By Claudia Saw Lwin Robert

Myanmar, or Burma because it was once previously identified, is a land with an intriguingly assorted and comparatively undiscovered food. packed 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 tough to organize at home.

The foodstuff of Myanmar is a distinct cookbook that offers over 60 recipes encompassing the full diversity of conventional Burmese dishes. find a targeted delicacies that pulls notion from neighboring traditions whereas last real to its Burmese roots. learn how to create such nationwide favorites as:
• Rice Noodles in Fish Soup
• Tangy Kaffir Lime Salad
• Hearty beef Balls Cooked in candy Soya Bean Sauce
• Sesame-topped Semolina Cake with Coconut
• Floating Rice Dumplings

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

Sample text

Combine the egg whites, cream of tartar, and salt in the bowl of a stand mixer fitted with a whisk attachment. Beat the mixture at medium-low speed until it is foamy, about 2 minutes, then turn the speed up to medium-high and whip until it is shiny and forms soft peaks, 5 to 7 minutes (see Whipping Egg Whites, page 132). Lower the mixer speed to medium and slowly add the hot syrup, pouring in a thin stream and taking care not to let the stream of syrup hit the side of the bowl on its way in (this will cause it to harden instantly).

MAKES 1 (9-inch / 23-cm) PIE ½ recipe Magpie Dough for Flaky Piecrust (page 17), chilled overnight Oatmeal Crumb (page 57) 2½ pounds / 1132 g firm, ripe, unpeeled Bartlett pears, cored and sliced ⅛ inch thick 1 tablespoon freshly squeezed lemon juice 2 teaspoons vanilla extract ⅓ cup / 63 g granulated sugar 2 tablespoons cornstarch 2 tablespoons minced candied ginger ⅛ teaspoon fine salt Ginger Ice Cream (page 123), for serving Roll and pan the dough as directed for a Single-Crust Pie Shell (page 20–23).

Fold the circle in half, carefully transfer it to the parchment-lined baking sheet, then unfold, cover with plastic wrap, and chill at least 30 minutes before panning. indd 38 4/23/15 12:39 PM FLAKY PIECRUST Set your 9-inch (23-cm) springform pan alongside the 15-inch dough circle. Carefully fold the circle in half, transfer it to the pan, and unfold. Gently shift the dough around to settle it into the pan, then lightly press the dough further into place so that it is flush against the sides and bottom of the pan, including the outer edge.

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