Eggs in Tomato Sauce, Myanmar Style

Eggs in Tomato Sauce, Myanmar Style

This is one of my favorite Myanmar dishes to make. First, because it’s fun to peel so many boiled eggs at once! Second, because it doesn’t involve processing/cleaning any meat (this can take a lot of time if you shop at wet markets in Myanmar). And best of all, the dish keeps really well in the fridge for several days—it’s a great make-ahead meal, and the flavors improve over time, much like with a pot of soup. …

Pickled Tea Leaf Rice

Well, here we are, three years after I started this blog, and I am finally getting around to posting the recipe for which it is named. Better late than never, right? Pickled tea leaves are a favorite of mine, and I think there is nothing like them in the world. I am a bit at a loss to describe them adequately. They have the flavor of green tea, with the flavor of fermentation; they are slightly bitter, slightly salty, and they leave a bit of a tangy aftertaste on the tongue for a few moments.…