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    RecipesManiac.com   >   National + Regional Cookbooks   >   Asian   >   Burmese

       
     

    How to Cook dishes from Burma


    Burma Burma, which is officially known as the "Union of Myanmar" is the largest country of Southeast Asia, and borders Bangladesh, China, India, and Thailand, as well as a long coastline along the Bay of Bengal in the Indian Ocean.

    Burmese cuisine tends to be heavily influenced by that of its neighbors. It includes dishes inspired by Chinese cuisine and Indian cuisine, as well dishes created with Burma.

    Some popular Burmese recipes and dishes include:
    • Halawa - Based on Indian cuisine's halwa, this dish is made from sticky rice, coconut milk and butter.

    • Meeshei - Rice noodles with chicken or pork, bean sprouts, and rice flour fritters. Soy sauce, chili, coriander, garlic and other spices, as well as crispy fried onions, are used to garnish the dish.

    • Mohinga - Rice vermicelli in frish borth with onions and banana-stem. It is flavored with garlic, ginger and lemon grass, and is served with boiled eggs, fried fish cake (nga hpe) and fritters (akyaw). Mohinga is considered by many to be the national dish of Burma.

    • Pao-see - Steamed buns containing egg, pork or sweet bean paste. They are the Burmese version of Chinese cuisine's bao.

    • Papaya salad

    • Samusa - The Burmese version of Indian cuisine's samosa. It usually contains mutton and onions, and is served with green chilis, lime and mint.

    • Si gyet hkauk swe - Flat wheat noodles with duck or pork, garlic, spring onions and soy sauce.

    • Thingyan rice - Rice with mango salad.


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    Burma: Rivers of Flavor

    By Naomi Duguid

    Duguid, Naomi/ Jung, Richard (PHT)
    Hardcover (384 pages)

    Burma: Rivers of Flavor
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    Winner, IACP Cookbook Award for Culinary Travel (2013)

    Naomi Duguid’s heralded cookbooks have always transcended the category to become “something larger and more important” (Los Angeles Times). Each in its own way is “a breakthrough book . . . a major contribution” (The New York Times). And as Burma opens up after a half century of seclusion, who better than Duguid―the esteemed author of Hot Sour Salty Sweet―to introduce the country and its food and flavors to the West.

    Located at the crossroads between China, India, and the nations of Southeast Asia, Burma has long been a land that absorbed outside influences into its everyday life, from the Buddhist religion to foodstuffs like the potato. In the process, the people of the country now known as Myanmar have developed a rich, complex cuisine that mekes inventive use of easily available ingredients to create exciting flavor combinations.

    Salads are one of the best entry points into the glories of this cuisine, with sparkling flavors―crispy fried shallots, a squeeze of fresh lime juice, a dash of garlic oil, a pinch of turmeric, some crunchy roast peanuts―balanced with a light hand. The salad tradition is flexible; Burmese cooks transform all kinds of foods into salads, from chicken and roasted eggplant to spinach and tomato. And the enticing Tea-Leaf Salad is a signature dish in central Burma and in the eastern hills that are home to the Shan people.

    Mohinga, a delicious blend of rice noodles and fish broth, adds up to comfort food at its best. Wherever you go in Burma, you get a slightly different version because, as Duguid explains, each region layers its own touches into the dish.

    Tasty sauces, chutneys, and relishes―essential elements of Burmese cuisine―will become mainstays in your kitchen, as will a chicken roasted with potatoes, turmeric, and lemongrass; a seafood noodle stir-fry with shrimp and mussels; Shan khaut swei, an astonishing noodle dish made with pea tendrils and pork; a hearty chicken-rice soup seasoned with ginger and soy sauce; and a breathtakingly simple dessert composed of just  sticky rice, coconut, and palm sugar.

