Scroll down to see almost 30 new additions to our stock for August 2024. Included are items from Morocco, China, Tibet, Nepal, India, Japan, Indonesia, Malaysia/Singapore, Thailand, Georgia, Swahili Coast (Zanzibar), Burma, Philippines, Cambodia, Vietnam, Iran (Persia), Libya/Tunisia, Yemen, Sri Lanka, and Senufo (West Africa). See hundreds of items in our entire catalogue. Read our … Read more

The first dish I'm sharing for Burmese food month is Ohn No Khao Swe, one of the countries most common and popular dishes. It's traditionally made with chicken, but I've substitited another Burmese food staple, chickpea tofu. I made my own chickpea tofu according to this recipe from a blog called Girl Eats World. I followed the recipe to the letter when I made it, so rather than reproduce her hard work I've linked to her original recipe. It was delicious and surprisingly easy to make! If you don't feel like doing it, you can substitute some bought tofu, although it won't have the beautiful flavour of the chickpea tofu. The soup that these noodles and tofu are immersed in - oh my goodness - I don't think I have adequate words to express it! It's the tastiest curry soup I've ever made, no exaggeration! Really something special! It utilises my lovely home made fish sauce, as does many of the Burmese recipes I'll be sharing over December. Vegan Ohn No Khao Swe with Chickpea Tofu Ingredients 2 tbsp peanut oil 1/2 inch fresh ginger, peeled 4 cloves garlic, peeled 2 shallots, sliced 2 onions, 1 sliced and 1 diced 2 tbsp chickpea (besan) flour 3 cups "chicken" stock (use a veggie based chicken stock or substitute with vegetable stock) 1 cup coconut milk 1/2 tsp turmeric 1 tsp chilli flakes 1 tsp paprika (optional) 2 tbsp vegan fish sauce (plus more to taste, if you like) 1/2 batch chickpea tofu 300-400g Thin rice or wheat noodles Lime, cut into wedges to serve Fried shallots, to garnish (optional) Fresh coriander, to garnish (optional) To Make 1. Heat oil in a large frypan or wok and cook the sliced onion until golden. Combine cooked onion, fresh ginger, garlic and shallots and make a paste (i.e. in a food processor or a mortar and pestle, add 1/3 of a cup of water if using a blender or food processor). 2. Cook the diced onion in the remaining oil in the pan for 2-3 minutes and then add your paste and cook for a further 1-2 minutes. Mix chickpea flour with 1/4 cup cold water and add to the pan along with the 'chicken' stock, coconut milk, turmeric, chilli flakes and paprika. Bring to a simmer and then add the vegan fish sauce. 3. Cook your noodles according to the instructions on the packet. Once cooked, distribute evenly amongst four bowls (or, serve in one large bowl like in the picture above) and top with cubes of chickpea tofu. Ladle the hot soup/sauce over the noodles and tofu and garnish with lime wedges, fried shallots or coriander. Drizzle additional fish sauce over the dish to taste. Serves 4. This month I'm featuring vegan recipes from Myanmar (Burma). Check out my other Burmese recipe posts: Vegan Fish Sauce Burmese Tomato Salad Gin Thoke (Ginger Salad) Burmese Sticky Rice Cake

Adapted from Veggietorials