Myanmar Kitchen

Sticky rice is, in many parts of Asia, the rice of the "common people". In many Asian societies, sticky rice is considered somewhat "lower class", but this comes not from the quality of the rice, but from the fact that it is usually eaten with bare hands. In  Thailand , where I live, sticky rice is very common in the North (Nua), and in the Northeastern (Issan) part of Thailand. It is usually eaten with a series of smaller dishes consisting of sauces, curries, cooked vegetables. The typical way of eating sticky rice is to take a small lump and make it into a  ball , using the fingers on your right hand. Using the left hand is considered very impolite in some cultures here because the left-hand is used in the bathroom for cleaning oneself (I know this sounds icky, but I want you to understand the cultures here). The ball of rice is then dipped into your choice of sauce, curry, etc., then eaten. Preparation First, you need to get the correct type of rice. You need to...

Ingredients 1. Rice Noodle - 1 viss 2. Cat-fish - 15 ticals 3. Rice-powder - 1 packet 4. Peanut - 1 packet 5.  Onion  - 30 ticals 6. Garlic - 5 ticals 7.  Fish  Sauce  - 2 table spoons 8.Oil - 10 ticals 9. Coriander - 1 tea spoon 10. Chilli powder- 1 tea spoon 11. Ginger - 1 lump 12.  Lemon  Grass  - 5 pieces 13. Lemon - 1 No 14. Egg - 4 Nos 15. Salt - 1 tea spoon 16. Turmerio - 1 tea spoon 17. Fried Chilli Powder - 1 tea spoon   How to make Myanma Mohinga Boil the eggs, peel off the shells and cut into small pieces. Mix the rice powder with water into a mixture. Pound the peanuts. Peel the onions, garlic and cut into small pieces. First of all, clean the fish and boil it. Then peel off the skin and flesh from the bones. Put some oil in a pot, heat it. When the oil is hot, put some garlic, onion,  chili  powder together with the peeled fish. Then mix up all for sometimes. After about 5 minutes, put t...

The followings are the ingredients to cook chicken curry in Myanmar Style. 2 lbs chicken cut inte pieces & marinated  1/4tsp turmetic pownder 1-1/4 tbs chili pownder 1" ginger pounded 1tbs garlic pounded 3 tbs onion pounded 2 stalks lemon glass sliced thinly and pounded 2 tsp salt 2 tbs oil 2 cups water         Steps to cook Place the marinated chicken in a cooking pot. Add all the ingredients and cook till chicken is tender. Sustain the light gravy. Myanmar like a light gravy to sprinkle on their rice. The chicken usually found on the table is a curry. The chicken has been smothered in a cloud of condiments and spices till the air is like the air of an Indian bazaar.  This recipe with its light and simple style brings memories of rustic Myanmar. 

Rice Version (1/2 recipe) 1 ½ cup rice flour (regular white rice flour) 4 ½ cup water ½ tsp vegetable oil ½ tsp salt Utensils 5 qt heavy bottomed pan Wire whisk (preferably one with a rubber grip handle) Container to hold rice flour and water while soaking, for ½ recipe at least 6 cups, for full recipe at least 12 cups Loaf pan (this is what I use for ½ recipes, for a full recipe you will need at least a 12x3 pan) Directions 1. Put the water and rice flour into a container and stir till combined. Cover container and let sit for 12 hours 2. After soaking, oil pan and mold for tofu. Pour mixture into pan and bring to a boil. Put on low heat and cook down water for 15 minutes. Unlike the chickpea version, you do not need to stir since all you are doing is reducing the liquid. A large amount of sludge will be left in the soaking container. 3. Scoop/Pour the sludge into the pan and bring it back to a boil. Once bubbles pop the surface put the temperature on low heat again...

Chickpea/Yellow Split Pea Flour version (1/2 recipe version) 1 ½ cup rice besan (chickpea) flour/yellow split pea flour 4 ½ cup water Pinch ground turmeric ½ tsp vegetable oil ½ tsp salt Utensils 5 qt heavy bottomed pan Wire whisk (preferably one with a rubber grip handle) Container to hold rice flour and water while soaking, for ½ recipe at least 6 cups, for full recipe at least 12 cups Loaf pan (this is what I use for ½ recipes, for a full recipe you will need at least a 12x3 pan) Directions 1. Put the water and besan/yellow split pea flour into a container and stir till combined. Cover container and let sit for 12 hours. 2. After soaking, oil pan and mold for tofu. Pour mixture into pan, add turmeric and bring to a boil. Put on moderate heat and stir with a whisk or large spoon for the 15 minutes. The mixture needs to be kept in continuous motion or lumps will form. 3. Once the 15 minutes are up, pour in the sludge from the soaking container and stir over low h...

