Search results
Results from the WOW.Com Content Network
Burmese cuisine encompasses the diverse regional culinary traditions of Myanmar, which have developed through longstanding agricultural practices, centuries of sociopolitical and economic change, and cross-cultural contact and trade with neighboring countries at the confluence of Southeast Asia, East Asia, and South Asia, such as modern-day nations of Thailand, China, and India, respectively.
The following is a list of dishes found in Burmese cuisine. Burmese cuisine [ 1 ] includes dishes from various regions of Burma (now officially known as Myanmar). The diversity of Myanmar's cuisine has also been contributed to by the myriad of local ethnic minorities.
The following is a list of ingredients used in Burmese cuisine. Burmese cuisine utilizes a wide array of vegetables and fruits. Due to influences from India and China, most Burmese dishes use a much wider variety of ingredients than the Indian or Chinese cuisines. Ingredients used in Burmese dishes are often fresh.
Mohinga is a very common breakfast dish in Myanmar, and available as an "all-day breakfast" in many towns and cities. [1] [3] [6] Mohinga can be served as a formal dish made from scratch as well as from a ready-made powder used for making the broth.
Ngapi is a main ingredient of Lower Burmese cuisine from maritime coastal regions in the west and the south. It is not a main ingredient in traditional Upper Burmese (Burman, Shan, etc.) cuisines, although improved transportation in the modern era has helped increase ngapi's popularity in Upper Myanmar.
Main page; Contents; Current events; Random article; About Wikipedia; Contact us
The first Karen traditional food exhibition and talabaw cooking competition were held at Zwekabin Hall in Hpa-an on July 8, 2018, by Myanmar Restaurant Association and Kayin State Government. The event was designed to showcase traditional foods of the Karen people as tourist attractions.
Burmese curry refers to a diverse array of dishes in Burmese cuisine that consist of meat or vegetables simmered or stewed in an aromatic curry base. [1] Burmese curries generally differ from other Southeast Asian curries (e.g., Thai curry) in that Burmese curries make use of dried spices in addition to fresh herbs and aromatics, and are often milder. [2]