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Burma Superstar: Addictive Recipes from the Crossroads of Southeast Asia by Desmond Tan and Kate Leahy

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Notes about this book

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Notes about Recipes in this book

  • Egg and okra curry

    • Dannausc on September 09, 2018

      Good and hearty

  • Simple fish curry

    • chawkins on August 14, 2017

      My husband enjoyed this, me, not so much. I am not much of a fish eater and I use catfish which I only like it when deep fried. I also used Chinese shrimp paste. There is a page reference for the shrimp paste, the page reference points to a page with general ingredient descriptions, but shrimp paste is missing.

  • Tomato shrimp curry

    • Kduncan on January 08, 2019

      Pretty easy to make, not a lot of prep which is always nice. Overall though, I didn't enjoy this, though my SO did like it. I might have over added fish sauce, as I am very sensitive to it's taste.

  • Pork curry with green mango pickle

    • MmeFleiss on May 27, 2017

      This was a tasty dish that's not overly complicated. My spice-averse mother's portion was before the addition of the curry powder, mango pickle, and garam masala and she said that was tasty, too.

  • Corn with charred onions

    • Dannausc on September 09, 2018

      Quick, easy, and tasty. Worth a repeat.

  • Chicken with mint

    • Dannausc on September 09, 2018

      Fairly quick and easy. Pretty decent but makes really small portions.

    • anya_sf on June 08, 2017

      I used ground chicken breast. I'm sure hand-cut chicken would be better, but we liked it even with preground chicken. I also used yellow mustard seed instead of black, because that's what I had on hand. I increased the chopped herbs, which I would do again. I was making this a one-dish meal (served over rice), so I also added vegetables (in this case, some string beans, peas, and Asian greens). The whole garlic cloves were a nice idea, but I did not particularly notice them in the finished dish, although that could be because I added extra stuff. My husband and I loved it. The heat level was just right for us (our kid would never touch it though). Using preground chicken, it was super quick and easy to make.

  • Garlic noodles

    • Dannausc on September 09, 2018

      Good and easy

  • Tea leaf dressing

    • Dannausc on September 09, 2018

      I rinsed the tea leaves four times. It turned out really good.

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Reviews about this book

  • Eat Your Books by Jenny Hartin

    The restaurant known for its bustling tables.. have customers who start to line up before the doors even open. A line outside the door is a sign of greatness - no one waits for mediocre food.

    Full review
  • Simply Recipes

    The book weaves together stories of burma (myanmar) and its native foods, stories about the san francisco restaurant, and recipes in a way that feels seamless and wholly engaging.

    Full review
  • ISBN 10 1607749505
  • ISBN 13 9781607749509
  • Published Mar 28 2017
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries United States
  • Publisher Ten Speed Press

Publishers Text

An eclectic collection of 80 achievable yet spectacular recipes from famed San Francisco Bay Area Burmese restaurant, Burma Superstar. For years, Bay Area residents and out-of-towners have packed the house--and lined up out the door--for the salads, curries, rice, and stir-fries served at Burma Superstar, a beloved Burmese restaurant with four locations in the San Francisco Bay Area. This collection of recipes includes favorites like Tea Leaf Salad, Samosa Soup, Pumpkin Pork Stew, Garlic Noodles, and Black Rice Pudding that have made the group of restaurants one of the most recognizable in the Bay Area but it also takes readers into the kitchens of Burmese home cooks, whose style of cooking drives menu inspiration. As Burma--now called Myanmar--opens up to the world after a half century of seclusion, there has never been a more exciting time to share the multi-ethnic flavors of Burma Superstar.

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