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Burmese cuisine includes a rich collection of dishes and meals found in various regions of the country, which is also known as Myanmar. Owing to the geographic location of Myanmar, Burmese cuisine has been influenced greatly by China, India andThailand. However, Burmese cuisine has retained unique preparation techniques and distinct flavours, and there are many regional variations of "standard" dishes.
The diversity of Myanmar's cuisine has been contributed by the Burmese alongside the myriad of local ethnic minorities, neighbouring countries and immigrants from India and China. It is characterized by extensive use of fish products like fish sauce and ngapi. Seafood is a common ingredient in coastal cities such as Sittwe, Kyaukpyu, Mawlamyaing(formerly Moulmein), Mergui (Myeik) and Dawei, while meat and poultry are more commonly used in landlocked cities like Mandalay. Freshwater fish and shrimp have been incorporated into inland cooking as a primary source of protein and are used in a variety of ways, fresh, salted whole or filleted, salted and dried, made into a salty paste, or fermented sour and pressed.
Burmese cuisine also includes a variety of salads (a thoke), centered on one major ingredient, ranging from rice, wheat and rice noodles, glass noodles and vermicelli, to potato, ginger, tomato, kaffir lime, lahpet (pickled tea), andngapi (fish paste). These salads have always been popular as fast foods in Burmese cities.
A popular Burmese rhyme sums up the traditional favourites: "A thee ma, thayet; a thar ma, wet; a ywet ma, lahpet" (အသီးမှသရက်၊ အသားမှဝက်၊ အရွက်မှလက်ဖက်။), translated as "Of all the fruit, the mango's the best; of all the meat, the pork's the best; and of all the leaves, lahpet's the best".
Notable dishes
Main article: List of Burmese dishes
Because a standardised system of romanisation for spoken Burmesedoes not exist, pronunciations of the following dishes in modern standard Burmese approximated using IPA are provided (see IPA for Burmese for details).
- 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
[edit]Chinese-inspired
- 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.
[edit]Indian-inspired
- 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,[disambiguation needed] lady's finger,[disambiguation needed] egg plant, green beans, potato, onions, ginger, dried chilli, boiled egg, dried salted fish, fish paste and tamarind
[edit]Shan-inspired
- 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 chivesroots (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 withsoy 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
[edit]Mon-inspired
- 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.
[edit]Rakhine-inspired
- Mont Di - 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.
- 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
- 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.
THAI FOOD
Thai cuisine is the national cuisine of Thailand. Thai cuisine places emphasis on lightly prepared dishes with strong aromatic components. Thai cuisine is known for being spicy. Balance, detail and variety are important to Thai cooking. Thai food is known for its balance of the five fundamental taste senses in each dish or the overall meal: hot (spicy), sour, sweet, salty, and (optional) bitter.[1]
Many Thai dishes are familiar in the West. In the many dishes below, different kinds of protein, or combinations of protein, can be chosen as ingredients, such as beef (nuea, Thai: เนื้อ), chicken (kai, Thai: ไก่), pork (mu, Thai: หมู), duck (pet, Thai:เป็ด), tofu (taohu, Thai: เต้าหู้) or seafood (thale, Thai: ทะเล).
[edit]Breakfast dishes
Thai cuisine doesn't have very specific breakfast dishes. Very often, a Thai breakfast can consist of the same dishes which are also eaten for lunch or dinner. Fried rice, noodle soups and steamed rice with something simple such as an omelette, fried pork or chicken, are commonly sold from street stalls as a quick take-out. The following dishes tend to be eaten only for breakfast:
- Chok - a rice porridge commonly eaten in Thailand for breakfast. Similar to the rice congee eaten in other parts of Asia.
- Khao khai chiao - an omelet (khai chiao) with white rice, often eaten with a chili sauce and slices of cucumber.
- Khao tom - a Thai style rice soup, usually with pork, chicken or shrimp.
