Cuisine of Myanmar
Encyclopedia
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
and Thailand. 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), and ngapi
(fish paste). These salads have always been popular as fast food
s in Burmese cities.
A popular Burmese rhyme sums up the traditional favourites: "A thee ma, thayet; a thar ma, wet; a ywet ma, lahpet" , 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".
. Fritters such as gourd or onions in batter as well as fish or dried tofu crackers are extra.
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 u cha .
The Burmese 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. Outside of the meal, the Burmese beverage of choice is light green tea
, yay nway gyan .
and Muslims pork
. Beef is considered taboo by devout Buddhists because the cow is highly regarded as a beast of burden
, although it is increasingly eaten by Buddhists. Pork is avoided by nat
worshippers, as nats are believed to be averse to pork. Vegetarian dishes are also common, especially during the Buddhist Lent
(Wa-dwin), a three-month Rains Retreat, as well as Uposatha
sabbath days. During this time, only two meals (i.e. breakfast and lunch) are consumed before midday to observe the fasting rules (u bohk saunk
) and abstainance from meat (thek that lut, literally 'free of killing') is observed by devout Buddhists.
The countries that border Myanmar, especially India, China and Thailand, have influenced Burmese cuisine. Indian influences are found in Burmese versions of dishes such as samosa
s and biryani
, and Indian curries, spices and breads such as naan
and paratha
. Chitti kala or Chettiar
(Southern Indian) cuisine is also popular in cities. 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. As in neighbouring Thailand and Laos, fried insects are eaten as snacks.
, which is usually boiled or roasted and dipped in salt, oil and sometimes, cooked coconut fat.
or htamin , which is served with accompanying meat dishes called hin . Paw hsan hmwe , fragrant aroma rice is the most popular rice used in Burma and is rated as high as the Thai fragrant rice or Basmati rice. Today, Myanmar is the world's number six producer of rice, though in recent times less is exported and even domestic supplies cannot be guaranteed.
Glutinous rice
, called kauk hnyin ' onMouseout='HidePop("73646")' href="/topics/Shan_language">Shan
kao niew ) is also very popular. A purple variety known as nga cheik , is commonly a breakfast
dish. Various noodle types are also used in salads and soups. Typically, 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 related to Indian paratha
, is often eaten with curried meats while nan byar
, a baked flatbread is eaten with any Indian dishes. Another favourite is aloo poori , puffed-up fried breads eaten with potato curry.
is considered the cornerstone of any Burmese meal. It is used in a versatile manner in that it is used in soup base, in salads, in main dishes and also in condiments. Popular varieties depend on the region.
The ngapi of Rakhine State contains no or little salt, and uses marine fish. It is used as a soup base for the Rakhine 'national' cuisine, mont di . It is also used widely in cooking vegetables, fish and even meat.
In the coastal Ayeyarwady and Tanintharyi divisions, the majority of ngapi is instead based on freshwater fish, with a lot of salt. Ngapi is also used as a condiment such as ngapi yay , an essential part of Karen cuisine, which includes runny ngapi, spices and boiled fresh vegetables. In Shan State, ngapi is made instead from fermented beans, and is used as both a flavoring and also condiment in Shan cuisine.
, balachaung (shrimp and ngapi floss) and ngapi gyaw (fried ngapi) and preserved vegetables in rice wine (from Shan State). Ngapi plays a major part in condiments, as a dip for fresh vegetables.
Fermented beans, called pè ngapi, from the Shan State plays a major role in Shan cuisine. Dried bean ngapi chips are used as condiments for various Shan dishes.
Another bean based condiment popular amongst the Bamar
and the central dry region is Pone Yay Gyi - a thick salty black paste made from fermented soy beans. It is used in cooking, especially pork, and as a salad, with ground nut oil, chopped onions and red chili. Bagan
is an important producer of Pone Yay Gyi.
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
.
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 (see IPA for Burmese for details).
Chinese cuisine
Chinese cuisine is any of several styles originating in the regions of China, some of which have become highly popular in other parts of the world – from Asia to the Americas, Australia, Western Europe and Southern Africa...
, India
Indian cuisine
Indian cuisine consists of thousands of regional cuisines which date back thousands of years. The dishes of India are characterised by the extensive use of various Indian spices, herbs, vegetables and fruit. Indian cuisine is also known for the widespread practice of vegetarianism in Indian society...
and Thailand. 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
Fish sauce
Fish sauce is a condiment that is derived from fish that have been allowed to ferment. It is an essential ingredient in many curries and sauces. Fish sauce is a staple ingredient in numerous cultures in Southeast Asia and the coastal regions of East Asia, and features heavily in Thai and Vietnamese...
and ngapi
Ngapi
Ngapi is a generic term for pungent pastes made of either fish or shrimp in Myanmar. It is usually made from the fermentation of salted ground fish or shrimp, which is then sun dried. Ngapi is a main ingredient of Lower Burmese cooking, used as a condiment and additive in most dishes...
.
