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The cuisine of Myanmar (formerly Burma) has been influenced by the respective cuisines of China, India and Thailand. However, in spite of this, Burmese cuisine has unique preparation techniques and distinct flavours unlike any other. Different regions of Myanmar have different variations of "standard" dishes. Use of seafood is more prevalent along coastal cities such as Sittwe, Kyaukpyu, Mawlamyaing (formerly Moulmein), Mergui and Dawei, while meat and poultry are more commonly used in landlocked cities like Mandalay. Fish and shrimp from rivers, lakes and streams, however, have traditionally been the main source of protein in a variety of ways, fresh, salted whole or filleted,salted and dried, made into a salty paste, or fermented sour and pressed. Beef and pork, although certainly not forbidden, are avoided by many Buddhists and Muslims respectively. Vegetarian dishes are also common, as especially during the Buddhist lent (Wa-dwin), a three-month rains retreat, eating only before midday (u bouk saunk) and abstaining from meat (thet that lut) is observed by many devout Buddhists. Asian cuisine is a term for the various cuisines of South, East and Southeast Asia and for fusion dishes based on combining them. ... See the individual entries for: Austrian cuisine British cuisine English cuisine Scottish cuisine Welsh cuisine Anglo-Indian cuisine Modern British cuisine Belgian cuisine Czech cuisine Danish cuisine Dutch cuisine Finnish cuisine French cuisine Basque cuisine German cuisine Hungarian cuisine Icelandic cuisine Irish cuisine Italian cuisine Cuisine of Sicily Lappish cuisine... Caribbean cuisine is a fusion of African, Amerindian, French, Indian, and Spanish cuisine. ... South Asian cuisine includes the cuisines of the South Asia. ... Latin American cuisine is a phrase that refers to typical foods, beverages, and cooking styles common to many of the countries and cultures in Latin America. ... The term Middle Eastern cuisine refers to the various cuisines of the Middle East. ... North American cuisine is a term used for foods native to or popular in countries of North America. ... Cuisine of Africa reflects indigenous traditions, as well as influences from Arabs, Europeans, and Asians. ... Cooking is the act of preparing food. ... This is a list of food preparation utensils, also known as kitchenware. ... // United States measures Note that the measurements in this section are in U.S. customary units. ... This is a list of famous and notable chefs. ... A kitchen is a room used for food preparation and sometimes entertainment. ... For the coarsely ground flour, see flour. ... Sittwe (1983 population estimate: 107,607), formerly known as Akyab, is a city and district in the RakhineState, Myanmar. ... Kyaukpyu is a town of western Myanmar on the eastern coast of the Bay of Bengal. ... Mawlamyine (Burmese: ; MLCTS: ; IPA: ; formerly Moulmein) is the capital and largest city in Mon State, Myanmar. ... Mergui or Myeik is a city in Taninthayi Division in Myanmar (Burma), located in the extreme south of the country on a peninsula in the Andaman Sea. ... Dawei (Burmese: ; MLCTS: ; formerly known as Tavoy), is a city in southeastern Myanmar and is capital of Tanintharyi Division, situated about 614. ... Mandalay (Burmese: ) is the second largest city in Myanmar (formerly Burma) with a population of 927,000 (2005 census), agglomeration 2,5 million. ... For other uses, see Beef (disambiguation). ... Two halves of pork being delivered Pork is the culinary name for meat from pigs. ... Statues of Buddha such as this, the Tian Tan Buddha statue in Hong Kong, remind followers to practice right living. ... A Muslim is a believer in or follower of Islam. ... For animals adapted to eat primarily plants, sometimes referred to as vegetarian animals, see Herbivore. ... Vassa (Thai พรรษา, pansa or phansaa), also called Rains Retreat, is the traditional retreat during the rainy season lasting for three lunar months from July to October. ... Uposatha days are times of renewed dedication to Dhamma practice, observed by both lay people and monastics throughout the world of Theravada Buddhism. ...

Burmese cuisine also contains a variety of salads (a thouk) centered on one major ingredient, ranging from rice, noodles, and glass vermicelli, to potato, ginger, tomato, kaffir lime, lahpet (pickled tea), and ngapi (fish paste). These salads have become a popular fast-food in Burmese cities. Kaffir limes on sale Kaffir lime (left), used in Thai cooking, with galangal root. ... Prahok is a type of type fermented fish paste (usually of mud fish) that can be used in Cambodian cuisine as a seasoning or a condiment (usually the later). ...

Here is a popular expression that sums up the traditional favourites:

" Of all fruit the best is the mango, of all meat it's pork, and of all leaves it's lahpet (tea}."

Lahpet, also spelt laphet, is Burmese for fermented or pickled tea. ...

Notable dishes

Because a standardised system of romanisation for spoken Burmese does not exist, pronunciations of the following dishes in modern standard Burmese approximated using IPA are provided. Myazedi (Yazakuma) Stone Instription The oldest surviving Burmese inscription, written in Burmese, Pyu, Mon, and Pali, it is the story of Prince Yazakuma. ... Graphite is a programmable Unicode-compliant smart-font rendering system developed by SIL International. ... A romanization or latinization is a system for representing a word or language with the Roman (Latin) alphabet, where the original word or language used a different writing system. ... Articles with similar titles include the NATO phonetic alphabet, which has also informally been called the “International Phonetic Alphabet”. For information on how to read IPA transcriptions of English words, see IPA chart for English. ...

Mohinga is one of the most famous Burmese dishes, consisting of rice vermicelli in fish broth.

