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Burma Superstar

Burma Superstar by DESMOND TAN and Kate Leahy
Hardcover
Mar 28, 2017 | 272 Pages
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  • Hardcover $29.99

    Mar 28, 2017 | 272 Pages

  • Ebook $15.99

    Mar 28, 2017 | 272 Pages

Product Details

Praise

“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

Table Of Contents

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

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