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Cuisine in Lower Myanmar, including Yangon and Mawlamyaing, makes extensive use of fish and seafood-based products like fish sauce and ngapi (fermented seafood). [28] The cuisine in Upper Myanmar, including the Bamar heartland (Mandalay, Magway, and Sagaing Regions), Shan State, and Kachin States, tends to use more meat, poultry, pulses and ...
Mandalay (/ ˌ m æ n d ə ˈ l eɪ / or / ˈ m æ n d əl eɪ /; Burmese: မန္တလေး; MLCTS: manta.le:) is the second-largest city in Myanmar, after Yangon.Located on the east bank of the Irrawaddy River, 631 km (392 miles; road distance) north of Yangon, the city has a population of 1,225,553 (2014 census).
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 Bamars are the most dominant group, but other groups including the Chin people also have distinct cuisines.
Restaurants in Myanmar (1 C, 1 P) Burmese rice dishes (12 P) S. ... Mandalay (restaurant) Mandalay: Recipes and Tales from a Burmese Kitchen; Mohnyin tjin; Mont (food)
Dawei mont di (ထားဝယ်မုန့်တီ), also known as Dawei mont let thoke (ထားဝယ်မုန့်လတ်သုပ်), is a specialty of Dawei in Southern Myanmar. [4] The dish consists of threadfin fish or catfish boiled in fermented toddy palm juice and coconut milk, served with rice vermicelli, and garnished ...
Alternative names: Mandalay mont di (မန္တ လေးမုန့်တီ)Course: Breakfast, brunch: Place of origin: Mandalay, Myanmar: Main ingredients: Thick rice noodles, chicken or pork curry, toasted chickpea flour, sliced onions, chilies, crispy noodles, hard-boiled egg slices, lime juice
Htoe mont (Burmese: ထိုးမုန့်; pronounced [tʰómo̰ʊɴ]) is a traditional Burmese dessert or mont.The dessert is a glutinous rice cake cooked with raisins, cashews and coconut shavings, [1] and is consistently prodded during the cooking process, lending it a texture similar to Turkish delight.
Mandalay: Recipes and Tales from a Burmese Kitchen is a Burmese cookbook written by the British-Burmese author MiMi Aye. [1] The book was published by Bloomsbury Absolute in 2019, and was recognised by critics as an "introduction for many to an underappreciated cuisine". [ 2 ]