    Interspersed throughout the 125 recipes are intriguing tales from the author’s many trips to this fascinating but little-known land. One such captivating essay shows how Burmese women adorn themselves with thanaka, a white paste used to protect and decorate the skin. Buddhism is a central fact of Burmese life: we meet barefoot monks on their morning quest for alms, as well as nuns with shaved heads; and Duguid takes us on tours of Shwedagon, the amazingly grand temple complex on a hill in Rangoon, the former capital. She takes boats up Burma’s huge rivers, highways to places inaccessible by road; spends time in village markets and home kitchens; and takes us to the farthest reaches of the country, along the way introducing us to the fascinating people she encounters on her travels.

    The best way to learn about an unfamiliar culture is through its food, and in Burma: Rivers of Flavor, readers will be transfixed by the splendors of an ancient and wonderful country, untouched by the outside world for generations, whose simple recipes delight and satisfy and whose people are among the most gracious on earth.

    The 15 Secret Family Treasured Traditional Burmese Recipes: Authentic cooking from the Asian Pacific Region

    By Maung Hla Win

    Maung Hla Win
    Released: 2013-08-19
    Kindle Edition (37 pages)

    The 15 Secret Family Treasured Traditional Burmese Recipes: Authentic cooking from the Asian Pacific Region
     
    Product Description:
    You are going to discover the secret family treasured traditional Burmese Recipes for the land of the Golden Pagodas in this Burmese cookbook. Myanmar (Burma) is now becoming a favourite place to visit and experience the food of the region and you are going to discover Burmese cooking.

    Burmese cuisine includes dishes from various regions of the Southeast Asian country of Burma (now officially known as Myanmar). Owing to the geographic location of Myanmar, Burmese Myanmar cuisine has been influenced by China, India and Thailand. The diversity of Myanmar's cuisine has also been contributed to by the myriad of local ethnic minorities. Burmese Myanmar food is characterized by extensive use of fish products like fish sauce and ngapi (fermented seafood).

    In this Burmese Cooking book you will discover Burmese Curry recipes where seafood is a common ingredient in coastal cities such as Sittwe, Kyaukpyu, Mawlamyaing (formerly Moulmein), Mergui (Myeik) and Dawei, while meat and poultry are more commonly used in landlocked cities like Mandalay. Freshwater fish and shrimp have been incorporated into Burmese Dishes recipes where inland cooking as a primary source of protein and are used in a variety of ways, fresh, salted whole or filleted, salted and dried, made into a salty paste, or fermented sour and pressed.

    Burmese cuisine recipes also includes a variety of salads (a thoke), centered on one major ingredient, ranging from starches like rice, wheat and Burmese Food recipes noodles, rice noodles, glass noodles and vermicelli, to potato, ginger, tomato, kaffir lime, lahpet (pickled tea leaves), and ngapi (fish paste). These salads have always been popular as Burmese Myanmar foods in Burmese cities.

    The 15 Secret Family Treasured Traditional Burmese Recipes is going to delight your taste buds as you cook the recipes. This book will show you the fastest way to enjoy the Burmese Myanmar cuisine.

    The Food of Myanmar: Authentic Recipes from the Land of the Golden Pagodas

    By Claudia Saw Lwin Robert & Wendy Hutton

    Tuttle Publishing
    Released: 2014-02-04
    Paperback (120 pages)

    The Food of Myanmar: Authentic Recipes from the Land of the Golden Pagodas
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    Myanmar, or Burma as it was previously known, is a land of golden pagodas, mighty rivers and generous deltas. While the beauty of its countryside has long been famous, Myanmar's cuisine has been something of a secret up until now.

    Myanmar has over 130 ethnic groups and has been called a meeting point for peoples around Asia. This diversity is reflected in the various types of foods that are eaten around the country. This unique Burmese cookbook featuring over 60 recipes, collected from all over the country, reveals the treasures of Burmese cooking. Discover a cuisine that is unique yet acknowledges the culinary traditions of its great neighbors: China and India. Stunning photography coupled with detailed information on ingredients, as well as fascinating insights into the culture of this enigmatic land, make The Food of Myanmar the perfect companion for your adventure into Burmese cuisine.