• Ba zun thouk (ပုဇ္ဝန္‌သုတ္‌ [bəzun θouʔ]), pickled prawn salad
• Gyin thouk (ဂ္ယင္‌းသုတ္‌ [dʒin θouʔ]), ginger salad with sesame seeds
• Hkauk swè thouk (ခောက္‌ဆ္ဝဲသုတ္‌ [kʰauʔswɛ θouʔ]), wheat noodle salad with dried shrimps, shredded cabbage and carrots, dressed with fried peanut oil, fish sauce and lime
• Htamin thouk (ထမင္‌းသုတ္‌ [tʰamin θouʔ]), rice salad with tomato puree, potato,glass noodle, toasted chickpea flour, crushed toasted dried fermented beancake,crushed dried shrimp, crushed dried chilli, garlic and dressed with cooked peanut oil, fish sauce, lime or tamarind and coriander
• Htoe mont (ထုိးမုန္‌့ [tʰoumoun̰]), glutinous rice cake with raisins, cashews and coconut shavings
• Kat kyi hnyat (ကပ္‌က္ရေးည္ဟပ္‌ [kaʔdʒiɲ̥ɛʔ], 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
• Kya yoe hinga (က္ရာရုိးဟင္‌းခား [tʃajou hinga]), lotus roots in clear chicken or fish broth
• Kya zan hin, glass noodle soup with chicken, wood-ear mushrooms, dried flowers, onions, boiled egg, garnished with coriander, thin-sliced onions, crushed dried chilli and a dash of lime (Mandalay)
• Kya zan hinga (က္ရာဇံဟင္‌းခား [dʒazan hinga]), glass noodle soup with dried shrimp, wood-ear mushrooms, egg, dried flowers, onions (Yangon)
• Kyauk kyaw (က္ယောက္‌က္ယော [tʃaoʔtʃau]), agar jelly usually set in two layers with coconut milk
• Kyay-oh (က္ရေးအုိး [tʃeiou]), vermicelli noodles in soup with pork offal and greens
• Let thouk sone ([leʔ θousoun]), similar to htamin thouk with shredded green papaya, shredded carrot, ogonori sea moss and often wheat noodles
• Mohinga (မုန္‌့ဟင္‌းခား [mounhinga]), 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)

Shwe yin aye is a popular and refreshing dessert

• Mont let saung (မုန္‌့လက္‌ဆောင္‌း [moun̰leʔsʰaun]), tapioca balls, glutinous rice, grated coconut and toasted sesame with jaggery syrup in coconut milk
• Nan gyi thouk (နန္‌းက္ရီးသုတ္‌ [nandʒi 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
• Nan bya gyi thouk (နန္‌းပ္ရားက္ရီးသုတ္‌), as above with tagliatelle
• Ngapi gyet (ငပိက္ယက္ [ŋapi dʒɛʔ]), fermented spicy fish paste or salted fish curried with onions, tomatoes, garlic, chilli and coriander served with to za ya, vegetables fresh or boiled, on the side
• Ngapi gyaw (ငပိက္ရော္‌ [ŋapi tʃau]), fried version with dried shrimp, onions, garlic and dried chilli
• Ohn no hkauk swè (အုိန္‌းနုိ့ခောက္‌ဆ္ဝဲ [ounnouʔ kʰauʔswɛ]), curried chicken and wheat noodles in a coconut milk broth similar to Malaysian laksa and Chiang Mai's khao soi
• Sanwin makin (ဆန္ဝင္‌းမကင္‌ [sanwin makin]), semolina cake with raisins, walnuts and poppy seeds
• Shwe gyi mont (ရ္ဝ္ဟေက္ရည္‌မုန္‌့ [ʃwei dʒi moun̰]), hardened semolina (wheat) porridge with poppy seeds
• Shwe yin aye (ရ္ဝ္ဟေရင္‌အေး [ʃwei jin ei]), agar jelly, tapioca and sago in coconut milk
• Shauk thee thouk, sliced lemon or kaffir lime (no pith or rind), toasted chickpea flour, crushed roasted peanut, crushed dried shrimp, crushed dried chilli, baked fish paste, cooked oil with onions (goes very well and often served with kya zan hinga)

Image File history File links Metadata No higher resolution available. ... Image File history File links Metadata No higher resolution available. ... Fish sauce is a condiment derived from fish that have been allowed to ferment. ... Packaged Longkou vermicelli (cellophane noodles) Dried cellophane noodles Cellophane noodles (also known as bean threads, bean thread noodles or glass noodles), are a type of clear Asian noodle made from mung bean starch, water, and sometimes also other ingredients including potato starch. ... Gram flour (also known as chana dall, chana flour, besan or chickpea flour) is an ingredient used in Indian cuisine. ... Binomial name Coriandrum sativum L. Percentages are relative to US recommendations for adults. ... Glutinous rice ( or Oryza glutinosa; also called sticky rice, sweet rice, waxy rice, botan rice, mochi rice, and pearl rice) is a type of short-grained Asian rice that is especially sticky when cooked. ... Binomial name Anacardium occidentale L. The Cashew Anacardium occidentale is a tree in the flowering plant family, Brazil, where it is called by its Portuguese name Cajú (the fruit) or Cajueiro (the tree). ... Dawei (Burmese: ; MLCTS: ; formerly known as Tavoy), is a city in southeastern Myanmar and is capital of Tanintharyi Division, situated about 614. ... A closeup of Pad Thai Pad Thai (or Phad Thai, Thai: , IPA: , Thai style frying) is a dish of stir-fried rice noodles with eggs, fish sauce (Thai น้ำปลา), tamarind juice, red chilli pepper, plus any combination of bean sprouts, shrimp, chicken, or tofu, garnished with crushed peanuts and coriander. ... Also known as bean thread noodles. ... Binomial name Auricularia polytricha Cloud ear fungus (Auricularia polytricha) is a jelly fungus grey-brown in color used often in Asian cooking. ... Mandalay (Burmese: ) is the second largest city in Myanmar (formerly Burma) with a population of 927,000 (2005 census), agglomeration 2,5 million. ... Also known as bean thread noodles. ... Binomial name Auricularia polytricha Cloud ear fungus (Auricularia polytricha) is a jelly fungus grey-brown in color used often in Asian cooking. ... Yangon (Burmese: , population 5,000,000 (nearly) (2007 census), formerly Rangoon, is the largest city and former capital of Myanmar (previously known as Burma, prior to 1989). ... This does not adequately cite its references or sources. ... Binomial name Carica papaya L. The papaya (from Carib via Spanish), is the fruit of the tree Carica papaya, in the genus Carica. ... Ogonori (Gracilaria spp. ... Mohinga (Burmese: ) is considered by many to be the national dish of Myanmar, formerly Burma. ... Rice vermicelli (Chinese: 米粉; pinyin: ; POJ: bí-hún; Hokkien: Bee hoon; Malay: Bihun; Cantonese: Mai fun; Filipino: Bihon or Bijon) are thin noodles made from rice, sometimes also known as rice noodles, rice sticks or glass noodles. ... Species Over 50: see text Lemon Grass Lemon grass or lemongrass is a perennial herb used in Asian (particularly Thai, Khmer and Vietnamese) and Caribbean cooking. ... The word fritter comes from the Latin frictura (fried) by way of Old French and Middle English. ... Image File history File links Metadata Size of this preview: 800 × 600 pixelsFull resolution (1600 × 1200 pixel, file size: 957 KB, MIME type: image/jpeg) Shweyin Aye - agar jelly, sago, tapioca, bread, coconut milk and sugar with ice I, the creator of this work, hereby grant the permission to copy... Image File history File links Metadata Size of this preview: 800 × 600 pixelsFull resolution (1600 × 1200 pixel, file size: 957 KB, MIME type: image/jpeg) Shweyin Aye - agar jelly, sago, tapioca, bread, coconut milk and sugar with ice I, the creator of this work, hereby grant the permission to copy... A block of Indian jaggery (gur) Cleaning of pans prior to manufacture of jaggery Preparation of jaggery Jaggery is the traditional unrefined sugar used in India. ... Tagliatelle /taatl-le/ is the classic pasta of the Emilia-Romagna region of Italy. ... Prahok is a type of type fermented fish paste (usually of mud fish) that can be used in Cambodian cuisine as a seasoning or a condiment (usually the later). ... Laksa (Chinese: ; Pinyin: ) is a popular spicy noodle soup from Peranakan culture, which is a merger of Chinese and Malay elements found in Malaysia and Singapore. ... A street scene in Chiang Mai, showing (centre right), a gate of the old city wall. ... Khao Soi Khao soi or Khao soy (Thai: ) is a traditional Thai dish served in northern Thailand. ... Picture of semolina Semolina grains Semolina is coarsely ground grain, usually wheat, with particles mostly between 0. ... Tapioca is an essentially flavourless starchy ingredient, or fecula, produced from treated and dried cassava (manioc) root [1]and used in cooking. ... It has been suggested that Sabudana be merged into this article or section. ... Kaffir limes on sale Kaffir lime (left), used in Thai cooking, with galangal root. ...

