The best eats in Yangon: Mont Hin Gar

If you are planning to travel to Myanmar for the first time heres a couple of things you should know (if you can get in that is, just kidding :B ).
1.) The food will be very different.
2.) Some restaurants will be on the expensive side
3.)Be careful of what you eat! Not everything is "Myanmar FDA" approved.
3.5) But! its still great food.

Thank you Tun Tun Photography for this picture. :)

If you ask a guide or the person at your hotel, what is the most popular dish of Yangon, they will probably say Mont-hin-gar.
Basically it's a fresh rice noodles with a fish based soup, with a verity of fritters like beans (as seen), gourd, onions with baby shrimps, etc.
 And the best Mont hingar (in my opinion) is at Oo Yin street, on Inya road. Since Mont hingar is traditional eaten for breakfast, it sells out fast. About 8:30-9:00 am to be exact. But thats not the only place in town, Mont hingar is available all through out the city.
Here are some other places with great Mont hingar:

Feel Restaurant/tea shop:
124 Pyidaungsu Yeiktha Str., Yangon (Rangoon), Myanmar
This is a great place for authentic Burmese food. You can get anything from traditional bean fritters (Ba ya chaw) to nice cool Korafii.

Here's more information on Feel.

Bout Taw teashop:
It has no specific address, I'll up date this bit later.

This place is notorious for its great afternoon mont hingar and mote ti (Mont hingar from Rakhine state). Along with other special treats like stuffed fish cakes will really get you sweating. If you have a guide you can ask them, or just email me! :) I'll be glad to give you directions.

How to use a liter of heavy cream.

Hello reader.

So my last sit-in was all about Tiramisu, which was quite easy. It was all about assembling the parts and pieces like the sponge cake, mascarpone cream, and the kahlua/irish cream/coffee. We don't have the Italian lady-finger sponge thingys in Myanmar, so we made little adjustments (which were just as delicious :B )

ANYWAY lets get jiggly with what this post is really about. Cream. Heavy cream to be exact.
There are so many types of cream that it's confusing (it is for me anyway). So I found this little guide to different types of cream. I wanted a cheese cake recipe I learned at Sharky's, so I got a liter of heavy cream. But! I only needed 160 grams, and now I need to use it up before it goes bad.

And here's how!

Panna Cotta, its quick and easy and just what I needed to fill up my time. I found the perfect Panna cotta recipe on David Lebovitz's blog, he has such great recipes it's really a treasure trove for foodies. I added the strawberry compote to balance the creamy-ness of the cooked cream, it's really something.
 Anyway here's the recipe:

Panna Cotta with a Strawberry compote:

Panna cotta-
4 cups of heavy cream
1/2 cup of sugar
2tsp of vanilla (or 1 vanilla pod)
2 pkg of gelatin (if you're using gelatin sheets it's 6 sheets)
6 tbs of cold water

1.) Heat the cream and sugar in a sauce pan until the sugar dissolves. Then remove from heat and add vanilla. (if using vanilla bean, split bean and add to the cream before you put of on the stove, then the flavors will come out)
2.) Lighty oil cups/ molds with neutral tasting oil.

3.) Sprinkle gelatin over cold water then let dissolve for 5-10 minutes.
OR
soften the gelatin sheets in some water then add just the soften gelatin to the cream when its time to combine the two.

4.)Add the gelatin to the cream and stir until dissolved.

5. Divide mixture into molds and chill in the fridge for at least 2 hours.

Strawberry Compote:

1/3 cup of defrosted strawberries

2 1/2 tbs of sugar

and a twist of lime/lemon.

1.Combine all of this in a sauce pan and cook until the juices of the strawberries are at the consistency of a syrup. You might want to add 1-2 tbs of water if the strawberries don't bleed ( It's a weird way to put it but its true)

Bananas&Berries

Hello there.
 Yesterday I was checking out some of the blogs and I saw this great, beautiful, cute tutorial for a Patriotic Summer Berry Cake from Bakingdom. I think its a new creative way to decorate a cake! It's really cute and unique, and sometime I just want to just a lotta colors on my cake.

I ended up not fellowing the recipe for the cake part of it, but it was still a mixed berry cake. I just added a mixed berry puree to a vanilla cake recipe. This was kind of the first time I've used self-raising flour, and I have to say I like the results. Maybe it's just the recipe, or the ratios of fat or whatever, but it was one good fluffy cake. It was hard to put on the crumb coat cause it was too crumbly, but it was handle-able.

So I filled with some bananas, yes it is an odd combination, but it works. Doing the frosting was the best part of job, it's like playing with frosting but better! Cause I actually get a great cake outta it. :)

Good news all around :D

Today has been such a great day. :)

1. I just got my AP Psychology scores. And it's all good.
2.The renovation at my baking kitchen is almost done! xD Finally.
3.I made some perfect macaroons. Finally!
 And I had home made pizza for lunch, so thats a plus.

So yesterday was the last day of making macaroons at Sharky's, and like I said, practice did make perfect--macaroons. Hopefully this macaroon making sessions will stick around for a long time.
Tomorrow is another intern-sit in session at Sharky's and its time for tiramisu! I'm so psyched about it I'm smiling like a fool.




I found this awesome quick and easy pizza crust recipe  on all recipes, and it was exactly like it promised quick and easy. It's perfect for pizza parties where guest choose their own toppings and stuff, it only takes 15-20 minutes to bake, and a total to 20 minutes to make the dough. 

Yay for second chances!

Today was my second day at Sharky's and this time it was my turn to make macaroons. So while I started measuring out the ingredients the head baker watched and helped me, I was so nervous and excited! :BBB The little monsters turned out great this time around, even though they were kind of uneven in size. But practice makes perfect right? 

There where so many things I did wrong the other day! The oven temperature was too low, the sugar mixture was not heated enough, the ground almond was a little bit too course (Sharky's uses ground Cashews instead, and it works great). Speaking about cashews, it gives the macaroons another flavor cause cashew nuts have their own little spunk.