Seafood is a common ingredient in coastal cities such as Sittwe
Sittwe
-Economy:In February 2007, India announced a plan to develop the port, which would enable ocean access from Indian Northeastern states, so called "Seven sisters", like Mizoram, via the Kaladan River....
, Kyaukpyu
Kyaukpyu
Kyaukpyu is a major town in Rakhine State, in western Myanmar. It is located on the north western corner of Yanbye Island on Combermere Bay, and is 250 miles northwest of Yangon. The town is situated on a superb natural harbor which connects the rice trade between Calcutta and Yangon...
, Mawlamyaing (formerly Moulmein), Mergui
Mergui
Myeik is a city in Tanintharyi Division in Myanmar , located in the extreme south of the country on the coast of an island on the Andaman Sea. the estimated population was over 209,000. The area inland from the city is a major smuggling corridor into Thailand.-History:Myeik was the southernmost...
(Myeik) and Dawei
Dawei
-Transport:Only recently Dawei was connected to the rest of Myanmar by road and rail. There are plans to construct a deepwater port in Dawei. In November 2010, the Myanmar Port Authority signed a USD $8.6 billion deal with Italian-Thai Development to develop a deep sea port at Dawei...
, while meat and poultry are more commonly used in landlocked cities like Mandalay
Mandalay
Mandalay is the second-largest city and the last royal capital of Burma. Located north of Yangon on the east bank of the Irrawaddy River, the city has a population of one million, and is the capital of Mandalay Region ....
. 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
Kaffir lime
The kaffir lime, Citrus × hystrix, Rutaceae), is also known as combava, kieffer lime, limau purut, jeruk purut or makrut lime,...
, lahpet
Lahpet
Lahpet, also spelt laphet :"Of all the fruit, the mango's the best; Of all the meat, pork's the best; Of all the leaves, lahpets the best".-Etymology:...
(pickled tea), and ngapi
Ngapi
Ngapi is a generic term for pungent pastes made of either fish or shrimp in Myanmar. It is usually made from the fermentation of salted ground fish or shrimp, which is then sun dried. Ngapi is a main ingredient of Lower Burmese cooking, used as a condiment and additive in most dishes...
(fish paste). These salads have always been popular as fast food
Fast food
Fast food is the term given to food that can be prepared and served very quickly. While any meal with low preparation time can be considered to be fast food, typically the term refers to food sold in a restaurant or store with preheated or precooked ingredients, and served to the customer in a...
s in Burmese cities.
A popular Burmese rhyme sums up the traditional favourites: "A thee ma, thayet; a thar ma, wet; a ywet ma, lahpet" , 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
Lahpet
Lahpet, also spelt laphet :"Of all the fruit, the mango's the best; Of all the meat, pork's the best; Of all the leaves, lahpets the best".-Etymology:...
the best".
Eating customs
Traditionally, Burmese eat their meals from dishes on a low table, while sitting on a bamboo mat. Dishes are served more or less at the same time. A typical meal includes steamed rice as the main dish and accompanying dishes called hin, including a curried freshwater fish or dried/salted fish dish, a curried meat or poultry dish instead, a light soup called hin gyo , called chinyay hin if sour, and fresh or boiled vegetables to go with a salty dish, almost invariably a curried sauce of pickled fish (ngapi yayjo) in Lower BurmaLower Burma
Lower Burma is a geographic region of Burma and includes the low-lying Irrawaddy delta , as well as coastal regions of the country ....
. Fritters such as gourd or onions in batter as well as fish or dried tofu crackers are extra.
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 u cha .
The Burmese 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
Consommé
In cooking, a consommé is a type of clear soup made from richly flavored stock or bouillon that has been clarified usually through a fining process involving egg protein. It usually requires an advanced knowledge of cooking and past experience to create a high quality consommé...
served from a communal bowl. Outside of the meal, the Burmese beverage of choice is light green tea
Green tea
Green tea is made solely from the leaves of Camellia sinensis that have undergone minimal oxidation during processing. Green tea originates from China and has become associated with many cultures throughout Asia. It has recently become more widespread in the West, where black tea is traditionally...
, yay nway gyan .
Influences
The country's diverse religious makeup influences its cuisine, as Buddhists avoid beefBeef
Beef is the culinary name for meat from bovines, especially domestic cattle. Beef can be harvested from cows, bulls, heifers or steers. It is one of the principal meats used in the cuisine of the Middle East , Australia, Argentina, Brazil, Europe and the United States, and is also important in...
and Muslims pork
Pork
Pork is the culinary name for meat from the domestic pig , which is eaten in many countries. It is one of the most commonly consumed meats worldwide, with evidence of pig husbandry dating back to 5000 BC....
. Beef is considered taboo by devout Buddhists because the cow is highly regarded as a beast of burden
Pack animal
A pack animal or beast of burden is a working animal used by humans as means of transporting materials by attaching them so their weight bears on the animal's back; the term may be applied to either an individual animal or a species so employed...
