Inspired by traveling and eating my way through Hong Kong, Macau, Sarawak and Sabah-Borneo. Flavors are herbal, spicy, pungent with shrimp pastes, redolent with rich savory sauces and hearty broths. Fresh veggies are sometimes harder to find, but when I came home, I had a whirlwind of inspiration. It helped that my mom let me borrow a Burmese cookbook! I tend to like cuisines from cultures that are bordering other countries because they share so much food and spices!
My favorite concoction to date!
Burmese: Recipe was based on a shredded carrot & nappa cabbage salad but I made it into a noodle soup that was both refreshing and savory! I added mangosteen and pomelo to make it sweet!