Amy and Emily Chung’s brilliant debut cookbook of family recipes includes mohinga, tomato and crunchy peanut salad, and mango and coconut meringues
Amy and Emily Chung, AKA the Rangoon Sisters, are wondering how they can mark the launch of their debut cookbook. Having spent more than a year (including some of Emily’s maternity leave) writing it, they were planning a big party to celebrate. “It’s a really exciting time for us, so we were really looking forward to getting all our loved ones together,” says Emily. That still seems unlikely. They’ve toyed with the idea of video cook-alongs, or preparing a supper-club-style feast to send out for virtual guests to finish at home. “If I didn’t have my day job then I could just go round and deliver it to everyone,” says Emily. Both sisters are NHS doctors and have worked throughout the coronavirus crisis, Emily adding video consultations in her area of sexual health, while Amy, a psychiatrist, has continued to see people face to face.
The sisters started a supper club in 2013 and quickly became one of the standout names of the scene; thanks in part to curious eaters’ interest, but mainly due to their warmth and generosity as hosts, and thoughtfully cooked menus. Guests came to try the Burmese food of the Chungs’ Anglo-Chinese-Burmese home – sharing dishes including gently spiced curries, fresh vegetables with a shrimp dip, lots of rice and lots of salads. “Burmese salads are really interesting,” says Emily. “A mixture not just of flavours but of textures; something crunchy, something soft, a bit of sour, sweet, salty…” Condiments such as balachaung, an addictive and spicy dry relish with tiny fried shrimp, shallots and garlic, add another layer of flavour to each mouthful.
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