Skip to main content

Myanmar Food

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



▶Laos foodLaos foodThai foodThai foodThai foodMyanmar food


Myanmar food includes aspects of the cuisine of its three neighbors, China, Thailand and India
Labels:

Comments

Post a Comment

Popular posts from this blog

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
1 comment
Read more

On birthdays, beaches and burmese

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
Post a Comment
Read more