The Food of Myanmar: Authentic Recipes from the Land of the - download pdf or read online

By Wendy Hutton, Claudia Saw Lwin Robert, San Lwin, Win Pe

ISBN-10: 0804844003

ISBN-13: 9780804844000

Myanmar, or Burma because it used to be previously recognized, is a land with an intriguingly diversified and comparatively undiscovered delicacies. choked with scrumptious and healthy dishes—some hauntingly just like ones within the neighboring nations of China, India and Thailand, others dramatically different—the vintage cooking of Myanmar isn't really tricky to arrange at home.

The foodstuff of Myanmar is a special cookbook that provides over 60 recipes encompassing the whole variety of conventional Burmese dishes. find a targeted delicacies that pulls proposal from neighboring traditions whereas ultimate precise to its Burmese roots. discover ways to create such nationwide favorites as:

-Rice Noodles in Fish Soup
- Tangy Kaffir Lime Salad
-Hearty red meat Balls Cooked in candy Soya Bean Sauce
-Sesame-topped Semolina Cake with Coconut
-Floating Rice Dumplings

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

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GARAM MASALA: An aromatic blend of spices including cumin, coriander, cinnamon, cardamom, clove, nutmeg and mace that is designed to add flavour and aroma to meat dishes. Readymade garam masala powder is widely available from Asian food stores. GARLIC (kyethun phyu): Garlic is widely used as a flavouring in all sorts of dishes. It is so often minced and stir-fried for curries that in Myanmar, garlic “chips” can be bought ready-made; these need to be soaked before frying. HORSESHOE LEAVES: The bitter young leaves of the ipomoea plant are eaten in salads as well as being used in a variety of medicinal remedies.

Scrape the skin off the green tamarind. Grind the green tamarind with the salt in a mortar. Add the onions, shrimp paste and the rest of the ingredients to the mortar and grind to a paste. Tamarind Sauce Mangye Chin 2 tablespoons tamarind pulp 1/2 cup (125 ml) warm water 10 g (1/4 cup) chopped mint leaves 2 cloves garlic 3 bird’s-eye chillies 1/2 teaspoon salt 1 finger-length red chilli 1/4 teaspoon sugar 1 tablespoon chopped coriander leaves (cilantro) 1 spring onion (green onion), sliced Soak the tamarind pulp in the water for 20 minutes.

An excellent way of using up yesterday’s leftover rice, this dish is normally taken for breakfast in Myanmar. 25 litres) water 1/4 cup (60 ml) oil 2 tablespoons finely sliced onion 1 tablespoon light soy sauce 525 g (3 cups) cooked rice 1/2 teaspoon salt 675 g (3 cups) uncooked glutinous rice, soaked for 1 hour in 3 cups (750 ml) water 225 g (1 cup) dried red beans, soaked overnight in 3 cups (750 ml) water 4 cups (1 litre) water 1 teaspoon salt 100 g (1 cup) freshly shredded coconut 31/2 tablespoons toasted sesame seeds crushed with 1 teaspoon salt Drain the water from the glutinous rice.

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The Food of Myanmar: Authentic Recipes from the Land of the Golden Pagodas by Wendy Hutton, Claudia Saw Lwin Robert, San Lwin, Win Pe


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