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Entries tagged with 'Naomi Duguid'

Naomi Duguid's Coconut Sauce Noodles

Kate Williams 2 comments

Poached chicken plus broth and noodles is nothing new. Most of us eat chicken noodle soup on a more than regular basis throughout fall and winter. But Naomi Duguid's Coconut Sauce Noodles in Burma is far from ordinary. In its most basic form, egg noodles are boiled and then dressed with a thick soup of chicken, cracked coconut milk, and shallots. More

Naomi Duguid's Fish Cakes and Fish Balls

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These fish balls are served as an accompaniment to Naomi Duguid's Coconut Sauce Noodles in Burma: Rivers of Flavor. They can also be fried into cakes and served as appetizers. More

Naomi Duguid's Coconut Sauce Noodles

Serious Eats Kate Williams 1 comment

Poached chicken plus broth and noodles is nothing new. Most of us eat chicken noodle soup on a more than regular basis throughout fall and winter. But Naomi Duguid's Coconut Sauce Noodles in Burma is far from ordinary. In its most basic form, egg noodles are boiled and then dressed with a thick soup of chicken, cracked coconut milk, and shallots. More

Naomi Duguid's Fried Noodles

Serious Eats Kate Williams Post a comment

These fried are served as an accompaniment to Naomi Duguid's Coconut Sauce Noodles in Burma: Rivers of Flavor. They can also be used as a topping for salads. More

Naomi Duguid's Toasted Chickpea Flour

Serious Eats Kate Williams Post a comment

Toasted chickpea flour is used to thicken the Coconut Sauce Noodles from Naomi Duguid's Burma: Rivers of Flavor, but it can also be used in salads to add a layer of flavor and texture. More

Naomi Duguid's River Fish Celebration

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Steamed whole fish makes for a virtuously effortless dish with instant presentation points, especially when topped with a psychedelic melange of ginger, chiles, and herbs as is the River Fish Celebration in Naomi Duguid's Burma. The whole snapper (or trout) is coated with a warming and floral paste of ginger, galangal, garlic, and lime before being tossed in a light broth spicy with chiles, cilantro, and even more ginger and garlic. More

Naomi Duguid's River Fish Celebration

Serious Eats Kate Williams Post a comment

Steamed whole fish makes for a virtuously effortless dish with instant presentation points, especially when topped with a psychedelic melange of ginger, chiles, and herbs as is the River Fish Celebration in Naomi Duguid's Burma. The whole snapper (or trout) is coated with a warming and floral paste of ginger, galangal, garlic, and lime before being tossed in a light broth spicy with chiles, cilantro, and even more ginger and garlic. More

Naomi Duguid's Kachin Pounded Beef with Herbs

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She doesn't mention it in the recipe headnote, but Naomi Duguid's Kachin Pounded Beef with Herbs in her Burma must be a kissing cousin to Laos and Thailand's laab. Instead of hand-chopped meat that is tossed with spices, however, this Burmese version is pounded in a mortar and pestle, grinding the aromatics into gently simmered beef. The result is a meltingly tender bowl of fragrant beef with a texture akin to rillettes but with the taste of Southeast Asia. More

Naomi Duguid's Kachin Pounded Beef with Herbs

Serious Eats Kate Williams 2 comments

She doesn't mention it in the recipe headnote, but Naomi Duguid's Kachin Pounded Beef with Herbs in her Burma must be a kissing cousin to Laos and Thailand's laab. Instead of hand-chopped meat that is tossed with spices, however, this Burmese version is pounded in a mortar and pestle, grinding the aromatics into gently simmered beef. The result is a meltingly tender bowl of fragrant beef with a texture akin to rillettes but with the taste of Southeast Asia. More

