Restaurantführer

Burma Club (8 Mint Plaza) will be opening this Thursday, March 7th at 5pm. Since we first opened our doors at Burma Superstar in 1992 we have carefully and slowlycreated an unsurpassable reputation for our Burmese Food. Burma Club draws together20 years of experience to create our most elegant Burmese Restaurant in San Francisco. We look forward to welcoming you!

We will be serving two of our customer's favorite dishes at Taste of Temescal! Tea Leaf Salad: Salad of fermented tea leaf, romaine lettuce, tomatoes, onions, fried garlic, toasted peanuts, sesame seeds, sunflower seeds and yellow beans. Samusa Soup: Hearty soup of samusas, falafels, lentils, cabbage, onions and garlic in a tangy, curry-spiced tamarind broth. Join us at our usual spot in Oakland (4721 Telegraph Ave, Oakland, CA 94609) For more info, visit: https://temescaldistrict.org/tasteoftemescal/ To buy tickets: https://temescaldistrict.org/tasteoftemescal/ See More

Congratulations to Burma Superstar Oakland and Alameda for being included in the Best of Oakland and Alameda ballots! Be sure to go and vote! Best of Alameda categories: Best Curry Best Restaurant Best Restaurant for Vegetarians Best Salads Best Thai/Burmese Restaurant Best of Alameda Ballot: http://www.alamedamagazine.com/Alameda-Magazine/Best-of-Alameda-Ballot/ Best of Oakland category: Best Thai/Burmese Restaurant Best of Oakland Ballot: http://www.alamedamagazine.com/Alameda-Magazine/Best-of-Alameda-Ballot/

The annual Taste of Temescal is almost upon us! Join us at our usual spot in Oakland (4721 Telegraph Ave, Oakland, CA 94609) For more info, visit: https://temescaldistrict.org/tasteoftemescal/ To buy tickets: https://temescaldistrict.org/tasteoftemescal/ Hope to see you there!

Black Rice Pudding There are so many ways to modify this Southeast Asian comfort-food dessert to make it yours. Skip the coconut cream and go with a big scoop of coconut ice cream if decadence is your thing. Crushed peanuts, toasted almonds, or sesame seeds, can add a bit of crunch if that’s what you’re after. For the rice, though, only one will do: look for deeply purple glutinous rice. It cooks more evenly when soaked overnight. Visit our website burmainc.com for this and other mouthwatering recipes for our bestselling cookbook: Burma Superstar - Addictive Recipes from the Crossroads of Southeast Asia

Ginger Salad With pickled ginger as the key component, this refreshing salad makes a good counterpoint to any rich curry or stir-fry, especially Pumpkin Pork Stew (page 33) or Chili Lamb (page 86). Japanese pickled ginger is not hard to find at well-stocked grocery stores (opt for white pickled ginger instead of pink, if possible). You can also make your own (see sidebar). It is especially good when made with young ginger - if you are lucky enough to come across it. Like all good Burmese salads, this recipe does not skimp on all the crunchy bits. Keep them on hand to make more of this salad - you may want to eat it all week. If you happen to have any Ginger Juice (page 161) left over from making drinks, add a splash, add a splash to the bowl as you mix the salad. Visit our website burmainc.com for this and other mouthwatering recipes for our bestselling cookbook: Burma Superstar - Addictive Recipes from the Crossroads of Southeast Asia

Grilled Okra The best place to chill out after a hot day in Yangon is 19th Street, which becomes a small-scale version of a night market. Pick and choose what you want from various vendors cooking skewered fish, meat, and vegetables and then take a seat and order something to drink. Somehow, the vendors find you. Grilling vegetables, like okra, gives them a meaty, savory quality that perfectly complements Tomato Shrimp Relish. It all goes down easy with a chilled Myanmar beer. Visit our website burmainc.com for this and other mouthwatering recipes for our bestselling cookbook: Burma Superstar - Addictive Recipes from the Crossroads of Southeast Asia

Classic Mohinga Unless you’ve been to Myanmar or have a Burmese friend, you’ve probably never heard of mohinga, which is too bad; it’s essentially the national dish, made in nearly every corner of the country. When sister restaurant Burma Love was newly opened, Desmond noticed the mohinga served there wasn’t quite hitting the mark. To troubleshoot, he asked Ma Htay, one of the restaurant’s cooks who had been working on the salad station, to show the other cooks where they were going wrong. She nailed it. Visit our website burmainc.com for this and other mouthwatering recipes for our bestselling cookbook: Burma Superstar - Addictive Recipes from the Crossroads of Southeast Asia