, although it is increasingly eaten by Buddhists. Pork is avoided by nat
Nat (spirit)
The nats are spirits worshipped in Burma in conjunction with Buddhism. They are divided between the 37 Great Nats and all the rest . Almost all of the 37 Great Nats were human beings who met violent deaths . They may thus also be called nat sein...
worshippers, as nats are believed to be averse to pork. Vegetarian dishes are also common, especially during the Buddhist Lent
Vassa
Vassa , also called Rains Retreat, or Buddhist Lent, is the three-month annual retreat observed by Theravada practitioners...
(Wa-dwin), a three-month Rains Retreat, as well as Uposatha
Uposatha
The Uposatha is Buddhist day of observance, in existence from the Buddha's time , and still being kept today in Buddhist countries. The Buddha taught that the Uposatha day is for "the cleansing of the defiled mind," resulting in inner calm and joy...
sabbath days. During this time, only two meals (i.e. breakfast and lunch) are consumed before midday to observe the fasting rules (u bohk saunk
Uposatha
The Uposatha is Buddhist day of observance, in existence from the Buddha's time , and still being kept today in Buddhist countries. The Buddha taught that the Uposatha day is for "the cleansing of the defiled mind," resulting in inner calm and joy...
) and abstainance from meat (thek that lut, literally 'free of killing') is observed by devout Buddhists.
The countries that border Myanmar, especially India, China and Thailand, have influenced Burmese cuisine. Indian influences are found in Burmese versions of dishes such as samosa
Samosa
A samosa is a stuffed, deep fried,snack that is very popular in the Indian Subcontinent, Southeast Asia, Central Asia and Southwest Asia, the Arabian Peninsula, the Mediterranean, the Horn of Africa, North Africa and South Africa...
s and biryani
Biryani
Biryani, biriani, or beriani is a set of rice-based foods made with spices, rice and meat, fish, eggs or vegetables. The name is derived from the Persian word beryā which means "fried" or "roasted"....
, and Indian curries, spices and breads such as naan
Naan
Naan is a leavened, oven-baked flatbread. It is typical of and popular in South and Central Asia, in Iran, and in South Asian restaurants abroad. Influenced by the large influx of South Asian labour, naan has also become popular in Saudi Arabia and other Persian Gulf states.Originally, naan is a...
and paratha
Paratha
A paratha/parantha/parauntha is an Indian flat-bread that originated in the Indian subcontinent. Paratha is an amalgamation of the words parat and atta which literally means layers of cooked dough...
. Chitti kala or Chettiar
Chettiar
Chettiar , also spelled Chetty, is a title used by various castes in South India especially in Tamil Nadu. In Kannada, it appears as Setty, Shettar and Shettigar, who are Padmashalis in Andhra Pradesh....
(Southern Indian) cuisine is also popular in cities. 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
Stir frying
Stir frying is an umbrella term used to describe two Chinese cooking techniques for preparing food in a wok: chǎo and bào . The term stir-fry was introduced into the English language by Buwei Yang Chao, in her book How to Cook and Eat in Chinese, to describe the chǎo technique...
techniques. As in neighbouring Thailand and Laos, fried insects are eaten as snacks.
Ingredients
Ingredients used in Burmese dishes are often fresh. Many fruits are used in conjunction with vegetables in many dishes. The Burmese eat a great variety of vegetables and fruits, and all kinds of meat. A very popular vegetable is the danyin thiJengkol
Archidendron pauciflorum, commonly known as Jengkol, Dogfruit, or Jering is a species of flowering tree in the pea family, Fabaceae, that is native to Southeast Asia...
, which is usually boiled or roasted and dipped in salt, oil and sometimes, cooked coconut fat.
Starches
The most common starch (staple food) in Myanmar is white riceWhite rice
White rice is the name given to milled rice that has had its husk, bran, and germ removed. This alters the flavour, texture and appearance of the rice and helps prevent spoilage and extend its storage life. After milling, the rice is polished, resulting in a seed with a bright, white, shiny...
or htamin , which is served with accompanying meat dishes called hin . Paw hsan hmwe , fragrant aroma rice is the most popular rice used in Burma and is rated as high as the Thai fragrant rice or Basmati rice. Today, Myanmar is the world's number six producer of rice, though in recent times less is exported and even domestic supplies cannot be guaranteed.
Glutinous rice
Glutinous rice
Glutinous rice is a type of short-grained Asian rice that is especially sticky when cooked. It is called glutinous Glutinous rice (Oryza sativa var. glutinosa or Oryza glutinosa; also called sticky rice, sweet rice, waxy rice, botan rice, biroin chal, mochi rice, and pearl rice, and pulut) is a...
