Burmese cuisine

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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. [1] Mohinga, a savory fish soup with lemongrass and banana leaves are eaten for breakfast with rice noodles, lunch is rice accompanied with small side dishes of vegetables, a small soup and a meat or fish dish. Dinner is consumed in a similar fashion to lunch. Burmese stews or curries are not Indian curries but milder with reliance on the trio of onion garlic and ginger to create savory gravies. Burmese food does not rely heavily on coconut such as in Thai cuisine. Burmese however enjoy spicy food with addition of chilis mixed into the dishes.

Contents

Laphet, served in a traditional lacquer tray called laphet ok. Pickled tea (lahpet).JPG
Laphet, served in a traditional lacquer tray called laphet ok.

Burmese cuisine is typified by a wide-ranging array of dishes, including traditional stews Burmese curries, Burmese salads, accompanied by soups and a medley of vegetables that are traditionally eaten with white rice. [2] Burmese cuisine also features Indian breads as well as noodles in many forms, such as fried, in soups, or as most popularly consumed as salads. Street food and snack culture has also nurtured the profuse variety of traditional Burmese fritters and modern savory and sweet snacks labeled under the umbrella of mont .

The contrasting flavor profile of Burmese cuisine is broadly captured in the phrase chin ngan sat (ချဉ်ငံစပ်), which literally means "sour, salty, and spicy." [3] A popular Burmese rhyme — "of all the fruit, the mango's the best; of all the meat, the pork's the best; and of all the vegetables, lahpet's (tea leaves are) the best" — sums up the traditional favourites. [Note 1]

History

A traditional Burmese painting depicts the Royal Ploughing Ceremony, during which the monarch ceremonially ploughs a rice field outside the royal palace, to mark the traditional start of the rice-growing season. Saya Chone's "Royal Ploughing Ceremony".png
A traditional Burmese painting depicts the Royal Ploughing Ceremony, during which the monarch ceremonially ploughs a rice field outside the royal palace, to mark the traditional start of the rice-growing season.

Rice is the principal staple in Burmese cuisine, reflecting several millennia of rice cultivation, which first emerged in the country's Chindwin, Ayeyarwady, and Thanlwin river valleys between 11,000 and 5000 BCE. [4] By 3000 BCE, irrigated rice cultivation flourished in the region, paralleled by the domestication of cattle and pigs by inhabitants. [4]

In addition to rice, tea originated in the borderlands separating Myanmar from China, precipitating a longstanding tradition of tea consumption and the development of pickled tea known as laphet, which continues to play a pivotal role in Burmese ritual culture. [5] [6] This longstanding history is reflected in the Burmese language, which is among the few world languages whose word for "tea" is not etymologically traced back to the Chinese word for "tea" (see etymology of tea). [6]

Agrarian settlements were settled by ancestors of Myanmar's modern-day ethnolinguistic groups. From these settlements emerged a succession of Burmese, Mon, Shan, Rakhine-speaking kingdoms and tributary states that now make up contemporary Myanmar. Paddy rice cultivation remains synonymous with the predominantly Buddhist Bamar, Mon, Shan, and Rakhine peoples who inhabit the country's fertile lowlands and plateaus. [7]

Burmese cuisine has been significantly enriched by contact and trade with neighboring kingdoms and countries well into modern times. The Columbian exchange in the 15th and 16th centuries introduced key ingredients into the Burmese culinary repertoire, including tomatoes, chili peppers, peanuts, and potatoes. [8] A series of Burmese–Siamese wars between the 16th to 19th centuries resulted in the emergence of Thai-inspired delicacies, including khanon dok, shwe yin aye , mont let hsaung, and Yodaya mont di. [9]

Buddhist monks in Mandalay receive food alms from a htamane hawker during their daily alms round (ch[?]m[?]:leaang[?]:l[?]nny'[?]). Hsun laung, Mandalay, Myanmar.JPG
Buddhist monks in Mandalay receive food alms from a htamanè hawker during their daily alms round (ဆွမ်းလောင်းလှည့်).

