Food: Shwe Myanmar Review II [Takeout]

Restaurant: Shwe Myanmar Burmese Cuisine, Livermore

Date ordered: 5th October, 2020

Dishes ordered:

  1. Crispy Yellow Tofu – $10.00 – 9.5/10
  2. Rainbow Salad – $11.00 – 9.8/10
  3. Paratha with Coconut Chicken Curry – $12.00 – 9.5/10
  4. Lamb and Potatoes Curry – $16.00 – 10/10
  5. Coconut Rice – $3.00 – 10/10
  6. [Bonus] Dessert – Gifted

Portion sizes: Excellent! They changed their packaging recently and the salad came in a gigantic container that we put into one of our large glass bowls at home for ease of mixing with the tamarind dressing. The lamb curry came in a large upright container, and the chicken curry came in a shorter upright container with 2pcs of paratha (fried, layered, flaky flatbread). I think they also gave us extra pieces of fried tofu <3

When Jacky went to pick up our order, the owner said that he’d just made dessert and that it had been a slow day, so he gifted us a carton of dessert too! I’m not sure what it’s called, but it tasted very creamy — almost milky, and had some coconut flakes sprinkled on top. To be served warm.

It’s potentially the shwe kyi cake listed on their website, which Google tells me is a sweet, Burmese semolina cake. Unfortunately I wasn’t a huge fan of the milky flavour but Jacky enjoyed it. I did like that it wasn’t very sweet though. Either way, it looks like we got a very large portion of it too. Huge thanks to Shwe Myanmar for their generosity!

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Recipe: Greek Chicken Gyros with Tzatziki

In a previous post you may have seen me mention us having this for dinner:

Well, today, we did it again:

Except this time I tweaked a few additional things with the recipe that made it more suited to our taste. It was so good. There was less acidity overall so you could really taste the spices in the chicken, and the tzatziki was creamier, crunchier and more garlicky, which I absolutely loved.

We were so eager to dig in that we didn’t even bother taking proper photos this time haha. Jacky and I both liked it better than the first time I made it, so to ensure I remember what I actually did, I’m writing this down.

This recipe is a mix between this one by Cooking Classy and this one by Modern Honey with my own changes based on what we had in the fridge. 100% would recommend and plan to make it again regularly.

This recipe makes about 4-5 gyros. For the greek yoghurt, I tried a 0% fat one the first time and a Fage 2% fat lactose free one the second time. I much, much prefer the consistency and richer flavour of the Fage 2% fat greek yoghurt for this dish.

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Food: The Months In Meals

Aside from some of the meals I’ve posted recipes for, we also had a lot of delicious home-made dishes that I did not post any recipes for. Recently we’ve been eating mostly salads and egg-white ‘tortillas’ for breakfast. Lest we forget that we have these in our roster, here are some of the dishes we’ve had in the past few months.

Breakfasts

Coconut milk yoghurt with berries & chia seeds. If I had flax seeds or hemp seeds at the time, I’d have added those too.

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Recipe: Jacky’s Shrimp Pasta Pomodoro

This is another one of Jacky’s recipes. He made this earlier in the month and it tasted sooo good I immediately asked him to write up the recipe for me.

Why haven’t I posted it until now? Because, earlier in the month, I was busy with life and then I was stressed as all hell. But now we’re getting a little more back to normal, and a little more back into the groove of things :)

Jacky is a great cook and often makes up really great recipes on the fly based on what we have in our fridge, then later forgets how he made them. That’s what these posts are for! So even if nobody tries them, we can at least still look at them to remind us how we made the food we liked haha.

The secret ingredient was bacon fat that we had in our fridge from when I fried up a load of American bacon. Mmmm… I’m guessing that’s what gave it its rich umami flavour. If you don’t have bacon fat, I’d recommend adding butter.

Please let us know if you end up trying it too!

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Recipe: Jacket Potato with Tuna Mayo & Sweetcorn

I just made this.

I followed this recipe for the potato, using Yukon Gold potatoes that I washed and dried well. I baked it for 2 hours to start, took it out and cut deeper into the cross and put it back in for 10mins. I slathered it in non-dairy butter, threw some spring mix on the side and also made a tuna mayo sweetcorn filling.

For the filling: tuna, mayo, sweetcorn, salt & pepper to taste.
For a hefty filling for 3 medium-sized potatoes, I used approx: 1.5 cans of Costco Albacore, 3/4 can of Costco canned sweetcorn, a teaspoon of salt, half a tablespoon of pepper, and 2 heaped spoonfuls of mayonnaise.

It may be the best meal I’ve had since I’ve come to America so far. It tasted incredible

It tasted like home.

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