Our Burmese dinners were a real family affair, as Fatima Virani enlisted her adult kids in the kitchen. Our last Chow Club of the year was held at the Brownwood Park Recreation Center in East Atlanta.
Far-Far Chips
Chips made out of sago, tapioca and potato starch.I grew up eating this snack, and nowadays, it can be found in some form or fashion in many of the cuisine of Southeast Asia.
Chin Chow (a refreshing Grass Jelly Drink)
In Burma, street vendors serve this drink to help hydrate and quench the thirst in the tropical hot climate. I will be serving my personal favorite – lime based drink topped with grass jelly. Grass Jelly is made from a herbaceous plant that grows in grassy, dry areas.
Thinbaw thi thoke (Green Papaya and Mango Salad)
Thoke is a general term meaning ‘salad’ in Burmese. Be prepared to taste a sweet and savory blend of mildly spiced, homemade tamarind dressing tossed with shredded green papaya, mango, cabbage, bean sprouts and carrots with a sprinkle dried shrimp powder, and crushed peanuts. *Vegetarian option to eliminate shrimp is available upon request
Budijo & Kopyanjo (Burmese street food appetizers)
Budijo: fried squash fritters, made from opo squash, dipped in a lightly spiced batter made of chickpeas and rice flour, and deep fried, served with homemade chutney. Kopyanjo: eggrolls with spiced ground beef, shredded cabbage, carrots, bean sprouts, green onions, eggs, lime and cilantro paired with a homemade tamarind and plum chutney. *Vegetarian/Vegan/Gluten-Free options available upon request.
Khow Suey (Royal Coconut Curry Noodles)
A bowl of noodles swimming in a spiced coconut curry, made with chicken and my family’s secret blend of spices. Served with a medley of colorful shredded fresh vegetables, lime wedges, chopped eggs, and homemade condiment comprised of roasted garlic and dried Ancho chili pepper. *Vegetarian option available upon request. Black bean noodles available upon request for Gluten Free option.
Kyawk Kyaw (Coconut Jelly dessert)
This dessert (pronounced chow-chow) is made with simple ingredients, including coconut milk and agar agar (natural vegetable gelatin). Light, refreshing and delightful treat to end the Burmese dinner.