Monsoon season officially declared over with Atlas rooftop bar reopening and recipe for pomelo salads

5 Oct

The monsoon season is officially declared over for 2019 with the reopening of Atlas rooftop bar last night featuring a stunning sunset and great cocktails.

Recipe for pomelo salad:

Pomelos are available here in abundance and you can even buy them freshly peeled and cleaned ready to use. The pomelo salad is a recommendation of my friends Sigi and Jürgen who adopted it from a dish they had tasted in Bangkok.

you will need about 300g of pomelo sliced, cleaned and cut into 2cm cubes. Mix 1tbs each of fish sauce, tamarind sauce and lime juice with s palmsugar and finely chopped fresh red chilis and some crushed garlic. Top with fried onion and roasted coconut as well as chopped coriander and/or mint. Serve with some pan fried prawns and sprinkle with peanuts or cashews. Yummy

Revamped Burma Tourism building, impressions from the Secretariat and recipe for Myeik noodles

15 Sep

What a fab Sunday – first day of all blue skies and sun shining after the last first 7 weeks of monsoon rains – no rainy monsoon season not yet fully over but blue skies ahead! We used it for a trip downtown to visit two fabulous old building currently revamped.

First the chance to get into the newly renovated Burma Tourism building just across the Sule Pagoda. They opened their doors and roof top for visitors to get a glimpse of the beautifully remodeled facade and interiors hosting a pop up bazar/crafts workshop and tea shop.

From there we went to one of the absolute architectural highlights of Yangon – the old Secretariat building which is still under renovation but opened its door today for visitors to get a glimpse of the sheer beauty and size. Build in the late 19th century it served as the British seat of government until independence in 1948.

Myeik noodle recipe

Myeik is a town in the far south of Myanmar not far from the Thai border and gateway to the Mergui archipelago. One of the dream destinations on my list – a nearly unspoiled area of around a 1000 islands that one can only reach by sailing or yacht cruises as near all of them are uninhabited. As said on my bucket list to go, even more after I did try the famous Myeik noodles first time today – something else to look forward to when visiting the region.

Chop one chicken breast, garlic, spring onions and chillies and fry in cooking oil. After chicken is cooked add the bean sprouts and the cooked flat rice noodles, prawns and chick peas together with a table spoon of fish sauce, dark soy sauce, rice vinegar and oyster sauce as well as salt to taste. Beat on egg lightly and add it to the pan stirring well. Garnish with coriander, crushed peanuts and wedges of lime. Delicious.

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The tomato farmers on Inle lake and a super easy eggplant dish that they shared with me

31 Aug

Back from a four day work trip visit to the Shan state – and full with impressions both on the beauty of the land and the people, their livelihoods and aspirations as well as their incredible variety of produce and typical foods.

One of our stops brought us to meet the tomato farmers on Inle lake. They have a unique traditional way of growing their tomatoes on floating beds on the lake. All the planting, pruning and harvesting is done by boat.

We had the chance to learn about this traditional agricultural practice directly from the tomato farmers who have organized themselves in a tomato cluster group, learning about Good Agricultural Practices and on how to become certified organic tomato growers. The water quality of Inle lake has tremendously deteriorated over the last years, partly because of the use of pesticides and fertilizers from farming on the lake and the farmers are very much aware of the effects that has for their livelihoods. Therefore awareness on organic production is in their interest as they shared with us in the group discussion.

During the discussion lunch was prepared and we were invited to share lunch in the house of one of the farmers.

One of the many plates shared was an eggplant dish (bottom right) so tasty that I asked the cook for the recipe. The taste reminded me very much of Middle Eastern Baba Ghanoush as it had the same smoky flavor.

Here are the few ingredients and steps needed:

Roast the eggplants on grill, over gas flame or in hot oven until soft and the skin is blackened. Allow to cool a little and remove the skin and slightly mash the eggplant flesh. Add some fresh or roasted garlic, salt and peanut oil as well as some lemon juice. I think some toasted pine nuts or sesame seeds as well as some fresh parsley or coriander could be added as well for more texture and color. But for me the peanut oil and the smoky flavor did the trick.

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Mohingar – traditional fish noodle soup – and first impressions from Nay Pyi Taw

22 Aug

Mohingar is one of the most traditional dishes if not THE national dish normally enjoyed for breakfast. Even though I do like asian soups for breakfast, I thought I try this rather fishy version for the first time at a more civilized time for me. And you can find it now at any day or night time. And what better place to try it out than the busy restaurant at the national departure lounge leaving for a flight to Nay Pyi Taw the capital city of Myanmar. Here the Mohingar is their signature dish.

The very harty soup comes with loads of things to garnish, such as boiled eggs, fresh coriander, chilis, chopped gourd or green beans, fish cakes, lime juice as well a chickpea fritters. It is lovely spicy, salty and with a fresh twist from the limes and coriander – sure to become a favorite over the next years!

