Marriage To A Burmese Chef - Burman's Housewife's Thoughts on Cuisine Blog at - 277091

Burman's Housewife's Thoughts on Cuisine

Marriage to a Burmese Chef 
Jun. 10, 2012 9:36 am 
Updated: Jun. 24, 2012 6:02 pm

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 J
Jun. 10, 2012 1:00 pm
How fun you get to try all those foods from the great Burmese culture!:)
Jun. 21, 2012 9:07 am
I just read your other blog post, so I decided to see what else you've written... I appreciate your writing style! You keep me interested :) Glad to have you around!
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Brittney Tun

Home Town
Jackson, Alabama, USA
Living In
Chicago, Illinois, USA

Member Since
Aug. 2008

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Cooking Interests
Baking, Stir Frying, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Vegetarian, Dessert, Gourmet

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About Me
I grew up in the deep South where the most sacred foods include biscuits, cornbread, black-eyed peas, ham, & grits. There's a huge Cajun influence down there, so rowdy crawfish boils with red potatoes and corn on the cob are common. A few summers come to mind when my sisters and I had fingers stained purple from shelling peas and arms red with ant bites from the darned critters that dominated the okra. When I was 18 my family moved to South Texas. I began culinary school a year later and learned about the French method of cooking and developed a passion for fresh yeast breads and plated desserts. While at school I was fortunate to intern with the city's largest catering company and gained valuable experience and knowledge in catering for large numbers. Now I am happily marrried to a talented Chef in the Chicago area, where I write articles on the hospitality industry, trending restaurants, molecular cuisine, & rising chefs. I also offer resume writing services to culinarians.
My favorite things to cook
Specialty desserts and fresh breads
My favorite family cooking traditions
My grandmother gave me the best cheesescake recipe ever....
My cooking triumphs
Currently developing my own recipe book, Silver Medal in my first pastry competition, bronze in ACF sugar competition.
My cooking tragedies
When I was 12 I wanted to spice up my mom's chili soup so I rummaged her spice cabinet and grabbed some rum extract (I heard the stuff was good). I poured a generous bit in there and am hesitant to use the smelly stuff to this day...
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