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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. [1]
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.
Htamanè (Burmese: ထမနဲ, pronounced [tʰəmənɛ́], Mon: ယိုဟ်သ္ၚု, also spelt htamane) is a glutinous rice-based savory snack, and a seasonal festive delicacy in Myanmar.
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. Many fruits are used in conjunction with vegetables in many dishes. The Burmese eat a great variety of vegetables and fruits, and many kinds of meat.
Burmese curry refers to a diverse array of dishes in Burmese cuisine that consist of protein 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]
Talabaw (S'gaw Karen: တၢ်လပီၣ်, Burmese: တာလပေါ, Burmese pronunciation: [tàləbɔ́]; also transliterated as talapaw, lit. ' great soup ' in Karen [1]), is a soup that originated in Karen cuisine. It is typically prepared with bamboo shoots, snakehead fish and basil leaves. A small amount of rice and some shreds of ...
' mohinga spoons ') in Burmese. [3] 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.
Nan gyi thoke (Burmese: နန်းကြီးသုပ်, pronounced [náɰ̃d͡ʑíθoʊʔ]; also spelled nangyi thoke or nangyi dok) is an a thoke salad dish in Burmese cuisine, made with thick round rice noodles mixed with specially prepared chicken curry and chili oil.