Ebury Press The Rangoon Sisters: Recipes from our Burmese family kitchen

I've been wanting to make my own Burmese food ever since I went to a local Burmese restaurant, but was worried it just wouldn't be the same. Boy, was I wrong!We had guests visiting, and I had just gotten the cookbook, so I figured no better time to try it out and also introduce everyone to Burmese food. It was a massive hit, and two people ended up ordering the cookbook by the end of the dinner (waiting for my sponsorship ;) ).A couple of notes about the recipes...1) yes, you really do need that much onion,B) more fish sauce never hurt,C) let your inner Burmese aunty guide you when it comes to spices; I doubled most of the spices and added some extras that I thought would add to the dish (asafoetida, ginger, and garlic powder)

I love that every recipe has a photo, it's really helpful! The recipes are written clearly and are absolutely to die for. If you don't have this book yet, buy it!

Me gusta mucho este libro de cocina birmana, porque las recetas están muy bien explicadas, con sugerencias de ingredientes alternativos.

The book cover is the first thing that caught my eye. Bright, inviting, authentic, with the promise of good, homely, food.This book is written by two very passionate chefs, looking to share their heritage and traditional family cooking, and it shows. From the introduction, to the vibrant food pictures that you can almost smell and taste, it compels you to the kitchen almost immediately.I've tried one recipe so far, the pork and tamarind curry. The recipe is simple to follow, and smells great from the moment I slow cook the onions in oil. And did I mention onions, because Burmese cooking uses tonnes of onions (OK maybe just 5 for this meal). The slow cooking of onion in oil (onion mix) releases their flavour and forms the basis of many a dish in the book.I was worried it'll be too oily, but it may be my personal preference, and the recipes anticipate that by adding tips on what to do if we find the dishes too oily, you can pour away some of the oil from the onion mix before cooking the rest of the dish. The dish was delicious, and generous to boot (again Emily and Amy leaves practical tips on food storage for the left overs).Am I looking forward to cooking other dishes from the book, and learn more about Burmese culture on the way? You bet I am.

I am always keen to pick up any cookbook related to Burmese food and learn more. It is a largely unknown Asian cuisine (at least in the West) and most people couldn't tell you a dish that exemplifies it like they could with Japanese and Thai food for example. This is the story of two sisters who grew up in the UK but learned to cook and share the food of their parents and their cultural heritage. It's a beautiful book in so many ways.