In the Kitchen With: Burma Superstar?s Chicken with Mint
My answer to the question “What would you do if you won the lottery"” probably isn’t much different than it is for most people. I would spend my time traveling. I would spend long periods of time in different countries to learn about different cuisines. I find that once you dig into a cuisine, you […]
My answer to the question “What would you do if you won the lottery"” probably isn’t much different than it is for most people. I would spend my time traveling. I would spend long periods of time in different countries to learn about different cuisines. I find that once you dig into a cuisine, you also begin to learn about how geography helped contribute to elements which have survived or which have been lost, the society in which the cuisine developed, and the history of the cultures which make up that society. Until I start buying lottery tickets, however, cookbooks that focus on cuisines I am not familiar with is one of the ways I like to learn. This week’s recipes for Chicken with Mint and Mustard-Cumin Spice Blend come from the Burma Superstar cookbook by restaurateur Desmond Tan and food writer Kate Leahy, named after Desmond’s San Francisco restaurant of the same name. It is a Burmese-Chinese version of the minced meat dish called laap (also laab, or larb) in northeastern Thailand and in Laos. As Kate suggests, you can also try this with tofu, or if you are looking for a gluten-free version, substitute the ...
My answer to the question “What would you do if you won the lottery"” probably isn’t much different than it is for most people. I would spend my time traveling. I would spend long periods of time in different countries to learn about different cuisines. I find that once you dig into a cuisine, you also begin to learn about how geography helped contribute to elements which have survived or which have been lost, the society in which the cuisine developed, and the history of the cultures which make up that society. Until I start buying lottery tickets, however, cookbooks that focus on cuisines I am not familiar with is one of the ways I like to learn. This week’s recipes for Chicken with Mint and Mustard-Cumin Spice Blend come from the Burma Superstar cookbook by restaurateur Desmond Tan and food writer Kate Leahy, named after Desmond’s San Francisco restaurant of the same name. It is a Burmese-Chinese version of the minced meat dish called laap (also laab, or larb) in northeastern Thailand and in Laos. As Kate suggests, you can also try this with tofu, or if you are looking for a gluten-free version, substitute the ...
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