Located at the crossroads between China India & 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 makes inventive use of easily available ingredients to create exciting flavour combinations. Salads are one of the best entry points into the glories of this cuisine with sparkling flavours
- 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 h&. The salad tradition is flexible; Burmese cooks transform all kinds of foods into salads from chicken & roasted eggplant to spinach & tomato. Mohinga a delicious blend of rice noodles & 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 & relishes
- essential elements of Burmese cuisine
- will become mainstays in your kitchen as will a chicken roasted with potatoes turmeric & lemongrass; a seafood noodle stir-fry with shrimp & mussels; Shan khaut swei an astonishing noodle dish made with pea tendrils & pork; a hearty chicken-rice soup seasoned with ginger & soy sauce; & a breathtakingly simple dessert composed of just sticky rice coconut & palm sugar. Interspersed throughout the 125 recipes are intriguing tales from the author's many trips to this fascinating but little-known l&. One such captivating essay shows how Burmese women adorn themselves with thanaka a white paste used to protect & decorate the skin.