, called kauk hnyin ' onMouseout='HidePop("73646")' href="/topics/Shan_language">Shan
Shan language
The Shan language is the native language of Shan people and spoken mostly in Shan State, Burma. It is also used in pockets of Kachin State in Burma, in northern Thailand, and in Xishuangbanna Dai Autonomous Prefecture, Yunnan Province, China. Shan is a member of the Tai–Kadai language family, and...
kao niew ) is also very popular. A purple variety known as nga cheik , is commonly a breakfast
Breakfast
Breakfast is the first meal taken after rising from a night's sleep, most often eaten in the early morning before undertaking the day's work...
dish. Various noodle types are also used in salads and soups. Typically, vermicelli noodles and rice noodles are often used in soups, while thick rice and wheat noodles are used in salads. Palata
Paratha
A paratha/parantha/parauntha is an Indian flat-bread that originated in the Indian subcontinent. Paratha is an amalgamation of the words parat and atta which literally means layers of cooked dough...
, a flaky fried flatbread related to Indian paratha
Paratha
A paratha/parantha/parauntha is an Indian flat-bread that originated in the Indian subcontinent. Paratha is an amalgamation of the words parat and atta which literally means layers of cooked dough...
, is often eaten with curried meats while nan byar
Naan
Naan is a leavened, oven-baked flatbread. It is typical of and popular in South and Central Asia, in Iran, and in South Asian restaurants abroad. Influenced by the large influx of South Asian labour, naan has also become popular in Saudi Arabia and other Persian Gulf states.Originally, naan is a...
, a baked flatbread is eaten with any Indian dishes. Another favourite is aloo poori , puffed-up fried breads eaten with potato curry.
Ngapi
NgapiNgapi
Ngapi is a generic term for pungent pastes made of either fish or shrimp in Myanmar. It is usually made from the fermentation of salted ground fish or shrimp, which is then sun dried. Ngapi is a main ingredient of Lower Burmese cooking, used as a condiment and additive in most dishes...
is considered the cornerstone of any Burmese meal. It is used in a versatile manner in that it is used in soup base, in salads, in main dishes and also in condiments. Popular varieties depend on the region.
The ngapi of Rakhine State contains no or little salt, and uses marine fish. It is used as a soup base for the Rakhine 'national' cuisine, mont di . It is also used widely in cooking vegetables, fish and even meat.
In the coastal Ayeyarwady and Tanintharyi divisions, the majority of ngapi is instead based on freshwater fish, with a lot of salt. Ngapi is also used as a condiment such as ngapi yay , an essential part of Karen cuisine, which includes runny ngapi, spices and boiled fresh vegetables. In Shan State, ngapi is made instead from fermented beans, and is used as both a flavoring and also condiment in Shan cuisine.
Condiments
Burmese cuisine is full of condiments, from sweet, sour to savory. The most popular are pickled mangoIndian pickle
Indian pickles are made from certain individual varieties of vegetables and fruits that are chopped into small pieces and cooked in edible oils like sesame oil or brine with many different Indian spices like asafetida, red chili powder, turmeric, fenugreek and plenty of salt. Some regions also...
, balachaung (shrimp and ngapi floss) and ngapi gyaw (fried ngapi) and preserved vegetables in rice wine (from Shan State). Ngapi plays a major part in condiments, as a dip for fresh vegetables.
Fermented beans, called pè ngapi, from the Shan State plays a major role in Shan cuisine. Dried bean ngapi chips are used as condiments for various Shan dishes.
Another bean based condiment popular amongst the Bamar
Bamar
The Bamar are the dominant ethnic group of Burma , constituting approximately two-thirds of the population. The Bamar live primarily in the Irrawaddy basin, and speak the Burmese language, which is also the official language of Burma. Bamar customs and identity are closely intertwined with general...
and the central dry region is Pone Yay Gyi - a thick salty black paste made from fermented soy beans. It is used in cooking, especially pork, and as a salad, with ground nut oil, chopped onions and red chili. Bagan
Bagan
Bagan , formerly Pagan, is an ancient city in the Mandalay Region of Burma. Formally titled Arimaddanapura or Arimaddana and also known as Tambadipa or Tassadessa , it was the capital of several ancient kingdoms in Burma...
is an important producer of Pone Yay Gyi.
Fruits
Myanmar has a wide range of fruits, and most are of tropical origin. However, some notable Western fruits such as strawberriesStrawberry
Fragaria is a genus of flowering plants in the rose family, Rosaceae, commonly known as strawberries for their edible fruits. Although it is commonly thought that strawberries get their name from straw being used as a mulch in cultivating the plants, the etymology of the word is uncertain. There...
are also popular. Durian
Durian
The durian is the fruit of several tree species belonging to the genus Durio and the Malvaceae family . Widely known and revered in southeast Asia as the "king of fruits", the durian is distinctive for its large size, unique odour, and formidable thorn-covered husk...
, guava
Guava
Guavas are plants in the myrtle family genus Psidium , which contains about 100 species of tropical shrubs and small trees. They are native to Mexico, Central America, and northern South America...
and others are commonly served as desserts. Other fruits include mango
Mango
The mango is a fleshy stone fruit belonging to the genus Mangifera, consisting of numerous tropical fruiting trees in the flowering plant family Anacardiaceae. The mango is native to India from where it spread all over the world. It is also the most cultivated fruit of the tropical world. While...
