|Comfort food, Burmese style|
As a result of the lurgy, the closest I've come to vintage this weekend has been watching lots of episodes of classic Doctor Who, which has made me realise that the Third Doctor (Pertwee) definitely IS my favourite. This is probably because he works alongside UNIT and I love the Brigadier (admittedly because Nicholas Courtney also played Inspector Lionheart in The Scarifyers, one of my favourite radio shows), and he drives a vintage car. Jo is one of my least favourite Companions, however.
Earlier in the week I had a real craving for Asian food, and one of the things I made was Mi Mi Aye's recipe for Gaw-yay khao swe, photo at the top of this post. The name translates roughly to 'glue water noodles', so she gave it the more appealing English name of saucy chicken noodles. Some Burmese food is incredibly subtle, and this dish falls into this category, being a fairly simple chicken sauce on wheat noodles. It's the garnishes that help make it really special, in this case a cabbage and cucumber salad (dressed with chili, lime juice and fish sauce), fried peanuts, chili sauce and a scattering of fresh coriander and spring onion, plus a separate bowl of chicken broth. One thing you learn early on when making Burmese food is to keep things like fried peanuts and fried shallots in the house because you'll always need a garnish.
I heartily recommend Mi Mi's cookbook, Noodle!, (we like it so much, we've bought one signed copy and one splattered copy for kitchen use) and she's starting up a lunch/supper club if you're in the London area and fancy authentic Burmese food.
Anyway, I hope your weekend is being much more fun than mine. Normal service should resume soon...