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    My Burmese Cookbook Part 3
    My Burmese Cookbook Part 3
    My Burmese Cookbook Part 3
    Ebook192 pages1 hour

    My Burmese Cookbook Part 3

    By Myint Myint Soe

    ()

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    About this ebook

    This book presents to you some recipes of Burmese desserts and snacks as you have never seen before. We are a nation of snack eaters at any time of the day. The food used as snacks can also be used in any special occasions. Some may survive on eating snacks without the need to sit down for a main meal.

    The neighboring countries and British colonial rulers also left their mark by introducing some of their desserts into the country. However, Burmese food remains distinctly Burmese with no fusion of taste and culture.
    LanguageEnglish
    PublisherAuthorHouse UK
    Release dateJun 25, 2016
    ISBN9781524634575
    My Burmese Cookbook Part 3
    Author

    Myint Myint Soe

    Myint Myint Soe is the author of two published books. “My Burmese Cookbook Part 1” and “My Burmese Cookbook Part 2” were published in 2014. My Burmese Cookbooks provide recipes from Burma, including those from the Burmese and their ethnic minorities. She is passionate about food from Burma, and with every opportunity, she would enrich her knowledge by searching for recipes of our much loved and popular food and its method of cooking. She enjoys sharing her knowledge in detail on how to achieve the best results. She lives in London, United Kingdom.

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      Book preview

      My Burmese Cookbook Part 3 - Myint Myint Soe

      AuthorHouse™ UK Ltd.

      1663 Liberty Drive

      Bloomington, IN 47403 USA

      www.authorhouse.co.uk

      Phone: 0800.197.4150

      © 2016 Myint Myint Soe. All rights reserved.

      No part of this book may be reproduced, stored in a retrieval system, or transmitted by any means without the written permission of the author.

      Published by AuthorHouse 06/25/2016

      ISBN: 978-1-5246-3456-8 (sc)

      ISBN: 978-1-5246-3457-5 (e)

      Any people depicted in stock imagery provided by Thinkstock are models, and such images are being used for illustrative purposes only.

      Certain stock imagery © Thinkstock.

      Because of the dynamic nature of the Internet, any web addresses or links contained in this book may have changed since publication and may no longer be valid. The views expressed in this work are solely those of the author and do not necessarily reflect the views of the publisher, and the publisher hereby disclaims any responsibility for them.

      16362.png

      This book is dedicated to all Burmese food lovers, Burmese or non-Burmese people all over the world.

      View%20from%20Moulmein%202016.tif

      Preface

      This book was written to accompany my first two Burmese Cookbooks Part 1 and Part 2. In Part 1 there are Burmese soups, vegetable dishes and poultry, meat and seafood dishes. The book also contains some rice dishes and desserts. I presented Burmese dishes to the world for an audience of Burmese people as well as non-Burmese people. In Burma now known as Myanmar, it is rice as the staple food eaten with soup, one type of meat or poultry or seafood dish, with lots of vegetables either stir-fried, Burmese salad, with fresh tender vegetables to eat with NGAPI YAY, as a side dish. People who are interested to eat Burmese food after their trip to Burma ask what combination of dishes to make for one sitting. Usually Burmese people sit at a round table, with a plate of rice provided for each individual. The combination of dishes depends mainly on your finances on how much one can afford to buy the ingredients and manpower at home to cook it and also on the availability at the market.

      There is no hard and fast rule as to what type of curry to cook. The NGAPI YAY can be readily available in the household, and it is rich in protein from the fish. Crushed dried prawns and roasted chilies are added to it to make it tasty. It is one of our famous side dish taken with lots of fresh or cooked vegetables. We called NGAPI YAY and its accompaniment vegetables as side dish, and taken with steamed rice will completely satisfy a Burmese stomach.

      If you invited guests to your house you would have made an effort to cook more than one meat, poultry or seafood dish, together with soup and stir-fried vegetables. You may also want to impress your guests with any special you can cook and present it decoratively.

      In Part 1 of my book there are a variety of dishes to choose from to serve for any kind of entertainment.

      In Part 2 of my book there are ONE DISH meal, including Burma’s national dishes MOHINGHA and CHICKEN COCONUT NOODLE SOUP.

      Burmese and its ethnic minorities love their ONE DISH meal, and it can be eaten as a main meal or as a snack at any time of the day. In markets they are readily available and tourists will find it handy to fill their stomach, since they are tasty and readily available in markets. The recipes vary from one home to the other and from one region to the other. Burmese people have a weakness in their culture, where by they would like to celebrate birthdays, christenings, anniversaries and weddings, and would like to cook for large numbers of people and this is where ONE DISH meal becomes very useful. Any guests turning up at any time of the day can eat it. In my Part 2 book there are some recipes of Burmese desserts. I concentrated mainly on giving recipes for ONE DISH meal in the book, and realized I need to write a third book for Burmese desserts on its own.

      In making Burmese desserts some are easy to make and some are not. Burma was under British Colonial rule for nearly a century, and prior to that western seafarers like PORTUGESE and DUTCH landed on Burmese soil. Chinese invaded into Burma from the North East and Thai and Malaysian from the South East and South of Burma. They bring and introduce their delectable desserts in the country and it has firmly rooted on our culture.

      Only the well off can afford to fit a modern kitchen in their houses. Most of the population still cooks food the traditional way and the techniques are still primitive. There are no recipes written with standardized measurements and most of them are handed down from grandmothers to mothers. They still use the condensed milk tin measurements, and none of the countries around the world would use this measurement.

      It is my wish to make Burmese desserts readily available and cook by using the standardized measurements for solids and liquids. Burmese people living away from Burma longed for these desserts and I have tried my best to present to you as best I can, to be readily available in your own kitchen.

      All recipes are tested and tried by myself to provide households with the nearest Burmese taste as possible. I would not be responsible from any deviation from the Burmese taste if proper instructions are not followed.

      Contents

      Preface

      Introduction

      Utensils required in cooking Burmese and International desserts

      Ingredients

      Dessert and Snack Recipes

      Weights and Measures

      Acknowledgement

      Mangoes%20on%20a%20tree.tif

      Introduction

      Snacks; a small quantity of food taken in between meals or instead of a meal (It could be food from One-dish Meal left overs taken in a small amount)

      Desserts; is a sweet course eaten at the end of a meal

      In this Burmese Cookbook Part 3 I am presenting to my audience and my fans about Burmese (Myanmar) snacks and desserts. Myanmar people love to eat snacks all through the day. Snacks are eaten for a variety of reasons.

      They are readily available. They are cheaper in costs if you eat from the seller rather than cook at home. Electricity supply is not reliable, and refrigerators and ovens are not readily available in homes. Some sellers specialize in one type of desserts because the method in carrying out is so time consuming. Methods are still so primitive without any proper measurements and techniques to pass down to any enthusiasts. Compounded to this is the non-availability of utensils where standards are not set to get the correct measurements.

      They are complicated to make the Burmese way and left it for the professionals to do and sell at retail outlets or sell by themselves. They can be found in markets, by a roadside in a little thatched roof hut, or a woman carrying in a wicker basket on top of her head. I remember in

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