, banana
Banana
Banana is the common name for herbaceous plants of the genus Musa and for the fruit they produce. Bananas come in a variety of sizes and colors when ripe, including yellow, purple, and red....
, jackfruit
Jackfruit
The jackfruit is a species of tree in the Artocarpus genus of the mulberry family . It is native to parts of Southern and Southeast Asia. It is the national fruit of Bangladesh, . The jackfruit tree is believed to be indigenous to the southwestern rain forests of India...
, plum
Plum
A plum or gage is a stone fruit tree in the genus Prunus, subgenus Prunus. The subgenus is distinguished from other subgenera in the shoots having a terminal bud and solitary side buds , the flowers in groups of one to five together on short stems, and the fruit having a groove running down one...
, lychee
Lychee
The lychee is the sole member of the genus Litchi in the soapberry family, Sapindaceae. It is a tropical and subtropical fruit tree native to Southern China and Southeast Asia, and now cultivated in many parts of the world...
, papaya
Papaya
The papaya , papaw, or pawpaw is the fruit of the plant Carica papaya, the sole species in the genus Carica of the plant family Caricaceae...
, pomelo
Pomelo
The pomelo is a citrus fruit native to Southeast Asia. It is usually pale green to yellow when ripe, with sweet white flesh and very thick albedo . It is the largest citrus fruit, 15–25 cm in diameter, and usually weighing 1–2 kg...
, water melon, pomegranate
Pomegranate
The pomegranate , Punica granatum, is a fruit-bearing deciduous shrub or small tree growing between five and eight meters tall.Native to the area of modern day Iran, the pomegranate has been cultivated in the Caucasus since ancient times. From there it spread to Asian areas such as the Caucasus as...
, mangosteen
Mangosteen
The purple mangosteen , colloquially known simply as mangosteen, is a tropical evergreen tree believed to have originated in the Sunda Islands and the Moluccas of Indonesia. The tree grows from 7 to 25 m tall...
, sugar-apple
Sugar-apple
Annona squamosa is a species of Annona native to the tropical Americas and widely grown in Colombia, El Salvador, India, Pakistan and the Philippines...
and rambutan
Rambutan
The rambutan is a medium-sized tropical tree in the family Sapindaceae, and the fruit of this tree. It is native to Vietnam, Indonesia, the Philippines, Sri Lanka, Malaysia, and elsewhere in Southeast Asia, although its precise natural distribution is unknown. It is closely related to several...
.
Notable dishes
Burmese language
The Burmese language is the official language of Burma. Although the constitution officially recognizes it as the Myanmar language, most English speakers continue to refer to the language as Burmese. Burmese is the native language of the Bamar and related sub-ethnic groups of the Bamar, as well as...
does not exist, pronunciations of the following dishes in modern standard Burmese approximated using IPA are provided (see IPA for Burmese for details).
- Gyin thohk ( dʒíɴ θouʔ), ginger salad with sesame seeds
- Khauk swè thohk ( [kʰauʔsʰwɛ́ θouʔ]), wheat noodle salad with dried shrimps, shredded cabbage and carrots, dressed with fried peanut oil, fish sauceFish sauceFish sauce is a condiment that is derived from fish that have been allowed to ferment. It is an essential ingredient in many curries and sauces. Fish sauce is a staple ingredient in numerous cultures in Southeast Asia and the coastal regions of East Asia, and features heavily in Thai and Vietnamese...
and lime - Kat kyi hnyat ( [kaʔdʒíɲ̥aʔ], lit. 'cut with scissors'), a southern coastal dish (from the DaweiDawei-Transport:Only recently Dawei was connected to the rest of Myanmar by road and rail. There are plans to construct a deepwater port in Dawei. In November 2010, the Myanmar Port Authority signed a USD $8.6 billion deal with Italian-Thai Development to develop a deep sea port at Dawei...
area) of rice noodles with a variety of seafood, land meats, raw bean sprouts, beans and fried eggs comparable to pad thaiPad ThaiPad Thai or Phat Thai is a dish of stir-fried rice noodles with eggs, fish sauce , tamarind juice, red chilli pepper, plus any combination of bean sprouts, shrimp, chicken, or tofu, garnished with crushed peanuts, coriander and lime, the juice of which can be added along with Thai condiments Pad... - Kyay oh ( [tʃé ʔó]), vermicelli noodles in soup with pork offal and greens
- Let thohk sohn ( [lɛʔ θouʔsòuɴ]), similar to htamin thohk with shredded green papayaPapayaThe papaya , papaw, or pawpaw is the fruit of the plant Carica papaya, the sole species in the genus Carica of the plant family Caricaceae...
