Search results
Results from the WOW.Com Content Network
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.
Burmese cuisine has a wide variety of traditional snacks called mont, ranging from sweet desserts to savory food items that are steamed, baked, fried, deep-fried, or boiled. Traditional Burmese fritters, consisting of vegetables or seafood that have been battered and deep-fried, are also eaten as snacks or as toppings. [65] Savory snacks include:
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.
News. Science & Tech
Mont Lone Yay Paw holds an important place in Burmese food and culture. It is commonly consumed as a street food snack and may be found in packed marketplaces and roadside sellers throughout Myanmar. Its low cost, portability, and delicious flavor make it popular with both residents and visitors.
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.
Myanmar is one of the few countries where tea is consumed both as a drink and as an eaten delicacy, in the form of pickled tea, which is unique to this region. Laphet is regarded as a national delicacy that plays a significant role in Burmese society, and remains a traditional Burmese gesture of hospitality and is served to guests visiting a home.
' 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.