Chin Baung Gyaw, Nga Tha Lauk U & Be Thway Hinn

Myanmar Laphet Thoke လက္ဖက္သုတ္

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...

FOODS OF MYANMAR

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...

Burmese Tofu Tutorial - Chickpea/Yellow Split Pea Flour version

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...

Myanmar Kitchen

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