Burmese style beef curry – cawsa si (ma) pyan

This one is a very typical Burmese curry. I always thought only grown-ups can cook this one (well, real ones), however, when you really break the process down, it really isn´t that difficult. Or may be I´ve unintentionally became one of those real grown-ups, I don´t know. Anyhow, this curry is delicious, so I totally think you should try.

The ingredients

Beef                            1 kg or less (for about 5 servings)

Lime                           1

Beef powder             1 tablespoon

Chilli powder          1 tablespoon

Oil                              1 tablespoon


Onion                                    1

Garlic                         4 cloves

Ginger                        About 3x1inch piece

How we do:

First, cut the meat into smaller cubes or any shape you want, squeeze the lime over it, season with salt, beef and chilli powder and marinate it, I marinated it for a night because I like preparing stuffs beforehand. If you have 3 hours, it´s okay, an hour, fine. If you don´t have time at all, it´s still all good. You can go straight into the next step. If chilli powder is too much for you, you can ditch it and add turmeric powder; your curry will be yellow then.



Cut the onion, garlic and ginger and then grind them using mortar and pestle, or like I did, use a blender. You don´t have to blend it till you get a perfect paste out of it. If your blender has a hard time working, add a little bit of water. When the stuffs are blended, mix these with the meat; add oil and half a glass of water.


You can add more water if you opt for more sauce. Cook them in medium heat, it will take about 1.5 hour, you can do your homework meanwhile, or even better, Netflix and chill!


Serve with rice and a clean vegetable soup.

Spicy pork chops with bamboo shoots- Voksa le Tuai Kio

I never liked bamboo shoots, but my parents love them, so they are always in the fridge or in the soup or in the curry. So, I finally decided to give them another chance (yeah, the bamboo shoots) by eating them in a different way. And I found out that I really like them when they are stir-fried a little longer until they are around 87% dry. If you´ve always hated bamboo shoots and have never tried this way, you definitely should. Why not, right?

So, here are the ingredients of the dish:

Boneless pork chops           2 pieces

Bamboo shoots                     Some (hehe, please look at the picture)

Fresh chilli                             3 or 4 (or 0 or 1)

Chili powder                          1 tablespoon

Chicken powder                    1 tablespoon

Lime                                          0.5

Shallots                                    2

Oil (for frying)                           1.5 tablespoon

This much bamboo shoots 😀 

How we do:

Cut the pork chops into smaller pieces and mix with chicken power, chili power and lime juice, and let them marinade for a while. In the mean time, cut the bamboo shoots into thin stripes if you wish and do the same with shallots and fresh chili. Any size you cut is okay.


Then, heat the frying pan/pot in high heat, add the oil and start frying the pork chops pieces for about 8 minutes. Then add the shallots and chili, stir, and then finally the bamboo shoots .The pork was already cooked from the first 8 minutes and the bamboo shoots are made ready to eat, so it´s totally up to you how long you want to fry. For me, I like my bamboo dry, so I fry about another 15 more minutes. Oh and, please don´t forget to stir often. The chicken powder is both salty and sweet, so taste before you add another pinch of salt or the chicken powder itself.

Serve with rice. I think this will be delicious with spaghetti and pasta as well.


How I eat my lahpet thoke aka Burmese tea leaf salad

Lahpet thoke aka tea leaf salad, pickled tea leaf salad to be precise, is one of the most typical Burmese food. Lahpet means tea leaf, and thoke means salad. So, a ready-made, ready to eat lahpet package usually looks like this.

3 cloves of garlic is enough. Yellow ones are ginger.

Here we have a pack of pickled tea leaves and another one with crisp fried peanuts and peas and toasted sesame seeds. Some packages separate the peanuts, peas, and add other stuffs like fried garlic or other type of peas into the mix. You can eat as it is or upgrade it. Now, there are loads of different ways to eat lahpet thoke and I am happy with all of them :D. But, this is how I typically prepare the salad, easy and fuss-free.

First, I crush/grind toasted dried chilli and garlic with a little bit of salt using a mortar and pestle (don´t have ones? Its all good, you can mince them), then add the picked tea leaf. Then slice shallots or onion (I personally prefer shallot) and ginger into thin stripes. Pour everything in a large bowl and season with any type of oil and mix well together and transfer them into a clean and shallow plate.

Serve with tea. Eat with rice and it´s awesome, too.

Well, that´s how I like to eat. Some also add tomatoes and shredded cabbage, and green chilli instead of dried ones. There´s quite a lot of oil in the salad, so drink plenty of tea. If you are going out later the day or even the next day, you may want to NOT add shallots and garlic.


