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The Rangoon Sisters: Recipes from our Burmese family kitchen

Published

30 July 2020

Who are the authors? The Rangoon Sisters, aka Emily and Amy Chung, are spreading the word about Burmese cooking, attracting the attention of food critics and London diners alike at their sell-out supperclubs which they launched in 2013. With Grace Dent claiming that their Mohinga (fish chowder) was ‘the nicest thing I put in my mouth in 2017’ and voted number 1 in the Observer Food Monthly’s ‘Best 50 Things in Food 2018’ these sisters are ones to watch. 

What's it about? One of the first books to offer straight-forward recipes for Burmese food, The Rangoon Sisters does for Burmese food what Persiana does for Middle-Eastern – delicious, authentic and simple recipes that can be recreated at home with no specialist equipment or expensive ingredients needed. 

A true celebration of Burmese food and flavour,The Rangoon Sisters is a cookbook divided between snacks and salads, curries, rice, noodles and sweets, and of course their famous Mohinga fish chowder so you can layer flavours and textures into one show-stopping meal – think rich, sumptuous curries with bright, crunchy salads and mounds of rice. 

Recipes we love: Mohinga (fish chowder), Stuffed aubergine curry, Butterbean stew, Coconut chicken noodles and Mango and lime cheesecake

Perfect for: Adventurous cooks who are love to travel via their kitchen and any lovers of Southeast Asian food and flavours seeking fresh inspiration and that little something different. 

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From the book: The Rangoon Sisters: Recipes from our Burmese family kitchen

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