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Pork Spare Ribs & Fermented Bamboo Shoot Curry

5-person serving

  • Preparation Time: 30 minutes
  • Cooking Time: 1 hour
  • Calories (Estimate): 490 calories per serving 


  • 800g Pork Spare Ribs, cut into 3 inches Pieces
  • 400g Fermented Bamboo Shoots, cut and Boil with salted water for 30 minutes and drain well
  • 400g Potato, soak in water after peeled and cut into wedges
  • 50g Dried Chili, soak in water and mash
  • 2 Cloves of Onion, chopped and mash
  • 10 Cloves of Garlic, peeled and mash
  • 50g Ginger, peeled and mash
  • 50g Coriander Leaves, wash and chopped all stalk, leaves put a side
  • 10 Fresh Green Chili, cut in length wise and soak in water
  • 100ml Ground nut oil
  • 2tsp Ground Turmeric
  • 2 tbsp Fish sauce
  • 400g Tomato, wash and chopped
  • 1 tbsp Salt
  • 1tbsp Crushed Black Pepper
  • 1 tbsp chicken Powder
  • 3.5 Liter of Water


  1. Boil the Fermented Bamboo Shoot in salted water for 30 minutes and drain well.
  2. To make the Chili Paste, mash the Dried Chili first, then Ginger, Garlic and Onion should be the last goes in and mash or use blender and blend well.
  3. In the large casseroles, over medium heat pour in 100 ml of Ground nut oil till hot, then put the Ground Turmeric first, and then put blended Chili Paste stir occasionally until cook.
  4. When Chili Paste get flavor and aroma add in chopped Tomato, Fish sauce and Coriander Stalk, cook for 5 minutes till Reddish Brown.
  5. Add in Pork Spare Ribs, Potato Wedges and Boiled Fermented Bamboo Shoots and stir for 5 minutes and put in 3.5 Liters of Water and simmer for 1 Hour until Pork Spare Ribs are tender.
  6. After an Hour, put some Chicken Powder, Salt & Crushed Black Pepper to taste and finish with Fresh Cut Chili to goes in.

Place in a Large bowl with nice & fresh Coriander Leaves garnishing on top and goes so well and appetite with Steamed Rice.


He was born in Yangon, the

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