While record-keeping of pre-colonial culinary traditions is scant, food was and remains deeply intertwined with religious life, especially among Buddhist communities, exemplified in the giving of food alms (dāna), and communal feasts called satuditha and ahlu pwe (အလှူပွဲ). One of the few remaining pre-colonial cookbooks is the Sadawhset Kyan (စားတော်ဆက်ကျမ်း, lit. 'Treatise on Royal Foods'), written on a palm leaf manuscript in 1866 during the Konbaung dynasty. [10] By the Konbaung dynasty (16th to 19th centuries), elaborate preparations of food played a central role in key court ceremonies (e.g., naming ceremonies, wedding ceremonies, etc.), including as ritual offerings to Hindu and indigenous deities, and as celebratory meals for attendees. [11] By the Konbaung period, 126 distinct varieties of rice were cultivated in the country. [12]

British rule in Burma between the 19th and 20th centuries led to the establishment of Burmese Indian and Sino-Burmese communities that introduced novel cooking techniques, ingredients, food vocabulary, and fusion dishes that are now considered integral parts of Burmese cuisine. [13] These range from Indian breads such as naan and paratha to Chinese stir frying techniques and ingredients like tofu and soy sauce.

Etiquette and customs

Dining

A traditional Burmese meal includes a bowl of soup, rice, several meat curries, and ngapi yay (a dip or dipping sauce) with tozaya (vegetables for dipping). Myanma cuisine.jpg
A traditional Burmese meal includes a bowl of soup, rice, several meat curries, and ngapi yay (a dip or dipping sauce) with tozaya (vegetables for dipping).

Traditionally, the Burmese eat meals from plates on a low table or daunglan , while sitting on a bamboo mat. [14] Dishes are simultaneously served and shared. [14] A traditional meal includes steamed white rice as the main dish accompanied by Burmese curries, a light soup or consommé, and other side dishes, including fried vegetables, Burmese fritters, and ngapi yay gyo (ငါးပိရည်ကျို), a plate of fresh and blanched vegetables served with pickled fish dip. [12] The meal is then finished with a piece of palm sugar or laphet (fermented tea leaves). [15]

Out of respect, the eldest diners are always served first before the rest join in; even when the elders are absent, the first morsel of rice from the pot is scooped and put aside as an act of respect to one's parents, a custom known as u cha (ဦးချ, lit. 'first serve'). [16]

The Burmese traditionally eat with their right hand, forming the rice into a small ball with only the fingertips and mixing this with various morsels before popping it into their mouths. [16] Chopsticks and Chinese-style spoons are used for noodle dishes, although noodle salads are more likely to be eaten with just a spoon. Western-style utensils, especially forks and knives, have gained currency in recent years.

In traditional Burmese eateries, green tea and numerous side dishes are served complimentary alongside the main dishes and rice. [17] [18]

Religious practices

The country's diverse religious makeup influences its cuisine, as Buddhists and Hindus traditionally avoid beef and Muslims pork. Beef is considered taboo by devout Buddhists and farmers because the cow is highly regarded as a beast of burden. [19] Vegetarianism is commonly practiced by Buddhists during the three-month Vassa (ဝါတွင်း) between July and October, as well as during Uposatha days, reflected in the Burmese word for "vegetarian," thet that lut (သက်သတ်လွတ်, lit. 'free of killing'). During this time, devout Buddhists observe eight or more precepts, including fasting rules that restrict food intake to two daily meals (i.e., breakfast and lunch) taken before noon.