    Learn to create such national favorites as:
    • Rice Noodles in Fish Soup
    • Tangy Kaffir Lime Salad
    • Hearty Pork Balls Cooked in Sweet Soya Bean Sauce
    • Sesame-topped Semolina Cake with Coconut
    • Floating Rice Dumplings

    Under the Golden Pagoda: The Best of Burmese Cooking

    By Aung Aung Taik

    Brand: Chronicle Books
    Paperback (224 pages)

    Under the Golden Pagoda: The Best of Burmese Cooking
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    Includes over 150 easy-to-follow recipes for appetizers, soups, poultry, meat, fish, shellfish, salads, vegetables, rice and desserts that reflect the best in Burmese cooking.

    Authentic Burmese Dishes: Cooking With Markus (This Is The Real Burma Book 5)

    By Markus Burman

    Markus Burman
    Released: 2016-07-22
    Kindle Edition (161 pages)

    Authentic Burmese Dishes: Cooking With Markus (This Is The Real Burma Book 5)
     
    Product Description:
    Mingalabar! Hello and a warm welcome to Burma. My name is Markus Burman and I am excited to share with you authentic Burmese recipes. I am living and working since more than 25 years in this country. I was already here when tanks were rolling on the streets, shots were fired, demonstrators and journalists killed and peaceful demonstrations crushed with brutal force. There is hardly a foreigner here who has been living permanently in Burma, since 1989 also called Myanmar, longer than I do. This has made me an authority on the subject of Burma what includes the Burmese kitchen. That's why I have written this Burmese Cookbook. I may not get Michelin stars and not get into the Michelin Guide because I have no restaurant, I may also not succeed in convincing Paul Bocuse that he has to put at least one of my dishes on his menu (well, I did not yet try) and Burmese cuisine certainly isn't exactly what can be called nouvelle cuisine but I know that the recipes in this book will put you in a position to create wonderful, exotic meals. Have a lot of fun with cooking Markus Burman's recipes and enjoy your meals alone, with family or in the company of good friends. It will in any case be a success story and people will love you even more. OK, let's turn our attention to this book.

    No doubt, it is a terrific Burmese cookbook but I am convinced that recipes alone do not make a really interesting cookbook. It needs some additional information (historical and otherwise) to - in a manner of saying - add some spices to them. In other words, in order to better 'understand' and appreciate what you are cooking and eating it is necessary to have some background knowledge. So, here comes some history of Burmese cooking, Burmese dishes and their origins as well as Burmese eating habits.

    At first glance it seems to be clear what Burmese cuisine is; it is that what Burmese people are cooking and eating. But taking a closer look reveals that things are not quite as clear as they seem to be. Burma is in many aspects a land of great diversity. There are many different ethnic groups such as the Mon, Shan, Kachin, Chin, Karen, Rakhine, Bamar, etc. And as diverse as the country's ethnicity is its cuisine. In other words, 'Burmese (Myanmar)' cuisine is just a catch-all term. What is called 'Burmese' cuisine is actually the sum total of the many different local (regional) cuisines and the cuisines of the bordering countries Bangladesh, India, China, Laos and Thailand for ethnic groups and their cuisines do not know clear cut and in historical terms relatively recently by humans more or less arbitrary drawn borders.

    Depending on what kinds of agricultural produce are available, as well as what local and regional flora and fauna have to offer many dishes with the same name are different in taste. Is it a coastal region, is the natural environment mountainous or flat, are there rivers, is it dry and arid or marshy and wet, is it hot, is it temperate, is it cold, is the ground sandy or rocky, what is the quality of the soil, how much water for irrigation is available? These and many other things about which I will tell you in this book are determining factors for what the respective local cuisine has to offer and how it tastes.

    Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia

    By Jeffrey Alford

    Alford, Jeffrey/ Duguid, Naomi
    Hardcover (346 pages)

    Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia
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    Luminous at dawn and dusk, the Mekong is a river road, a vibrant artery that defines a vast and fascinating region. Here, along the world's tenth largest river, which rises in Tibet and joins the sea in Vietnam, traditions mingle and exquisite food prevails.

