Cooking Class The Recipes of Burmese
This interactive cooking class with Chef Thaung Lin features an assortment of iconic Burmese dishes that highlight a few traditional ingredients like tamarind, lily buds and palm sugar. First, you will prepare perfectly tender fritters filled with seasonal vegetables to dip into a spicy tamarind dip. Next, you will make a vermicelli coup featuring Chinese mushrooms and bean curd before braising beef in a curry sauce to serve over jasmine rice. Finally, you will craft a soft and pillowy semolina coconut cake.
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Mixed Vegetable Fritters
With spicy tamarind dip
Chicken and Bean Vermicelli Soup
With Chinese mushrooms, lily buds and bean curd
Braised Beef Curry
With steamed jasmine rice
Semolina Coconut Cake
With coconut milk and palm sugar