Beef taboo

The beef taboo is fairly widespread in Myanmar, particularly in the Buddhist community. In Myanmar, beef is typically obtained from cattle that are slaughtered at the end of their working lives (16 years of age) or from sick animals. [20] Cattle is rarely raised for meat; 58% of cattle in the country is used for draught animal power. [20] Few people eat beef, and there is a general dislike of beef (especially among the Bamar and Burmese Chinese), [21] [22] although it is more commonly eaten in regional cuisines, particularly those of ethnic minorities like the Kachin. [13] Buddhists, when giving up meat during the Buddhist (Vassa) or Uposatha days, will forego beef first. [23] Butchers tend to be Muslim because of the Buddhist doctrine of ahimsa (no harm). [24]

During the country's last dynasty, the Konbaung dynasty, habitual consumption of beef was punishable by public flogging. [25] In 1885, Ledi Sayadaw, a prominent Buddhist monk wrote the Nwa-myitta-sa (နွားမေတ္တာစာ), a poetic prose letter which argued that Burmese Buddhists should not kill cattle and eat beef, because Burmese farmers depended on them as beasts of burden to maintain their livelihoods, that the marketing of beef for human consumption threatened the extinction of buffalo and cattle, and that the practice was ecologically unsound. [26] He subsequently led successful beef boycotts during the colonial era, and influenced a generation of Burmese nationalists in adopting this stance. [26]

On 29 August 1961, the Burmese Parliament passed the State Religion Promotion Act of 1961, which explicitly banned the slaughtering of cattle nationwide (beef became known as todo tha (တိုးတိုးသား); lit. 'hush hush meat'). [27] Religious groups, such as Muslims, were required to apply for exemption licences to slaughter cattle on religious holidays. This ban was repealed a year later, after Ne Win led a coup d'état and declared martial law in the country.

Food theories

In traditional Burmese medicine, foods are divided into two classes: heating (အပူစာ, apu za) or cooling (အအေးစာ, a-aye za), based on their effects on one's body system, similar to the Chinese classification of food. [16] Examples of heating foods include chicken, bitter melon, durian, mango, chocolate, and ice cream. Examples of cooling foods include pork, eggplant, dairy products, cucumbers, and radish.

The Burmese also hold several taboos and superstitions regarding consumption during various occasions in one's life, especially pregnancy. For instance, pregnant women are not supposed to eat chili, due to the belief that it causes children to have sparse scalp hairs. [16]

Cooking techniques

Beans and pulses are commonly used in Burmese cuisine. 20200207 083817 Market Mawlamyaing Myanmar anagoria.jpg
Beans and pulses are commonly used in Burmese cuisine.

Burmese dishes are not cooked with precise recipes. The use and portion of ingredients used may vary, but the precision of timing is of utmost importance. [16] [10] Burmese dishes may be stewed, boiled, fried, roasted, steamed, baked or grilled, or any combination of the said techniques. [10] Burmese curries use only a handful of spices (in comparison to Indian ones) and use more fresh garlic and ginger. [10]

Regional cuisines

Htamin jin, 'fermented' rice kneaded with fish and/or potato with twice-fried Shan tofu, is a popular local dish at Inle Lake. Inle dish.jpg
Htamin jin , 'fermented' rice kneaded with fish and/or potato with twice-fried Shan tofu, is a popular local dish at Inle Lake.

Broadly speaking, Burmese cuisine is divided between the culinary traditions of Upper Myanmar, which is inland and landlocked; and Lower Myanmar, which is surrounded by numerous rivers, river deltas, and the Andaman Sea. [28] Variations between regional cuisines are largely driven by the availability of fresh ingredients. Myanmar's long coastline has provided an abundant source of fresh seafood, which is particularly associated with Rakhine cuisine. [29] Southern Myanmar, particularly the area around Mawlamyaing, is known for its cuisine, as the Burmese proverb goes: "Mandalay for eloquence, Yangon for boasting, Mawlamyaing for food." [30] [Note 2]

Cuisine in Lower Myanmar, including Yangon and Mawlamyaing, makes extensive use of fish and seafood-based products like fish sauce and ngapi (fermented seafood). [28] The cuisine in Upper Myanmar, including the Bamar heartland (Mandalay, Magway, and Sagaing Regions), Shan State, and Kachin States, tends to use more meat, poultry, pulses and beans. [28] The level of spices and use of fresh herbs varies depending on the region; Kachin and Shan curries will often use more fresh herbs. [2]

Fusion Chettiar (ချစ်တီးကုလား) cuisine, originating from Southern Indian cuisine, is also popular in cities.

