The Burmese kitchen

277 Pages·1994·7.644 MB·English

by  Marks, Copeland;Thein, Aung

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THE
BURM&
IWQIEH
ALSO BY COPELAND MARKS
The VariKeidtc heonsfI ndia
FalsTeo nguaensSd u ndaByr ead
a uatemaG lana nMda yaCno okbook
The Indonesian Cookbook
(wiMtihn taSrote harjo)
COPELAHD MARI�
AHD AUHGT HEIH
M.E VANS
Lanham<> NewY or•kB oul•dTeorr o•nPtloy moUuKt h,
LibroafrC yo ngrCeastsa loging-in-DPautbal ication
MarkCso,p eland.
TheB urmeksiet chen.
Bibliogrpa. phy:
Incluidnedse x.
1.C ookerByu,rm eseI.. T heiAnu,n g.I IT.i tle.
TX724.5.B93M13978 7 641.5959817 -22242
ISBN9 78-0-87173618--1
Distrbiyb uted
NATIONABLO OKN ETWORK
Copyr©igh t1 98b7y C opelandM arksa nd AungThei n
AUr ightrse serNvoepart d .of this boomaky be reproducor etrdansmi tted in anfy orm or
bya nym eanwsi ththeou writt tepermisnsion othef publisher.
MEvans
An imprionftR owman& Littlefield
4501F orbeBso ulevaSrudi,t2 e0 0
LanhamM.a ryla2nd0 706
www.rowman.com
DesibgnyL aurDeonng
Manufactiunrthe e Udn itSetad teofsA m erica
COHTEHTS
7
Introduction
11
GlossoafIr nygr edients
. 19
Howto Make.
.
29
AppetiaznedFr rist ters
45
ChutnaenydsC ondiments
57
Soups
79
Beeafn dLa mb
97
Pork
119
PoulatnrdEy gg s
152
Fisahnd Seafood
189
Ricaend Pancakes
205
VegetabalnedSs a lads
253
Sweets
261
Menus
265
Bibliography
267
Index
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S"ll'IUfl
"TheB urmaanres notI ndianno,ra re theCyh inessea,y"Ws . S.
Desaiinh ibso oIkndia and Bumia. "Thearey ap eopwliet ahd istinct
nationoaflt ihteoyiw rn d,e velopeda h diusrtioonfrog yv eorn et hou­
sanyde arsD.u rnigt hipse ritohdec yr eaatp eodl itaincdsa olc isayls tem
oft heoiwrn T.h eicri viliizsadt iisotni n'cBtulrmye swei,t'th h eoiwrn
langualgiet,e raartture, ,e vethno ughhi ghilnyfl uenbcyeI dn daian d
Chinaan,d m ordee epsloby y t hfoer merI.ti" st hissu ccisntcatt ement
thadte finaeu sn iqpueeo plthee,B urmeasned,n owheirste h issh own
so welasl int heciuri siTnoed .e finteh eb asicch aracteroifsa t ics
little-ckunioswinon neem, u stta koen t hec loaokfa d etectainvde
gathcelru eTsh.e arey everywherwea intgit obe documenatnedad re
observhaebrlaeesa reflecotfti hoeBn u rmehsies taonrdyr eligasi on
welalso ft hegiero graapnhday g riculture.
TheB urmensaet iiosnr eputteohd a vset artaebodu t2 ,500y ears
agow itah s erioefps o pulamtoivoenm enfrotms ,C entrAasli aan d
theC hina-Tibreegtiaonni ,n twoh aitsn owB urma.T hep eoplaensd
thel anguathgeeyss po kew ereth e beginniongfst hiusn iqcuuel ture.
