Burmese ClassicA Burmese classic
Eggs and okra curry, a classic Burmese comfort food
Full of lively tastes, both old and new, this volume, using the popular San Francisco Dining Room of the same name, is a great introduction to Burma's cuisines. It is a comfortable meal in the whole area. Whilst the main ingredient of this easy cheese type is eggs and olives, you should not overlook the benefits of the easy sauces.
Shallot (or onion) is used in two places - chopped for the gravy and cut into slices for the textur. Myanmar chefs roast hard-boiled egg to keep their form in this classical curve, but not everyone is a big fans of the resulting gummy textur. Roasting is not really necessary: the addition of the egg at the end keeps its form.
Mix in the shallot cubes and boil for about 1 min (if onions are used, it will take a few more minutes). Mix in curcuma, pepper, cayenne cheese and sal. Bring the sunflower seeds to the boil. Bring to the boil over a low to moderate temperature, agitate from time to time, until the sunflower seeds loose their consistency and make a sauces.
Add the lady's finger, chopped shallot and seafood gravy and continue cooking for 2 to 3 min. or until the lady's finger is soft but not muddy. Flavour with more seafood dressing or sea salt on request. Halve the balls. Put the juveniles side up in the pan and boil them.
Carefully mix the mixture so that the egg retains its form until the egg is warmed.
There is an exquisite Myanmar buffet in the kitchen of Rangoon in West Covina.
As Rangoon Kitchen opened in a new facility, it was a welcome comeback for one of the few local restaurant serving Myanmar food. This parade brings something new: a week-end midday and evening snack bar with a wide choice of one of the most intriguing kitchens in the world.
When you think you don't know the foods from today's Myanmar, you'll be amazed at how much you know about them. Featuring Thailand, India, China and Laos as neighbours, Burma's cuisine contains ingredients you know from these kitchens to produce a distinctive yet distinctive mix of taste and taste.
As a replacement for the Tokyo Lobby, a San Gabriel based suspicion commercial that SGV inhabitants remember with pleasure, Rangoon Kitchen was also known as Fuji West, with some of Burma's articles in addition to the Jap and susphi cuisine. A complete Myanmar meal was adopted in August 2014, along with a name shift to Rangoon Kitchen.
Then, just two month after opening, it shut down with a message at the front doors that it would soon be reopened at a new place. It lasted for a few long month until the news came that it had opened in West Covina. Following our first trip to the new site, another shutdown made us very anxious (it turned out to be transitory and was due to the building of pipelines).
This is a comprehensive weekend meal with 17 to 22 articles on the weekend we visit. This selection may comprise coconut-curry poultry no cao bwè no, which is notably similar to the famous northern Thai meal cao so - with good reasons, as it is believed to have pre-dated and affected the Thai cuisine.
Maybe you'll also find Myanmar's home-cooked meal, seafood, catfish soup and ricepoddle soup. There' ve got burgundy toofu, gold and chickpeas instead of soybeans. Salad (Thokes) is another basic foodstuff of Burma, and at the week-end sideboard there is a variety of them: Toofu, noodles ( "kauk sweet thoke"), pig ears, prawns, tomatoes, dill.
You can order a la carte if you are not interested in a buffet to get two typical burmesian products: lettuce (laphet thoke) and lettuce (ginger). Foodwise is best known for an Hong Kong Market next to an Indonese meal dish. Rangoon Kitchen is another good choice for the 10.
We have noticed since our last trip that the day of the week banquet has been cancelled and the meal list has been reduced. That' s why we suggest you try the refreshment bar as soon as possible - before any further changes are made. Yangon Kitchen (CLOSED), 510 S. Glendora Ave. West Covina; (626) 699-1142, rangoonkitchenwestcovina.com.
A free-lance author, Jim Thurman's work on groceries, indigenous and sporting histories has been published in various journals.