Naomi Duguid's Golden Egg Curry

Kate Williams 2 comments

Eggs and tomato sauce seem to pop up everywhere these days. Most chefs have their own version of eggs in purgatory or shakshuka somewhere in their repertoire. But the Golden Egg Curry in Naomi Duguid's Burma, is decidedly different. The eggs are hard-boiled, peeled, and then fried in turmeric-laced peanut oil. The tomato sauce is sparse but redolent of sauteed shallots, garlic, and chiles, leaving the eggs to take center stage. There may not be a runny yolk to mop up, but the golden crisped exterior of the eggs more than makes up for it. More

Naomi Duguid's Golden Egg Curry

Serious Eats Kate Williams 2 comments

Eggs and tomato sauce seem to pop up everywhere these days--it seems most chefs have their own version of eggs in purgatory or else shakshuka somewhere in their repertoire. But the Golden Egg Curry in Naomi Duguid's Burma, is decidedly different. The eggs are hard-boiled, peeled, and then fried in turmeric-laced peanut oil. The tomato sauce is sparse but redolent of sauteed shallots, garlic, and chiles, leaving the eggs to take center stage. There may not be a runny yolk to mop up, but the golden crisped exterior of the eggs more than makes up for it. More

Naomi Duguid's Banana Flower Salad, Rakhine Style

Kate Williams 1 comment

I had never eaten banana flowers until this week, let alone carry one home and prepare it myself. But after making the Banana Flower Salad from Naomi Duguid's Burma, I'll be keeping my eyes peeled for the purple buds from now on. More

Cook the Book: 'Burma: Rivers of Flavor'

Kate Williams Closed

It's a shame that Americans aren't more familiar with Burmese cooking. After all, the country sits smack dab in the middle of some of the most culinarily well-known countries in Asia—India, China, and Thailand—and its multifaceted cuisine borrows flavors from all three. Think rich curries and lentils, plus Sichuan peppercorns, plus lemongrass, lime, and fermented fish. Enter to win your copy of Burma, which we'll be cooking from all week! More

Naomi Duguid's Banana Flower Salad, Rakhine Style

Serious Eats Kate Williams Post a comment

I had never eaten banana flowers until this week, let alone carry one home and prepare it myself. But after making the Banana Flower Salad from Naomi Duguid's Burma, I'll be keeping my eyes peeled for the purple buds from now on. More

Naomi Duguid's Fried Shallots and Shallot Oil

Serious Eats Kate Williams Post a comment

Crisp fried shallots are essential garnishes on many dishes in Burma: Rivers of Flavor. Once its been used for frying, you can save the shallot-flavored oil to drizzle over countless dishes. Here, it's used on top of Naomi Duguid's Banana Flower Salad. More

Naomi Duguid's Chopped Roasted Peanuts

Serious Eats Kate Williams Post a comment

These nuts are a key ingredient to many Burmese dishes (like Banana Flower Salad) and are worth roasting and chopping in bulk so you'll have them on hand. More

Cook the Book: Pork with Chives

Serious Eats Grace Kang 1 comment

Begin and end a good week with pork. That sounds like a good rule, no? Starting with pork jerky on Monday, we're going to end this week with pork with chives from Beyond the Great Wall. Now aren't you glad... More

Cook the Book: Cucumbers in Black Rice Vinegar

Serious Eats Grace Kang 3 comments

Photograph from FotoosVanRobin on Flickr I'm a big fan of cucumber dishes, especially in the summer. It's super refreshing and has a satisfying crunch. A cucumber dipped in some gochujang (Korean red pepper paste) is my quintessential summer snack, but... More

Cook the Book: Napa Cabbage and Red Onion Salad

Serious Eats Grace Kang 1 comment

When fresh greens aren't in season, this Napa cabbage and red onion salad is a perfect dish for some lightness and crunch. Served immediately or made ahead, it'll keep its flavor and texture. It's like coleslaw minus the mayo and... More

Cook the Book: Grasslands Herb Salsa

Serious Eats Grace Kang Post a comment

On the border between Inner Mongolia and Siberia there is a wild town called Manzhouli. It was here, over a meal of lamb hot pot, that the authors first came across this thick herbaceous condiment. Their version of that green... More

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