[edit]Individual dishes
- Khanom chin nam ngiao - A speciality of Northern Thailand, it is Thai fermented rice noodles served with pork blood tofu in a sauce made with pork broth and tomato, crushed fried dry chilies, pork blood, dry fermented soy bean, and dried red kapok flowers.[6]
- Khanom chin namya - round boiled rice noodles topped with a fish based sauce and eaten with fresh leaves and vegetables.
- Khao khluk kapi - rice stir-fried with shrimp paste, served with sweetened pork and vegetables.
- Khao man kai - rice steamed in chicken stock with garlic, with boiled chicken, chicken stock and a dipping sauce.
- Khao phat - One of the most common dishes in Thailand, fried rice, Thai style. Usually with chicken, beef, shrimp, pork, crab or coconut or pineapple, or vegetarian (che (Thai: เจ).
- Khao phat American - American fried rice that can be found only in Thailand.
- Khao phat kai - fried rice with chicken.
- Khao phat moo - fried rice with pork.
- Khao phat poo - fried rice with crab meat.
- Khao phat koong - fried rice with shrimp.
- Khao phat naem - fried rice with fermented sausage (naem, Thai: แหนม), a typically dish from the Northeast)
- Khao soi - crispy wheat noodles in sweet chicken curry soup (a Northern dish).
- Kuai-tiao nam - rice-noodle soup can be eaten at any time of day; served with many combinations of proteins, vegetables, and spicy condiments. The word kuai-tiao, although originally designating only one type of noodle, the sen yai (wide rice noodles), is used colloquially for all rice noodles in general.
- Mi krop - deep fried rice vermicelli with a sweet and sour sauce.
- Phat khi mao - noodles stir-fried with Thai basil.
- Phat si-io - rice noodles (often kuai tiao) stir-fried with si-io dam (thick sweet soy sauce) and nam pla (fish sauce) and pork or chicken.
- Phat thai - rice noodles pan fried with fish sauce, sugar, lime juice or tamarind pulp, chopped peanuts, and egg combined with chicken, seafood, or tofu.
- Kuai-tiao rat na - wide rice noodles in gravy, with beef, pork, chicken, shrimp, or seafood.
[edit]
- Chuchi pla kaphong - snapper in chuchi curry sauce (thick red curry sauce)
- Ho mok pla - a paté of fish, spices, coconut milk and egg, steamed in a banana leaf cup and topped with thick coconut cream before serving.
- Kai phat khing - chicken stir-fried with sliced ginger.
- Kaeng khiao wan - called "green curry" in English, it is a coconut curry made with fresh green chillies and flavoured with Thai basil, and chicken or fish meatballs. This dish can be one of the spiciest of Thai curries.
- Kaeng phanaeng - a mild creamy coconut curry with beef (Phanaeng nuea), chicken, or pork. It includes some roasted dried spices similar to Kaeng matsaman.
- Kaeng phet (lit. 'spicy curry') - also known as red curry in English, it is a coconut curry made with copious amounts of dried red chillies in the curry paste.
- Kai phat met mamuang himmaphan - The Thai Chinese version of the Sechuan style chicken with cashew nuts known asKung Pao chicken, fried with whole dried chilies.
- Miang kham - dried shrimp and other ingredients wrapped in cha plu leaves; often eaten as a snack or a starter.
- Phak bung fai daeng - stir fried morning-glory with yellow bean paste.
- Phat khana mu krop - khana (gailan) stir fried with crispy pork.
- Phat kraphao - beef, pork, prawns or chicken stir fried with Thai holy basil, chillies and garlic; for instance kai phat kraphao (Thai: ไก่ผัดกะเพรา), with minced chicken.
- Phat phak ruam - stir fried combination of vegetables depending on availability and preference.
- Phat phrik - usually beef stir fried with chilli, called Nuea phat phrik (Thai: เนื้อผัดพริก).
- Pla nueng manao - steamed fish with a spicy lime juice dressing.
