Tag Archives: Rivers of Flavor

Another journey, and simple pleasures (aka yum yum squares)

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I’m planning another trip!!! (I know, it feels like I’ve just got back from the last work trip, but this one is a real holiday)

I’m giddy with excitement.

Because, because, because, guy, I’m going to Myanmar!! Think thousands upon thousands of Buddhist temples, giant Buddha statues, rows of novice monks and nuns walking by with alms bowls, slow boats, languid horse and carts, and slower train trips on colonial railways. (See here, this, those and that, and much more. Click on the photos below to go to the original page where I took the images from.)

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This trip will be memorable in other ways, too. Apparently, internet is slow or nonexistent, and there are no internationally connected ATMs outside the two largest cities. And, it’s monsoon season. Friends are expecting lots of selfies standing in puddles, with crazy hair from the high temperatures and 80%+ humidity, and down to my last pennies after failing to find an ATM.

Why Myanmar, you ask?

Reading Naomi Duguid’s book, Burma: Rivers of Flavor (also mentioned here and here) first piqued my interest in the country. While it is a book about food, Ms Duguid also talks about the people, culture, customs, the many different tribes. Most of all, she made me want to go there, taste the mohinga, shan noodles, thoke, tea leaf salad, curries, eat pomelos, mangoes and other tropical fruits, and have a real Burmese meal with all the side dishes.

I wish I was going with Ms Duguid, not the least because, um, I don’t speak Burmese. Instead, I’m hoping sign language will go a long way. Ones like, I’d really like some food, preferably an awesome bowl of mohinga? Or, could you drive me to the massive Buddhas that you can climb into? Or, is this a scheduled stop or are we just sitting here for a wee bit while the overnight bus gets fixed?

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I decided on this trip barely a week ago and paid for the flights on Friday. In between international flights, hotels (thank you Tripadvisor!), visa (fingers crossed….), bus schedules, train fares, calculating how much money I’ll need, and finding the perfect Colonial era hotel for the last night in Yangon, it feels like I’ve barely had time to breathe.

What does a girl do at a time like this? Make something simple, comforting yet utterly indulgent, of course. May I present to you Yum Yum Squares?

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It’s (not) easy being green: Burmese green mango salad

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It’s not that easy being green;
Having to spend each day the color of the leaves.
When I think it could be nicer being red, or yellow or gold…
or something much more colorful like that.

This song could have been written for young mangoes, as they slowly grow on mango trees, nestled in the mango flowers (!), blending in with the leaves and other ordin’ry things.

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As we go into late summer, mangoes ripen, and take on the colours of red, or yellow or gold. They become such a luscious fruit, the essence of summer, humidity, sun, and heat like a warm blanket.

But each year, part of me looks back nostalgically on the green mangoes, appearing in the markets so briefly, like that moment between spring and summer. Green mangoes that are fresh and cool, rather than heady-tropical. As Kermit might have said:

But green’s the color of Spring.
And green can be cool and friendly-like.
And green’s the color of green mangoes.
And green can be crunchy and sweet-sour-like.*

* with apologies for the textual travesty

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This year’s green mango season, I made the green mango salad from Naomi Duguid’s book, Burma: Rivers of Flavor.

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