Dishes and ingredients

Burmese cuisine incorporates numerous local ingredients that are less frequently used in other Southeast Asian cuisines, among them sour roselle leaves, astringent pennywort leaves, goat, mutton, and dried beans and lentils. [31]

Because a standardised system of romanisation for spoken Burmese does not exist, pronunciations of the following dishes in modern standard Burmese approximated using IPA are provided (see IPA/Burmese for details).

Preserved foods

A plate of ngapi yay gyo is surrounded by an assortment of traditional Burmese side dishes. Typical Burmese Meal (29386485528).jpg
A plate of ngapi yay gyo is surrounded by an assortment of traditional Burmese side dishes.

Myanmar is one of very few countries where tea is not only drunk but eaten as lahpet, pickled tea served with various accompaniments. [32] [33] The practice of eating tea dates in modern-day Myanmar back to prehistoric antiquity, reflecting the legacy of indigenous tribes who pickled and fermented tea leaves inside bamboo tubes, bamboo baskets, plantain leaves and pots. [6] Tea leaves are traditionally cultivated by the Palaung people. [6] Pickled tea leaves continue to play an important role in Burmese culture today. [6] Ngapi (ငါးပိ), a fermented paste made from salted fish or shrimp, is considered the cornerstone of any Burmese traditional meal. It is used to season many soups, salads, curries and dishes, and condiments, imparting a rich umami flavor. [2] The ngapi of Rakhine State contains no or little salt, and uses marine fish. Meanwhile, ngapi made with freshwater fish is common in Ayeyarwady and Tanintharyi regions. Ngapi yay (ငါးပိရည်) is an essential part of Karen and Bamar cuisine, in which a sauce dip of ngapi cooked in various vegetables and spices is served with blanched and fresh vegetables, similar to Thai nam phrik , Indonesian lalab , and Malay ulam. Pickled fish, called ngachin , is also used in Burmese cooking.

Dried fermented bean cakes called pe bok are grilled or fried in Shan cooking. Dried fermented bean cakes.jpg
Dried fermented bean cakes called pè bok are grilled or fried in Shan cooking.

Shan cuisine traditionally uses fermented beans called pè ngapi (ပဲငါးပိ; lit. 'bean ngapi'), in lieu of ngapi, to impart umami. [2] Dried bean ngapi chips (ပဲပုပ်; lit. 'spoiled beans') are used as condiments for various Shan dishes. [34]

Pon ye gyi (ပုံးရည်ကြီး), a thick salty black paste made from fermented beans, is popular in the Bamar heartland. It is used in cooking, especially with pork, and as a salad with peanut oil, chopped onions and red chili. Bagan is an important pon ye gyi producer. [35]

Burmese cuisine also features a wide variety of pickled vegetables and fruits that are preserved in oil and spices, or in brine and rice wine. [3] The former, called thanat (သနပ်), are similar to South Asian pickles, including mango pickle. The latter are called chinbat (ချဉ်ဖတ်), and include pickles like mohnyin gyin.

Rice

Buddhist monks cooking rice at the Mahagandhayon Monastery in Amarapura. IMG0039 Burma Mandalay Mahaganda Yon Monastery Rice cooking (7609318972).jpg
Buddhist monks cooking rice at the Mahagandhayon Monastery in Amarapura.

The most common staple in Myanmar is steamed rice, called htamin (ထမင်း). Burmese varieties of rice are typically starchier than jasmine or basmati rice. [12] Fragrant, aromatic varieties of white rice, including paw hsan hmwe (ပေါ်ဆန်းမွှေး), are popular. Lower-amylose varieties of glutinous rice, which are called kauk hnyin (ကောက်ညှင်း), also feature in Burmese cuisine, including a purple variety called ngacheik (ငချိပ်). Consumers in the northern highlands (e.g., Shan State) prefer stickier, lower-amylose varieties like kauk hnyin and kauk sei, while consumers in lower delta regions preferring higher-amylose varieties like kauk chaw and kauk kyan. [36] Lower-amylose varieties of rice are commonly used in traditional Burmese snacks called mont . [36] While rice is traditionally eaten plain, flavored versions like buttered rice and coconut rice are commonplace festive staples. [37]

Hsi htamin, glutinous rice seasoned with oil and turmeric, is a popular breakfast food. Burmese Oiled Glutinous Rice.jpg
Hsi htamin , glutinous rice seasoned with oil and turmeric, is a popular breakfast food.

