Curries and Slow-Cooked Dishes
Egg and Okra Curry 21 / Simple Fish Curry 23 / Tomato
Shrimp Curry 24 / Coconut Chicken Curry 26 / Chicken
Dal Curry 28 / Burmese Chicken Biryani 30 / Pumpkin
Pork Stew 33 / Pumpkin Tofu Stew 35 / Pork Curry with
Green Mango Pickle 36 / Beef Curry with Potatoes
37
Vegetables
Tomato Shrimp Relish with Raw Vegetables 45 / Grilled Okra
with Tomato Shrimp Relish 48 / Sour Leaf with Bamboo and
Shrimp 51 / Corn with Charred Onions 52 / Chayote
with Dried Shrimp 53 / Wok-Tossed Broccoli 54 /
Wok-Tossed Pea Shoots 55 / Water Spinach 56 /
Cauliflower and Tomato 59 / Bagan Butter Beans 60 /
Spicy Eggplant 62
Stir-Fries and Fast-Cooked Dishes
Fiery Tofu 73 / Garlic Chile Shrimp 74 / Chicken with
Mint 75 / Chicken with Basil 78 / Sesame Chicken
79 / Kebat 81 / Restaurant-Style Tofu Kebat 82
/ Restaurant-Style Steak Kebat 83 / Home-Style Shrimp Kebat
84 / Home-Style Chicken Kebat 85 / Chili Lamb
86
Noodles
Superstar Vegetarian Noodles 92 / Rainbow Salad 95 /
Nan Gyi Thoke 98 / Shan Noodles 100 / Garlic Noodles
101
Soups
Samusa Soup 106 / Sour Leaf Soup 109 / Coconut
Chicken Noodle Soup 112 / Classic Mohinga 115 /
Rakhine Mohinga 118 / Chin Corn Soup 121
Salad
Ginger Salad 128 / Green Mango Salad 130 / Chicken
Salad 133 / Green Tomato Salad 134 / Samusa Salad
137 / Shan Tofu Salad 139 / Namhsan Salad 140
/ Tea Leaf Salad 154 / Tea Leaf Rice Salad
155
Drinks
Palm Sugar Syrup 160 / Ginger Juice 161 / Myanmar Tea
162 / Ginger Honey Tea 165 / Hibiscus Punch
166 / The Temescal 168 / Burma Cooler
171
Snacks and Sweets
Lotus Root Chips 176 / Platha 181 / Yellow Split Pea
Crackers 184 / Shan Tofu 185 / Fried Yellow Bean Tofu
187 / Samosas 188 / Yellow Split Pea Falafel
191 / Black Rice Pudding 193 / Semolina Cake
197 / Coconut Agar Jelly 198
Rice and Basics
Coconut Rice 204 / Brown Coconut Rice 206 / Jasmine
Rice 207 / Fried Onions and Onion Oil 208 / Fried
Garlic Chips and Garlic Oil 211 / Ngapi Kyaw 212 /
Fried Yellow Split Peas 213 / Mustard-Cumin Spice Blend
215 / Garam Masala 216 / Tamarind Salt 217 /
Tamarind Water 218 / Tamarind Ginger Dressing 219 /
Sweet Chile Sauce 220 / Chile Oil 221 / Green Mango
Pickle 222 / Pickled Mustard Greens 223
Pantry, Tools, and Techniques
The Pantry 227 / Tools and Techniques 243
DESMOND TAN was born in Burma and came to San Francisco when he
was 12 years old. He has grown Burma Superstar into four thriving,
unique
locations (with a fifth on the way). In 2014, he launched Mya
Foods, the first Bay
Area company to import Burmese ingredients--most notably laphet,
Burma's
famous fermented tea leaves.
KATE LEAHY co-authored A16 Food + Wine, the IACP Cookbook of the
Year and recipient of the IACP Julia Child First Book Award; SPQR;
The Preservation Kitchen, which Eater.com ranked as one of the most
notable books of the year; and Cookie Love.
“Finally! In this beautiful book, Desmond Tan and Kate Leahy bring
one of my favorite Bay Area restaurants, Burma Superstar, to
the world. From the Tea Leaf Salad to Chicken Coconut Curry,
the book demystifies the ingredients and cooking techniques of
Myanmar, opening up the restaurant’s incredible flavors for
everyone to enjoy. This is a book to read from cover to cover,
and to cook from forever.”
—Amanda Haas, author of The Anti-Inflammation Cookbook: The
Delicious Way to Reduce Inflammation and Stay Healthy
"Informative recipes and concise historical background set an
educational yet approachable tone, while the occasional misty
mountain vistas or bustling Burmese city street scenes (captured by
John Lee) provide a reason to slow down and consider Burmese
culture as a whole. Already, I'm eyeing the classic mohinga, a
noodle soup thickened with toasted ground rice and mashed catfish,
seasoned with ginger and lemongrass."
—Alex Testere, Saveur
"The rare restaurant edition you’ll actually want to cook from,
starting with the tea-leaf salad."
—"This Season's Best Cookbooks", Bon Appetit
“The eponymous San Francisco restaurant is making quality
Burmese food even more accessible than before with this insightful,
thorough cookbook. Take mohinga, for example, the
breakfast noodle soup you've probably never heard of that's
considered Burma's national dish. And in between coconut chicken
curry and tea leaf salad, you can read all about Myanmar's struggle
for democracy, as well as the people and ingredients that make up
this rich culture.”
—"Best New Cookbooks," Tasting Table
"Is Burmese the new Thai food? Plenty of San Franciscans (disciples
of the city’s beloved Burma Superstar restaurant) would say yes.
The hot spot’s first cookbook illuminates the spicy, savory food of
Myanmar, from chili lamb to pork and pumpkin stew to the popular
tea leaf salad."
—Rebecca Shapiro, PureWow
"Burmese food is highly underrated—especially where
fighting inflammation is concerned, thanks to
the generous use of spices like turmeric and
cardamom. In his book, Tan reveals that the meals include
ingredients that are beautifully colored and textured, meaning that
even salad can be exciting. "
—Felicia Czochanski, Well + Good
"Despite what some may consider unfamiliar ingredients and cooking
techniques, “Burma Superstar” (the book) is incredibly accessible
and, more importantly, fun. Fans of the restaurant will be happy to
see a some of its most popular dishes, but the cookbook is more
than just a rehashing of the menu. [...] There are short snippets
on the history, political and otherwise, of the country, and
photographs, all by San Francisco’s John Lee, bring the food
into context with the country."
—Kate Williams, Berkeleyside
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