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Burma: Rivers of Flavor by Naomi Duguid

By Naomi Duguid

Winner, IACP Cookbook Award for Culinary trip (2013)

Naomi Duguid’s heralded cookbooks have continually transcended the class to develop into “something better and extra important” (Los Angeles Times). each one in its personal method is “a step forward e-book . . . an immense contribution” (The manhattan Times). And as Burma opens up after a part century of seclusion, who higher than Duguid―the esteemed writer of Hot bitter Salty Sweet―to introduce the rustic and its nutrition and flavors to the West.

Located on the crossroads among China, India, and the countries of Southeast Asia, Burma has lengthy been a land that absorbed open air impacts into its lifestyle, from the Buddhist faith to foodstuffs just like the potato. within the strategy, the folk of the rustic referred to now as Myanmar have built a wealthy, advanced delicacies that mekes creative use of simply to be had constituents to create interesting taste combinations.

Salads are the most effective access issues into the glories of this food, with glowing flavors―crispy fried shallots, a squeeze of unpolluted lime juice, a touch of garlic oil, a pinch of turmeric, a few crunchy roast peanuts―balanced with a mild hand. The salad culture is versatile; Burmese chefs rework all types of meals into salads, from fowl and roasted eggplant to spinach and tomato. And the engaging Tea-Leaf Salad is a signature dish in imperative Burma and within the jap hills which are domestic to the Shan people.

Mohinga, a scrumptious mixture of rice noodles and fish broth, provides as much as convenience meals at its most sensible. anyplace you cross in Burma, you get a marginally diverse model simply because, as Duguid explains, every one sector layers its personal touches into the dish.

Tasty sauces, chutneys, and relishes―essential parts of Burmese cuisine―will turn into mainstays on your kitchen, as will a fowl roasted with potatoes, turmeric, and lemongrass; a seafood noodle stir-fry with shrimp and mussels; Shan khaut swei, an unbelievable noodle dish made with pea tendrils and red meat; a hearty chicken-rice soup professional with ginger and soy sauce; and a breathtakingly basic dessert composed of just  sticky rice, coconut, and palm sugar.

Interspersed during the one hundred twenty five recipes are fascinating stories from the author’s many journeys to this attention-grabbing yet little-known land. One such pleasing essay indicates how Burmese girls embellish themselves with thanaka, a white paste used to guard and beautify the outside. Buddhism is a principal truth of Burmese lifestyles: we meet barefoot priests on their morning quest for alms, in addition to nuns with shaved heads; and Duguid takes us on excursions of Shwedagon, the amazingly grand temple complicated on a hill in Rangoon, the previous capital. She takes boats up Burma’s large rivers, highways to locations inaccessible by way of highway; spends time in village markets and residential kitchens; and takes us to the farthest reaches of the rustic, alongside the best way introducing us to the interesting humans she encounters on her travels.

The most sensible method to find out about an unusual tradition is thru its nutrition, and in Burma: Rivers of Flavor, readers will be transfixed via the splendors of an historic and lovely nation, untouched via the skin global for generations, whose uncomplicated recipes pride and fulfill and whose individuals are one of the so much gracious in the world.

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Additional resources for Burma: Rivers of Flavor

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Toss in the greens and boil until just tender; timing will vary with the greens, but it should take no more than 5 minutes, and in many cases (spinach, for example) much less than that. Drain the greens and press out the excess water. When the greens are cool enough to handle, cut them into approximately 11/2-inch lengths and place in a wide shallow bowl. ) Add the sliced shallots and the fried garlic or fried garlic–fried shallot mixture, and toss a little. Add the dried shrimp powder, peanuts, and toasted chickpea flour and toss.

Trim the ends from the beans and cut into 11/2- to 2-inch lengths. ) Transfer to a serving platter or bowl and set aside until ready to serve. Add the peanuts to the beans. Stir the lime juice, fish sauce, and shallot oil together in a small bowl or cup, then pour over the beans and toss. Sprinkle on the salt and toss again. Sprinkle the fried shallots decoratively on top. indd 50 12-05-28 9:08 AM shan tofu salad [TOHU THOKE] serves 4 or 5 There’s something wonderfully satisfying about this Shan tofu dish, ideal for a hot day.

Indd 24 12-05-28 9:04 AM makes about 1/4 cup fried garlic and 1/3 cup garlic oil fried garlic and garlic oil You can use a similar technique to make garlic oil, but slice the garlic thicker (a scant 1/4 inch), rather than into thin slices, since it cooks much more quickly than shallots. Heat 1/2 cup peanut oil over medium-high heat, add 1/3 cup or so sliced garlic, and fry over medium heat until just golden, about 5 minutes. Lift out the garlic and set aside to crisp up. Store the oil as above.

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