{"product_id":"burma-superstar-isbn-9781607749509","title":"Burma Superstar","description":"\u003cp\u003e\u003cb\u003eFrom the beloved San Francisco restaurant, a mouthwatering collection of recipes, including Fiery Tofu, Garlic Noodles, the legendary Tea Leaf Salad, and many more. Never before have the vivid flavors of Burmese cooking been so achievable for home cooks. \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eKnown for its bustling tables, the sizzle of onions and garlic in the wok, and a wait time so legendary that customers start to line up before the doors even open—Burma Superstar is a Bay Area institution, offering diners a taste of the addictively savory and spiced food of Myanmar. With influences from neighboring India and China, as well as Thailand and Laos, Burmese food is a unique blend of flavors, and \u003ci\u003eBurma Superstar \u003c\/i\u003eincludes such stand-out dishes as the iconic Tea Leaf Salad, Chili Lamb, Pork and Pumpkin Stew, Platha (a buttery layered flatbread), Spicy Eggplant, and Mohinga, a fish noodle soup that is arguably Myanmar’s national dish.\u003c\/p\u003e\u003cp\u003eEach of these nearly 90 recipes has been streamlined for home cooks of all experience levels, and without the need for special equipment or long lists of hard-to-find ingredients. Stunningly photographed, and peppered with essays about the country and its food, this inside look at the world of Burma Superstar presents a seductive glimpse of this jewel of Southeast Asia.\u003c\/p\u003e\u003cb\u003eCurries and Slow-Cooked Dishes\u003c\/b\u003e\u003cbr\u003e Egg and Okra Curry \u003cb\u003e21 \u003c\/b\u003e\/ Simple Fish Curry \u003cb\u003e23 \u003c\/b\u003e\/ Tomato Shrimp Curry \u003cb\u003e24 \u003c\/b\u003e\/ Coconut Chicken Curry \u003cb\u003e26 \u003c\/b\u003e\/ Chicken Dal Curry \u003cb\u003e28 \u003c\/b\u003e\/ Burmese Chicken Biryani \u003cb\u003e30 \u003c\/b\u003e\/ Pumpkin Pork Stew \u003cb\u003e33 \u003c\/b\u003e\/ Pumpkin Tofu Stew \u003cb\u003e35 \u003c\/b\u003e\/ Pork Curry with Green Mango Pickle \u003cb\u003e36 \u003c\/b\u003e\/ Beef Curry with Potatoes \u003cb\u003e37 \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eVegetables\u003c\/b\u003e\u003cbr\u003e Tomato Shrimp Relish with Raw Vegetables \u003cb\u003e45 \u003c\/b\u003e\/ Grilled Okra with Tomato Shrimp Relish \u003cb\u003e48 \u003c\/b\u003e\/ Sour Leaf with Bamboo and Shrimp \u003cb\u003e51 \u003c\/b\u003e\/ Corn with Charred Onions \u003cb\u003e52 \u003c\/b\u003e\/ Chayote with Dried Shrimp \u003cb\u003e53 \u003c\/b\u003e\/ Wok-Tossed Broccoli \u003cb\u003e54 \u003c\/b\u003e\/ Wok-Tossed Pea Shoots \u003cb\u003e55 \u003c\/b\u003e\/ Water Spinach \u003cb\u003e56 \u003c\/b\u003e\/ Cauliflower and Tomato \u003cb\u003e59 \u003c\/b\u003e\/ Bagan Butter Beans \u003cb\u003e60 \u003c\/b\u003e\/ Spicy Eggplant \u003cb\u003e62 \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eStir-Fries and Fast-Cooked Dishes\u003c\/b\u003e\u003cbr\u003e Fiery Tofu \u003cb\u003e73 \u003c\/b\u003e\/ Garlic Chile Shrimp \u003cb\u003e74 \u003c\/b\u003e\/ Chicken with Mint \u003cb\u003e75 \u003c\/b\u003e\/ Chicken with Basil \u003cb\u003e78 \u003c\/b\u003e\/ Sesame Chicken \u003cb\u003e79 \u003c\/b\u003e\/ Kebat \u003cb\u003e81 \u003c\/b\u003e\/ Restaurant-Style Tofu Kebat \u003cb\u003e82 \u003c\/b\u003e\/ Restaurant-Style Steak Kebat \u003cb\u003e83 \u003c\/b\u003e\/ Home-Style Shrimp Kebat \u003cb\u003e84 \u003c\/b\u003e\/ Home-Style Chicken Kebat \u003cb\u003e85 \u003c\/b\u003e\/ Chili Lamb \u003cb\u003e86 \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eNoodles\u003c\/b\u003e\u003cbr\u003e Superstar Vegetarian Noodles \u003cb\u003e92 \u003c\/b\u003e\/ Rainbow Salad \u003cb\u003e95 \u003c\/b\u003e\/ Nan Gyi Thoke \u003cb\u003e98 \u003c\/b\u003e\/ Shan Noodles \u003cb\u003e100 \u003c\/b\u003e\/ Garlic Noodles \u003cb\u003e101\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eSoups\u003c\/b\u003e\u003cbr\u003e Samusa Soup \u003cb\u003e106 \u003c\/b\u003e\/ Sour Leaf Soup \u003cb\u003e109 \u003c\/b\u003e\/ Coconut Chicken Noodle Soup \u003cb\u003e112 \u003c\/b\u003e\/ Classic Mohinga \u003cb\u003e115 \u003c\/b\u003e\/ Rakhine Mohinga \u003cb\u003e118 \u003c\/b\u003e\/ Chin Corn Soup \u003cb\u003e121 \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eSalad\u003c\/b\u003e\u003cbr\u003e Ginger Salad \u003cb\u003e128 \u003c\/b\u003e\/ Green Mango Salad \u003cb\u003e130 \u003c\/b\u003e\/ Chicken Salad \u003cb\u003e133 \u003c\/b\u003e\/ Green Tomato Salad \u003cb\u003e134 \u003c\/b\u003e\/ Samusa Salad \u003cb\u003e137 \u003c\/b\u003e\/ Shan Tofu Salad \u003cb\u003e139 \u003c\/b\u003e\/ Namhsan Salad \u003cb\u003e140 \u003c\/b\u003e\/ Tea Leaf Salad \u003cb\u003e154 \u003c\/b\u003e\/ Tea Leaf Rice Salad \u003cb\u003e155 \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eDrinks\u003c\/b\u003e\u003cbr\u003e Palm Sugar Syrup \u003cb\u003e160 \u003c\/b\u003e\/ Ginger Juice \u003cb\u003e161 \u003c\/b\u003e\/ Myanmar Tea \u003cb\u003e162 \u003c\/b\u003e\/ Ginger Honey Tea \u003cb\u003e165 \u003c\/b\u003e\/ Hibiscus Punch \u003cb\u003e166 \u003c\/b\u003e\/ The Temescal \u003cb\u003e168 \u003c\/b\u003e\/ Burma Cooler \u003cb\u003e171 \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eSnacks and Sweets\u003c\/b\u003e\u003cbr\u003e Lotus Root Chips \u003cb\u003e176 \u003c\/b\u003e\/ Platha \u003cb\u003e181 \u003c\/b\u003e\/ Yellow Split Pea Crackers \u003cb\u003e184 \u003c\/b\u003e\/ Shan Tofu \u003cb\u003e185 \u003c\/b\u003e\/ Fried Yellow Bean Tofu \u003cb\u003e187 \u003c\/b\u003e\/ Samosas \u003cb\u003e188 \u003c\/b\u003e\/ Yellow Split Pea Falafel \u003cb\u003e191 \u003c\/b\u003e\/ Black Rice Pudding \u003cb\u003e193 \u003c\/b\u003e\/ Semolina Cake \u003cb\u003e197 \u003c\/b\u003e\/ Coconut Agar Jelly \u003cb\u003e198 \u003c\/b\u003e\u003cbr\u003e\u003cb\u003e \u003cbr\u003eRice and Basics\u003c\/b\u003e\u003cbr\u003e Coconut Rice \u003cb\u003e204 \u003c\/b\u003e\/ Brown Coconut Rice \u003cb\u003e206 \u003c\/b\u003e\/ Jasmine Rice \u003cb\u003e207 \u003c\/b\u003e\/ Fried Onions and Onion Oil \u003cb\u003e208 \u003c\/b\u003e\/ Fried Garlic Chips and Garlic Oil \u003cb\u003e211 \u003c\/b\u003e\/ Ngapi Kyaw \u003cb\u003e212 \u003c\/b\u003e\/ Fried Yellow Split Peas \u003cb\u003e213 \u003c\/b\u003e\/ Mustard-Cumin Spice Blend \u003cb\u003e215 \u003c\/b\u003e\/ Garam Masala \u003cb\u003e216 \u003c\/b\u003e\/ Tamarind Salt \u003cb\u003e217 \u003c\/b\u003e\/ Tamarind Water \u003cb\u003e218 \u003c\/b\u003e\/ Tamarind Ginger Dressing \u003cb\u003e219 \u003c\/b\u003e\/ Sweet Chile Sauce \u003cb\u003e220 \u003c\/b\u003e\/ Chile Oil \u003cb\u003e221 \u003c\/b\u003e\/ Green Mango Pickle \u003cb\u003e222 \u003c\/b\u003e\/ Pickled Mustard Greens \u003cb\u003e223\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e \u003cbr\u003ePantry, Tools, and Techniques\u003c\/b\u003e\u003cbr\u003e The Pantry \u003cb\u003e227 \u003c\/b\u003e\/ Tools and Techniques \u003cb\u003e243\u003c\/b\u003e“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.”\u003cbr\u003e\u003cb\u003e—Amanda Haas, author of \u003ci\u003eThe Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation and Stay Healthy\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\"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.\"\u003cb\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e—Alex Testere,\u003ci\u003e Saveur\u003cbr\u003e\u003c\/i\u003e\u003cbr\u003e\u003c\/b\u003e\"The rare restaurant edition you’ll actually want to cook from, starting with the tea-leaf salad.