Bagan Butter Beans When traveling through central Myanmar during the dry season, a side of pale yellow beans is a staple. A couple of days ahead, cooks soak, strain, and then cover the beans to encourage them to sprout, making them easier to digest. This recipe modifies the process a bit, using easy-to-find dried lima beans and skipping the sprouting step. The rest of the dish is just as no-fuss, but if you want to dress it up, sprinkle some Fried Onions (page 208) on top when serving. Serve the beans alongside Pork Curry with Green Mango Pickle (page 36), Pumpkin Pork Stew (page 33), or any of the kebats (starting on page 81) Visit our website burmainc.com for this and other mouthwatering recipes for our bestselling cookbook: Burma Superstar - Addictive Recipes from the Crossroads of Southeast Asia

Coconut Rice While coconut rice is more of a special occasion starch in Myanmar, it’s a staple at Burma Superstar. The sweet, aromatic rice is a reliable partner for Coconut Chicken Curry and Pumpkin Pork Stew but it can be easily dressed up for dessert with slices of mango and a drizzle of condensed milk. It is also easy to make at home in a rice cooker or in a pot. If sweetened rice isn’t your thing, leave out the sugar and reduce the salt to a pinch. If you want to go all out, serve with Fried Onions on top. For the most aromatic rice, opt for virgin coconut oil over refined coconut oil. Visit our website burmainc.com for this and other mouthwatering recipes for our bestselling cookbook: Burma Superstar - Addictive Recipes from the Crossroads of Southeast Asia

Coconut Chicken Curry If you make only one curry from this book, let it be this one. Simple, satisfying, and made with ingredients that are easy to find, Coconut Chicken Curry is a workhorse in the Burma Superstar kitchen. At the restaurant, it’s the base for noodle dish Nan Gyi Thoke (page 98) and the dip for Platha (page 181), a buttery flatbread. Alone, it’s a satisfying meal with rice. For best results, cook the curry the day before serving to give the flavors time to soak into the chicken. This recipe makes about 7 cups, so you can freeze any leftovers to make Nan Gyi Thoke or serve with platha down the road. Visit our website burmainc.com for this and other mouthwatering recipes for our bestselling cookbook: Burma Superstar - Addictive Recipes from the Crossroads of Southeast Asia

Chicken Salad This is more evidence that in Burmese cooking, everything can be turned into a salad. The best chicken to use here is leftover cooked chicken - simply pull the leftovers into pieces. Fried chicken or rotisserie chicken is great for this salad. If you need to cook chicken for this salad, poaching it is the easiest way to go. For 1 large chicken breast or 2 to 3 chicken thighs, put the chicken in a small pot and cover with water. Bring to a boil, season the water with a few generous pinches of salt, and then lower the pot to a simmer and cook for 15 minutes. Turn off the heat, cover the pot, and let the chicken steep for 30 minutes. The chicken will finish cooking as it rests. Visit our website burmainc.com for this and other mouthwatering recipes for our bestselling cookbook: Burma Superstar - Addictive Recipes from the Crossroads of Southeast Asia

Chili Lamb With cumin and black mustard seeds complementing soy sauce, garlic and rice vinegar, this dish comes across as Pan-Asian. Yet its roots are Chinese. In north-western China, Uyghur Muslims have used cumin for years, and the spice, while still not that common in the rest of China, makes appearances in lamb stir-fries and grilled meat dishes. Regardless of its historical roots, Chili Lamb has a large and devoted fan base at Burma Superstar Visit our website burmainc.com for this and other mouthwatering recipes for our bestselling cookbook: Burma Superstar - Addictive Recipes from the Crossroads of Southeast Asia

Fried Yellow Bean Tofu In this less traditional version of Shan tofu, yellow split peas lend texture while cornstarch and wheat starch help hold it together, especially when it’s frying. (Wheat starch is available at Asian grocery stores, and it helps smooth out the texture of the tofu. You can skip it, but be prepared for a chunkier texture.) Once the tofu has cooled and set, you can slice it and fry it. Tamarind Ginger Dressing (page 219), Sweet Chile Sauce (page 220), or any kind of ginger-soy sauce are also great with the tofu. Extra fried pieces can be diced and mixed into Rainbow Salad (page 95) or Superstar Vegetarian Noodles (page 92) in place of the regular soybean tofu. Visit our website burmainc.com for this and other mouthwatering recipes for our bestselling cookbook: Burma Superstar - Addictive Recipes from the Crossroads of Southeast Asia

Lotus Root Chips Lotus root - the stem of the lotus plant - looks like sausage links when whole and lace biolies when sliced. Because of its high starch content, this vegetable makes a good alternative to potato for frying into chips. You can get as creative as you’d like when seasoning these chips. Tamarind salt is good, but so is Japanese furikake or Mexican chile salt seasoning. Lotus root can also be sliced slightly thicker and added to brothy soups, such as Sour Leaf Soup (page 109), for texture. When buying lotus root, look for a whole root that feels firm. For this recipe, avoid presliced lotus root found in vacuum-sealed bags (it will be hard to slice up thinner). To ensure thin, even slices for this recipe, use a mandoline. A japanese Benriner slicer is dependable and inexpensive. Visit our website burmainc.com for this and other mouthwatering recipes for our bestselling cookbook: Burma Superstar - Addictive Recipes from the Crossroads of Southeast Asia

