The Gateway to traditional Burmese & South East Asian Condiments
CHINTHE, our family business was established in 1974. Emigrants from Burma in the 60s, Bertie and Barbara began to make and sell Burmese condiments to supplement their grocery trade. News soon spread and the demand for Chinthe products grew. We are now into the third generation of our family producing Chinthe products with the same authentic recipes passed down from our Grandparents. Burmese Balachaung �3.79 Burmese dry Balachaung �3.79 Fish Sauce Delicacy �3.79 Chillied Ikan Bilis �3.79 Burmese Bamboo Shoot Packle �2.79 Burmese Brinjal Pickle �2.79 Mango Kasaundi �2.79 Burmese Curry Paste (See Byan) �2.79
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Winner of National Chilli Award 2011
Burmese Recipes
Wetha See Byan (Burmese Pork Curry)
	Ingredients 2 tablespoons of Chinthe Burmese Curry Paste 500g of Pork 2 tablespoons of oil 1� cups of water 2 large onions Method 1) Slice your onion 2) Cube your pork into bite sized chunks 3) Heat (low - medium) the oil in a deep pan. Saut� your onions by adding them to the oil for 7 - 10 minutes until they become wilted and translucent. 4) Add the Chinthe Burmese Curry paste and stir well. Cook the spices off for 2-3 minutes 5) Add the Pork, season with salt as required and mix in well 6) Add the water, stir well and bring to the boil 7) Reduce heat to low simmer. Simmer for 20-30 mins Serve with rice or noodles