Burmese dish

I had a fun food experience which was both memorable and warm.

In late March, my husband's (previous) boss took us to a Burmese restaurant in Silver Spring, Maryland. It was a pretty unique experience. She came with her sister. The four of us enjoyed this ethnic food. Burmese dishes are downright tasty and honest; not as spicy as Thai food but they share a similar characteristic of using lots of fresh vegetables with fresh chilies, lime juice and fish sauce.

We ordered several dishes to share. They were fish in chili sauce, green vegetable (cabbage) salad Burmese style, and fried tofu with peanut sauce. Thai iced teas were served and we all enjoyed the sweetness of the flavour and the fun dialogue.

For dessert, we ordered ice-cream served in a pineapple. The first scoop was as fun as the last. Also, we tasted sticky rice in a kind of custard style. East meets west.

I left the restaurant, yearning to learn more about Burmese food.

Hand-Made Fresh Roll

Fresh spring rolls:

Soak your spring roll wrapper in lukewarm water for a few minutes before rolling. Then, fill it with big cooked shrimp and baby spinach. Wrap all of this up in the wrapper.

Combine chili sauce, lemon juice and plum sauce in a small separate bowl.

Dip the spring roll into the sauce bowl; it's fresh and simple and when the first bite is in your mouth, you'll feel good.