- Pla sam rot - literally "Three flavours fish": deep fried fish with a sweet, tangy and spicy tamarind sauce.
- Pu cha - a mixture of cooked crab meat, pork, garlic and pepper, deep fried inside the crab shells and served with a simple spicy sauce, such as Sri Rachaa sauce, sweet-hot garlic sauce, nam phrik phao (Thai: น้ำพริกเผา, roasted chilli paste), nam chim buai (Thai: น้ำจิ้มบ๊วย, plum sauce), or in a red curry paste, with chopped green onions. It is sometimes also served as deep fried patties instead of being fried in the crab shell.
- Suki - a Thai variant of the Chinese hot pot.
- Thot man - deep fried fishcake made from knifefish (Thot man pla krai, Thai: ทอดมันปลากราย) or shrimp (Thot man kung,Thai: ทอดมันกุ้ง).
- Tom chuet wun sen or Kaeng chuet wunsen - a clear soup with vegetables and wunsen (cellophane noodles made frommung bean).
- Tom kha kai - hot spicy soup with coconut milk, galangal and chicken.
- Tom yam - hot & sour soup with meat. With shrimp it is called Tom yam goong or Tom yam kung (Thai: ต้มยำกุ้ง), with seafood (typically shrimp, squid, fish) Tom yam thale (Thai: ต้มยำทะเล), with chicken Tom yam kai (Thai: ต้มยำไก่).
- Yam - general name for any type of sour salad, such as those made with glass noodles (Yam wunsen, Thai: ยำวุ้นเส้น), with seafood (Yam thale, Thai: ยำทะเล), or grilled beef (Yam nuea Thai: ยำเนื้อ). The dressing of a "Yam" will normally consist of shallots, fish sauce, tomato, lime juice, sugar, chilies and Thai celery (khuenchai, Thai: ขึ้นฉ่าย) or coriander.
- Yam pla duk fu - crispy fried catfish with a spicy, sweet-and-sour, green mango salad.
[edit]
The cuisine of Northeastern Thailand generally feature dishes similar to those found in Laos, as Isan people historically have close ties with Lao culture and speak a language that is generally mutually intelligible with the Lao language.
- Kai yang - marinated, grilled chicken.
- Khao niao - Glutinous rice is eaten as a staple food both in the Northeast as in the North of Thailand; it is traditionally steamed.
- Mu ping - marinated, grilled pork on a stick.
- Lap - a traditional Lao salad containing meat, onions, chillies, roasted rice powder and garnished with mint.
- Nam chim chaeo - is a sticky, sweet and spicy dipping sauce made with dried chilies, fish sauce, palm sugar and black roasted rice flour. It is often served as a dip with mu yang (Thai: หมูย่าง, grilled pork).
- Nam tok - made with pork (mu) or beef (nuea) and somewhat identical to lap, except that the pork or beef is cut into thin strips rather than minced.
- Som tam - grated papaya salad, pounded with a mortar and pestle, similar to the Laos Tam mak hoong. There are three main variations: som tam pu (Thai: ส้มตำปู) with salted black crab, and som tam thai (Thai: ส้มตำไทย) with peanuts, dried shrimp and palm sugar and som tam pla ra (Thai: ส้มตำปลาร้า) from the north eastern part of Thailand (Isan), with saltedgourami fish, white eggplants, fish sauce and long beans. Som tam is usually eaten with sticky rice but a popular variation is to serve it with khanom chin (rice noodles) instead.
- Suea rong hai - grilled beef brisket.
- Tom saep - Northeastern-style hot & sour soup.
[edit]
- Kaeng hang-le - a Burmese influenced stewed pork curry which uses peanuts, dried chilies and tamarind juice in the recipe but containing no coconut milk.
- Kaeng khae - is a spicy northern Thai curry of herbs, vegetables, the leaves of an acacia tree (chaom) and meat (chicken, water buffalo, pork or frog). It also does not contain any coconut milk.