Spicy eggplant soy sauce vegetarian dish

I read somewhere that there are male eggplants and female eggplants, and I find it so fascinating. I thought they´re all boys. Males or females, boys or girls, eggplants are delicious. I made this eggplant dish yesterday and I was surprised how tasty it turned out, definitely one of my favourite dish that I´ve cooked so far.

Bonbok a hme tete ka kio mi a thaw tuk sual i ka rak ttial tthan ee.

What we need

o.5 kg – Eggplants (small ones, boys- those that taste a little bitter)

2 tbs – Soy sauce

1 medium size – Onion

Spring onion (scallion)

4 cloves- Garlic

4 pcs (?) – Chili

1 tbs- Oil

1 cup- Water


A herhmi, bonbok, piat, phthnah, khachuan, soy sauce, hmanphek, cite, chiti le ti and si. Minute 12 hrawng ah cun an hmin dih ko.

(the quantity here are just to give some idea, you play with it)

How we do

Wash the eggplants, cut them in half as in this picture, and let them sit in salt water. Salt water? Yeah, get some water in a bowl add a couple pinch of salt in it. This is to reduce the bitterness of the eggplant.

Bonbok hi cite tlawmpal peihmi ti ah kan ciah ahcun a phaknak a zor deuh an ti i ka ciah ko.

Chop your onion, scallion, chilli, and mince the garlic. Heat the pan, add oil and fry onion, garlic and chili. If you want some color, add a pinch of tumeric powder or chilli powder of both. Drain salt water and add the eggplants in the frying pan. Stir and add soy sauce and salt, wait for a couple of minute and half a cup of water and close the lid. After about 5 minutes, add another half cup of water. Another 5 minutes and they´ll be well cooked, and we will add the chopped scallion. And then we´re done!

Buh le tihang a thiangmi te he a tlak tuk.

Remember to stir whenever necessary so that the eggplant won´t stick in the bottom. Also, be careful with how much salt you add, because the eggplants were soaked in salt water before and soy sauce is salty. Serve with rice and may be with a clear broccoli soup to neutralise the very many taste of your dish. You many want to throw away the skins.






Voksa Sipyan-Burmese Style Pork Curry

Mah meh hi a kaa chuakmi nan um sualah ka tuahdan ka rak ttial.


Zeiruang ah dah keimah tuahdan tiah ka auh ti ahcun kaa tinhmi cu Kawl meh, voksa sipyan a si ko nain, a chuakmi hi phundang te a si. Chiti an rak kir tthan ti lo hehe, nain a thawt ngai ve ko caah ka rak share nak a si.

Norway ka phanh hnu, inn in khuadang ah kaa tthial hnu lawng in rawlchuan aa thawkmi ka si caah meh a har deuh pawl cu ka thiam rih hna lo. Atu inn ah ka um hnu hin ka cawng cuahmah.

A tanglei meh chuannak ah hin suimilam 2 a rau.

Aa telmi

Voksa -1kg hrawng ka chuan.

Voksa dip

Chiti – Keu 2 (tablespoon) ka hman



A zawngttin





Meh bawmtu


Kawpi Hlum


Cite, Hmanphek, MSG (achomungh)

(By the way, nizan Norway TV rawlchuan channel ah MSG aa hunh i ka au len)


Voksa thiang tein ttawlmi kha style nawn tete can ding ;). Dihin aihre, a zawngttin, cite, voksa dip, chiti keu 2 le piat, vankhawng, aithing phomhmi, le voksa canmi pawl kha cawh dih ding. Cun, ti tlawmpal peihin mei ah khin ding a si cang ko.


Mei kha a laifang (medium heat) in tuah ah a ttha an ti mi ka theih bal caah 3 le 4 ka thlen peng hna (kan rawlchuannak mei ah 1 in 6 tiang a um). Ti a tam deuh caan i a kang lai ti ka phan lo ahcun 5 hna ka pek, hngah ka huam lo i ka hlen pah bia.


Aalu peih chih ka duh caah ka sabel kha suimilam 1 le cheu aa chuan hnu ah ka peih. Suimilam cheu hrawng van hngah ahcun aalu zong a hmin cang ko. Chiti cu kan chim cia bang, a kir lo. Sau deuh hngak ning law a kir hnga maw dik?


Meh toh kha cu pe le kawpi le piat he ka toh ko.


Tihang caah cun ti le kawpi ka cuar. Adang meh kha a taste a tam tuk cang i zeihmanh zong ka ttamh lem lo. Tihang ttamh zong cu ka thiam lo i aho poah caah aa rem kan ti lai cu.

Ok, bon appetit!