\"\u003cb\u003e\u003ci\u003e\u003cbr\u003e\u003cb\u003e—\"This Season's Best Cookbooks\",\u003ci\u003e Bon Appetit\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e“The eponymous San Francisco restaurant is making quality Burmese food even more accessible than before with this insightful, thorough cookbook. Take \u003ci\u003emohinga,\u003c\/i\u003e 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.”\u003cbr\u003e\u003cb\u003e—\"Best New Cookbooks,\" \u003ci\u003eTasting Table\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\"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.\"\u003cbr\u003e \u003cb\u003e—Rebecca Shapiro,\u003c\/b\u003e\u003ci\u003e\u003cb\u003e PureWow\u003cbr\u003e\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\"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. \"\u003cbr\u003e\u003cb\u003e —Felicia Czochanski, \u003ci\u003eWell + Good \u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\"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.\" \u003cbr\u003e\u003cb\u003e —Kate Williams, \u003ci\u003eBerkeleyside\u003c\/i\u003e\u003c\/b\u003eDESMOND TAN was born in Burma and came to San Francisco when he\u003cbr\u003ewas 12 years old. He has grown Burma Superstar into four thriving, unique\u003cbr\u003elocations (with a fifth on the way). In 2014, he launched Mya Foods, the first Bay\u003cbr\u003eArea company to import Burmese ingredients--most notably laphet, Burma's\u003cbr\u003efamous fermented tea leaves. \u003cbr\u003e\u003cbr\u003eKATE LEAHY co-authored \u003ci\u003eA16 Food + Wine, \u003c\/i\u003ethe IACP Cookbook of the Year and recipient of the IACP Julia Child First Book Award\u003ci\u003e; \u003ci\u003eSPQR; \u003ci\u003eThe Preservation Kitchen, \u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003ewhich Eater.com ranked as one of the most notable books of the year; and\u003ci\u003e\u003ci\u003e\u003ci\u003e \u003ci\u003eCookie Love.\u003cbr\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003cb\u003eWhat is Burmese Food?\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eIf you head down Pansodan Street in Yangon’s historic downtown district, the view of the century-old colonial architecture is often obscured by makeshift stalls serving samosas, hand-mixed noodle salads, and steaming bowls of \u003ci\u003emohinga\u003c\/i\u003e, a fish noodle soup that is, for all intents and purposes, Myanmar’s national dish.\u003cbr\u003e\u003cbr\u003eThis scene of street stalls is repeated all over the city. In the morning and late afternoon, tea shops fill with workers downing their first cup of tea brewed the color of burnt caramel and lightened with condensed and evaporated milks. For lunch at a popular restaurant like Feel, customers point at dishes set out on the counter and then sit down and wait as servers bring small plates to the table in rapid-fire fashion. To escape the afternoon heat, locals pop into shops serving sweetened yogurt drinks or a “heart cooler”—coconut milk served over agar jelly, tapioca pearls, and ice. Before dinner, people line up in front of vendors frying up the Burmese answer to tempura. Like the rest of the country, the city grows quiet at night, with the exception of 19th Street, which turns into an open-air market where you can pick and choose from stalls offering skewers of whole fish, squid, pork intestine, or mushrooms. Pitchers of Myanmar beer tide over groups of customers while the stalls grill selections.\u003cbr\u003e\u003cbr\u003eEating in Yangon means sampling a range of culinary traditions, from regional ethnic foods to dishes adapted from neighboring countries, especially China and India. No matter which heritage hits the table, one thing is certain: it’s easy to find a dish—or several—that you can’t wait to eat again.