Chinese-inspired

Si gyet hkauk swè with flat flour noodles, duck meat, chopped spring onions, fried garlic, and oil.

Mandalay Meeshei

• Asein gyaw, cabbage, cauliflower, carrot, green beans, baby corn, cornflour or tapioca starch, tomatoes, squid sauce
• Bè gin (ဘဲကင္‌ [be kin]), roast duck
• Dim sum, meat/fish/prawn/crab/sausage/egg/sea weeds, flour, flavour enhancer
• Hpet htouk (lit. leaf wrap), meat, pastry paper, ginger, garlic, pepper powder, salt, essentially the same as potstickers
• Htamin gyaw (ထမင္းက္ရော္‌ [tʰa min tʃau]), fried rice with boiled peas (pè byouk),the poor man's favourite breakfast
• Kaw yei hkauk swè (ကော္‌​ေရခောက္‌ဆ္ဝဲ [kɔ̀ jèi kʰauʔ swɛ̀]), noodles and curried pork in chicken broth with eggs
• La mont (လမုန္‌့ [la̰ moun̰]), lit. mooncake, an oily disk-shaped cake filled with either sugar or sweet bean paste
• Meeshei, 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
• Mi swan (မ္ရီစ္ဝမ္‌ [mi swa]), extra thin noodles in light broth with chicken or duck
• Panthay hkauk swè (ပန္‌းသေးခောက္‌ဆ္ဝဲ [panθei kʰauʔ swɛ]), halal noodles with chicken and spices, often served by Chinese Muslims
• Pao-see (ပောက္‌စီ [pauʔ sʰi]), steamed buns filled with either pork and egg or sweet bean paste
• San byouk (ဆံပ္ရုတ္‌ [sʰan pjouʔ]), a type of rice congee with fish, chicken or duck often fed to invalids, with mi swan a favourite alternative
• Si gyet hkauk swè (ဆီက္ယက္‌ခောက္‌ဆ္ဝဲ [sʰi tʃʰɛʔ kʰauʔ swɛ]), wheat noodles with duck or pork, fried garlic oil, soy sauce and chopped spring onions
• Wettha douk htoe, pork offal, light soy sauce, ginger, chilli sauce, garlic

Image File history File links Metadata No higher resolution available. ... Image File history File links Metadata No higher resolution available. ... Image File history File links Metadata Size of this preview: 800 × 600 pixelsFull resolution (1600 × 1200 pixel, file size: 523 KB, MIME type: image/jpeg) Mandalay Meeshei at Min Thiha restaurant I, the copyright holder of this work, hereby grant the permission to copy, distribute and/or modify this document... Image File history File links Metadata Size of this preview: 800 × 600 pixelsFull resolution (1600 × 1200 pixel, file size: 523 KB, MIME type: image/jpeg) Mandalay Meeshei at Min Thiha restaurant I, the copyright holder of this work, hereby grant the permission to copy, distribute and/or modify this document... Dim sum (Chinese: 點心; Cantonese IPA: dɪm2sɐm1; Pinyin: diǎnxīn; Wade-Giles: tien-hsin; literally dot heart or order heart, meaning order to ones hearts content; also commonly translated as touch the heart, dotted heart, or snack), a Cantonese term... Wikibooks Cookbook has more about this subject: Potsticker A plate of potstickers. ... Traditional baked mooncake The mooncake (Simplified Chinese: 月饼; Traditional Chinese: 月餅; pinyin: ) is a Chinese confection that is traditionally eaten during the Mid-Autumn Festival, although they can be eaten at other times of the year as well. ... Soy sauce (US) or soya sauce is a fermented sauce made from soybeans (soya beans), roasted grain, water and salt. ... Binomial name (L.) Merr. ... Binomial name Raphanus sativus L. Daikon (Japanese: , literally large root; Traditional Chinese: , literally white carrot; Korean: mu, literally radish), is a mild-flavored East Asian giant white radish. ... Species See text For the Multi Unit Space Transport And Recovery Device, see the MUSTARD article. ... Please wikify (format) this article as suggested in the Guide to layout and the Manual of Style. ... Halal (حلال, alāl, halaal) is an Arabic term meaning permissible. In the English language it most frequently refers to food that is permissible according to Islamic law. ... The Hui (回) ethnic group is unrelated to the Hui (徽) dialects. ... Pumpkin baozi A baozi (Chinese: ; Pinyin: ), or simply known as bao or bau, is a type of steamed, filled bun or bread-like item in Chinese cuisine. ... Rice congee is a type of rice porridge that is eaten in many Asian countries. ... Soy sauce (US) or soya sauce is a fermented sauce made from soybeans (soya beans), roasted grain, water and salt. ...