Noodles

Rice noodles sun-drying in Hsipaw. Rice Noodles Drying - Hsipaw - Myanmar (Burma) (12224458643).jpg
Rice noodles sun-drying in Hsipaw.

Burmese cuisine uses a wide variety of noodles, which are prepared in soups, salads, or other dry noodle dishes and typically eaten outside of lunch, or as a snack. [2] Fresh, thin rice noodles called mont bat (မုန့်ဖတ်) or mont di (မုန့်တီ), are similar to Thai khanom chin , and feature in Myanmar's national dish, mohinga. Burmese cuisine also has a category of rice noodles of varying sizes and shapes called nan, including nangyi (နန်းကြီး), thick udon-like noodles; nanlat (နန်းလတ်), medium-sized rice noodles; nanthe (နန်းသေး), thinner rice noodles; and nanbya (နန်းပြား), flat rice noodles. [43] Cellophane noodles, called kyazan (ကြာဆံ, lit. 'lotus thread') and wheat-based noodles called khauk swe (ခေါက်ဆွဲ), [43] are often used in salads, soups, and stir-fries. [2]

Shan khao swe and tohpu jaw, with monnyin gyin on the side IMG Shanhkaukswe.JPG
Shan khao swè and tohpu jaw, with monnyin gyin on the side

Dry or fried noodle dishes include:

Mandalay meeshay, served with a thin hingyo broth. Meeshei.JPG
Mandalay meeshay , served with a thin hingyo broth.

Noodle soups include:

Salads

Samosa salad in Mandalay Samosa salad.jpg
Samosa salad in Mandalay

Burmese salads (အသုပ်; transliterated athoke or athouk) are a diverse category of indigenous salads in Burmese cuisine. Burmese salads are made of cooked and raw ingredients that are mixed by hand to combine and balance a wide-ranging array of flavors and textures. [2] Burmese salads are eaten as standalone snacks, as side dishes paired with Burmese curries, and as entrees. [3]

Thayet chin thoke - fermented green mango salad with onions, green chilli, roasted peanuts, sesame and peanut oil Thayet chin thouk.JPG
Thayet chin thoke – fermented green mango salad with onions, green chilli, roasted peanuts, sesame and peanut oil

Curries

A traditional Danu-style meal featuring a curry broth, rice disks, and a requisite plate of blanched vegetables and dip. Danu traditional meal.jpg
A traditional Danu-style meal featuring a curry broth, rice disks, and a requisite plate of blanched vegetables and dip.

Burmese curry refers to a diverse array of dishes in Burmese cuisine that consist of protein or vegetables simmered or stewed in an base of aromatics. [2] Burmese curries generally differ from other Southeast Asian curries (e.g., Thai curry) in that Burmese curries make use of dried spices, in addition to fresh herbs and aromatics, and are often milder. [54] The most common variety of curry is called sibyan (ဆီပြန်; lit. 'oil returns'), which is typified by a layer of oil that separates from the gravy and meat after cooked. [28] Pork, chicken, goat, shrimp, and fish are commonly prepared in Burmese curries.