The cuisine of Myanmar (formerly Burma) has been influenced by the respective cuisines of China, India and Thailand.  However, in spite of this, Burmese cuisine has unique preparation techniques and distinct flavours unlike any other.  You could also find variations of it in some top  french cuisine london restaurants but Burmese cuisine is still best tasted on its mother land - Myanmar. Different regions of Myanmar have different variations of "standard" dishes. Use of seafood is more prevalent along coastal cities such as Sittwe, Kyaukpyu, Mawlamyaing (formerly Moulmein), Mergui and Dawei, while meat and poultry are more commonly used in landlocked cities like Mandalay.  Fish and shrimp from rivers, lakes and streams, however, have traditionally been the main source of protein in a variety of ways, fresh, salted whole or filleted, salted and dried, made into a salty paste, or fermented sour and pressed. Beef and pork, although certainly not ...

The cuisine of Myanmar consists of many gastronomic delicacies which take an individual to an unforgettable culinary experience. There is great diversity in the  food  because of the countless ethnic groups and regions. Though, primarily the cuisine of Myanmar is influenced by Thailand, China and India. But Burmese cuisine is unique due to the preparation methods, flavors and regional variations. The most staple  food  is the rice. It is usually served with curry. In fact, Myanmar is the sixth largest producer of rice in the world and many rice varieties are grown here. The main rice growing region is the Ayeyarwaddy division. It is the rice bowl of the country and much of the rice produced here is imported to other countries as well. The rice planted in the upper regions of Myanmar tends to be glutinous and thus less preferred. The long grain varieties of rice are expensive to  buy  in Burma but are for higher quality. A typical Burmese meal consists of r...

投稿者  birumanotategoto   時刻:  17:42   0 コメント

Myanmar food can be delicious: mohinga, the traditional breakfast, ohn no khaukswe and lapet rank with some of Asia’ best dishes. For a short - term visitor to Myanmar, however, it can be difficult to sample the real thing. Most restaurant serve Chinese food and the hotel British Raj – style curries. The Myanmar eat their food seriously, Myanmar food is or eating mainly just before morning’s pleasantness is lost to the heat of noon, and again as the cool of evening falls. A breakfast of mohinga is pleasure indeed; a gentle aroma of bananas stem and lemon grass rises, from a bowl of steaming fish soup and rice noodles, topped by coriander leaf, fried garlic, chilli powder, fried corn crackers and a squeeze of lime, wash down with Myanmar tea. Ohm no kayaks, the other “national” dish is again a noodle and soup affair- in Western terminology it might be termed a casserole, for there are chicken chunks in the soup. This time the noodles are of wheat, and the soup is strongly flav...

Pickled Tea Leaves Salad (Laphet Thote) One of the famous side-dishes of Myanmar is la phet thote (လက္ဖက္သုတ္). La Phet means pickled tea leaves and thote means salad. So if you translate in English, it’ll be “Pickled Tea Leaves Salad”. Lahpet, also spelt laphet, is Burmese for fermented or pickled tea. Burma is one of very few countries where tea is eaten as well as drunk. Its pickled tea is unique in the region, and is not only regarded as the national delicacy but plays a significant role in Burmese society. Laphet or pickled tea leaves with a dash  of oil and served with sesame seeds, fried garlic and roasted peanuts, is another popular snack typical of Myanmar. It has a mixed taste of light sweet and bitter. These tealeaves are also a kind of herbal leaves and largely grown in Palaung Hills in North east of Myanmar. The tea leaves like cool weather thriving at a place of high and shady trees at a place of 4 thousand feet high above sea level. The tea sprouts a...

Burmese food. Here's a green tea leaf salad. Cabbage, tomatoes, sesame seeds, peanuts, and crispy garlic in a tangy green tea dressing. The flavor is very hard to describe- it hits you first as almost like pesto, but then a deep, woodsy flavor lingers. The flavors played nicely off of one another, and each bite delivered something crisp, something crunchy, something chewy, and something nutty all at the same time. I decided to go for a jackfruit curry. I'd never tried jackfruit before, and I thought it was good! I'm glad I didn't go for something familiar as I so often do. The jack fruit reminded me of artichokes in flavor. The curry was unusual if you're used to any other type (Indian, Thai, etc.)- it was a tomato-based broth, with a nice acidic edge. Jackfruit is made of all kinds of awesome, as you can see by this close-up photo. Here is a plate of rice and curry, topped with some intensely hot chili flakes. The thing about Burmese cuisine that stood ...

Roasted Duck ▶ Myanmar food includes aspects of the cuisine of its three neighbors, China, Thailand and India