Indian-inspired

Fried chapati with pè byouk - a Mandalay favourite

samosa salad in Mandalay

• Dan bauk (ဒန္‌ပောက္‌ [dan pauʔ]), Burmese-style biryani with either chicken or mutton served with mango pickle, fresh mint and green chilli
• Fried chapati, crispy and blistered, with boiled peas (pè byouk), a popular breakfast next to nan bya
• Halawa, a snack made of sticky rice, butter, coconut milk, from Indian dessert halwa
• Hkauk swè, plain noodles, chilli powder, creamed coconut, onions, chicken, salt and green chilli.
• Hpaluda, similar to the Indian dessert falooda, rose water, milk, jello, coconut jelly, coconut shavings, sometimes served with custard and ice cream
• Htat ta ya ([tʰaʔ tə ja]), 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 loun (မလုိင္‌လုံး [mə lain loun]), Burmese-style gulab jamun
• Nan bya ([nan bja]), Burmese style naan buttered or with pè byouk, also with mutton soup
• Palata ([pə la θa]), Burmese style paratha with egg or mutton
• Samusa (ဆမူဆာ [sʰa mu sʰa̰]), Burmese-style samosa with mutton and onions served with fresh mint, green chilli,onions and lime
• Samusa thouk (ဆမူဆာသုတ္‌ [sʰa mu sʰa̰ θouʔ]), samosa salad with onions, cabbage, fresh mint, potato curry, masala, chilli powder, salt and lime
• Theezon chin yei, 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

Image File history File linksMetadata Size of this preview: 800 × 600 pixel Image in higher resolution (1600 × 1200 pixel, file size: 508 KB, MIME type: image/jpeg) Fried chapati with pèbyouk (mushy boiled peas), a popular Mandalay breakfast. ... Image File history File linksMetadata Size of this preview: 800 × 600 pixel Image in higher resolution (1600 × 1200 pixel, file size: 508 KB, MIME type: image/jpeg) Fried chapati with pèbyouk (mushy boiled peas), a popular Mandalay breakfast. ... Image File history File links Metadata Size of this preview: 800 × 600 pixelsFull resolution (1600 × 1200 pixel, file size: 519 KB, MIME type: image/jpeg) samosa salad at Min Thiha, Mandalay I, the copyright holder of this work, hereby grant the permission to copy, distribute and/or modify this document... Image File history File links Metadata Size of this preview: 800 × 600 pixelsFull resolution (1600 × 1200 pixel, file size: 519 KB, MIME type: image/jpeg) samosa salad at Min Thiha, Mandalay I, the copyright holder of this work, hereby grant the permission to copy, distribute and/or modify this document... Iraqi Biryani (as served in Amman, Jordan) The name biryani or biriani (Urdu بریانی ;Hindi बिरयानी) is derived[1] from the Persian word beryā(n) (بریان) which means fried or roasted. Biryani is a family of Middle Eastern, Southern Asian dishes made from a mixture of spices, rice (usually basmati), meat/vegetables and... An Indian girl baking chapatis. ... This article does not cite any references or sources. ... The word halva (alternatively halwa, halvah, halava, helva, halawa etc. ... A glass of falooda Falooda is a South Asian refreshment drink made by mixing milk, vermicelli, basil seeds (sabja/takmaria), tutti frutti and sugar along with ice cream. ... Aloo (potato) paratha Parathas being made and served hot, Parathe Wali Gali in Delhi, Dec 2006. ... Gulab jamun (gul-aab jaa-mun) is a popular Indian sweet dish comprised of fried dough in a sweet syrup flavoured with cardamom seeds and rosewater or saffron. ... A bakery near Kabul, Afghanistan Naan (Hindi: नान, Urdu: نان, IPA: [næn] or [nan]) is a round flatbread made of wheat flour. ... A triangular Samosa A samosa is a common snack in South Asia, in countries such as India and Pakistan. ... A drum stick is an item used to hit percussion instruments to produce sound. ... Lady finger, ladys finger, or ladyfinger may refer to: Okra Lady Finger (cocktail) Lady Finger (cookie) Ladyfinger grape Polygonum persicaria - more commonly called ladys thumb Mammillaria elongata - a species of cactus in the genus Mammillaria Lady Finger (firecracker) - a kind of firecracker that is smaller than normal but... Binomial name Solanum melongena Solanum esculentum An eggplant or aubergine is either of two species of nightshade, Solanum melongena and , bearing large pendulous purple or white fruit. ... Green bean plant Green beans are the immature pods of any kind of bean when eaten immature as a vegetable. ...