, shredded carrot, ogonoriOgonoriOgonori , also called ogo or sea moss, is a type of edible seaweed eaten along the coasts of Japan, Southeast Asia, Hawaii, and the Caribbean. Ogonori is typically eaten cold and is a source of the thickener agar.-Uses:...
sea moss and often wheat noodles - MohingaMohingaMohinga is Rice noodles in fish soup and considered by many to be the national dish of Burma. It is readily available in most parts of the country. In major cities, street hawkers and roadside stalls sell dozens of dishes of mohinga to the locals and passers-by...
( [mo̰uɴhíŋɡá]), the unofficial national dish of rice vermicelliRice vermicelliRice vermicelli are thin noodles made from rice and are a form of rice noodles. They are sometimes referred to as rice noodles or rice sticks, but they should not be confused with cellophane noodles, which is another type of 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 ( [mo̰unleʔsʰáuɴ]), tapioca balls, glutinous rice, grated coconut and toasted sesame with jaggeryJaggeryJaggery is a traditional unrefined non-centrifugal whole cane sugar consumed in Asia, Africa, Latin America, and the Caribbean. It is a concentrated product of cane juice without separation of the molasses and crystals, and can vary from golden brown to dark brown in color...
syrup in coconut milk - Nan gyi thohkNan gyi thohkNan gyi thohk, is a Burmese dish consisting of thick round rice noodles mixed with specifically prepared chicken curry. It has been equated as a Burmese version of spaghetti....
( [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 ( [ʔóunno̰ kʰauʔsʰwɛ́]), curried chicken and wheat noodles in a coconut milk broth similar to Malaysian laksaLaksaLaksa is a popular spicy noodle soup from the Peranakan culture, which is a merger of Chinese and Malay elements found in Malaysia and Singapore, and to a lesser extent Indonesia.- Origin :The origin of the name "laksa" is unclear...
and Chiang MaiChiang MaiChiang Mai sometimes written as "Chiengmai" or "Chiangmai", is the largest and most culturally significant city in northern Thailand. It is the capital of Chiang Mai Province , a former capital of the Kingdom of Lanna and was the tributary Kingdom of Chiang Mai from 1774 until 1939. It is...
's khao soiKhao soiKhao soi or khao soy is a Burmese-influenced dish served widely in northern Laos and northern Thailand. The name means "cut rice". Traditionally, the dough for the rice noodles is spread out on a cloth stretched over boiling water. After steaming the large sheet noodle is then rolled and cut with... - Sanwin makin ( [sʰàɴwíɴ məkíɴ]), semolinaSemolinaSemolina is the coarse, purified wheat middlings of durum wheat used in making pasta, and also used for breakfast cereals and puddings. Semolina is also used to designate coarse middlings from other varieties of wheat, and from other grains such as rice and corn.-Name:The term semolina derives from...
cake with raisins, walnuts and poppy seedPoppy seedPoppy seed is an oilseed obtained from the opium poppy . The tiny kidney-shaped seeds have been harvested from dried seed pods by various civilizations for thousands of years...
s - Shwe gyi mohnt ( [ʃwè dʒì mo̰uɴ]), hardened semolina (wheat) porridge with poppy seeds
- Shwe yin aye ( [ʃwè jìɴ ʔé]), agar jelly, tapiocaTapiocaTapioca is a starch extracted Manihot esculenta. This species, native to the Amazon, Brazil, Colombia, Venezuela, Cuba, Puerto Rico, Haiti, the Dominican Republic, Honduras, and most of the West Indies, is now cultivated worldwide and has many names, including cassava, manioc, aipim,...
and sagoSagoSago is a starch extracted in the spongy center or pith, of various tropical palm stems, Metroxylon sagu. It is a major staple food for the lowland peoples of New Guinea and the Moluccas, where it is called saksak and sagu. A type of flour, called sago flour, is made from sago. The largest supply...
in coconut milk
Chinese-inspired
- A sein jaw, cabbage, cauliflower, carrot, green beans, baby corn, cornflour or tapioca starch, tomatoes, squid sauce
- Hpet htohkWontonNot to be confused with WantonA wonton is a type of dumpling commonly found in a number of Chinese cuisines.-Filling:...
(lit. leaf wrap), meat, pastry paper, ginger, garlic, pepper powder, salt. Usually served with soup or with noodles. - Htamin jawFried riceFried rice is a popular component of Asian cuisine, especially Chinese food. It is made from steamed rice stir-fried in a wok, often with other ingredients such as eggs, vegetables, and meat. It is sometimes served as the penultimate dish in Chinese banquets...
( [tʰəmíɴ tʃɔ̀]), fried rice with boiled peas (pè byouk), the poor man's favourite breakfast - Kawyei khao swè ( [kɔ̀ jè kʰauʔ sʰwɛ́]), noodles and curried duck (or pork) in broth with eggs.
- Mi swan ( [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 ( [pánθé kʰauʔ sʰwɛ́]), halalHalalHalal is a term designating any object or an action which is permissible to use or engage in, according to Islamic law. The term is used to designate food seen as permissible according to Islamic law...
noodles with chicken and spices, often served by the Muslim PanthayPanthayPanthays form a group of Chinese Muslims in Burma. Some people refer to Panthays as the oldest group of Chinese Muslims in Burma. However, because of intermixing and cultural diffusion the Panthays are not as distinct a group as they once were.-Etymology:...
