After I recently wrote about a favorite Indian egg curry recipe, someone on Instagram suggested that I try the Burmese version. The person actually extended a future invitation to his mom’s house to underscore the merits of the Burmese version. I was intrigued and instead of waiting for the actual invite, I opened Burma Superstar, a new cookbook by restaurateur Desmond Tan and veteran cookbook author Kate Leahy (a friend of mine).
I perused the book last night and this morning, bookmarking a lot of recipes to try. I own a handful of Burmese cookbooks and this one doesn’t make the cuisine exotic in any way. It explains and informs.
What is Burma Superstar? It's a restaurant in the Bay Area and the first of its kind in America to have a dedicated cookbook. Its story is cross-cultural and transnational, just like Burma, which represents an unusual blending of South Asian (Indian), East Asian (Chinese), and Southeast Asian (Thai) traditions. As a result, the flavors of Burmese cuisine are a little spiced up, a bit hot, and there’s soy sauce and fish sauce.