Shan-inspired

Shan hkauk swè with topu gyaw, with monnyingyin on the side

• Htamin gyin (ထမင္‌းခ္ယဉ္‌ [tʰa min tʃʰin]), 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 chilli, grilled dried fermented beancakes (pè bouk} and fried dried topu (topu gyauk kyaw) on the side
• Lahpet thouk (လက္‌ဖက္‌သုတ္‌ [le peʔ θouʔ]), a salad of pickled tea leaves with fried peas, peanuts and garlic, toasted sesame, fresh garlic, tomato, green chilli, crushed dried shrimps, preserved ginger and dressed with peanut oil, fish sauce and lime
• Papaya salad
• Shan tohpu (ရ္ဟမ္‌းတုိဖူး [ʃan tou pu]), a type of tofu made from chickpea flour or yellow split pea eaten as fritters (tohpu gyaw) or in a salad (tohpu thouk), also eaten hot before it sets as tohpu byawk aka tohpu nway and as fried dried topu (tohpu gyauk kyaw)
• Shan hkauk swè, rice noodles with chicken or minced pork, onions, garlic, tomatoes, chilli, crushed roasted peanuts, young vine of mangetout, served with topu gyaw or topu nway and pickled mustard greens (monnyingyin)
• Wet thachin, preserved minced pork in rice
• Wet tha hmyit chin (ဝက္‌သားမ္ရ္ဟစ္‌ခ္ယဉ္‌ [wɛʔ θa m̥jiʔ tʃʰin]), pork with sour bamboo shoots

Shan State is a state located in Myanmar (Burma), which takes its name from the Shan people, the majority ethnic group in the Shan State. ... Image File history File linksMetadata Size of this preview: 800 × 600 pixelsFull resolution (1600 × 1200 pixel, file size: 1 MB, MIME type: image/jpeg) Shan hkauk swè - rice noodles, Shan style, in soup with chicken, dressed with peanut oil, chilli oil, light soy sauce, garnished with crushed roasted peanuts, toasted... Image File history File linksMetadata Size of this preview: 800 × 600 pixelsFull resolution (1600 × 1200 pixel, file size: 1 MB, MIME type: image/jpeg) Shan hkauk swè - rice noodles, Shan style, in soup with chicken, dressed with peanut oil, chilli oil, light soy sauce, garnished with crushed roasted peanuts, toasted... Garlic chives, also known as Chinese chives, Chinese leek, Ku chai or Nira is a relatively new vegetable in the English-speaking world. ... Lahpet, also spelt laphet, is Burmese for fermented or pickled tea. ... To hpu (Burmese tofu), in two forms: fresh and fritters Burmese tofu (Burmese: ; IPA: or ) is a food of Shan origin and is different from Chinese tofu which is made from soybeans. ... Tofu (the Japanese Romaji spelling), also called doufu (the Chinese Pinyin spelling often used in Chinese recipes) or bean curd (the literal translation), is a food of Chinese origin[1], made by coagulating soy milk, and then pressing the resulting curds into blocks. ... Binomial name Pisum sativum A pea (Pisum sativum) is the small, edible round green seed which grows in a pod on a leguminous vine, hence why it is called a legume. ...

Starches

The most common starch (staple food) in Myanmar is white rice. Glutinous rice called kauk hnyin is also very popular including the purple variety known as nga cheik especially as a breakfast dish. Various types of noodles are commonly used in salads and soups or fried. Vermicelli noodles and rice noodles are often used in soups, while thick rice and wheat noodles are used in salads. Palata, a flaky fried flatbread is often eaten with curried meats while nan-bya, a baked flatbread is eaten with any Indian dishes. Another favourite is aloo poori - puffed-up fried breads eaten with potato curry. White rice is the common term for milled rice which has had its husk, bran, and germ removed. ... Glutinous rice ( or Oryza glutinosa; also called sticky rice, sweet rice, waxy rice, botan rice, mochi rice, and pearl rice) is a type of short-grained Asian rice that is especially sticky when cooked. ... This article does not cite any references or sources. ... Aloo (potato) paratha Parathas being made and served hot, Parathe Wali Gali in Delhi, Dec 2006. ... A bakery near Kabul, Afghanistan Naan (Hindi: नान, Urdu: نان, IPA: [næn] or [nan]) is a round flatbread made of wheat flour. ... A non-leavened flatbread traditionally served in south Asia (India, Pakistan, Bangladesh, Sri Lanka), which is generally round approximately 3-5 inches in diameter and 3/8 thick. ...

Ingredients

Ingredients used in Burmese dishes are often fresh. Many fruits are used in conjunction with vegetables in many dishes. Some common ingredients are:

Mon la gyin - pickled daikon or mooli

Cha-om omelette - a popular dish with ladies

Bu nyunt hingyo - young vine of gourd clear soup

Dunt dalun chin-yei - drumstick sour soup

Pè bouk - dried fermented bean cakes to grill or fry

Thayet chin thouk - fermented green mango salad with onions, green chilli, roasted peanuts, sesame and peanut oil

