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Burma Superstar is one of the standout Asian cookbooks of the year. Cook it tonight!

Face it: you’re woefully undereducated when it comes to the food of Myanmar — and so were we until we picked up a copy of Burma Superstar. Packed with vibrant flavors both familiar and entirely new, this book based on recipes from the beloved San Francisco restaurant of the same name is a fantastic primer on Burmese cuisine. If you like Thai larb (also spelled laab) you’ll love this stir-fried Burmese chicken with mint. 

Those who like laap will love this Burmese-Chinese version of the herby Thai minced meat dish. Here, minced chicken is stir-fried with ground cumin and mustard seeds, ginger, garlic and a spoonful of sambal oelek. Whole cloves of garlic are mixed in for texture, but they are fried ahead of time to reduce the pungency of eating them raw. Use the smaller cloves found on the inside of a head of garlic or slice large cloves in half. You can turn this into a veg­etarian dish by dicing up a block of firm tofu, letting it drain on paper towels for a few minutes, and then stir-frying the tofu pieces in place of the chicken.

Reprinted with permission from Burma Superstar