So it's been almost two months and we've travelled through India and Myanmar, seeking out roadside cafes, hole-in-the-wall style cheap eats and risky street food. And now we arrive in Hong Kong, Asia's world city, which felt a lot more like home. It was an opportunity for us to feel a bit of comfort through our big city surroundings. We shopped, drank, and even indulged in a Christmas night out (and completely wrote off the next day...) It was a well needed break. However this slice of home, complete with its spotlessly clean streets and functioning, well... everything, also came with a host of western style restaurants. You couldn't go anywhere without finding a McDonald's restaurant, McCafe or (Mc) ice cream shop. The city in that respect was overwhelming. It felt difficult to find traditional Hong Kong food, which was nestled somewhere between Gucci and Prada... But where? Sure we'd eaten at few obligatory dim sum restaurants, our favourite be...
I've made this dish twice now, once with diced pancetta, and once with chorizo. I'd say just make use of whatever you can find in the fridge! Personally I prefer the chorizo, but you could easily chop up the left over bacon from your weekend fry-up! Ingredients (serves 2): 2 cod fillets 60g of chorizo ring, roughly chopped 3 medium potatoes, quartered 60g green beans, trimmed Handful of black olives, halved 2 tbsp olive oil Juice of 1 lemon Pinch of chilli flakes Salt and pepper 1. Pre-heat the oven to 200 degrees. 2. Boil the potatoes for 10 minutes, then add the green beans and boil for 2 more minutes. 3. Drain the potatoes and green beans and add the chorizo and olive, then shake it all around. 4. Tip the contents of the pan onto a baking tray and place the cod fillets on top. 5. Season the whole tray with the chilli, salt and pepper, then splash the olive oil and lemon juice all over. 6. Cook in the oven for 15 minutes, then serve, ...
From the rice, sesame and chilli fields we saw during our three day trek from Kalaw to Inle Lake, to the wet markets of Yangon, it seemed abundantly clear that much of the Burmese cuisine revolves around the fresh ingredients the land offers. Until now, I knew very little about Myanmar cuisine, and when trying the dishes I often struggled to work out what ingredients and flavours they were made up of. Unfortunately having not attended a cookery class, I am still none the wiser, however these flavours are something I am definitely keen to learn more of and experiment with when I get back to London. Perhaps the Burmese cookery book James bought me a while ago may get a bit of use! Why am I so keen? For one, they have oodles of noodles, which I absolutely love, and as through most of India my options were rice or bread, I was happy to be able to consume an alternative carb! My particular favourite were the Shan style noodle soups, with either minced pork or chicke...
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