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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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    Burmese Cookbooks

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    Burma: Rivers of Flavor

    By Naomi Duguid

    Brand: Artisan
    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.

    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.

    Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia

    By Jeffrey Alford

    Brand: Artisan
    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 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 formerly known, is a land with an intriguingly different and relatively undiscovered cuisine. Full of delicious and healthful dishes—some hauntingly similar to ones in the neighboring countries of China, India and Thailand, others dramatically different—the classic cooking of Myanmar is not difficult to prepare at home.

    The Food of Myanmar is a unique cookbook that presents over 60 recipes encompassing the complete range of traditional Burmese dishes. Discover a distinctive cuisine that draws inspiration from neighboring traditions while remaining true to its Burmese roots. 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

    The Burmese Kitchen: Recipes from the Golden Land

    By Copeland Marks

    M. Evans & Company
    Paperback (276 pages)

    The Burmese Kitchen: Recipes from the Golden Land
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    Product Description:
    Well-known writer and food historian Copeland Marks again uses his unique talent for making exotic cuisines available to the home cook in The Burmese Kitchen, the first cookbook to examine the delicious cuisine and culture of this Central Asian country. Tracing its roots back some 2,500 years, Burmese cuisine results from a mixture of religious, tribal, and ethnic influences that produces delightfully varied dishes guaranteed to please even the most jaded palate. The recipes are diverse and reflect Burma’s regional differences. A bacon stew with mild sour flavorings show the Chinese influence from the north, while coconut spiced fish served in envelopes of cabbage points out Burma’s large and bountiful coastline. An especially interesting soup involving toasted rice and pork boiled in spices and shrimp flavoring is the invention of a tribe on the Thailand border. The cuisine of this fascinating, often-ignored nation emphasizes a dazzling array of ingredients and culinary techniques which will win praise for any cook.

    The Burma Cookbook: Recipes from the Land of a Million Pagodas

    By Robert Carmack

    River Books Press Dist A C
    Hardcover (392 pages)

    The Burma Cookbook: Recipes from the Land of a Million Pagodas
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    Product Description:
    • 175 tested and proofed recipes, all authentic and easy to prepare
    • More than a cookbook: Introductory chapters about Myanmar and its history, plus specialty subject articles interspersed, from Tea Houses, Scott Market, Local Etiquette, and 2000-year old Shwe Dagon Pagoda
    • Historical quotes from contemporary travelers interspersed throughout
    • An illustrated glossary of local ingredients, with shopping substitutes for international readers
    • Recipe measurements interchangeable in metric, UK and US imperial
    • Because of the recipes' diversity, this is a cookbook for everyone: Europeans and Americans unfamiliar with Eastern ingredients, and equally for Asians wanting to explore Myanmar's authentic culinary influences
    • Edwardian cool & chic retro design, sumptuously illustrated and photographed

    A lavishly photographed cookbook and historic travelogue, tracing contemporary and colonial Burmese dishes over the past century. With its rich traditions of empire, The Burma Cookbook highlights the best of present-day Myanmar, including foods of its immigrant populations - from the subcontinent, down the Malay peninsula, and Britain itself. The authors spent some ten years researching the book, while organizing and hosting culinary tours to uncover the country's most popular dishes. The authors had exclusive access to The Strand Hotel's collection of historic menus, pictures and photos, while contemporary photography by Morrison Polkinghorne portrays Myanmar street life.

    My Burmese Cookbook: Part 2

    By MyintMyint Soe

    AuthorHouse UK
    Released: 2014-11-26
    Kindle Edition (157 pages)

    My Burmese Cookbook: Part 2
     
    Product Description:
    "This is a book about the wonderfully rich and vibrant cuisine of Myanmar. Myanmar has recently opened up to the world but very little is known about its cuisine. Although the country is situated between China, Bangladesh, India and Thailand, its cuisine is subtly different but yet has influences from all those countries.

    The recipes in my book are written for both beginners and experienced cooks alike with clear instructions. The book provides measurements in metric system and recipes are easy to follow.

    My Cookbook Part 1 and 2 are one of those rare books with recipes on much-loved Myanmar cuisine. They will give you great happiness and enjoyment among families and friends for years to come."


     
     


     
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