Bob Terwilliger > wrote:
>I've wondered about Burmese cuisine. I've looked over several dozen Burmese
>recipes, and none of them captured my attention as something I'd like to
>try, but hell! they've got some great *ingredients* at their disposal; how
>could they not be good at cooking? That's too bad.

We have an excellent bermese restaurant in our Chinatown. every thing there is
interestingly assembled, fragrant and intensely flavorful. The ginger salad,
spicy lentil cakes, thousand layer breads, chicken curry, kung pao chicken and
keema are outstanding. They make a tofu from mung bean whose texture is much
softer than soy, but whose flavor is more beany--if that makes any sense. They
make a coconut milk sauce for the same thousand layer paratha-like bread that's
dipped in chicken or potato curries. All in all, I find Bermese food an
intriguing mixture of Indian, Chinese, Indonesian and perhaps Thai ingredients
as well as cooking techniques. Everything is deeply flavorful. After going to
this restaurant half a dozen times, the waitress finally mentioned a hot sauce
they make right there. My life hasn't been the same since. I used two small
cups of that thick, spicy, garlicky ambrosia without sacrificing the taste of
each individual dish. You really ought to try Bermese food again, all the while
saying a prayer for Ahn Sahn Su Chi.

Orlando