Locaklnig sa ndk ingdorosems, lospto wearn,d f eltlh;eP ortuguese
emigrafrotme dG oa,th eicro loonnyI ndiwae'sst ecrno astt,ofo rm a
settlemaenndfit n;a lldyu,r itngh e1 800sa ndaft ery eaorsf b attling,
Englanadn nexBeudr mtaoB ritIinsdhiB aurma . woni tisn dependence
8 THEB URMESEK ITCHEN
in1 948( after hbaeveionnc gc upbiyet dh eJ apandeusrei Wnogr ld
WarI Ia)n db ecaams eo ciarleipsutbi ln1i 9c7 4.
Rangonoonw,t hlea rgceistwtya s, fias hivnigl luangte1i 7l5 3 when
itw asm adteh e caMpaintdaall.(a "yw hetrheefl yinfigs hpelsa yi"s)
thsee cocnidta yn dw ase stabliins1 h85e9dI. n o umri ndbso,t chi ties
arteh eep itoomfre o manacnede xotmiycs tictihsamn,tk ots h wer it­
ingosfs ucahu thaosrRs u dyaKridp lainndgN oeClo warHdo.w ever,
witthh ec omionfgB ritriuslhme u,c ho ft her omanflceed l,e aving
Briteicsohn otmhyre e arlu ler.
Theo lrde ligwiaosbn a seodnt hweo rshoifsp p irciatlslN,ea dt s,
eacohn eo fw hicwha rse sponfosria bp laer tiacrueloaafl r i feD.u ring
thvee reya rly Byuedadrhsib,se mc awmied esparnedha ades v esri nce
exerttheedm osptr ofouinndfl ueonvceear l tlh aitsB urmeTsoed.a y
thvea smta joroiftt hype o pulaatriBeou nd dhiLsatrsng.ue m behrasv e
joinreedl igoirodueasrn sda rceo nnecttope adg odoarms o nasteries,
wherteh emye ditiantp eu rsoufie tn lightenment. wiItnht ertwined
theB uddhist irste hloei lgrdie olni goifto hnse p iraintdBs u,d dhists
stialclk nowltehdeghieor u sehgooldds .
The Buddthshi asvaep rohibaigtaiioknnis ltl ainnyag n imablust
nop rohibaigtaisiotenn a timnega ts,ot hedye peonndM usliamn d
Chinebsutec heTrhseM. u sliwmisln lo tt oucpho rbku wti lkli alnld
eaott hmeera ts.C hTihneea srete h peo r(ka ncdh ickbeunt)c hienr s
Burmaan,d a re aklnsowoan s e nthusipaosrtki-ce aterst-hhee nce
mandye licainoddu ists inctpiovrreke cipAelst.h oumegahet a tiinsg
notg enerfoarlbliyd dtehne,rs ees tricatswi eolanlsst ,h ea vailability
offr esfrhu iatnsdv egetaybelaers- rourneds,ui lnat c uisriincewh i th
vegetarreicainp es.
Burma'bso undatroiuecushp on tohfto sweoc ulingairay:nI tnsdia
andC hinTah.e isro utheansetiegrnh bTohra,i laanldse,ox eratns
influetnhcaceta nnobte d iscouTnhtees dp.i caensdc ookimnegt hods
ofa ltlh raereee v idienntt h erseec ipHeesr.ea ,se leswherree,g ional
prefereanncdae vsa ilaobffoi oldisttyu ffs itnhflieun ednicveis dtyulael.
Them ountaianroeuafassr fr, o mt hoec eaunt,i lmiezaeat n dp oultry
buhta rdalnyyfi she,x cetphtaw th icihsd rieOnd .i twse stebrno rder
Burmafa cetsh see aa,n di tisn teirisio rrr igbayat nee dn ormocuhsa in
ofr iveprasr,t ictuhleIa rrrlayw aFdrdeys.h wfiasthae nrd s eafooidn
alilt rsa mificaitsii nop nlse ntsiufuplpi lnty h easree aTsh.es eaports
produtchefre e shefisnte,ps rta wnlso,b staenrdfi, s hw,h icahr teh en
cookiendt hes tyolfet her egitohne;ri esa plethoofrr ae cifopre s
botfrhe sahn dd rifiesdh i,np articfourdl rairse hdr imwphsi,ca hr e
ubiquitaonudis n dispenNsoawbhleeer.le s hea vIeb eesne rvseudc h
Introductio9n
ane ye,popvpairnigoe ft y incompdairsahobeflss ee afood-incom,
parabmloes tbleyc auosfte h es peewdi twhh icthh em aiinn egdrient
movefrso mt hefi shermtaotn h tea ble.
