#127: Burma

NWSS Week!!

For those of you that are confused– you’re obviously not from around here 😉 That’s alright, allow me to explain. NWSS (National Western Stock Show) is celebrating it’s 111th year here and it opened this weekend. It’s two weeks of tradition, rodeos, cute cowboys and mutton bustin that takes over the Mile High City. Due to our massive snow storm, the parade was canceled, but the NWSS rages on! This girl, and her newly healed back, will take a little time to boot scoot over to the Grizzly Rose while the PBR riders are still in town ❤ Something about a man in a hat that calls me “ma’am” and can two step.

THE DINNER: We decided to have a little warm up on the itinerary this week, and took a detour for some Burmese food. Burmese food is heavily influenced geographically– so profiles of the Thai, Chinese and Indian cuisine markers show up pretty regularly. One of my favorite things I ran across while I researched today’s meal options, was this tradition of respecting elders during mealtime. The elder is traditionally served first, and when the elders are not present, a plate is prepared and set aside for them as if they were in attendance. Seems to me, they have their heads on right in Burma. Additionally, they believe in the healing power of food and it’s effects in a medicinal capacity. Pregnant women are not supposed to eat foods with chili as the Burmese believe that the child she is carrying may have sparse hair on their heads. Guess the riddle of male pattern baldness has been solved, guys.

From steamed food to fried food, Burma runs the gamut of preparations. We picked Burmese Red Pork Stew this week for our meal. This dish has a heavy Chinese influence and uses about a half gallon of soy sauce (alright, that’s a slight exaggeration, but I opted out of eating this week to avoid anaphylaxsis). It’s got massive amounts of sriracha though too, so actually it otherwise sounds like heaven. And pork belly, guys, pork…belly… 🙂

Burmese Red Pork Stew Recipe: http://threemanycooks.com/recipes/meaty-mains/burmese-red-pork-stew/










Ease of prep and cooking: ONE STAR out of five this meal!
Alright, word from camp on this one was that it was a really quick and easy marinade and fry up. Freezing the meat before slicing, like so many other countries we have encountered on this journey through the years has proved a very helpful step in the prep process. All ingredients were readily available at local shops and we did not have convert or translate! Three cheers after last week…

Best dish of all time scale: FOUR and a HALF STARS out of five for Meal!!
Evidently the sheer amount of soy sauce on this one lent to some really spectacular crisping up when it was fried. The carmalization was divine and the best thing about the flavors was the basil (which altogether was not shocking at all. Basil rocks.) After all was said and done, the ‘rents opted for heart healthy brown rice instead of the traditional white, and noted that while it was spicy enough for my dad my mom (any myself if I had joined in) added some more sriracha.

Pressing into the snow and first month of the new year, we plan on making this one a double header! Buckle up for a trip to San Marino for #128!  

Peace out Peeps!! 
– L & K

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