Chinese. - San byohkRice congeeCongee is a type of rice porridge popular in many Asian countries. It can be eaten alone or served with a side dish. Names for congee are as varied as the style of its preparation...
( [sʰàmbjouʔ]), (rice congee) with fish, chicken or duck often fed to invalids. - Seejet khao swè ( [sʰìdʒɛʔ kʰauʔ sʰwɛ́]), wheat noodles with duck or pork, fried garlic oil, soy sauceSoy sauceSoy sauce is a condiment produced by fermenting soybeans with Aspergillus oryzae or Aspergillus sojae molds, along with water and salt...
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
- DanbaukBiryaniBiryani, biriani, or beriani is a set of rice-based foods made with spices, rice and meat, fish, eggs or vegetables. The name is derived from the Persian word beryā which means "fried" or "roasted"....
( [dàmbauʔ]), Burmese-style biryani with either chicken or mutton served with mango pickle, fresh mint and green chili - Fried chapatiChapatiChapati or Chapatti or Chapathi is an unleavened flatbread from the Indian subcontinent. Versions of it are found in Turkmenistan and in East African countries Kenya, Uganda and Tanzania...
, crispy and blistered, with boiled peas (pè-byohk), a popular breakfastBreakfastBreakfast is the first meal taken after rising from a night's sleep, most often eaten in the early morning before undertaking the day's work...
next to nan bya - Halawa, a snack made of sticky rice, butter, coconut milk, from Indian dessert halwaHalvaHalva refers to many types of dense, sweet confections, served across the Middle East, South Asia, Central Asia, West Asia, North Africa, the Horn of Africa, the Balkans, Eastern Europe, Malta and the Jewish world.The term halva ,...
. 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. - HpaludaFaloodaFalooda or Faluda is a cold and sweet beverage with many ingredients very popular in South Asia. Traditionally it is made by mixing rose syrup with vermicelli, psyllium or basil seeds, jelly pieces and tapioca pearls along with either milk, water or ice cream.Falooda is an adaptation of the...
, similar to the Indian dessert faloodaFaloodaFalooda or Faluda is a cold and sweet beverage with many ingredients very popular in South Asia. Traditionally it is made by mixing rose syrup with vermicelli, psyllium or basil seeds, jelly pieces and tapioca pearls along with either milk, water or ice cream.Falooda is an adaptation of the...
, 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 parathaParathaA paratha/parantha/parauntha is an Indian flat-bread that originated in the Indian subcontinent. Paratha is an amalgamation of the words parat and atta which literally means layers of cooked dough...
with either a sprinkle of sugar or pè byouk - Htawbat htamin, rice made with butter and mostly eaten with chicken curry
- Malaing lohnGulab jamunGulab jamun is a popular dessert in countries of the Indian Subcontinent such as India, Pakistan, Sri Lanka, Nepal and Bangladesh. It is made of a dough consisting mainly of milk solids, traditionally, khoya, an Indian milk product is rolled into a ball together with some flour and then deep fried...
( [məlàiɴ lóuɴ]), Burmese-style gulab jamunGulab jamunGulab jamun is a popular dessert in countries of the Indian Subcontinent such as India, Pakistan, Sri Lanka, Nepal and Bangladesh. It is made of a dough consisting mainly of milk solids, traditionally, khoya, an Indian milk product is rolled into a ball together with some flour and then deep fried... - Nan byaNaanNaan is a leavened, oven-baked flatbread. It is typical of and popular in South and Central Asia, in Iran, and in South Asian restaurants abroad. Influenced by the large influx of South Asian labour, naan has also become popular in Saudi Arabia and other Persian Gulf states.Originally, naan is a...
( [nàmbjá]), Burmese style naanNaanNaan is a leavened, oven-baked flatbread. It is typical of and popular in South and Central Asia, in Iran, and in South Asian restaurants abroad. Influenced by the large influx of South Asian labour, naan has also become popular in Saudi Arabia and other Persian Gulf states.Originally, naan is a...
buttered or with pè byouk, also with mutton soup - PalataParathaA paratha/parantha/parauntha is an Indian flat-bread that originated in the Indian subcontinent. Paratha is an amalgamation of the words parat and atta which literally means layers of cooked dough...
( [pəlàtà]), Burmese style parathaParathaA paratha/parantha/parauntha is an Indian flat-bread that originated in the Indian subcontinent. Paratha is an amalgamation of the words parat and atta which literally means layers of cooked dough...
with egg or mutton - SamusaSamosaA samosa is a stuffed, deep fried,snack that is very popular in the Indian Subcontinent, Southeast Asia, Central Asia and Southwest Asia, the Arabian Peninsula, the Mediterranean, the Horn of Africa, North Africa and South Africa...