• Asiatic pennywort (myin hkwa ywet)
• asparagus (ka nyut)
• bamboo shoot (hmyit [m̥jiʔ])
• banana stem (nga pyaw u [ŋə pjauʔ u])
• bean sprouts (pè bin bauk)
• beef (a mè tha)
• bitter gourd (kyet hin ga thee)
• black-eyed pea (pè loon)
• bombay duck (a byè gyauk)
• butter bean (htaw bat pè)
• cabbage (gor bi douk)
• carrot (hka gyet u)
• catfish (nga hku [ŋə ku])
• cauliflower (paan gor bi)
• cha-om, Acacia pennata leaves (soo bouk ywet)
• chayote (gorakha thee)
• chicken (kyet tha)
• chick pea (kala bè [ka la pɛ])
• chickpea flour (pè hmont[pɛ m̥ounʔ])
• chilli (nga youk thee [ŋə jouʔ θi]), dried as well as green
• Chinese cabbage (monnyin byu)
• Chinese chives (ju hpu), roots (ju myit)
• coconut (oun thee [ouN θi])
• coriander leaves (nan nan bin [naN naN piN])
• cucumber (tha hkwa thee)
• drumstick, Moringa oleifera (dunt dalun thee)
• duck (bè tha)
• egg (kyet u), duck egg (bè u), quail egg (ngoun u)
• eggplant (hka yan thee [kʰa jaN θi])
• fermented bean paste (poun yeigyi)
• fermented bean sprouts (pè di gyin)
• fermented sesame cake (hnan bat chin)
• fish (nga)
• fish sauce (ngan bya yei [ŋaN bja jei])
• fish paste ( nga pi sayn za)
• garlic (kyet thun phyu [tʃʰeʔ tuN pʰju])
• ginger (gyin [dʒiN])
• glutinous rice (kao hnyin), purple variety (nga cheik)
• goat mutton (hseik tha)
• gourd (bu thee) and the young vine (bu nyunt)
• green bean (pè thee)
• haricot bean (pè gyi [pɛ dʒi]
• hilsa {nga tha lauk)
• kaffir lime (shauk thee), leaves (shauk ywet)
• kohlrabi (no ko u)
• lemongrass (za ba lin [zə ba liN])
• lentils (pè ni lay or pè yaza)
• lettuce (sa lat ywet)
• lime (than baya thee [θan ba ja θi])
• mahseer (nga gyinn)
• masala
• mango (tha yet thee [θa jeʔ θi]), green as well as ripe
• mint (pusi nan)
• mooli or daikon (mon la u), pickled (mon la gyin)
• mushrooms (hmo {{IPA|[m̥ou]}
• mustard greens (monnyin zayn), pickled (monnyin gyin)
• neem leaves, margosa (ta ma ywet)
• okra, lady's finger (youn ba di thee)
• onion (kyet thun ni [tʃʰeʔ tuN ni])
• peanut (myei bè [mjei be])
• peanut oil (pè zi {{IPA|[pɛ sʰi]}
• pepper (nga youk kaung [ŋə jouʔ gauN])
• potato (a loo [a lu])
• pork (wet tha [weʔ θa])
• prawns and shrimp (ba zun)
• pumpkin (shwe hpa yon thee)
• dried fermented bean cake (pè bouk)
• dried fish (nga chauk [ŋa tʃʰauʔ])
• dried shrimp (ba zun gyauk [bə zuN dʒauʔ])
• rice flour (hsan hmont [sʰaN m̥ouNʔ])
• ridged gourd (hka wè thee)
• roselle leaves (chin baung ywet [tʃʰiN mauN jweʔ])
• salted fish (nga hsa ne or nga pi gaung)
• sambar (hsat tha)
• sesame seeds (hnan [n̥aN])
• sesame oil (hnan zi [n̥aN sʰi])
• shrimp paste, belacan (hmyin nga pi)
• snake gourd (pè lin mwe)
• sour fermented bamboo shoot (hmyit chin)
• sour fermented fish, pressed (nga chin)
• sour fermented green mango, pressed (tha yet chin)
• sour fermented shrimp, pressed (ba zun gyin)
• spring onions (kyet thun meik [tʃʰeʔ tuN meiʔ])
• sweet basil (pin zayn)
• tamarind (ma gyi thee [ma dʒi θi]),green as well as ripe
• tamarind leaves (ma gyi ywet)
• tindora (kinn mon thee)
• tomatoes (hka yan gyin thee [kʰa jaN dziN θi])
• turmeric (sa nwin [sʰə nwiN])
• urad dal, black lentil (mat pè)
• water spinach (ga zun ywet)
• winged bean (pè saun yah)
• winter melon (kyauk hpa yon thee)

