Burmese cuisine holds a special place in my heart. Why? Well, my father was born in Myanmar (Burma). My grandfather was a doctor and he was posted in Myanmar for a few years. They moved back to India when my dad was eight.
So, my mother had picked up some Burmese recipes from my grandfather, and I remember a dish specially delectable to my palate – “komon cho”. It is a dish made of a variety of vegetables — carrots, cauliflower, beans, cabbage, spring onion — and mutton (goat meat).
Ma prepared this dish only during winter due to the availability of different kinds of vegetables.
I tried to Google the dish but it didn’t show up anywhere during the search. I am thinking it’s safe to assume that my grandfather got the name of the dish and/or pronunciation wrong.
Recently a friend of ours introduced us to a quaint little Burmese restaurant called Yoma in Allston. It serves up some great Burmese dishes, but the one I fell in love with is a Burmese condiment made of dried shrimp called balachaung, which is generally served with rice dishes.
Just a couple of weeks back we were at Yoma for lunch and I made sure to order some extra to go.
But next time I visit, I will try and unravel the “komon cho” mystery.