Family Style Asian Cookbook: Authentic Eurasian Recipes: Traditional Anglo-Burmese & Anglo-Indian

By Anthea Peries

Family Style Asian Cookbook: Authentic Eurasian Recipes. Traditional Anglo-Burmese & Anglo-Indian Dishes.

- 90 Awesome recipes
- Over 50 photographs

This cookbook gives you a range of Anglo-Burmese and Anglo-Indian recipes to try out. It is for anyone who enjoys good food and there are many dishes to enjoy.

This book gives an authentic account of food with cultural background. If you are a beginner or have modest cookery skills, then these recipes offer you the chance to use and build on your own creative flair, style and sense of fusion cooking adventure. 

 

ABOUT THIS BOOK:

1. Family Style Asian Cookbook with traditional Anglo-Burmese & Anglo-Indian Dishes, contains  90 selected hearty home recipes inside, mainly covering Burmese and Indian food, and these are just a few to mention. 
2.   This recipe book is not a laborious expensive cookbook all about family history either, you know the type? But instead, it is packed with authentic Eurasian recipes, and also contains over 50 arty black and white photographs, in a variety of selected, memorable and well-known dishes. 
3.    Many authors have attempted to produce Eurasian recipe books, but this one is different because of the range of historical and cultural dishes contained inside this cookbook. Inside you will find recipes for everyone especially those who are adventurous; it appeals to a few of my vegan friends too!
4.    There are, however, a few recipes that are not entirely Eurasian (Anglo-Burmese or Anglo-Indian), but these were included because certain recipes actually originated from and were inspired by particular countries, so it made sense to include them in the book.
5.    If you love your food and like to indulge in good food, don't we all, or you often wonder what next to cook for the family, then this Eurasian book will give you the insight and provide you with a substantial collection of notable dishes that you can try out, experiment with yourself, and enjoy with your family and friends. 
6. Or, if you are totally new to this kind of food then flick through and it will certainly give you a groundbreaking introduction; you can then impress everyone with your new style in cooking. Furthermore, if you know someone who enjoys cooking, then this book makes a great gift too.
7. NB. This cookbook has already sold numerous copies around the world. 

   Read this book today. 

 

• Language: English
• Publisher: Anthea Peries
• Release date: Apr 27, 2018
• ISBN: 9781386887041

Anthea Peries

 Anthea Peries BSc (Hons) is a published author, she completed her undergraduate studies in several branches of the sciences including Biology, Neurology, Brain and Behaviour and Child Development. A former graduate member of the British Psychological Society, she has experience in counselling and is a former senior management executive. Born in London, Anthea enjoys fine cuisine, writing, and has travelled the world.

Book preview

Family Style Asian Cookbook: Authentic Eurasian Recipes

Traditional Anglo-Burmese & Anglo-Indian Dishes

Anthea Peries

Copyright © 2018

Copyright © 2018 by Anthea Peries. 

All rights reserved.

Published by ALPublishing

DISCLAIMER

This book or any portion thereof (including the illustrations of the dishes) may not be reproduced, stored in or introduced into an archival system, transferred or transmitted in any form or by any means (electronic, mechanical, photocopying, recording or otherwise), used in any manner without the express written permission of the author.

This book contains the ideas and opinions of its author. It is intended to provide information material on the subjects addressed in the book. It is sold with the understanding that the author is not engaged in rendering medical, health, psychological or any kind of personal, professional services. If the reader requires personal medical or other health advice/assistance, competent professional should be consulted. The author specifically disclaims all responsibility, loss, or risk, personal or otherwise, that is incurred directly or indirectly, of the use and application of any of the content of this book.

Standard level spoon measurements are used in all recipes. Cooking Utensils should be preheated to a specified temperature. Please refer to the manufacturer's instructions for adjusting the temperature.

TABLE OF CONTENTS

Why I wrote this book

Introduction

BURMA (Mayama)

Burmese Food

Traditional Dishes of Burma

Balachaung (accompanies countless dishes)

Beef and Pumpkin Curry Recipe

Burmese Chicken Curry Recipe

Burmese Egg Curry (Jet-u Jhet)

Butter Bean Dip (aka Frijolemole)

Carilla (bitter melon)

Chinesogar Sauce

Harissa Roast Pork Belly

Khow Suey

Garnun Hin (Crab Curry)

Kyethunkyaw (Onion Fritters)

Let Thote Sone (Hand-mixed noodle salad)

Mohinga

Ohn-no Khao swè (Burmese Coconut Chicken Noodles)

Pe Pyot (Yellow Beans)

Pigs Trotter Soup

Schwe Payon Hinjo (pumpkin soup with Thai coriander)