Ricieps e rhapsn etxmhtoe s itm portsatnatpi ltie se; a teante very
mealA.g riculptruordauglcr eo wonn a s oiolfu ndimiisnhfeerdt ility
oncmea deBu rmat he wolralrdg'eesxs pto rotfre ir,c a endr iciess till
produicneg dr eqauta ntIih tayv.se e eann dt asttehdbe l aacnkd p ink
ricoefU ppeBru rmaa sw elalsm any ovtahreire atnidge rsa doefts h is
remarkgarbalien .
Thait sna'ltl . Nhaatslu arvei sohnet dh e couannut nryl imited
varioeftb yo taniecdailb lOne sa.d ritvher outghhec ountryside­
gre,el nusahn,dt raniqlui-tap peaasrt sh ouegvhe rythtihnaggtr ows
ise dibAlqeu.a tpilca ngtsr owiinnag n da lotnhgse t reatmrseh,ee sa vy
witfruhi ta,n dl onsgt retocfrh iecpsel angtsfii lntlh eey eTh.e Burmese
havae n aturlailk ifonrgg reelne avaensdv iniesnt hesiarl aadnsd
souptsh;eu yt ileivzeery thing.
Spicaensdc ondimeanrtoesf p rimairym portatnothc eec uisine.
The indispefinssha bsl(aeu nacmpe y a syheri)pm,ap s (ten gapspoiy) ,
saucaen,dt het riumvoifrg aatireclg ,i ngaenrdt, u remrirce,v etahle
influencoefI ndainadC hinCau.m nseied, corianpdaeprr,(i fokcrao lor),
andh otc hilaireuess egde neroaunsdla yli,lsl ubricwaittcehod c onut
milk.
Bes(ahcni ck,flpoeuari )si ncorpoirnsa atleadSd asl.as docs o mplex
wew oulcda ltlh em onem,edailassrh e t heh allmoafrB ku rmese
cooking-whiebtte Rh aenrg ooMna,n dalsamya,al glr icutlotwunrsa,l
ort het ribraelg ioofnt sh eS hanK,a reann,dK achiTnh.eg loorfy
thec uisiistn hee v arioeftt yh eosnee ,dpirsehrp aatioanp sl;a totfe r
noodlaensds auce, embellani usmhbeedor fu wniutshug aalrn ishes
ands iddei shbeesc,o maep sro ductiAonne .l aborate oeftx haimsp le
ist hefa mousMa ndalMaiys he(eese I ndxe),w hicihsc onsidae red
noodslael baudt i ncluidnea sd,d ittioon no odlpeosr,frk i ttteorfu,
pusff,a ndt hrkeien odfss aucOer.t hDea nB au(kC hickaenndR ic,e
seIen desxe)r vweidt ohn iopne,p pearn,dfr esmhi nsta laTde.c h,
nicanlolnyoe f t hepsree paraitsdi eomnasn dibnugtt, h edyo r equire
an umbeorfs teapnsda v arioefit nyg redtioke enettpsh etrma ditional.
Souipsn otas eparcaotuersb eu ti ss ervtehodru ghotuhtme e ailn
plaocfet eac,o effe,o ro thebre veragmea.ys eIetcm u ritohuasit n,
ah ott roipcacll imaotneei, ss ervesdo masnoyu pBsu.tt heslei ght
souppsr,e pawrietdgh r eesnusc ahss orreslp,i naocrah q,u alteiacv es,
are seartrv oeodmt emperaturheo-tnl,oi tk e the wionft er soups
tempercaltiem ates.