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The cuisine of Burma (renamed Myanmar by the current military regime) 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 Mawlamyine (formerly Moulmein), while meat and poultry are more commonly used in landlocked cities. 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.
Burmese cuisine also contains a variety of salads (a thouk) centered on one major ingredient, ranging from rice, noodles, and glass vemicilli, to potato, ginger, tomato,kaffir lime, lahpet (pickled tea), and ngapi (fish paste). These salads have become a popular fast-food in Burmese cities.
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 tea."
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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.
Ba zun thouk ( ), pickled prawn salad
Gyin thouk ( ), ginger salad with sesame seeds
Hkauk swè thouk ( ), noodle salad with fish sauce, shrimps, shredded cabbage and carrots
Htamin thouk ( ), 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
Kat kyi hnyat ( , 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 ( ), lotus roots in clear chicken or fish broth
Kyauk kyaw ( ), agar jelly often set in two layers with coconut milk
Kyay-oh ( ), vermicelli noodles in soup with pork offal and greens
Let thouk son (), similar to htamin thouk with shredded green papaya, shredded carrot, ogonori sea moss and often wheat noodles
Mont let saung ( ), tapioca balls, glutinous rice, grated coconut and toasted sesame with jaggery syrup in coconut milk
Nan gyi thouk ( ) or Mont di, thick rice noodle salad with chickpea flour, chicken, fish cake (nga hpè), onions, coriander, spring onions, crushed dried chilli, dressed with fried crispy onion oil, fish sauce and lime
Ngapi gyet ( ), fermented spicy fish paste curried with onions, tomatoes, garlic, chilli and coriander served with to za ya, vegetables fresh or boiled, on the side
Ngapi gyaw ( ), fried version with dried shrimp, onions, garlic and dried chilli
Sanwin makin ( ), samolina cake with raisins, walnuts and poppy seeds
Shwe gyi mont ( ), hardened wheat porridge with poppy seeds
Shwe yin aye ( ), agar jelly, tapioca and sago in coconut milk
Shauk thee thouk, sliced lemon (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)
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Chinese-inspired
Pao-see ( ), steamed buns filled with either pork and egg or sweet bean paste
Htamin gyaw ( ), fried rice with boiled peas (pè byouk),the poor man's favourite breakfast
Kaw yei hkauk swè ( ), noodles and curried pork in chicken broth with eggs
La mont ( ), lit. mooncake, an oily disk-shaped cake filled with either sugar or sweet bean paste
Mi swa ( ), extra thin noodles in light broth with chicken or duck
San byouk ( ), a type of rice congee with fish, chicken or duck often fed to invalids, with mi swan a favourite alternative
Si gyet hkauk swè ( ), flour noodles with duck or pork,fried garlic oil, soy sauce and chopped spring onions
Hpet htouk (lit. leaf wrap), meat, pastry paper, ginger, garlic, pepper powder, salt, essentially the same as potstickers
Dim Sum, meat/fish/prawn/crab/sausage/egg/sea weeds, flour, flavour enhancer
Wettha douk htoe, pork offal, light soy sauce, ginger, chilli sauce, garlic
Asayn gyaw, cabbage, cauliflower, carrot, green beans, baby corn, cornflour or tapioca starch, tomatoes, squid sauce
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Indian-inspired
Dan bauk ( ), Burmese-style biryani with either chicken or mutton served with mango pickle, fresh mint and green chilli
Fried chapati, crispy and blistered, with pè byouk (boiled peas), a popular breakfast next to nan bya
Htat ta ya (), lit. "a hundred layers", fried flaky multilayered paratha with either a sprinkle of sugar or pè byouk
Nan bya (), Burmese style naan buttered or with pè byouk
Palata (), Burmese style paratha with egg or mutton
Samusa ( ), Burmese-style samosa with mutton and onions served with fresh mint, green chilli,onions and lime
Samusa thouk ( ), samosa salad with onions, 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
Paluda, similar to the Indian dessert Faluda. rose water, milk, jello, coconut jelly, coconut shavings. sometimes served with custard and ice cream
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Shan-inspired
Htamin gyin ( ), a rice, tomato and potato or fish salad kneaded into round balls dressed and garnished with crispfried 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 ( ), 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
Shan topu ( ), a type of tofu made from chickpea flour or yellow split pea eaten as fritters (topu gyaw) or in a salad (topu thouk), also eaten hot before it sets as topu byawk aka topu nway and as fried dried topu (topu gyauk kyaw)
Wet tha hmyit chin ( ), pork with sour bamboo shoots
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Starches
The most common starch (staple food) in Myanmar is white rice. Glutinous rice called kao hnyin is also very popular including the black 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.
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Ingredients
Ingredients used in Burmese dishes are often fresh. Many fruits are used in conjunction with vegetables in many dishes. Some common ingredients are:
banana stem (nga pyaw u )
cauliflower (paan gor bi)
chickpea flour (pè hmont)
chilli (nga youk thee ), dried as well as green
coriander leaves (nan nan bin )
egg (kyet u), duck egg (bè u), quail egg (ngoun u)
egg plant (hka yan thee )
fermented bean paste (poun yeigyi)
fermented sesame cake (hnan bat chin)
gourd (bu thee) and the young vine (bu nyunt)
lentils (pè ni lay or pè yaza)
mango (tha yet thee ), green as well as ripe
okra, lady's finger (youn ba di thee)
prawns and shrimp (ba zun)
pumpkin (shwe hpa yon thee)
dried fermented bean cake (pè bouk)
dried shrimp (ba zun gyauk )
salted fish (nga hsa ne or nga pi gaung)
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 )
tamarind (ma gyi thee ),green as well as ripe
tamarind leaves (ma gyi ywet)
tomatoes (hka yan gyin thee )
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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.
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Eating customs
Traditionally, the Burmese eat their meals with dishes on low tables, while sitting on bamboo mats, and dishes are served more or less at the same time. 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; ).
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Influences
The three countries that border Myanmar - India, China, and Thailand - have influenced much of Burmese cuisine. Indian influences are found in Burmese versions of Indian dishes such as samosas and biryani, as well as the heavy usage of curries and spices. 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, as well as in stir-frying techniques.
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