The Burma Cookbook – cover
Robert Carmack (left) and Morrison Polkinghorne (right)
Rahkine Fisherman’s Stew – This dish can be made simply with fish fillets as below, but better to turn it into a virtual Bouillabaisse laced with clams, prawns, squid and octopus. Authentically, Rakhine prefer a more pungent form of fermented fish (ngapi sensa), over bottled fish sauce used here.
MONTI SALAD – This Mandalay specialty can be made variously with wheat- or egg noodles or thick rice stick noodles. This recipe is a meatless version, although Fish Cakes and cooked shredded chicken suit. page: 215
KEDGERREE – A classic Anglo-Indian recipe, kedgeree progressively deviated from the original khichri, which was a meat-less combination of cooked rice and split peas. Its British counterpart stipulates smoked haddock, although kippers, smoked salmon and smoked trout all suit. Anchovy paste comes in tubes, available in the deli section of select supermarkets; alternatively use fish sauce. The amount of salt used will depend on the fish. page: 164
SESAME COOKIES – Variation: Florentines & tuiles Crisp, thin lacy cookies are made by decreasing flour to 1/2 cup/75 g. Stir all the sesame into the batter; do not reserve any for later coating. As these will triple in size, drop by teaspoonsful far apart on the baking sheet. Bake for 7-10 minutes, or until thin and lightly browned. Remove from oven and leave on sheet for a few minutes to slightly harden, then use a spatula to remove and cool on a rack. Optionally, lightly coat the bottom of the cookies with melted chocolate. For curved “roof tile” tuiles do not cool on pan; rather, remove immediately with spatula and cool on a rolling pin to form a curve. For best presentation, do not turn them over to cool. page 317
BLACK GLOSSY PORK – This ebony stew is a favorite at Myanmar Assar-Asa spreads. Use either pork rump or belly and retain the thick rind for texture. There are three distinct sorts of Chinese soy – light, dark and thick sweet – but labels can be confusing. In essence, the latter is thick jet caramel coloring and only sometimes includes actual soy; it is especially favored in slow braises such as this.
MOHINGA SELLER – Arguably Myannar’s national dish, Mohinga is a luxuriously rich and creamy fish-based soup with thin rice noodles, typically served steaming hot from massive cauldrons along the roadside. It’s so rich you would be excused for presuming it contains dairy milk or coconut cream (it does not). And best of all, it’s accompanied by myriad fried crisps and patties, making it closer to a one-pot feast than humble stew.
CHAPTER TITLE: FLYING FISHES PLAY