By: Mrs Robot
I'm not going to review the cookbook yet as I haven't made enough recipes from it to do the job properly, but I just wanted to share a photo of one of the dishes from The Burma Cookbook, by Robert Carmack and Morrison Polkinghorne with you.
I mentioned in a post that my family's pretty much lost touch with the Asian part of its roots, and for me cooking food from the region is one way to try to reconnect with that. Well, this is about as connected as I can get: a dish from the mixed-race community within Burma. A lot of Indians and Anglo-Indians went to Burma with the British, and took with them all sorts of foodstuffs, many of which have become part of Burmese food. (Take Indian snacks and the Burmese love of salads, and what do you get? Samosa salad.)
It's fantastically easy to make, and can all be done in one pot, which I definitely appreciate because I hate washing up. If you make your own curries regularly you'll have all the spices at home already, and if you don't there aren't so many that it would all be really expensive to buy them - plus then you'd have the spices to make many more pilafs in future. The meat does take a couple of hours to stew, but you could make up that part in advance and freeze it, so when you wanted some after, say, a day at work, you's just need to thaw it and bring the meat up to a simmer before adding the rice.
I think I will be eating a lot of this in future...