Cook and Entertain the Burmese Way
- Year
- 1978
- Era
- 20th century
- Origin
- Myanmar · Southeast Asia
- Language
- English
- Category
- Southeast Asia
Cook and Entertain the Burmese Way stands as one of the earliest English-language cookbooks devoted to Burmese cuisine written by a Burmese author, offering recipes alongside guidance on customs of hospitality and table arrangement. Mi Mi Khaing, an established essayist on Burmese social life, frames the dishes within their cultural context, making the volume a rare domestic record of a cuisine seldom documented abroad during the period of Burma's relative isolation.
Cooking from this book
Mohinga
Signature dishMohinga, the fish and rice noodle soup widely regarded as Myanmar's national breakfast, takes pride of place in this volume. A fragrant broth thickened with toasted chickpea flour and scented with lemongrass, banana stem and ginger, it is ladled over rice vermicelli and finished with crisp fritters, coriander, lime and chilli. Mi Mi Khaing's inclusion of it situates her book as one of the earliest English-language introductions to authentic Burmese home cooking by a Burmese voice.
An editorial note on a dish associated with this book, written for The Coquinist. It is not a reproduction of the book's recipe.