Whethar Sebyan (Simple Pork Curry)

BURMESE DESSERTS

Burmese Desserts

Coconut Agar Jelly

Gin Thoke

Shwegyi  Sanwei Makin (Golden Semolina Pudding)

Iced Jelly Drink Recipe

PAKISTAN

Bhindi Gosht

Beef mince cooked in authentic spices

Beef Patty

Chapli Kebab

Nahari (with Beef)

Paaya Nahari (with Pigs Trotters)

Shami Kebab

PAKISTANI DESSERTS

Almond Biscuits

Apple Crisp

Caramello Cheesecake Bars

Gulab Jaman

INDIA

Baked Shrimps

Bhindi (okra)

Chicken Biriyani

Dhal

Dry Aloo Chaat

Dry Beef Chilli

Fish Fry

Grilled Prawns

Grilled Fish

Lemon Pickle

Masala Chops

Prawn Masala Curry

Spicy (Masala) Crab Curry

Stuffed Capsicum

INDIAN DESSERTS & DRINKS

Almond Kulfi

Banana Ice-Cream

Mango Ginger Sorbet

Health Drink

Sweet Lassi

Vermicelli Pudding

White Kheer

BRITISH COLONIAL ANGLO INDIAN FUSION FOOD

Beans Foogath

Chicken Mulligatawny Soup

Calcutta Sausages (Kolka Sausages)

Chicken Jalfrezi

Coconut Rice

Mince (Kofta) Ball Curry

Crumbed Chops

Trotter Curry

Dry Chicken Fry

Eurasian Masala Chops

Fish Kedgeree

Anglo Indian Stew

Anglo-Indian Ox Tongue Roast

Naan Bread

Panderass Savoury Mince Pancake Rolls

Pepper Beef Fry

Pepper Sausage

Anglo-Indian Pepper Water

Pork Mince Curry Puffs

Anglo Indian Pork Vindaloo

Salt Fish Pickle

Scrambled Fish Roe (Fish Eggs)

Spicy Chicken Gizzards

Spicy Eurasian Pork Roast

Spicy Lamb Chops Slowly Cooked

Tandoori Fish

Tandoori Chicken

Tomato Rice

ANGLO INDIAN DESSERTS

Bread Pudding

Christmas Cheese Twists

Dhol Dhol

Ginger Wine

Kalkals

Sweet Coconut Puffs

Walnut Cake

About the Author

Why I wrote this book

I CAME INTO THE WORLD born into a Eurasian family in North London, United Kingdom, something I hold on to because I have felt my heritage to be neither here nor there, but in fact everywhere; I never really realized that some of the things we were eating at home were known to be Eurasian food. Being truly international I assumed the recipes were Asian or Burmese, Chinese or Portuguese food; rather than this magical blend of many cultures.

Some of these dishes are among my family favourites to eat. Mum gave me a file of recipes that she collected over the years.  Many of their family friends used to visit our house to eat the food my mum or dad cooked.

There is nothing that comes near to this book, with the 85 selected recipes inside, mainly because it covers both Burmese and Indian food, and that is just a few to mention. There are fewer people from my particular background, while others have attempted to produce recipe books; this one is entirely different because of a range of historical dishes. There are recipes for everyone who is adventurous, and it appeals to a few of my vegan friends too.

There are some recipes, not necessarily Anglo Burmese or Anglo Indian, but I have added them because some of the dishes originated from these countries.  Thank you for purchasing this book, and I hope you find it useful.

Introduction

EURASIANS OF EUROPE are also known as Anglo-Burmese, and there are various Burmese ethnic minority groups in the country. Prior to the Second World War, there were also Anglo-Indian residents living in Burma. Together, these Eurasians were specifically recognised as persons of mixed ancestry or dual ethnicity, originally with one of their parents being of ethnic Anglo-Saxon and ethnic Burmese or ethnic Indian; intermarriage between British officials and locals during the colonial rule. Descendants would be classified as Anglo Burmese or Anglo Indian.

These communities can be traced back centuries due to the arrival of the Europeans into Burma and India, to trade spices. The combination of European and Asian cultures became a distinctive culture of their own, which is the new colonial population of Anglo-Burmese and Anglo-Indian heritage.

The Anglo-Burmese and Anglo-Indians were more Anglo than Burmese or Indian. Their mother-tongue was English, and so were their religious upbringing; as were their customs and family traditions. While the majority married within their Anglo-Indian circle, there were those who continued to marry expatriate English or Europeans. Very few, if any, married Indians.

Furthermore, Burma has never really been a part of India besides its cultural-geographical subcontinental area. It was part of British Burma;