda
1 Tbsp s ground ginger
1 cup (220g) firmly packed soft brown sugar
150g butter
1 free range egg beaten
1/2 cup icing sugar
Food colouring & lollies to decorate

Method

1.Preheat oven to 180°C. Line 2 trays with baking paper.

2.Sift flour, baking soda and ginger together and place in a bowl along with sugar.

3. Add butter to dry mix and rub in your fingertips until it resembles fine breadcrumbs, once the texture is right mix the egg. * If you find the dough a little too sticky, add a little more flour to the mix.

4.Wrap dough in cling wrap. Refrigerate for at least half an hour.

5.Roll dough out on lightly floured surface or between 2 sheets of baking paper until approx 5mm thick, using cookie cutters, cut shapes and place on tray. Reform the off cuts into a ball and re-roll, repeat cutting out until all the dough is used up.

6.Bake gingerbread cookies for 8-10 minutes or until cooked and golden. Remove from oven and cool on rack.

7. Make icing by adding a few drops of food colouring to the icing sugar while gradually adding water up to 1 1/2 tsp into the mixture.  Decorate the your ginger bread cookies as desired once cooled. In this instance I decided chocolate and marshmallow combo was the perfect ammunition.

Recipe courtesy of Food in a Minute.