Take a |

IT is fun to dream
about travelling to far-
away tropical destina-
tions.

Particularly this time of
the year. Through the
magic ef our kitchen we can
take off almost anywhere,
anytime.

Enjoying local foods is a
significant part of any holi-
day.

It is this aspect we can
duplicate in our kitchen.
The rest we can make
believe. What a journey it
will be!

Burma is an exotic coun-
try about 11,735 kms from
the Lower Mainland. On a
land mass that is twenty

. times the size of Vancouver
Island it has the population
of more than 50 million.

. The capital city is Rangoon,
_ with Mandalay and

_ Moulmein being two other

: “major urban centers.’

he climate is heavenly;

_ the average annual tempera-
~-ture is 85°F (30 C),

“The gastronomy of

wo Burma is the refléction of its

opical ‘plant life and fauna.

- Culinary traditions have also
- been influenced by the great
™. cuisines of China and India.
~ Burmese and Thai cuisines
“are good examples of his-
toric gastronomic infusions.

As in Europe, these types
of cuisines are often the
most interesting and varied.
This week, three recipes
from the Land tf the

shrimp» or. ‘prawns
medium size, | peeled and

% tsp. ground turmeric
4 ts _ Salt OF to taste *

FOOD

DUIMESE hoii

5 Tbsp. peanut oil
4c. water.

Method: Select a glass
bowl, mix together the
shrimp, turmeric and salt.
Cover, set aside. Choose a
medium size saucepan, sauté
the onions until glossy. Add
the other ingredients —
simmer 5 to 6 minutes. Stir
3 to 4 times. Check the
flavour. Add the shrimp and
cook until the shrimp is just
done, about 3 to 5 minutes.
Do not overcook. Present at
once, with your favourite
tice. Serves 4 . Approximate
cost: $14.

Chicken with
Lemongrass

3 Ib. chicken cut into 9
picces

1% tsp. salt, or to taste

% tsp. ground turmeric .

2 stalks of fresh lemon-
grass

4c. canola oil

| a ar
onions
2 large cloves crushed gar-

} SP. ap
P aera stock (home-
vide or canned)

Method: Select a
bowl, put in the chic cn
pieces, mix and rub with the
turmeric and salt. Set aside

‘covered.

The lemongrass in the
stores ‘is often dry, lifeless,

. and almost qualifies as an

antique. Wait to make this
._ dish until you can buy
Icmongrass that is fresh.

_ Pound the. nwo stalks of

lemongrass with a tenderiz-~

finely chopped .

er. Fold the stalks into loops
and te with a kitchen string.

Select a saucepan, sauté
the onions and the garlic
until the onions are glossy.
Add the paprika. Sauté 1
more minute. Add the
chicken pieces and the
lemongrass pour on the
chicken stock. Simmer, cov-
ered, until the chicken is
done. Present with steamed
noodles. Serves 4.
Approximate recipe cost:
$10.

Noodle Salad

2 Ib. fresh Chow Mein
noodles (thin)

lc. canola oil

1 cc. julienne chopped
onions

% tsp. turmeric

4 ¢, chana dal powder

% c. chop; pped green onions
5 Tbsp. fresh lime juice -

1 Tbsp. salt or to taste

3 Tbsp. fish sauce

PALM trees,

the kitchen you can travel to far and exotic lands.

Method: The chana dal
powder is used in Burmese
cooking as a thickener. It is
made from a ground pod of
something like yellow peas.
Purchase it in ethnic food
stores.

Cook the noodles
according to package
instructions. Brain, rinse
very well. Place into a large
glass bow!. Heat % the oil in
a frying pan add the onions
and fry until the onions are
golden brawn. Do not burn.
Add the onions, the other 4
c. of oil, the toasted dal
powder, green onion, lime
juice to the noodles. Mix
well. Cover and Jet stand for -
3 to'4 hours. Before service
add the fish sauce, mix gen-
tly. Present as-an accompani-’
ment to hor meat or poultry
items. Approximate recipe

- cost $4.50. Serves four. .-

— Send your questions on
any culinary topics te: A Chef
in. Your. Kitchen PO Box
18627, Delta B.C. V4K 4V7

: e-mail to:
Poaceae

-2 for *5.95 y

regular $4.85 each
estlynn Bakery

Futures

1199 LYNN VALLEY RD. LYNN VALLEY CENTRE 285-1622

NEWS photo Cindy ‘Goedman

tall grass, and Burmese fishing Soats ... with a litle imagination in

april 7-8

_. Open-Housé 2000. -:
BCIT Burnaby campus .
3700 Willingdon Avenue

- 9:30 am to 4:30 pm
Cali 604.451.6806

2000 highlights

+ * Interactive displays

* industry speakers ©
_* Live entertainment
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