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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 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

    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.

    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 Burma Cookbook: Recipes from the Land of a Million Pagodas

    By Robert Carmack

    Carmack, Robert/ Polkinghorne, Morrison
    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.

    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.

    The Burmese Kitchen: Recipes from the Golden Land

    By Copeland Marks

    M. Evans & Company
    Released: 1994-09-08
    Kindle Edition (278 pages)

    The Burmese Kitchen: Recipes from the Golden Land
     
    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 Modern Salad: Innovative New American and International Recipes Inspired by Burma's Iconic Tea Leaf Salad

    By Elizabeth Howes

    Ulysses Press
    Hardcover (112 pages)

    The Modern Salad: Innovative New American and International Recipes Inspired by Burma s Iconic Tea Leaf Salad
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    HEALTHY, HEARTY SALADS INSPIRED BY THE INCREDIBLE BURMESE TEA LEAF SALAD

    Bursting with bold flavors, hearty ingredients, crunchy textures and brilliant colors—the salads in this book are a feast for your senses. The Modern Salad serves up protein- and superfood-rich recipes that are artfully presented in a deconstructed format, including:

    • The Charcuterie Board Salad with Mustard-Maple Vinaigrette

    • Grilled Peach and Corn Salad with Lemongrass-Shallot Vinaigrette

    • Rainbow Carrot and Crispy Pita Salad with Coriander Vinaigrette

    •Summer Fig and Caramelized Onion Salad with Aged Balsamic Reduction

    • Grilled Calamari Salad with Spicy Kimchi Vinaigrette

    • Masala Chai Braised Pork and Garlic Udon Salad

    Professional chef Elizabeth Howes takes inspiration from the super-popular Burmese tea leaf salad to create innovative dishes perfectly suited for America’s farm-to-table ingredients.

    My Burmese Cookbook: Part 1

    By MyintMyint Soe

    AuthorHouseUK
    Released: 2014-11-20
    Paperback (162 pages)

    My Burmese Cookbook: Part 1
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    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.

    Burma Superstar: Addictive Recipes from the Crossroads of Southeast Asia

    By Desmond Tan

    Ten Speed Press
    Hardcover (272 pages)
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    Product Description:
    An eclectic collection of 80 achievable yet spectacular recipes from famed San
    Francisco Bay Area Burmese restaurant, Burma Superstar.
    For years, Bay Area residents and out-of-towners have packed the house--and
    lined up out the door--for the salads, curries, rice, and stir-fries served at Burma
    Superstar, a beloved Burmese restaurant with four locations in the San Francisco
    Bay Area. This collection of recipes includes favorites like Tea Leaf Salad, Samosa
    Soup, Pumpkin Pork Stew, Garlic Noodles, and Black Rice Pudding that have made
    the group of restaurants one of the most recognizable in the Bay Area but it also
    takes readers into the kitchens of Burmese home cooks, whose style of cooking
    drives menu inspiration. As Burma--now called Myanmar--opens up to the world
    after a half century of seclusion, there has never been a more exciting time to
    share the multi-ethnic flavors of Burma Superstar.


     
     


     
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