At this time, Burmese cuisine has a very poor description and image. Most commentators dismiss Burmese food as insignificant or of low interest because of a weakness in cuisine. This is almost certainly incorrect because of the history and the strong traditions of literati in history. There are also a myriad of cultures and ethnic groups within Burma and of course each of these has its own tradition of wonderful food. If Burma has poor food then it really is the only country that this has occurred in within the region. I don't believe it. Food is akin to art and art in Burma is strong and glorious. Somewhere is buried the true tradition and i really hope it comes to light in time.

The occassional recipes illustrate brilliance and creativity. Bring on others and lets keep watching.

 



Notable dishes in Burma.



Gyin thohk (ဂျင်းသုပ်‌ [dʒíɴ θouʔ]), ginger salad with sesame seeds
Khauk swè thohk (ခေါက်ဆွဲသုပ်‌ [kʰauʔsʰwɛ́ θouʔ]), wheat noodle salad with dried shrimps, shredded cabbage and carrots, dressed with fried peanut oil, fish sauce and lime
Kat kyi hnyat (ကပ်ကြေးညှပ်‌ [kaʔdʒíɲ̥aʔ], lit. 'cut with scissors'), a southern coastal dish (from the Dawei area) of rice noodles with a variety of seafood, land meats, raw bean sprouts, beans and fried eggs comparable to pad thai
Kyay oh (ကြေးအိုး [tʃé ʔó]), vermicelli noodles in soup with pork offal and greens
Let thohk sohn (လက်သုပ်စုံ [lɛʔ θouʔsòuɴ]), similar to htamin thohk with shredded green papaya, shredded carrot, ogonori sea moss and often wheat noodles
Mohinga (မုန့်ဟင်းခါး [mo̰uɴhíŋɡá]), the unofficial national dish of rice vermicelli in fish broth with onions, garlic, ginger, lemon grass and sliced tender core of banana-stem, served with boiled eggs, fried fish cake (nga hpe) and fritters (akyaw)
Mont let saung (Burmese: မုန့်လက်ဆောင်း [mo̰unleʔsʰáuɴ]), tapioca balls, glutinous rice, grated coconut and toasted sesame with jaggery syrup in coconut milk
Nan gyi thohk (Burmese: နန်းကြီးသုပ်‌ [náɲdʒí θouʔ]) or Mont di, thick rice noodle salad with chickpea flour, chicken, fish cake (nga hpe), onions, coriander, spring onions, crushed dried chilli, dressed with fried crispy onion oil, fish sauce and lime
Ohn-no khao swè (အုန်းနို့ခေါက်ဆွဲ [ʔóunno̰ kʰauʔsʰwɛ́]), curried chicken and wheat noodles in a coconut milk broth similar to Malaysian laksa and Chiang Mai's khao soi
Sanwin makin (ဆနွင်းမကင်း‌ [sʰàɴwíɴ məkíɴ]), semolina cake with raisins, walnuts and poppy seeds
Shwe gyi mohnt (ရွှေကြည်မုန့် [ʃwè dʒì mo̰uɴ]), hardened semolina (wheat) porridge with poppy seeds
Shwe yin aye (ရွှေရင်အေး [ʃwè jìɴ ʔé]), agar jelly, tapioca and sago in coconut milk


Chinese-inspired

Mandalay Meeshay
A sein jaw, cabbage, cauliflower, carrot, green beans, baby corn, cornflour or tapioca starch, tomatoes, squid sauce
Hpet htohk (lit. leaf wrap), meat, pastry paper, ginger, garlic, pepper powder, salt. Usually served with soup or with noodles.
Htamin jaw (ထမင်း‌ကြော် [tʰəmíɴ tʃɔ̀]), fried rice with boiled peas (pè byouk), the poor man's favourite breakfast
Kawyei khao swè (ကော်‌ရည်ခေါက်ဆွဲ [kɔ̀ jè kʰauʔ sʰwɛ́]), noodles and curried duck (or pork) in broth with eggs.
Mi swan (မီဆွမ် [mì sʰwàɴ]),very soft rice noodles, known as Mee suah in Singapore and Malaysia. It is a popular option for invalids, usually with chicken broth.
Panthay khao swè (ပန်းသေးခေါက်ဆွဲ [pánθé kʰauʔ sʰwɛ́]), halal noodles with chicken and spices, often served by the Muslim Panthay Chinese.
San byohk (ဆန်ပြုတ်‌ [sʰàmbjouʔ]), (rice congee) with fish, chicken or duck often fed to invalids.
Seejet khao swè (ဆီချက်ခေါက်ဆွဲ [sʰìdʒɛʔ kʰauʔ sʰwɛ́]), wheat noodles with duck or pork, fried garlic oil, soy sauce and chopped spring onions. It is considered an 'identity dish' of Myanmar and Burmese Chinese, as it is not available in other Chinese cuisines. Sarawak's Kolok mee is a bit similar.
Wet tha dote htoe, pork offal cooked in light soy sauce. Eaten with raw ginger and chili sauce.


