Burma Superstar
Addictive Recipes from the Crossroads of Southeast Asia [A Cookbook]
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- ¥1,200
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- ¥1,200
発行者による作品情報
From the beloved San Francisco restaurant, a mouthwatering collection of recipes, including Fiery Tofu, Garlic Noodles, the legendary Tea Leaf Salad, and many more. Never before have the vivid flavors of Burmese cooking been so achievable for home cooks.
Known for its bustling tables, the sizzle of onions and garlic in the wok, and a wait time so legendary that customers start to line up before the doors even open—Burma Superstar is a Bay Area institution, offering diners a taste of the addictively savory and spiced food of Myanmar. With influences from neighboring India and China, as well as Thailand and Laos, Burmese food is a unique blend of flavors, and Burma Superstar includes such stand-out dishes as the iconic Tea Leaf Salad, Chili Lamb, Pork and Pumpkin Stew, Platha (a buttery layered flatbread), Spicy Eggplant, and Mohinga, a fish noodle soup that is arguably Myanmar’s national dish.
Each of these nearly 90 recipes has been streamlined for home cooks of all experience levels, and without the need for special equipment or long lists of hard-to-find ingredients. Stunningly photographed, and peppered with essays about the country and its food, this inside look at the world of Burma Superstar presents a seductive glimpse of this jewel of Southeast Asia.
PUBLISHERS WEEKLY
Myanmar Superstar might have a nicer ring to it, but the Burma Superstar restaurant in San Francisco dates back to 1992, so Tan, the restaurant's proprietor since 2001, uses both country names interchangeably in this collection of 80 recipes. The offerings are taken from both his eatery and the Burmese streets, and the 10 chapters provide keen insight into how these dishes differ from other Asian cuisine. Curries, a popular entr e, are milder than their Indian and Thai cousins. Among the seven options here are a coconut chicken curry and a tart pork curry with green mango pickle. Beef is not a mainstay, but it still manages to pop up in the steak kebat, a stir-fry with tomato, onions, and a blend of nine spices. Tan informs readers that the de facto national dish is mohinga, a noodle and fish soup, seasoned with lemongrass and ginger and thickened with ground toasted rice. And it is fascinating to learn that "half of the tea consumed in Myanmar is eaten, not drunk." A 10-page spread, enhanced by the culinary photography of John Lee, explores how tea leaves are transformed into the edible, fermented snack known as laphet. For those who want the caffeine but would still rather sip, in this gratifying cookbook, there is a strong Myanmar tea, sweetened with evaporated milk.
