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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.
Sigyet khauk swe (Burmese: ဆီချက်ခေါက်ဆွဲ; lit. ' cooked oil noodles ') is a fried noodle dish in Burmese cuisine.Egg or wheat noodles are fried in sigyet (i.e., oil infused with garlic aroma), fried garlic, topped with a protein like duck or roast duck, and optionally garnished with sliced cucumbers and green onions. [1]
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.
On the brightest side, there are often so many more substitutions available abroad which means you can still have all your favorites, sans gluten—I once had a gluten-free Big Mac at a Portuguese ...
1. Hawaii. Surprised? Don't be. The state ranked at or near the top of five out of the seven categories the study examined. Also, it has the highest tourist-to-restaurant ratio by a good amount.
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.
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Hsi htamin (Burmese: ဆီထမင်း, pronounced [sʰì tʰəmɪ́ɴ], lit. ' oiled rice '; also spelt si htamin) is a traditional Burmese snack or mont, popularly served as a breakfast dish, often served alongside peas or dried fish.