Samusa Salad Samusa Salad may be the most underappreciated salad on the Burma Superstar menu - but if it’s ever taken off the menu, its fans will be crushed. It’s actually surprising that its fan base isn’t bigger: it’s hard not to like the combination of crunchy samosas and shredded cabbage drizzled with a tamarind ginger dressing. Besides, the idea of using samosas in salad isn’t so different from using bread to make croutons. If you’re not inclined to make samosas, buying some at the store and popping them in the oven to make this salad works just fine. If you happen to have any Samusa Soup (page 106) on hand, spoon some of the broth over the salad for a richer flavor. Visit our website burmainc.com for this and other mouthwatering recipes for our bestselling cookbook: Burma Superstar - Addictive Recipes from the Crossroads of Southeast Asia

Cauliflower and Tomato Cauliflower is grown in the Shan hills, where it’s packed into trucks or onto trains destined for Mandalay and Yangon. We came across this simple dish of sauteed cauliflower and tomato while visiting the temple town of Bagan. There, a beaten egg was poured over the top and stirred in at the end to give it richness, but the vegetables stand alone just fine without the egg. When re-creating it in California, we found that tamarind salt made a nice addition to the vegetables. For a spicier, even saltier take, drizzle soy sauce over the vegetables and finish with a heaping spoonful of sambal oelek (see page 238) Visit our website burmainc.com for this and other mouthwatering recipes for our bestselling cookbook: Burma Superstar - Addictive Recipes from the Crossroads of Southeast Asia

Simple Fish Curry Burmese cooks will tell you to always cook fish curries with ginger - and sometimes lemongrass - to kill off any fishy aromas. While ginger serves this practical purpose, it also brightens up the base of slow-cooked onions and garlic. On the West Coast, rockfish is an affordable fish that works well in this curry. But catfish or any other mild, white-fleshed fish will do as well. Visit our website burmainc.com for this and other mouthwatering recipes for our bestselling cookbook: Burma Superstar - Addictive Recipes from the Crossroads of Southeast Asia

Tomato Shrimp Relish with raw vegetables At traditional restaurants in Myanmar, every meal begins with a complimentary plate of raw vegetables paired with a pungent dipping sauce. It can be a brothy dip or a relish like this one, but it almost always contains shrimp paste and sometimes ground dried shrimp. Every cook has her own version, but the best of these condiments pack in an incredible amount of umami flavor. You can serve this as a dip with any assortment of crudites or go Burmese-style and eat it with tiny raw green eggplants, leafy bitter herbs, and half-moons of bitter melon. Instead of cleaning out the pot after making the relish, stir-fry day-old rice to soak up the flavor left behind. That’s what one of Desmond’s aunts likes to do. Visit our website burmainc.com for this and other mouthwatering recipes for our bestselling cookbook: Burma Superstar - Addictive Recipes from the Crossroads of Southeast Asia

Sour Leaf Soup This brothy soup gets its pucker from sour leaf (pictured here and page 110, also see page 50), a favorite green among the Burmese. You don’t have to wait to find sour leaf to make this soup though. A mix of sorrel leaves and spinach leaves can be used in its place with the help of tamarind water. But keep your eyes peeled for fresh sour leaf. Or ask a Burmese friend where to buy it frozen. This soup makes for a light lunch with rice served on the side or it can be served in small bowls as part of a larger meal. To make it richer, add thinly sliced lotus root. For the fish, any kind of white-flesh variety - catfish, cod, or rockfish - will do. Or skip the fish and use peeled and deveined shrimp Visit our website burmainc.com for this and other mouthwatering recipes for our bestselling cookbook: Burma Superstar - Addictive Recipes from the Crossroads of Southeast Asia

Happy Holidays from Burma Inc! #BurmaSuperstar #burmalove #eatyourtea

One day left until Christmas! What's under your tree?... Burma Superstar cookbooks available on Amazon! 🎁

Come on over to the Asian Art Museum for some free Tea Leaf Salads and purchase one of our salad kits #eatyourtea @asianartmuseum

It’s Tea Leaf Tuesday! You never knew that, but now you do. #tealeaftuesday #eatyourtea ⠀ Tag us on IG with your best Tea Leaf Salad Pics, follow our IG account, and tag a friend. We’ll choose our favorite picture, winner gets a signed cookbook.

Jasmine Bloom Tea!

Someone is very excited for their meal! Thanks for the video instagram fan mikejchau!