Two Comforting Winter Recipes To Try

These winter recipes from Chef Anup Sreshta of Societe Rangoon are sure to keep you warm in the chill

“Burmese Coconut Rice, also known as ohn htamin, is considered a staple food in Burmese culture,” reveals Chef Anup Sreshta of Societe Rangoon. “This simple yet soulful dish has been around in South Asian parts in different forms, each with a different cultural connotation, for a long time. Best eaten with Burmese-style curries and a fresh salad, each bite is a celebration of diverse cultural nuances, creating a harmonious symphony that elevates the ordinary into the extraordinary.”

Burmese Coconut Rice  

Ingredients 

1½ cups jasmine rice
3 g crushed saffron
½ cup coconut milk
Vegetable oil
1½ shallots, finely chopped
½ tsp salt
2 cloves
1 cinnamon stick
2 bay leaves

Method

1. Rinse the rice and transfer it to the rice cooker.
2. Add the saffron and coconut milk to the rice cooker, then add water until it reaches the 3-cup mark of the rice cooker
3. Add vegetable oil, finely chopped shallots, salt, cloves, cinnamon and bay leaves, then stir to combine everything well
4. Close the lid of the rice cooker and press ‘cook’.
5. After cooking, let the rice sit for a few minutes, then open the cover and give it a swirl to fluff it up. Close the lid again and leave to steam for another 10 minutes or so.

Note: This can also be made on the stovetop by the pulao method. Adjust the water accordingly.

Sweet Corn Fritters

“Sweet corn fritters are known for their versatility, blending the crispiness of the exterior with the tender sweetness of corn,” says Chef Anup. “This dish invites creative exploration, allowing you to experiment with diverse ingredients, textures, and flavours. Its seasonal nature showcases fresh produce, while the potential for innovative presentations and regional influences adds an extra layer of culinary artistry. Sweet corn fritters serve as a canvas for home chefs to craft a comforting yet elevated experience, making them a special and delightful addition to any menu, and a must-try.”

Sweet Corn Fritters 

Ingredients 

250 g chickpea flour (besan) 

200 g glutinous rice flour

120 g cornstarch

12 g baking soda 

50 g salt

100 g sweet corn kernels

1 litre water (or as needed

Oil for frying

Method 

1. Mix both the flours in a large bowl. Add the cornstarch, baking soda, salt, sweet corn kernels and water as needed to mix to a dough.
2. Cut the dough into triangular shapes.
3. Heat oil in a pan over a medium flame for two minutes.
4. Fry the fritters on both sides to ensure they are evenly golden brown.

Recipes and images: Societe Rangoon

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