#92: Myanmar

Happy Spring!!

First day of Spring means so many things. Ironically, it was also National Happiness Day which makes perfect sense when you think about it. It’s also a month FULL of birthdays in Brovskyland, so the celebrations keep on coming. We were supposed to open our outdoor women’s soccer season, but due to 8 inches of snow we received Friday, it was definitely postponed. Thanks Mother Nature for reminding us who is really run the world.

THE DINNER: We have been doing this jumping thing recently on AW195S where we hit Africa and then travel to Asia and repeat! It’s been sort of fun this way because the flavor plates and spice profiles are so vastly different between the two continents. This week was no different as we headed to Myanmar for #92.

For many of you, like myself, you might have had some pause.. “Myanmar?” yeah, think “Burma!” that’s what the country was till they became independent in 1942. Which makes me nostalgic for watching The King and I if we’re being honest. Burmese cuisine is characterized by extensive use of fish– both in the form of fish sauce and also in the meat itself. Burmese cuisine has been influenced geographically very heavily by Chinese and Thai food.

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OVERALL COUNTRY SCORE:

Ease of prep and cooking: ONE STARS out of five this meal!
I’m gonna lay this out by how simple it is to make the vermicelli noodles… it literally takes 2-4 minutes. That’s pretty much the tenor of this meal. We didn’t have to make any special market runs (though we enjoy hitting the POM when we have Asian countries and almost used it as an excuse to be honest…). The hang up we did have was the recipe, though it walked us through the ingredients and what to do with them– never told quantities… so we had to “wing it”. Luckily we fly solo quiet well.

Best dish of all time scale: FIVE STARS out of five for Meal!!
This was delicious. My dad even loved it. To be real with you, I panic when we use fish sauce… it smells like body odor and feet and luckily doesn’t taste like any of those things. We used sambal in place of what the recipe stated was “chili sauce” and it was so yummy. Mom and I kicked up the sambal and made it more spicy because we like the heat, but overall the leek was the best part of the dish. I’ve said it before and I’ll say it again, we totally agree that it’s the most underrated veggie and should be used more. All hail to leek, friends!

For Easter weekend we kick off to the Middle East with #93 finding us in Turkmenistan!!

 Hippity Hoppity Easter Bunnies!
– L & K

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