My ancestral lineage traces back to southern India from where my family migrated to then Burma for a better future. They prospered until 1962 when the socialist movement forced us to leave Burma and migrate to Bangladesh; during that time I watched my aunts and mom make far-far, chips made out of sago, tapioca and potato starch. The women would lay the chips out on wide sheets of cloth on the rooftops to dry, pack them and sell it to stores to help generate income. I grew up eating this snack, and nowadays, it can be found in some form or fashion in many of the cuisine of Southeast Asia.

 Refreshing Grass Jelly Drink (non alcoholic)

Grass Jelly comes from the mint family. It is made from a herbaceous plant and grows in grassy, dry areas which is how it got its name. It is also known as xian cao or divine grass. Throughout Southeast Asia this refreshing drink is served in many different varieties and flavors. In Burma, street vendors serve this drink to help hydrate and quench the thirst in the tropical hot climate. I will be serving my personal favorite – lime based drink topped with grass jelly.

 Green Papaya and Mango Salad

Thoke is a general term meaning ‘salad’ in Burmese.  Papaya salad can be found in Thai, Malay and other Eastern cuisines. However, the ingredients and spices can vary from country to country. Be prepared to taste a sweet and savory blend of mildly spiced, homemade tamarind dressing tossed with shredded green papaya, mango, cabbage, bean sprouts and carrots with a sprinkle dried shrimp powder* combining all the rich flavors together and topped with some crushed peanuts. *Vegetarian option to eliminate shrimp is available upon request

Burmese street food appetizers

Budijo is fried squash fritters. Opo squash, from the gourd family, is peeled cut into 2-inch French fry style strips, dipped in a lightly spiced batter made of chickpeas and rice flour, and deep fried, served with homemade chutney.   

Kopyanjo or Eggrolls are one of the popular street foods in Burma. Kopyanjos are served in many cuisines around the world, the difference lying in the filling. I will be serving eggrolls, like my mother use to make, filled with spiced ground beef*, shredded cabbage, carrots, bean sprouts, green onions, eggs*, lime and cilantro paired with a homemade tamarind and plum chutney.  *Vegetarian Kopyanjo available upon request. Gluten free option available upon request. 

Royal Coconut Curry Noodles

Khow Suey (pronounced cow-sway) is age old recipe passed down through generations and my personal favorite, loved, cherished and always requested by friends and family alike.  It is with great pleasure and love that I bring this dish to Chow Club. This dish is served in Burmese homes on special occasion and family gatherings. Khow Suey is a bowl of noodles swimming in a spiced coconut curry, made with a choice of meat (beef, chicken etc.) Today’s selection will be all white meat chicken* flavored with family secret blend of spices.   This dish is served with a medley of colorful shredded fresh vegetables as toppings, fresh lime for brightness and a side of homemade mixed condiment comprised of roasted garlic and dried Ancho chili pepper. Sprinkle on top if you would like to kick up the heat a notch or two. *Vegetarian option available upon request. Black bean noodles available upon request for Gluten Free option. 

 Coconut Halwa or Coconut Jelly Dessert

This dessert (pronounced chow-chow) is made with simple ingredients, including coconut milk and agar agar (natural vegetable gelatin). Light, refreshing and delightful treat to end the Burmese dinner.