![]() ![]() ![]() It was still delicious, though, and I appreciated that the authors gave me "permission" to tweak as needed. I did a bit of substituting here, like using pre-fried shallots from our last trip to the Asian market rather than frying onions myself, and not using all the different kinds of noodles. It didn't disappoint, although be forewarned - it's fiddly because it has so many ingredients and they all need chopping/frying/boiling. ![]() The Rainbow Salad was one of our go-tos off the menu when we lived near the restaurant, so it was the first recipe I tried from this book. While some of the recipes require specialty ingredients, many of them are down-to-earth enough that I can even find the ingredients in rural Maine. I enjoyed that this book made Burmese cooking feel really accessible, even to someone now living where the nearest Asian market is a 2.5 hour drive. Now that we live in Maine, Burmese food is but a distant memory, so I was super-psyched to get this book. When we lived in the SF Bay area, Burma Superstar was our favorite Friday night takeout. ![]()
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