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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 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.
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Ohn Noh Khauk Swe's adaptation in Pakistan is evidence of how easily cultures may interact and how food customs can cut across national and cultural divides. The meal, known locally as Khausa. [3] in Memon, is a combination of South Asian and Burmese cooking techniques that symbolizes the shared experiences and historical ties between the two ...
Khow suey (from Burmese: ခေါက်ဆွဲ), is a noodle soup made of egg noodles and curried beef or chicken with coconut milk, served with a variety of contrasting condiments. [1] A squeeze of lemon also adds tanginess to khow suey. [2] The dish is similar to the Burmese noodle dish ohn no khauk swe, literally 'coconut milk noodles'.
Mont di (Burmese: မုန့်တီ, romanized: mun. ti [mo̰ʊɰ̃ tì]) is a collective term for Burmese dishes made with thin rice noodles. The vermicelli is used fresh, as it ferments quickly in Myanmar's tropical climate. There are a number of mont di dishes, and the Rakhine mont di of the Arakanese from western Myanmar is the most ...
' sour rice ') is a Burmese dish of fermented rice. [1] It is the regional specialty and signature dish of the Intha people of Inle Lake in Shan State, Myanmar . The dish consists of either fresh or fermented rice, kneaded with boiled fish (usually caught from the Inle Lake , such as nga gyin ), fresh tomato paste, mashed boiled potatoes and ...
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