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A popular and economical fast food dish where rice vermicelli are either eaten with some condiments and soup prepared from nga-pi, or as a salad with powdered fish and some condiments. The daggertooth pike conger, called nga-shwe in Arakanese and Burmese, is the fish of choice. Ngapi daung ငါးပိထောင်း: Rakhine
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.
Restaurants in Myanmar (1 C, 1 P) Burmese rice dishes (12 P) S. Burmese soups (2 P) Pages in category "Burmese cuisine" The following 59 pages are in this category ...
Two men each with giant wooden spatulas resembling rowing paddles begin to mix the glutinous dough while a third coordinates the two spatulas, often by holding on to it near the pot. Towards the end of the mixing process, toasted sesame seeds, peanut, fried ginger, ground nut oil and fried coconut shavings are added to the wok.
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]
Kat kyi kaik (Burmese: ကတ်ကြေးကိုက်; pronounced [kaʔt͡ɕíkaɪʔ]), also specifically called Myeik kat kyi kaik (မြိတ်ကတ်ကြေးကိုက်), is a spicy Burmese fried noodle dish associated with the coastal town of Myeik (formerly Mergui) in Southern Myanmar.
MiMi Aye was born in Margate to Burmese parents, who had emigrated from Myanmar to England three months before her birth. [5] [6] Her mother's family is native to Mogok, near Shan State, and her father's hails from Mandalay. [7]
In Upper Myanmar, variants of mohinga include: Anya mohinga – mohinga cooked in a broth of chicken, fish, and chickpea flour in lieu of toasted rice flour), which is common to Upper Myanmar towns like Monywa, Wetlet, Shwebo, Kyaukpadaung, and Myingyan, [23] In mohinga – cooked in a broth of catfish and green onions. [24]