Burmese Vacation

With my wanderlust in desperate need of adventure cracked, but the worldwide pandemic having other plans, I had no choice but to open the most unique cooking book that I possibly have in my possession.

The Burma Cookbook; Recipes from the Land of a Million Pagodas by Robert Carmack and Morrison Polkinghorne.

A creative and eye opening exploration of the food and culture of a bygone era, Colonial Myanmar, The Burma Cookbook is a vibrant modern day photos are juxtaposed against a backdrop of historic recipes and anecdotes. At first glance it may lack the shiny appeal of many large coffee table style cookbooks, but upon deeper inspection you begin to see the romance and nostalgia of a book written by someone with a deep love of the culture and the people. This country is definitely next on my list!

Hill Station Mushrooms


  1. Pound or finely chop the onion, garlic and ginger together until pureed; alternatively use a blender, adding some of the oil to help it mix well.
  2. Add chili powder, turmeric, and salt.
  3. Heat oil in a large saucepan on medium heat, and cook the puree for several minutes, stirring regularly lest it stick.
  4. Increase heat to high, add mushrooms, stirring to coat well, then add water and fish sauce; boil uncovered until the liquid is absorbed ~ about 30 seconds at most.
  5. Arrange the herbs on a small platter, and spoon the warm mushrooms directly atop. Squeeze with fresh lemon or lime.
  6. Serve 4-6.

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2 thoughts on “Burmese Vacation

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