Image File history File links Metadata Size of this preview: 800 × 600 pixelsFull resolution (1600 × 1200 pixel, file size: 576 KB, MIME type: image/jpeg) Pickled daikon or mooli (mon la gyin) I, the creator of this work, hereby grant the permission to copy, distribute and/or modify this document... Image File history File links Metadata Size of this preview: 800 × 600 pixelsFull resolution (1600 × 1200 pixel, file size: 576 KB, MIME type: image/jpeg) Pickled daikon or mooli (mon la gyin) I, the creator of this work, hereby grant the permission to copy, distribute and/or modify this document... Image File history File links Metadata Size of this preview: 800 × 600 pixelsFull resolution (1600 × 1200 pixel, file size: 700 KB, MIME type: image/jpeg) Cha-om omelette - a popular dish with Burmese ladies I, the creator of this work, hereby grant the permission to copy, distribute and/or modify... Image File history File links Metadata Size of this preview: 800 × 600 pixelsFull resolution (1600 × 1200 pixel, file size: 700 KB, MIME type: image/jpeg) Cha-om omelette - a popular dish with Burmese ladies I, the creator of this work, hereby grant the permission to copy, distribute and/or modify... Image File history File linksMetadata Download high resolution version (1600x1200, 680 KB) File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ... Image File history File linksMetadata Download high resolution version (1600x1200, 680 KB) File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ... Image File history File links Metadata Size of this preview: 800 × 600 pixelsFull resolution (1600 × 1200 pixel, file size: 696 KB, MIME type: image/jpeg) Dunt-dalun chin-yei - drumstick sour soup I, the creator of this work, hereby grant the permission to copy, distribute and/or modify this document... Image File history File links Metadata Size of this preview: 800 × 600 pixelsFull resolution (1600 × 1200 pixel, file size: 696 KB, MIME type: image/jpeg) Dunt-dalun chin-yei - drumstick sour soup I, the creator of this work, hereby grant the permission to copy, distribute and/or modify this document... Image File history File links Metadata Size of this preview: 800 × 600 pixelsFull resolution (1600 × 1200 pixel, file size: 1. ... Image File history File links Metadata Size of this preview: 800 × 600 pixelsFull resolution (1600 × 1200 pixel, file size: 1. ... Image File history File links Metadata Size of this preview: 800 × 600 pixelsFull resolution (1600 × 1200 pixel, file size: 573 KB, MIME type: image/jpeg) Thayet chin thouk - fermented green mango salad with onions, chilli, roasted peanuts, sesame and peanut oil I, the creator of this work, hereby grant the... Image File history File links Metadata Size of this preview: 800 × 600 pixelsFull resolution (1600 × 1200 pixel, file size: 573 KB, MIME type: image/jpeg) Thayet chin thouk - fermented green mango salad with onions, chilli, roasted peanuts, sesame and peanut oil I, the creator of this work, hereby grant the... Binomial name Centella asiatica L. Asiatic Pennywort, sometimes called Gotu Kola, is an herb. ... Binomial name Asparagus officinalis L. Asparagus officinalis is a plant species in the family Asparagaceae from which the popular vegetable known as asparagus is obtained. ... Binomial name Momordica charantia The bitter melon (Chinese: 苦瓜; pinyin: ), also called bitter gourd, balsampear, or balsamapple, is the edible fruit of the plant Momordica charantia. ... Trinomial name Vigna unguiculata unguiculata The black-eyed pea, also called black-eyed bean, blackeye, lobiya, rongi, feijão-frade, Alasandee (Kannada name) or chawli/chawle, is a subspecies of the cowpea, grown for its medium-sized edible bean, which mutates easily giving rise to a number of varieties, the... Binomial name (Hamilton, 1822) The Bombay duck or bummalo (Harpadon nehereus, Bengali: bamaloh, Gujarati: bumla, Marathi: bombil) is, despite its name, a lizardfish. ... Binomial name Phaseolus lunatus L. The Lima bean or butter bean or Liam and Alec (Phaseolus lunatus, Fabaceae) is grown as a vegetable for its mature and immature beans. ... Species About 1,300; see List of Acacia species For Acacia Research Corporation, see Acacia Technologies. ... Binomial name (Jacq. ... Chinese cabbage (Brassica rapa, chinensis group) is a Chinese leaf vegetable related to the Western cabbage. ... Garlic chives, also known as Chinese chives, Chinese leek, Ku chai or Nira is a relatively new vegetable in the English-speaking world. ... Binomial name Moringa oleifera, commonly referred to simply as Moringa, is the most widely cultivated variety of the genus Moringa. ... Binomial name L. The aubergine, eggplant or brinjal (Solanum melongena) is a solanaceous plant bearing a fruit of the same name, commonly used as a vegetable in cooking. ... Fish sauce is a condiment derived from fish that have been allowed to ferment. ... Prahok is a type of type fermented fish paste (usually of mud fish) that can be used in Cambodian cuisine as a seasoning or a condiment (usually the later). ... Glutinous rice ( or Oryza glutinosa; also called sticky rice, sweet rice, waxy rice, botan rice, mochi rice, and pearl rice) is a type of short-grained Asian rice that is especially sticky when cooked. ... This does not adequately cite its references or sources. ... Green common beans on the plant Green beans are the unripe fruits of any kind of bean, including the yardlong bean, the hyacinth bean, the pea, the winged bean, the carper (vellum) bean, and especially the common bean (Phaseolus vulgaris), whose pods are also usually called string beans in the... Binomial name Phaseolus vulgaris L. The common bean is an herbaceous annual plant domesticated independently in ancient Mesoamerica and the Andes, and now grown worldwide for its edible bean, popular both dry and as a green bean. ... Hilsa, also pronounced Ilish (Bangla: ইলিশ) is the national fish of Bangladesh and also relished in Indias Bengali and Oriya speaking populace. ... Kaffir limes on sale Kaffir lime (left), used in Thai cooking, with galangal root. ... Kohlrabi (Brassica oleracea Gongylodes Group) is a low, stout cultivar of the cabbage which has been selected for its swollen, nearly spherical, Sputnik-like shape. ... Genera Tor Acrossocheilus See text for species. ... Massala redirects here. ... “Mint” redirects here. ... Binomial name Raphanus sativus L. Daikon (Japanese: 大根; literally large root; Chinese: 白蘿蔔; literally white radish), is a mild-flavored East Asian giant white radish. ... Binomial name Raphanus sativus L. Daikon (Japanese: , literally large root; Traditional Chinese: , literally white carrot; Korean: mu, literally radish), is a mild-flavored East Asian giant white radish. ... Species See text For the Multi Unit Space Transport And Recovery Device, see the MUSTARD article. ... Binomial name Azadirachta indica A.Juss. ... Binomial name Azadirachta indica A.Juss. ... Binomial name (L.) Moench Okra (American English: , British English ), also known as ladys finger, bhindi and gumbo, is a flowering plant valued for its edible green fruits. ... Species (Angled luffa, Ridged Luffa) (Smooth luffa, Egyptian luffa) (Sponge cucumber) and others A luffa sponge whose coarse texture helps with skin polishing. ... Binomial name Hibiscus sabdariffa L. Roselle (Hibiscus sabdariffa) is a species of hibiscus native to the Old World tropics. ... The South Indian staple breakfast item of Idly, Sambhar and Vada served on a banana leaf. ... Shrimp Paste is often used as a condiment in many Southeast Asian dishes Shrimp paste or shrimp sauce, is a common ingredient used in Southeast Asian and Southern Chinese cuisine. ... Belacan (also spelled belachan, blachang, balachong) is a Malay condiment prepared from fermented krill. ... Binomial name Trichosanthes cucumerina L. Trichosanthes cucumerina is a tropical or subtropical vine, raised for its strikingly long fruit, used as a vegetable and for medicine. ... Binomial name L. Basil (Ocimum basilicum) (pronounced BAY-zl or BAZZ-il), of the Family Lamiaceae, is also known as Sweet Basil. ... Binomial name Tamarindus indica L. This article refers to the tree – for other uses see Tamarindo (disambiguation). ... Binomial name Coccinia grandis (L.) J. Voigt Coccinia grandis, also called tindora, parval, kundru, kowai, kovai, tindla, gentlemans toes (compare ladys fingers), thainli or ivy gourd, is a tropical vine grown for its small edible fruits. ... Binomial name Curcuma longa Linnaeus Turmeric (Curcuma longa) is a member of the ginger family, Zingiberaceae. ... Binomial name Vigna mungo (L.) Hepper White lentils Urad, also referred to as the urd bean, urd, urid, black gram, black lentil or white lentil (Vigna mungo) is a bean grown in southern Asia. ... Binomial name Ipomoea aquatica Forssk. ... Binomial name Psophocarpus tetragonolobus (L.) D.C. bean The Winged bean (Psophocarpus tetragonolobus), also known as the Goa bean (kacang botol in Malaysia), is a tropical legume plant native to Papua New Guinea. ... Binomial name Benincasa hispida Thunb. ...