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eGARLIC NOODLES\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eSome form of this comfort dish is made in nearly every corner of Asia, and it has long been a popular item both in Myanmar and at Burma Superstar. While the noodles, which get their flavor from fried garlic and garlic-infused oil, are respectable on their own, some like to beef up the dish with shredded duck, barbecue pork, sautéed shrimp, or stir-fried mushrooms and broccoli. Anything goes. The trickiest part of making garlic noodles is ensuring the garlic doesn’t burn. In this recipe, the garlic is pulled off the heat and left to cool in the oil. If you want to safeguard the process a bit more, set up a heat-proof bowl with a mesh strainer. When the garlic reaches a deep golden color, pour the garlic through the strainer to stop the cooking. \u003cbr\u003e\u003cb\u003e\u003cbr\u003eSERVES 4\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e1⁄4 cup canola oil\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e4 tablespoons minced garlic\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e3⁄4 cup sliced red onion or shallot, soaked in water and drained\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e2 tablespoons soy sauce\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e1⁄2 cup sriracha\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e1 tablespoon minced ginger\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e1⁄4 teaspoon sugar\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e1⁄4 teaspoon salt\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e2 tablespoons water\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e12 ounces fresh wide wonton noodles or dried Chinese wheat noodles\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e1 (5-inch) cucumber (or half an English cucumber), thinly sliced\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e3 green onions (white and green parts), thinly sliced\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003eIn a small pot, heat the oil over medium heat. Add 3 tablespoons of the garlic, set the heat to low, and fry, swirling the pot frequently, until the garlic is nearly golden in color, no more than 3 minutes. (If the garlic starts to darken too quickly, pull the pot off the heat, swirl the oil, and let the garlic continue to fry off the heat for 30 seconds before returning it to the heat.) Because the garlic can burn quickly, watch the pot the whole time while the garlic fries.\u003cbr\u003e\u003cbr\u003e Immediately pour the oil into a heatproof bowl and let it cool. The garlic will continue to cook and turn golden as it sits. If the garlic is already golden brown before you take it off the heat and it looks like it might burn if left in the hot oil, all is not lost. Pour the oil through a fine-mesh strainer into a heatproof bowl to remove the garlic from the oil and stop it from cooking further. Once the oil has cooled a bit, return the garlic to the oil.\u003cbr\u003e\u003cbr\u003e Add the onions and soy sauce to garlic.\u003cbr\u003e\u003cbr\u003e In a small serving bowl, stir together the sriracha, the remaining 1 tablespoon of garlic, the ginger, sugar, salt, and water.\u003cbr\u003e\u003cbr\u003e Bring a pot of water to a boil. Add the noodles and cook, stirring often with chopsticks, until nearly soft all the way through, about 4 minutes or until tender but still slightly chewy. Drain in a colander and rinse briefly under cool running water. Give the colander a shake to remove excess water.\u003cbr\u003e\u003cbr\u003e Return the noodles to the pot. Pour in the garlic–soy sauce mixture and add the cucumbers. Give the noodles a good stir with a pair of tongs, then divide among bowls. Top with the green onions. Serve with sriracha sauce.","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":46304774684901,"sku":"NP9781607749509","price":29.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781607749509.jpg?v=1767723196","url":"https:\/\/k12savings.com\/products\/burma-superstar-isbn-9781607749509","provider":"K12savings","version":"1.0","type":"link"}