Growing up as a child of a Burmese immigrant I actually had very few ties to my Burmese roots. The one strong link I did have to my Burmese heritage and family was food, and if there was one person who cultivated this love for Burmese cuisine more than any other, it was Nai Nai, my grandmother.
While my father came to the US in search of new opportunities, the rest of the family would end up leaving for Australia. In the years to follow my grandparents would come visit for the summer every couple of years. It was there where Nai Nai would share her culinary delights with the family.
In the kitchen at all hours with a glass of cognac and a story to share, she would pump out snack after snack. Samoosas to go with a family poker game, pork and veggie fritters for a midnight snack, soups, curries and salads that would bring our taste buds to places they'd never gone before. Her vault of dishes seemed endless and all without recipes, cookbooks, or quantified records.
As with most Burmese food the recipes came from a place of balance. Salty sweet fish sauce, tart lemon and tamarind, rich meats bathed in tumeric and spices, crunchy fresh veggies, sweet fried onions and crispy fritters, all came together in a symphony of delectable dishes.
While my family has spent many years making Nai Nai's recipes with nothing more than the cryptic scribbles of an intuitive chef (a dash of this, a pinch of that, 2 small handfuls of this, and finish with that to taste) the love for Burmese food is what we hope to share with you, while honoring the special lady who did the same for us.
Come join us!