All of the women cook Burmese food at home. They also prefer to cook for their family and friends rather than 'eating out'. Every meal includes a side dish of fish paste mixed with water and chilli. Every home has a pestle and mortar for this purpose. Rice is a staple - though some of their children have developed a taste for peanut paste sandwiches!

The main ingredients of Karen-Burmese cooking, such as rice, garlic, fish sauce, prawn paste, chilli, lemongrass, tamarind, snake beans, pumpkin, eggplant, coriander, taro, bamboo shoots, and jaggery (a product of sugarcane and date palm) are available in the many Asian groceries stores in western Sydney. The influence of Indian and Thai flavour is strong, as many of the dishes are curries. The Karen eats fish and pork but not beef. Many Karen people are traditionally farmers; therefore, to eat an animal that supports your livelihood is disrespectful.

'Social eating' inspires and strengthens the bonds between individuals, families, and communities. For the Karen community, the Water Festival and Autumn Full moon Festival are joyful times with family, friends and food. The Karen annual wrist tying festival traditionally taking place at the time of the August full moon is another great occasion for the community to come together to cook and eat.

A most interesting Karen dish is Lephet Thoke (fermented tea-leaf salad). This salad is an integral part of everyday social culture in Karen culture. Lephet Thoke is served to welcome guests to the house, as a peace offering after an argument, and a palate cleanser after a meal. Now that's soul food!

We sincerely thank Ma La Phu and her family for generously welcoming us to their home and to the Aunties for sharing their heart-warming stories with us.

DO try this at home ...
Our experience of wellbeing is nourished by eating healthy organic seasonal food AND by the quality of our relationships. The ritual of eating with family and friends is one of the most pleasant ways to build and nurture our relationships. Cooking for ourself and our family and friends is an act of mutual appreciation. Each morsel is an exchange of love.

This week, we are sharing a very simple and fragrant Burmese dish with you: roasted eggplant salad served with rice. The texture of soft eggplant, crunchy peanuts and fresh coriander... the delicate balance of sourness and saltiness... it will be love at first bite!

Roasted Eggplant Salad
Ingredients
2 large eggplants
Small bunch of shallots
3 cloves of garlic
Peanut oil
Fish sauce
Juice of 1 lime
Topping
1 tablespoon dried shrimps (available in most Asian grocery stores)
1 tablespoon toasted sesame seeds
1 bunch chopped coriander
1 tablespoon roasted and grounded peanuts (optional)
1 tablespoon dried chilli flakes (optional)

1 lime - quartered

Methods

1. Pierce eggplants with fork. This allows the steam to be released when they are being cooked.
2. Place whole eggplants directly in open flame of gas cooker, or under a hot grill, or on a hot bbq.
3. Grill for 15-25 minutes, turn eggplants regularly to make sure they are cooked evenly and the skin is charred.
4. Cool before handling.
5. Cut eggplants in half lengthwise, spoon out soft flesh, discard skin, roughly chopped flesh.
6. Heat oil in frypan and fry garlic until golden. Remove and drain on paper towel. Keep the oil for later use.
7. Finely chop shallots.
8. Gently mix chopped shallots, fried garlic, and garlic oil with the eggplant.
9. Season to taste with fish sauce and lime juice.
10. The finishing touch - top with dried shrimps, chopped coriander, roasted peanuts, toasted sesame seeds, and dried chilli flakes.
11. Serve with extra lime quarters on the side.

Have a blissful week of wholesome cooking and joyful sharing!