( [sʰəmùsʰà]), Burmese-style samosaSamosaA samosa is a stuffed, deep fried,snack that is very popular in the Indian Subcontinent, Southeast Asia, Central Asia and Southwest Asia, the Arabian Peninsula, the Mediterranean, the Horn of Africa, North Africa and South Africa...
with mutton and onions served with fresh mint, green chilli, onions and lime - Samusa thohk ( [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 fingerOkraOkra is a flowering plant in the mallow family. It is valued for its edible green seed pods. The geographical origin of okra is disputed, with supporters of South Asian, Ethiopian and West African origins...
, egg plant, green beans, potato, onions, ginger, dried chilli, boiled egg, dried salted fish, fish paste and tamarind
Shan-inspired
- Htamin jinHtamin jinHtamin Jin, is a Burmese dish of fermented rice. It is the regional specialty and signature dish of the Intha people of Inle Lake in Shan State, Myanmar....
( [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 - LahpetLahpetLahpet, also spelt laphet :"Of all the fruit, the mango's the best; Of all the meat, pork's the best; Of all the leaves, lahpets the best".-Etymology:...
thohk [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 - MeeshayMeeshayMeeshay, is a Burmese dish of rice noodles mixed with meat sauce. It is a specialty of the Shan people of Eastern Myanmar. Regional variants exist but two main types, the normal meeshay and the Mandalay version, are the most popular....
, ( [míʃè]), rice noodles with pork and/or chicken, bean sprouts, rice flour gel, rice flour fritters, dressed with soy sauceSoy sauceSoy sauce is a condiment produced by fermenting soybeans with Aspergillus oryzae or Aspergillus sojae molds, along with water and salt...
, salted soybeanSoybeanThe soybean or soya bean is a species of legume native to East Asia, widely grown for its edible bean which has numerous uses...
, rice vinegar, fried peanut oil, chilli oil, and garnished with crispfried onions, crushed garlic, coriander, and pickled daikonDaikonDaikon , Raphanus sativus var. longipinnatus, also called White Radish, Japanese radish, Oriental radish, Chinese radish, lo bok and Mooli , is a mild flavoured, very large, white East Asian radish...
/mustard greens - Papaya salad ( [θin bau θi θouʔ])
- Shan tohuBurmese tofuBurmese tofu is a food of Shan origin and is different from Chinese tofu in that it is not made from soy milk and not set with a coagulant. Shan tofu is produced in a similar fashion to polenta, with its primary ingredient being water and flour ground from yellow split peas and the Burmese version...
( [ʃáɴ tòhú]), a type of tofuTofuis a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is part of East Asian and Southeast Asian cuisine such as Chinese, Japanese, Korean, Indonesian, Vietnamese, and others. There are many different varieties of tofu, including fresh tofu and 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 ( [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 ( [wɛʔ θátʃʰìɴ]), preserved minced pork in rice
- Wet tha hmyit chin ( [wɛʔ θá m̥jiʔ tʃʰìɴ]), pork with sour bamboo shoots
Mon-inspired
- Thingyan Rice - fully boiled rice in candle-smelt water served with mango salad.
- Htamane – dessert made from glutinous rice, shredded coconuts and peanuts
- Banana pudding – dessert made from banana boiled in coconut milk and sugar.
- Wet mohingaMohingaMohinga is Rice noodles in fish soup and considered by many to be the national dish of Burma. It is readily available in most parts of the country. In major cities, street hawkers and roadside stalls sell dozens of dishes of mohinga to the locals and passers-by...
– like mohinga but vermicelli is served while wet - DurianDurianThe durian is the fruit of several tree species belonging to the genus Durio and the Malvaceae family . Widely known and revered in southeast Asia as the "king of fruits", the durian is distinctive for its large size, unique odour, and formidable thorn-covered husk...
jam – also known as Katut jam - Nga baung thohk – Mixed vegetables and prawn, wrapped in morindaMorindaMorinda is a genus of flowering plants in the madder family, Rubiaceae. The generic name is derived from the Latin words morus, meaning "mulberry," and indica, meaning "of India," referring to the shape of the fruits. -Description:...
leaves and then banana leaves outside. - Sanwinmakin – dessert cake made from semolina, sugar, butter, coconut.
Rakhine-inspired
- Mont DiMont DiMont Di is a collective term for dishes made with thin rice noodles. Mont Di vermicelli are used fresh, as it ferments quickly in Myanmar's tropical climate. There are a number of Mont Di dishes in Burmese cuisine but Rakhine Mont di of the Arakanese of western Myanmar is the most popular...
- 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 - milletMilletThe millets are a group of small-seeded species of cereal crops or grains, widely grown around the world for food and fodder. They do not form a taxonomic group, but rather a functional or agronomic one. Their essential similarities are that they are small-seeded grasses grown in difficult...
cooked in sweet milk with raisins
External links
- Mi Mi Khaing, Cook and Entertain the Burmese Way. Rangoon, 1975