A New Cookbook

• These is a new cookbook on the stands. It is an international recipe book containing 150 recipes, the favourites of the members of the International Friendship Group (IFG).
• The IFG is a group of Myanmar and international people in Myanmar dedicated to developing friendship by encouraging activities which serve the community through welfare oriented activities.
• The book contains recipes for starters, soups, salad, meat, poultry, fish, desserts and cakes.
• Cookbooks usually present the product in attractive, do it now photographs. In fact, food photography is a special line. This book is without photographs. However, there are two special features. One, the recipes are is both English and Myanmar is parallel texts. Two, the Chefs of Yangon’s leading hotels have generously given their own favourite recipes.
• Here is Pansea Executive Chef Lionel Auvery’s recipe from his kitchen.
• Tiger Brown Prawns in Tamarind Sauce with Fried Garlic 1500 g tiger prawns shelled but head and tail on, deveined and cleaned
• 5 tbs cooking oil
• 60 g tamarind paste
• 2 tbs fish sauce
• 3 tbs sugar
• 10 garlic cloves finely chopped
• salt, pepper
• Procedure
• Dilute the tamarind paste with 15 ml hot water and bring to boil.
• Stir well and strain. Add the fish sauce, sugar, salt, pepper to taste. Keep warm.
• Heat a pan with cooking oil; when it starts to smoke add chopped garlic and let it cook
• until light brown, strain the garlic and keep the oil to cook the prawns. Place fried garlic
• on absorbing paper
• Heat a large frying pan with one quarter of the garlic oil and one quarter of the prawns.
• Saute the prawns for about 5 minutes. Season with salt and pepper. Repeat 3 more times
• with remaining oil and prawns.
• Remove and place in a serving dish. Top with the tamarind sauce. Sprinkle over the fried
• garlic, decorate with a sprig of coriander. Serve with steamed rice.

Mya Zin