- Kaep mu - deep fried crispy pork rinds, often eaten with nam phrik num. Also eaten as a snack.
- Nam phrik num - a chili paste of pounded large green chilies, shallots, garlic, coriander leaves, lime juice and fish sauce; eaten with steamed and raw vegetables, and sticky rice.
- Nam phrik ong - resembling a thick Bolognese sauce, it is made with dried chilies, minced pork and tomato; eaten with steamed and raw vegetables, and sticky rice.
- Sai ua - a grilled sausage of ground pork mixed with spices and herbs, similar to Lao sausage; it is often served with chopped fresh ginger and chilies at a meal. It is also sold at markets in Chiang Mai as a snack.
[edit]
- Kaeng lueang - a sour spicy yellow curry that does not contain coconut milk, often with fish and vegetables.
- Kaeng matsaman - also known in English as Massaman curry, it is an Indian style curry, usually made by Thai-Muslims, of stewed beef and containing roasted dried spices, such as coriander seed, that are rarely found in other Thai curries.
- Kaeng tai pla - a thick sour vegetable curry made with tumeric and shrimp paste, often containing roasted fish or fish innards, bamboo shoots and eggplant.
- Khua kling - a very dry spicy curry made with minced or diced meat with sometimes yardlong beans added to it; often served with fresh green phrik khi nu (thai chilies) and copious amounts of finely shredded bai makrut (kaffir lime leaves).
- Sate - grilled meat, usually pork or chicken, served with cucumber salad and peanut sauce (actually of Indonesian origin, but now a popular street food in Thailand).
- Khao yam - a rice salad from Southern Thailand.[7]
[edit]Desserts, sweet snacks and drinks
Desserts and sweet snacks
Most Thai meals finish with fresh fruit but sometimes a sweet snack will be served as a dessert.
- Chaokuai - grass jelly is often served with only shaved ice and brown sugar.
- Khanom bua loi – taro root mixed with flour into balls in coconut milk.
- Khanom chan – multi-layers of pandan-flavored sticky rice flour mixed with coconut milk.
- Khanom mo kaeng - a sweet baked pudding containing coconut milk, eggs, palm sugar and flour, sprinkled with sweet fried onions.
- Khanom tan – palm flavored mini cake with shredded coconut on top.
- Khanom thuai talai' - steamed sweet coconut jelly and cream
- Khao niao mamuang - sticky rice cooked in sweetened thick coconut milk, served with slices of ripe mango.
- Lot chong nam kathi – pandan flavored rice flour noodles in coconut milk, similar to the Indonesian cendol.
- Ruam mit – mixed ingredients, such as chestnuts covered in flour, jackfruit, lotus root, tapioca, and lot chong, in coconut milk.
- Sarim – multi-colored mung bean flour noodles in sweetened coconut milk served with crushed ice.
- Sangkhaya fak thong - egg and coconut custard served with pumpkin, similar to the coconut jam of Malaysia, Indonesia and the Philippines.
- Tako - jasmine scented coconut pudding set in cups of fragrant pandanus leaf.
Drinks
- Cha yen - Thai iced tea
- Krating Daeng - an energy drink and the origin of Red Bull.
- Oliang - a sweet Thai black ice coffee.
- Satho - a traditional rice wine from the Isan region.
Other alcoholic beverages from Thailand include Mekhong whiskey and Sang Som. Several brands of beer are brewed in Thailand, the two biggest brands being Singha and Chang.
Suggestion- can't cook either crusine- Bring fruits found in both country durian, guava, mango, banana, jackfruit, plum, lychee, papaya, pomelo, water melon, pomegranate, mangosteen, sugar-apple and rambutan or Paper plates/cups for use @ cg
Bringing:-
Linda- Thai fish cake
Birthday Celebration for:-
Linda
If you are bringing anything to the cg.. do sms Tracy * 90294348 or reply to asap316@yahoo.com,
so post can be updated on who's bring what
Thank you & God bless!
