I received Naomi Duguid's cookbook Burma: Rivers of Flavor for Christmas and finally got a chance to break into it tonight.
I fell in love with Burmese food on our first trip to Rangoon Restaurant. Favourite dishes include the mohinga (fish noodle soup) and green tea leaf salad, and if you're in Ottawa I strongly recommend giving the place a shot. There are two recipes in the book for mohinga, but unfortunately I haven't been able to stock my kitchen with the more obscure ingredients for Burmese cuisine, so I decided to start simple and small until I can, with a shrimp curry. As an added bonus the leftovers can be used to make a cold, spicy shrimp soup the next day.
The only other Burmese food I've ever cooked was a duck egg curry. It was straightforward and easy to achieve authentic flavour - very forgiving, so I was interested to see if the recipes in this book followed suit.
