Burmese Food Bay areaBurma's Food Bay Region
Towards a Burmese Food Diet in the Bay Area
The Burmese food was an undeserving laggard in the US kitchen hierarchies; in New York City, as far as I can tell, we only have one Burmese place to eat. However, Burmese cuisine has long been known in the Bay Area. They take their food seriously.
Before our amazement, our waitress - who guided us with patience through the meal to propose the most typical Burmese food (there are also Thai options) - prepared a tealeaf that throws the raw materials together at the table with a humble blossom, a pleasant note for a goodie. There was also a demonstration with the aim of separating the pulpy, fermenting tealeaves from the scrumptious peanut and lemon peanut seed, the crispy green peanut butterflies, the grinded prawns, the grated pieces of roasted cloves of clove and the hiss of lemon until the last second.
Our waiters also recommended gourd and pig meat soup, a plain and satisfactory meal with slowly boiled pieces of pig meat and pieces of cucurbit. However, our favourite was the aromatic aubergine and the grinded prawns - the thin egg plant discs, only slightly crispy and coated with small lumps of pastes, our waitress said they were made of tomatoes, onions and "special spices".
I' d pushed the waitress in Pagan for his other Burmese cuisine. Immediately it was clear that this was a place that was clearly addressed to the Burmese community: There were Burmese produce and the Californian Mandalay Gazette, a Burmese speaking paper for purchase. At one of the tables right behind us sat a lady who identifies herself as the owner's own pet and, thank God, seemed to do us nothing better than treating us like our aunts, and bring us additional serviettes and travel.
Our favourite meal was the savoury roasted pig meat - minced, crispy and with a smack. A little guts payed off with a meal named "pig's intestine, mouth and heart"; the innards received a soft syrupy soaking in a powdered Tamarinda that made them much tastier than they were.
The Burmese lady also declared and suggested some sweets, among them a few sweets, smooth parallels of creamy wheaten and coir milks and faludas that remind us of an icecream truck. Myanmar cuisine: At this point I had become a little braver and ordered the sour-leaf prawn ($7.50), a very Burmese herb that I would call interesting in a euphemistic way - in other words, a good way to get your boyfriend to order so you can try it.
So, after splitting out and having eaten the least prawn, I also ordered a $5. 95 chickens pasta $5, a Classic I had looked in the other Restaurants and decided to invest 50 cents to make its creak high with roasted column peas better. Faithful to its name, this three-part necklace is the most popular Burmese restaurant in the town.
Much crockery were excavation playing period $10, basically my cut-off; the mutton a person had consecutive me to try was $14. 95, and they also had any costly cocktail. Then I got pigs' pecorry - again large, delicate pieces, this one in a soft curve - with coir and a pile of marinated home-made lettuce, blended with kale, roasted and uncooked bulbs and cucumbers.