Rarely do you hear of Burmese chefs (or Burmese Anything) in the US.
But, my husband is a high profile chef here in Kentucky and he’s been all over the world.
He works 12-16+ hours daily, which means that my former fantasy of marrying a chef who’d create lavish and romantic meals for me each night is just that- a fantasy.
I grew up in South Alabama, and before starting culinary school, the only spices I knew were butter, bacon fat, garlic salt, & Tony’s Chacheres.
That’s kind of funny, because now I use almost NONE of these!
My Burmese husband does not personally eat beef or pork, and he adores Jasmine rice and fresh seafood.
When we were first married I was totally confused and he was totally frustrated.
I always say that the first year he wooed me with his Asian cuisine and taught me to cook beside him so that the rest of our marriage I could cook anything and he wouldn’t have to!
We almost NEVER eat traditional American meals in our house, but when we do, it is a Cajun feast.
Thank God I grew up with a huge Cajun influence. We celebrate Thanksgiving with Lamb, not ham and turkey.
We try to eat a vegetarian meal every Wednesday (that’s the day he was born, and that is a Burmese custom).
Do not feel sorry for me! I am happy as a jaybird.
My taste buds are courted every day with spices from the Far East and I have the satisfaction of knowing about foods and how to prepare them to their peak.
In my Burmese pantry, I keep a few staples in stock.
Jasmine rice, turmeric, garlic cloves, ginger, fish sauce, coriander leaves, fried onions and garlic, dried prawns, and lime juice are must haves.
I am currently introducing my husband to African cooking (he trusts me now, because our taste buds have adapted together and we each know what the other loves), but a few regular dishes in my house are assorted Burmese curries, seafood with rice noodles,
samosa salad, fried rice (South East Asian style, NOT the salty Chinese restaurant version), bok choy, watercress soup, and curried lamb for special nights.
When my husband cooks (about four times a year) it is always special and new for me.
The best thing he makes is Mohingar (Burmese fish and noodle soup) which has to be one of the best things I’ve ever put in my mouth!
Marriage to an Asian man is wonderful, but marriage to an Asian chef is an adventure!
I am always looking for new Burmese, Thai, or Indian dishes and ingredients. Any suggestions would be great