Nay Pyi Taw is Myanmars new capital since 2005, with a size nine times as large as Berlin but so far only about 1 Mio inhabitants. It is incredibly lushly green, with water buffalos and other cattle grazing in the streets. Government buildings are very far apart, meaning you have to drive everywhere on 8-16 lane wide roads. The small centre has a traditional market, that I had the chance to visit – so here are some of the market impressions – just the variety of banana types seems endless!

As I will travel very frequently to this rather different capital, be assured more impressions to come…

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Burma Bistro – a gem for traditional Burmese food

17 Aug

Having had the second lazy afternoon at Burma Bistro two Saturdays in a row, it is time to share their success story and delicious offerings in a gorgeously decorated setting in an old heritage building. One would not expect such a wonderful environment, entering through an unpretentious looking hallway, climbing up an old staircase to the first floor. But the restaurant is all beautiful with high ceilings, vintage tiles, teak furniture, old ventilators and pillars balconies opening up to the busy tree lined Merchant Street.

The Bistro offers a large variety of locally infused cocktails and a wide variety of traditional foods from all over Myanmar, served beautifully decorated with herbs and flowers.

    Burma Bistro’s signature dish – tomato rice served in Bamboo with meat stick

    two of Burma Bistro’s salad varieties

    their chefs salad with twelve ingredients – still trying to figure all out – but very yummy. The white flowery thing on the right is dried white seaweed!

    And for this of you who rightly wish to see pictures of the restaurant itself – promise I will take them next time – I was too absorbed with the food and the drinks this time!

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    Mingalaba – back this time from Yangon

    10 Aug

    After seven years in Berlin, where the foodie scene is more than well covered by German and international food enthusiasts, I have just arrived in Yangon, Myanmar. It is a melting pot of different food influences  – and I can’t wait to explore as many as possible. As I’m currently still camping in our flat, awaiting furniture and most importantly cooking utensils to arrive, I have started to explore the very broad and growing local and international restaurant scene, which I hope to share with you in the coming years. So if any of you out there have recommendations for restaurants, bars, cooking classes, market tours or anything else related to the Myanmar culinary world, please contact me.

    Burmese tea leaf salad – lahpet 

    This national dish and delicacy is made by fermenting just-picked tea leaves for several months underground. The fermented tea leaves are then mixed with fried crispy garlic, chili, lime juice and vegetable oil and topped with dried shrimps, roasted peanuts and/or fried beans, toasted sesame seeds. Depending on the mixture of the topping the salad always tastes different but with the unique flavor of the fermented tea. Here it is eaten in restaurants, as snacks and even sold in snack packs in supermarkets ready to mix together at home – something I will definitely try as long as I have no cooking utensils.

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    The best tea leaf salad so far I had at “The Pansodan”, 106 Pansodan Road in Yangon, a wonderful brasserie in an old heritage building, that not only serves traditional local cuisine but as well great cocktails with a local twist such as Mandalay Spritz with Pomelo, Aperol and Mint or Tamarind Margaritas – Chiyars or cheers!

    Tea leaf salad at The PansodanIMG_6901

     

     

     

     

     

     

     

     

     

     

     

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    Back in Berlin – a city in chocolate fever, the best Schnitzel ever and recipe for warm potato and cucumber salad

    21 Jul

    We are back in Berlin – and for good, at least for the next years and besides being busy getting settled again, we are exploring our city on foot, discovering and rediscovering culinary options, delights and other sights.

    Yesterday clearly was marked by the love for cocoa beans and chocolate, first visiting the famous Fassbender and Rausch store at Gendarmen Markt, not only selling the best ever pralines and chocolates, but as well displaying the most famous Berlin landmarks rebuild in chocolate:

     

    This visit was followed by an all time kids favorite just around the corner – the Rittersport museum and shop, where you can design your own chocolate featuring all kinds of ingredients such as nuts, chilies, spices, sweets and more. While you wait for your chocolate bar to be ready to collect, you can stroll through the museum and shop, choosing from a huge variety of flavors and shapes:

     

     

    After so many sweet stuff, some savory fare was what we needed. So what better than to go for the best Schnitzel ever, at least for sure in Berlin, not to offend any Austrian readers! So we had dinner at another Berlin institution – Lutter & Wegner at Gendarmenmarkt:

     

    The Schnitzel came accompanied by this delicious potato and cucumber salad, here is the recipe for 4-6 as a side dish for meat or as part of a bbq buffet:

    • 1kg of potatoes, peeled and sliced
    • 1 large cucumber, peeled and finely sliced
    • 3 tbs white wine vinegar
    • 3 tbs vegetable oil
    • 1 tbs mustard
    • 2tbs dill
    • salt and pepper

    Boil the potatoes until not too soft. Allow to cool slightly and mix with mixture of vinegar, oil and mustard. Season with slat and pepper, mix with the cucumber and dill and serve warm. For a twist you can serve it with fried bacon bits.