    Award-winning authors Jeffrey Alford and Naomi Duguid followed the river south, as it flows through the mountain gorges of southern China, to Burma and into Laos and Thailand. For a while the right bank of the river is in Thailand, but then it becomes solely Lao on its way to Cambodia. Only after three thousand miles does it finally enter Vietnam and then the South China Sea.

    It was during their travels that Alford and Duguid—who ate traditional foods in villages and small towns and learned techniques and ingredients from cooks and market vendors—came to realize that the local cuisines, like those of the Mediterranean, share a distinctive culinary approach: Each cuisine balances, with grace and style, the regional flavor quartet of hot, sour, salty, and sweet. This book, aptly titled, is the result of their journeys.

    Like Alford and Duguid's two previous works, Flatbreads and Flavors ("a certifiable publishing event" —Vogue) and Seductions of Rice ("simply stunning"—The New York Times), this book is a glorious combination of travel and taste, presenting enticing recipes in "an odyssey rich in travel anecdote" (National Geographic Traveler).

    The book's more than 175 recipes for spicy salsas, welcoming soups, grilled meat salads, and exotic desserts are accompanied by evocative stories about places and people. The recipes and stories are gorgeously illustrated throughout with more than 150 full-color food and travel photographs.

    In each chapter, from Salsas to Street Foods, Noodles to Desserts, dishes from different cuisines within the region appear side by side: A hearty Lao chicken soup is next to a Vietnamese ginger-chicken soup; a Thai vegetable stir-fry comes after spicy stir-fried potatoes from southwest China.

    The book invites a flexible approach to cooking and eating, for dishes from different places can be happily served and eaten together: Thai Grilled Chicken with Hot and Sweet Dipping Sauce pairs beautifully with Vietnamese Green Papaya Salad and Lao sticky rice.

    North Americans have come to love Southeast Asian food for its bright, fresh flavors. But beyond the dishes themselves, one of the most attractive aspects of Southeast Asian food is the life that surrounds it. In Southeast Asia, people eat for joy. The palate is wildly eclectic, proudly unrestrained. In Hot, Sour, Salty, Sweet, at last this great culinary region is celebrated with all the passion, color, and life that it deserves.

    The Complete Asian Cookbook Series: Thailand, Vietnam, Cambodida, Laos & Burma

    By Charmaine Solomon

    Brand: Hardie Grant Books
    Released: 2014-03-11
    Hardcover (216 pages)

    The Complete Asian Cookbook Series: Thailand, Vietnam, Cambodida, Laos & Burma
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    For generations The Complete Asian Cookbook has been the most well-respected and authentic cookbook on Asian food. Since publication in 1976 it has become one of the most iconic and influential cookbooks in publishing history, garnering a dedicated following worldwide. Now, for the first time, Charmaine Solomon's groundbreaking work has been divided into a series of six geographical regions, each with a complementary design so they may be collected as a set.

    Asian cuisine has a wonderful range of culinary delights that can be simple, complex, fiery, mild, and tantalizing. With page after page of beautiful, authentic Asian dishes, the recipes in The Complete Asian Cookbook Series have been tested and re-tested to ensure the flavor and character of each dish is preserved. The labor-intensive traditional preparation methods have been cut back, making the recipes easy-to-follow for the home cook.

    In Thailand, Vietnam, Cambodia, Laos & Burma, the reader will find an invaluable introduction to the food, culture, and cooking methods of these countries, as well as common ingredients. Learn to cook steamed sesame and coconut fish, Thai red curry of duck with pineapple and lychees, or a green mango salad. Try your hand at Cambodian caramelized pepper pork, chicken with ginger shreds, or the delicious national dish of Vietnam, pho.

    Filled with stunning food photography, The Complete Asian Cookbook Series will guide you through the vast scope of Asian cuisine with authentic recipes that work every time. Start cooking tonight and dine abroad in the Asian country of your choice!


     
     


     
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