Fruits

Myanmar has a wide range of fruits, and most are of tropical origin. However, some notable Western fruits such as strawberries are also popular. Durian, guava and others are commonly served as desserts. Other fruits include mango, banana, jackfruit, plum, lychee, papaya, pomelo, water melon, pomegranate, mangosteen, sugar-apple and rambutan. - Species 20+ species; see text The strawberry (Fragaria) is a genus of plants in the family Rosaceae, and the fruit of these plants. ... This article is about the fruit. ... Species About 100 species, see text. ... Species About 35 species, including: Mangifera altissima Mangifera applanata Mangifera caesia Mangifera camptosperma Mangifera casturi Mangifera decandra Mangifera foetida Mangifera gedebe Mangifera griffithii Mangifera indica Mangifera kemanga Mangifera laurina Mangifera longipes Mangifera macrocarpa Mangifera mekongensis Mangifera odorata Mangifera pajang Mangifera pentandra Mangifera persiciformis Mangifera quadrifida Mangifera siamensis Mangifera similis Mangifera... This article or section does not cite its references or sources. ... Binomial name Artocarpus heterophyllus Lam. ... Species See text. ... Binomial name Sonn. ... Binomial name Carica papaya L. The papaya (from Carib via Spanish), is the fruit of the tree Carica papaya, in the genus Carica. ... Binomial name Citrus maxima Merr. ... Binomial name Citrullus lanatus Watermelon (Citrullus lanatus, Family Cucurbitaceae) is the fruit and plant of a vine-like (climber and trailer) herb originally from southern Africa. ... Binomial name Punica granatum L. The Pomegranate (Punica granatum) is a fruit-bearing deciduous shrub or small tree growing to 5–8 m tall. ... Binomial name Garcinia mangostana L. // The mangosteen (Garcinia mangostana) is a tropical evergreen tree, believed to have originated in the Sunda Islands and the Moluccas. ... Binomial name Annona squamosa L. The Sugar-apple (Annona squamosa), also known in English as Sweetsop and Scaly Custard-apple, is a species of Annona native to the tropical New World. ... Binomial name Nephelium lappaceum L. The Rambutan (Nephelium lappaceum) is a medium-sized tropical tree in the family Sapindaceae, native to southeast Asia, and the fruit of this tree. ...

Eating customs

A typical Burmese meal

Traditionally, Burmese eat their meals with dishes on a low table, while sitting on a bamboo mat, and dishes are served more or less at the same time. A typical meal would include steaming hot rice as the staple, a curried freshwater fish or dried/salted fish dish, if affordable a curried meat or poultry dish instead, soup (hingyo) which if sour is called chinyei, and fresh or boiled vegetables to go with a salty dish almost invariably a curried sauce of pickled fish (ngapi yeigyo) in Lower Burma. Fritters such as gourd or onions in batter as well as fish or dried tohpu crackers are extra. Image File history File links Metadata Size of this preview: 800 × 600 pixelsFull resolution (1600 × 1200 pixel, file size: 969 KB, MIME type: image/jpeg) A typical Burmese meal: rice with a mè hnat (stewed beef), chinyei hin (vegetable sour soup), ngapi yeigyo (curried sauce of pickled fish) and to... Image File history File links Metadata Size of this preview: 800 × 600 pixelsFull resolution (1600 × 1200 pixel, file size: 969 KB, MIME type: image/jpeg) A typical Burmese meal: rice with a mè hnat (stewed beef), chinyei hin (vegetable sour soup), ngapi yeigyo (curried sauce of pickled fish) and to... Burma is divided into 7 states and 7 divisions: Categories: Myanmar | Subdivisions of Myanmar | States of Myanmar | Divisions of Myanmar ...

Out of respect, the eldest diners are always served first before the rest join in; even when the elders are absent, the first morsel of rice from the pot is scooped and put aside as an act of respect to one's parents, a custom known as oo cha (lit. first serve). Burmese people eat with their right hand, forming the rice into a small ball with only the fingertips and mixing this with various morsels before popping it into their mouths. Chopsticks and a Chinese style spoon are used for noodle dishes, although noodle salads are more likely to be eaten with just a spoon. Knives and forks are used rarely in homes but will always be provided for guests and are available in restaurants and hotels. Drinks are not often served with the meal and, instead, the usual liquid accompaniment is in the form of a light broth or consomme served from a communal bowl. However, the Burmese beverage of choice is light green tea (yei nwei gyan; [jei n̥wei dʒun]). Consommé is a type of soup made from stock, which is water in which meat, bones, mushrooms, and/or vegetables have been boiled. ... Green tea (绿茶) is tea that has undergone minimal oxidation during processing. ...

Influences

The five countries that border Myanmar - India, China, Thailand, Bangladesh and Laos - have influenced much of Burmese cuisine. Indian influences are found in Burmese versions of dishes such as samosas and biryani, and Indian and Bangladeshi curries, spices and breads such as nan (naan) and palata (paratha). Ethnic Indians have a monopoly on such dishes. Chinese influence in Burmese cuisine is shown in the use of ingredients like bean curd and soya sauce, various noodles as well as in stir-frying techniques. Fried insects are eaten as snacks as in Thailand and Laos. A triangular Samosa A samosa is a common snack in South Asia, in countries such as India and Pakistan. ... Iraqi Biryani (as served in Amman, Jordan) The name biryani or biriani (Urdu بریانی ;Hindi बिरयानी) is derived[1] from the Persian word beryā(n) (بریان) which means fried or roasted. Biryani is a family of Middle Eastern, Southern Asian dishes made from a mixture of spices, rice (usually basmati), meat/vegetables and... A bakery near Kabul, Afghanistan Naan (Hindi: नान, Urdu: نان, IPA: [næn] or [nan]) is a round flatbread made of wheat flour. ... Aloo (potato) paratha Parathas being made and served hot, Parathe Wali Gali in Delhi, Dec 2006. ...

External links

• Burmese Cuisine and Culture - Videos of Burmese snacks, meals, street-hawkers, markets and restaurants
• Hsaba: "Please eat" - authentic Burmese recipes
• Traditional Burmese Foods article
• Burmese Food Photos - Alfred Molon's Photogalleries
• Mum's House - Burmese food to buy online
• Daunglahn - lacquerware dinner tables in the olden days

References

• Mi Mi Khaing, Cook and Entertain the Burmese Way. Rangoon, 1975