Burma Superstar: Addictive Recipes from the Crossroads of Southeast Asia

Myanmar Superstar might have a nicer ring to it, but the Burma Superstar restaurant in San Francisco dates back to 1992, so Tan, the restaurant’s proprietor since 2001, uses both country names interchangeably in this collection of 80 recipes. The offerings are taken from both his eatery and the Burmese streets, and the 10 chapters provide keen insight into how these dishes differ from other Asian cuisine. Curries, a popular entrée, are milder than their Indian and Thai cousins. Among the seven options here are a coconut chicken curry and a tart pork curry with green mango pickle. Beef is not a mainstay, but it still manages to pop up in the steak kebat, a stir-fry with tomato, onions, and a blend of nine spices. Tan informs readers that the de facto national dish is mohinga, a noodle and fish soup, seasoned with lemongrass and ginger and thickened with ground toasted rice. And it is fascinating to learn that “half of the tea consumed in Myanmar is eaten, not drunk.” A 10-page spread, enhanced by the culinary photography of John Lee, explores how tea leaves are transformed into the edible, fermented snack known as laphet. For those who want the caffeine but would still rather sip, in this gratifying cookbook, there is a strong Myanmar tea, sweetened with evaporated milk. [em](Mar.) [/em]