Easy and exquisitely spiced skewers that take minutes to assemble and toss on the grill. Because you have better things to do than swelter in a hot kitchen slaving over supper.
- Quick Glance
- 40 M
- 3 H, 40 M
- 2
About Naomi Duguid
Naomi Duguid is a photographer, writer, world traveler, and cook. She explores home-cooked foods in their cultural context on her blog and conducts an intensive cultural-immersion-through-food course in Chiang Mai, Thailand. She’s also a contributing editor at Saveur magazine and the author of the “Global Pantry” column in Cooking Light. Duguid is the author of Burma: Rivers of Flavor, as well as the co-author with Jeffrey Alford of half a dozen books about food and travel in Asia. @naomiduguid
Burmese Crepes | Ah-Boh
Crêpes have got nothing on the crisp, delicate little lovelies known as ah-boh, the famed street food found throughout Burma.
- 30 M
- 1 H
- 4
Chile Garlic Sauce | Nga Yoke Thee Achin
Man does not live by hot sauce alone. That’s why this authentic Burmese hot sauce also has notes of tart and sweet.
- 20 M
- 20 M
- 8