Indian-inspired

Fried chapatti with pè-byohk - a Mandalay favourite Samosa salad in Mandalay
Danbauk (ဒန်ပေါက်‌ [dàmbauʔ]), Burmese-style biryani with either chicken or mutton served with mango pickle, fresh mint and green chili
Fried chapati, crispy and blistered, with boiled peas (pè-byohk), a popular breakfast next to nan bya
Halawa, a snack made of sticky rice, butter, coconut milk, from Indian dessert halwa. In Burma Halwa is referred to a loose form, something like smashed potato, without baking into a hard or firmer cake in contrast to Sa-Nwin-Ma-Kin.
Hpaluda, similar to the Indian dessert falooda, rose water, milk, jello, coconut jelly, coconut shavings, sometimes served with custard and ice cream
Htat taya ([tʰaʔ təjà]), lit. "a hundred layers", fried flaky multilayered paratha with either a sprinkle of sugar or pè byouk
Htawbat htamin, rice made with butter and mostly eaten with chicken curry
Malaing lohn (မလိုင်လုံး [məlàiɴ lóuɴ]), Burmese-style gulab jamun
Nan bya (နံပြား [nàmbjá]), Burmese style naan buttered or with pè byouk, also with mutton soup
Palata (ပလာတာ [pəlàtà]), Burmese style paratha with egg or mutton
Samusa (ဆမူဆာ [sʰəmùsʰà]), Burmese-style samosa with mutton and onions served with fresh mint, green chilli, onions and lime
Samusa thohk (ဆမူဆာသုပ်‌ [sʰəmùsʰà θouʔ]), samosa salad with onions, cabbage, fresh mint, potato curry, masala, chili powder, salt and lime
Theezohn chinyay, lit. vegetable all- sorts sour broth, with drumstick, lady's finger, egg plant, green beans, potato, onions, ginger, dried chilli, boiled egg, dried salted fish, fish paste and tamarind


Shan-inspired

Shan khao swè with tohpu jaw, with monnyinjin on the side

Shan inspired - Nangyi Thohk
Htamin jin (ထမင်းချဉ်‌ [tʰəmíɲdʒìɴ]), a rice, tomato and potato or fish salad kneaded into round balls dressed and garnished with crisp fried onion in oil, tamarind sauce, coriander and spring onions often with garlic, Chinese chives roots (ju myit), fried whole dried chili, grilled dried fermented beancakes (pè bouk} and fried dried topu (topu jauk kyaw) on the side
Lahpet thohk (လက်ဖက်သုပ်) [ləpeʔ θouʔ]), a salad of pickled tea leaves with fried peas, peanuts and garlic, toasted sesame, fresh garlic, tomato, green chili, crushed dried shrimps, preserved ginger and dressed with peanut oil, fish sauce and lime
Meeshay, (မီးရှေ [míʃè]), rice noodles with pork and/or chicken, bean sprouts, rice flour gel, rice flour fritters, dressed with soy sauce, salted soybean, rice vinegar, fried peanut oil, chilli oil, and garnished with crispfried onions, crushed garlic, coriander, and pickled daikon/mustard greens
Papaya salad (သင်္ဘောသီးသုပ် [θin bau θi θouʔ])
Shan tohu (ရှမ်းတိုဟူး [ʃáɴ tòhú]), a type of tofu made from chickpea flour or yellow split pea eaten as fritters (tohpu jaw) or in a salad (tohpu thohk), also eaten hot before it sets as tohu byawk aka tohu nway and as fried dried tohpu (tohu jauk kyaw)
Shan khao swè (ရှမ်းခေါက်ဆွဲ [ʃáɴ kʰauʔswɛ́]), rice noodles with chicken or minced pork, onions, garlic, tomatoes, chili, crushed roasted peanuts, young vine of mangetout, served with tohu jaw or tohu nway and pickled mustard greens (monnyinjin)
Wet thachin (ဝက်သားချဉ် [wɛʔ θátʃʰìɴ]), preserved minced pork in rice
Wet tha hmyit chin (ဝက်သားမျှစ်ချဉ် [wɛʔ θá m̥jiʔ tʃʰìɴ]), pork with sour bamboo shoots


Mon-inspired


Mon banana pudding
Thingyan Rice (သင်္ကြန်ထမင်း) - fully boiled rice in candle-smelt water served with mango salad.
Htamane (ထမနဲ) – dessert made from glutinous rice, shredded coconuts and peanuts
Banana pudding – dessert made from banana boiled in coconut milk and sugar.
Wet mohinga – like mohinga but vermicelli is served while wet
Durian jam – also known as Katut jam
Nga baung thohk (ငါးပေါင်းသုပ်‌)– Mixed vegetables and prawn, wrapped in morinda leaves and then banana leaves outside.
Sanwinmakin (ဆနွင်းမကင်း‌) – dessert cake made from semolina, sugar, butter, coconut.



Rakhine-inspired


Monte-de - an extremely popular and economical fast food dish where rice vermicelli are either eaten with some condiments and soup prepared from nga-pi, or as a salad with powdered fish and some condiments. The American Conger, Conger oceanicus, called Nga-shwe in Arakanese and Burmese, is the fish of choice.
Jar-zun thohk - glass vermicelli salad with boiled prawn julien and mashed curried duck eggs and potatoes.
Ngapi Daung - an extremely spicy condiment made from pounded ngapi and green chili
Khayun thee nga chauk chet - Brinjal cooked lightly with a small amount of oil, with dried fish and chilli
Ngha-pyaw-thi-bohn - bananas stewed in milk and coconut, and garnished with black sesame. Eaten either as a dish during meals, or as a dessert.
Saw-hlaing Monte - a baked sweet, made from millet, raisins, coconut and butter
Sut-hnan - millet cooked in sweet milk with raisins

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