     

     

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    Impressions from our last two weeks in Rio – part 2 and recipe for fresh salmon and tomato pasta

    8 Jul

    Time is flying and the last week in Rio started yesterday. but what a great week behind us – Tuesday started with a visit to Sugar Loaf – Pão de Açucar with stunning views under a blue blue sky:

    followed by lunch at Terra Brasilis overlooking the bay:

    Wednesday we spent a lazy day at Apoador beach:

    followed by dinner in Horta at Horto restaurant. A first time try of delicious Tapioca Pizza:

    and a drink under the full moon lit palm tree:

    Friday night meant some serious samba dancing in Lapa at Rio Scenarium:

    an ambulance selling hot dogs and cigarettes!

    Yesterday back to Lapa but in daylight for the monthly fair buying last minute souvenirs:

    Recipe for fresh salmon and tomato pasta for 4

    • 500g Fettucine
    • 500g fresh salmon cut into diced
    • 250g baby tomatos halved
    • 200ml cream
    • 100ml white wine
    • bunch of spring onions chopped
    • bunch of dill chopped
    • 1 red chili deseeded and diced (optional)
    • olive oil
    • salt and pepper

    Boil the pasta. Fry the spring onions, tomatoes and chili in olive oil. Add the cream and white wine and simmer for some minutes. Add the dill and salmon and heat through. Season with salt and pepper and serve over pasta. Quick and easy summer dinner!

     

    Impressions from our last two weeks in Rio – part 1

    2 Jul

    Our last two weeks in Rio have started and we have dear friends visiting – time to revisit all the great spots that we have seen over the last year as well as visiting those that we always were about to visit but thought we would have ample of time doing so.

    Saturday started with a visit to the Santa Marta Favela located just besides the kids school. Santa Marta is famous for being both the first Favela pacified years ago as well as the on Michael Jackson visited and had the video for his song “The don’t care about us” filmed.

    From the top of the favela you have a wonderful view over Botafogo, Lagoa and Christ. We took the community tour into the favela, a project supported by the municipality of Rio to generate income for the people living in the favelas as well as creating awareness about their problems and  challenges. Santa Marta has an elevator that takes you on top of the hill from were we walked down back to the entrance of the favela, not missing the Michael Jackson square:

    The favela currently is under way to be painted in the brightest colors – a project by some dutch project and a brazilian paint company. The first houses are ready to be followed by all the houses in Santa Marta:

    Sunday’s visit led us for the first time to Christ Redeemer – the number one sightseeing spot in Rio – what a spectacular 360 degree view over Rio and beyond:

    Followed by a wonderful lazy lunch in a great restaurant in Santa Teresa – Aprazivel – serving typical brazilian fare in the most amazingly beautiful setting. Best of all the palm hearts cooked in their natural cask:

    Today it was beach day at Prainha, a lovely surfing beach spot out south of Barra and Recreio again followed by a lazy seafood lunch of grilled fish and prawns overlooking the beach – it hardly can get better than this:

    The fish and seafood super fresh as some of it just caught by a diver such as this octopus:

    A special treat for our 15th wedding anniversary – Térèze Restaurant in Santa Teresa and a chicken dish inspired by last nights dinner

    27 Jun

    As it was the eve of our 15th wedding anniversary, we had a wonderful evening in Santa Teresa neighboorhood. We started with a starfruit and passionfruit caipivodka as sundowner at the Bar of the Santa Teresa Hotel overlooking Rio, followed by a great dinner at the Térèze Restaurant in the same hotel.

    The food served at Térèze, is a combination of brazilian and french with all produce sourced locally – a feast for the tastebuds and eyes.

    I had this “supreme farmhouse Guinea-fowl, from Anthenor & filhos fazenda, with black truffle salsa, catupiry cheese sauce and sautéed artichokes”:

    inspiring me to this recipe: Truffled chicken breast on artichoke and mushroom salsa for 2

    • 2 chicken breast
    • 250 g of small canned or frozen artichoke hearts
    • 150g of fresh porcini or chantarelle mushrooms, cleaned and diced
    • 50g of diced bacon
    • 1tbs truffle oil
    • 50ml white wine
    • fresh thyme
    • salt and pepper

    Fry the bacon in a hot pan, remove and brown the chicken in the bacon fat on both sides. Remove the chicken and place in an ovenproof dish, add the wine, a sprig of thyme, salt and pepper, cover with foil and take to an 200C oven for about 20-25 minutes until done. In the meantime in the pan fry the mushrooms, artichokes and add the fried bacon. Season with a little truffle oil, salt and pepper and thyme. When the chicken is cooked serve on top of the mushroom and artichoke mixture, drizzle with the cooking juices and some more truffle oil. Serve with fresh crusty bread.

     

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