This Salmon Rice Bowl is a simple yet delicious and nourishing dish, perfect for a comforting meal. Requiring minimal equipment, this recipe can be prepared with just a deep saucepan and a non-stick skillet. Here is how to create this flavourful and wholesome dish.

Serves Two

Ingredients

• 1 1/2 cups of rice (Basmati rice would be the best for this dish)

• 400ml water

• 300g salmon fillet, divided into two portions

• 100g Edamame

• 2 TBSP Soy sauce

• ½ TSP Salt

• 2 TBSP sesame oil

• 150g colourful Cherry Tomatoes

• Salt and Pepper, to season the salmon

Instructions

• Prepare the Rice:

• Rinse the rice in a deep saucepan by gently washing it a few times until the water runs clear. Drain any excess water.

• Measure and add 400ml of water to the rinsed rice.

• Add half of the salmon portion (300g, cut in half), edamame, soy sauce, salt, sesame oil, and the cherry tomatoes to the saucepan. Stir gently to combine.

• Cook the Rice :

• Place the saucepan over medium-high heat about 10 minutes. Allow the mixture to come to a boil, and let it bubble vigorously for about 2 minutes.

• then reduce the heat to the lowest setting, cover the saucepan with a lid, and cook for 15 minutes, or until all the water has been absorbed and the rice is tender.

• Remove from heat and let it sit for an additional 5 minutes to ensure the rice is fluffy and well-cooked.

• Prepare the Salmon:

• While the rice is cooking, Slice the remaining portion of salmon thinly and season with a pinch of salt and pepper.

• Heat a non-stick skillet over medium-high heat. Grill the salmon fillet for a few minutes on each side until it is cooked through and has a slight, beautiful sear.

• Serve:

• Gently mix the rice and transfer it to a serving bowl. Place the grilled salmon on top and finish with a spoonful of Aromatic crunchy chili oil. Enjoy your meal!

I created this recipe by blending the rich flavours of my heritage with a healthy twist without compromising the authenticity to showcase my Aromatic Crunchy Chilli Oil.

The Vibrant Duck Salad is not only quick and easy to make but also packed with nutrition.

The flavourful marinated duck pairs beautifully with a crisp salad, all tied together with a delectable, umami-rich dressing.

The Aromatic Crunchy Chili Oil adds a delightful kick, making this dish unforgettable.

I guarantee this dish will deliver an authentic taste of Burmese cuisine without the need to travel to Myanmar, Southeast Asia.

Serves 2

Ingredients

To Marinate the Duck:

• 2 duck breasts (skin on)

• 2 tbsp light soy sauce

• ½ tbsp dark soy sauce

• 1 tbsp vinegar

• 1 tbsp mirin (or sugar)

• 1 tbsp fish sauce

• ½ tbsp fresh lime juice

• 2 inches fresh ginger (pound the ginger to extract the juice or chop finely and squeeze the ginger for juice)

• Salt & black pepper

Salad:

• Mixed greens (rocket, shallots, and cucumber)

• Optional extra vegetables

Tamarind Dressing:

3 tbsp tamarind juice (Dilute 1 tbsp of concentrated tamarind juice with 2 tbsp of water)

• 3 cloves garlic, finely ground

• 1 tbsp fish sauce

• 1 tbsp brown sugar

• 1 tbsp Aromatic Crunchy Chili Oil (Use only half a tbsp, depending on your heat tolerance)

• 3 tbsp warm water

Instructions

1. Marinate Duck: Mix marinade ingredients; coat duck breasts and refrigerate for 2 hours. (take the duck marinade out of the refrigerator 30 minutes before cooking)

2. Cook Duck: Heat a saucepan over medium- high heat. Remove the meat from the marinade and sear skin-side down, until golden. Reduce the heat, then add the marinade and ½ cup hot water. Cover and cook for 8 min. Let rest and slicing.

3. Prepare Salad: Arrange greens and any extras.

4. Make Dressing: Combine tamarind juice, fish sauce, brown sugar, garlic, chili oil, and warm water.

5. Assemble: Top greens with duck, drizzle dressing, Crunchy bit of Chilli Oil on top and enjoy.

A quick , easy to cook and comforting dish loved by everyone.

But the key is being patient during the preparation and making sure you have all the ingredients ready – just like it’s shown in the picture.

That’s how you get that delicious, mouth-watering goodness that’s even better than takeout.

Follow the instructions below, and give me a shout if yours turns out well. Hope you enjoy my recipe!

Serves 2

Sauce Ingredients:

• ½ cup water

• 1 tbsp oyster sauce

• 2 tbsp soy sauce

• 2 tbsp mirin

• 1 tbsp cornstarch

Stir-Fry Ingredients:

• 2 tbsp vegetable oil ( or you can combine with it 1 - 2 tbsp of Aromatic Crunchy Chilli Oil if you are a fan of 67 Rangoon Kitchen’s Chilli Jars )

• 3 -4 cloves garlic

• 2 inches ginger

• 2 tbsp Shaoxing wine ( optional )

• 2/3 stalks spring onins

• 1 carrot, sliced

• A few Tenderstem Broccoli

• 400g egg noodles

• 2 stalks Chinese celery and a handful of beansprouts

• 300g pork belly (or preferred meat)

Instructions:

Prepare the Pork Belly: Cover pork belly with cold water and boil along with a few slices of ginger, garlic cloves, a pinch of salt, and Shaoxing wine and Spring Onions for 10 minutes. Let cool, take the meat out then slice thinly.

Stir-Fry:

Heat a wok over medium-high heat. Add vegetable oil and coat the wok well. Fry the sliced pork until slightly golden brown, covering if needed to prevent splatter. Add chopped garlic and sauté for 1 minute.

Add all vegetables and noodles. If you like your noodles spicy, mix in some Aromatic Crunchy Chilli Oil at this stage. Stir well to combine.

After a few minutes of tossing everything together over heat, pour in the prepared sauce. Stir thoroughly and cook for a few more minutes until everything is well coated and heated through.

It’s Ready, Steady, Serve and Enjoy !

Note: If your other half can’t handle the heat like you can, simply add the Crunchy Chilli Oil to your own plate. It’ll elevate the dish both in flavor and as a beautiful garnish!

Tip: "Remember, go easy on the salt and soy sauce , noodles are usually salty enough!" that’s why I skip the salt and use only soy sauce.

Elevate your healthy meals from bland to extraordinary. With just a few simple yet flavourful additions, a humble seasonal salad becomes a luxurious experience.

Start with a bowl of your favourite seasonal greens and vibrant cherry tomatoes. Add a squeeze of fresh lemon juice, a tablespoon of soy sauce, and a pinch of sea salt. Finally, drizzle 1 tablespoon of our signature Aromatic Crunchy Chili Oil from 67 Rangoon Kitchen, and let the incredible flavours transform your dish.

The rich, aromatic profile of our chili oil brings unparalleled depth, making this salad so irresistible you’ll find yourself craving it again and again. Nourishment has never tasted so indulgent.

Choose Quality. Choose Luxury. Choose Health.