Soups

Dandalun chinyay, a sour soup with chopped drumsticks Dunt-dalun chin-yei 1760.JPG
Dandalun chinyay, a sour soup with chopped drumsticks

In Burmese cuisine, soups typically accompany meals featuring both rice and noodles, and are paired accordingly to balance contrasting flavors. Lightly flavored soups, called hin gyo (ဟင်းချို) are served with saltier dishes, while sour soups, called chinyay hin (ချဉ်ရည်ဟင်း), are paired with rich, fatty Burmese curries. [3]

Thizon chinyay (သီးစုံချဉ်ရည် [θízòʊɴtʃìɴjè] , lit. 'sour soup of assorted vegetables'), cooked with drumstick, lady's finger, eggplant, green beans, potato, onions, ginger, dried chilli, boiled eggs, dried salted fish, fish paste and tamarind, is an elevated version of chinyay hin, and served during festive occasions. [3]

Other grains and breads

Palata is commonly dusted with sugar as a dessert or teatime snack. Palatha, Myanmar.jpg
Palata is commonly dusted with sugar as a dessert or teatime snack.

Indian breads are commonly eaten for breakfast or teatime in Myanmar. Palata (ပလာတာ), also known as htattaya (ထပ်တစ်ရာ), a flaky fried flatbread related to Indian paratha, is often eaten with curried meats or as dessert with sprinkled sugar, [59] while nanbya (နံပြား), a baked flatbread, is eaten with any Indian dishes. [38] Other favorites include aloo poori (အာလူးပူရီ), chapati (ချပါတီ), and appam (အာပုံ). [60] [61]

Burmese-style omelette fried with acacia leaves Cha-om omelette 1532 (2).JPG
Burmese-style omelette fried with acacia leaves

Other dishes include:

Snacks

A street hawker in Ponnagyun selling an assortment of fritters and mont to passersby. Ponnagyun (6212423604).jpg
A street hawker in Ponnagyun selling an assortment of fritters and mont to passersby.

Burmese cuisine has a wide variety of traditional snacks called mont , ranging from sweet desserts to savory food items that are steamed, baked, fried, deep-fried, or boiled. Traditional Burmese fritters, consisting of vegetables or seafood that have been battered and deep-fried, are also eaten as snacks or as toppings. [65]

Savory snacks include:

Sweet snacks include:

Fruits and fruit preserves

A street-side fruit stall in Yangon. 2016 Rangun, Ulica Old Yay Tar Shay, Stoiska z jedzeniem (04).jpg
A street-side fruit stall in Yangon.

Myanmar has a wide range of fruits, mostly of tropical origin. Fruit is commonly eaten as a snack or dessert. [2] While most fruits are eaten fresh, a few, including jengkol, are boiled, roasted or otherwise cooked. Popular fruits include banana, mango, watermelon, papaya, jujube, avocado, pomelo, and guava. [69] Others include marian plum, mangosteen, sugar-apple, rambutan, durian, jackfruit, lychee, and pomegranate. Some fruits, including green mangoes, plums, and guavas, are traditionally eaten before they ripen, often mixed with chili powder and salt. [12]

Burmese fruit preserves, called yo (ယို), are also commonly eaten as standalone snacks. Common ones include fruit preserves made from fig, jujube, marian plum, citrus, mango, pineapple, and durian.

300 cultivars of mango are grown in Myanmar, including seintalon (စိန်တစ်လုံး, lit. 'one diamond'), Ma Chit Su (မချစ်စု), and mya kyauk (မြကျောက်, lit. 'emerald stone'). [12] [70] 13 species of banana are locally cultivated in Myanmar, including the following cultivars: [71]

Beverages

Clay pots containing drinking water are commonly seen throughout Myanmar, left for travellers and passersby to rehydrate. Estado Shan, varios 10.jpg
Clay pots containing drinking water are commonly seen throughout Myanmar, left for travellers and passersby to rehydrate.

Tea is the national drink of Myanmar, reflecting the influence of Buddhism and its views on temperance. [72] Tea is central to Burmese dining culture; complimentary green tea is customarily served to diners at restaurants and teashops alike. [18] Various liquid concoctions made from fruits and coconut milk, including sugarcane juice, and mont let hsaung (မုန့်လက်ဆောင်း) are also popular. [73] Indigenous fermented drinks like palm wine are also found across the country. During a traditional Burmese meal, drinks are not often served; instead, the usual liquid refreshment is a light broth or consommé served from a communal bowl.

Burmese tea

Snacks served at a Burmese tea house alongside Burmese milk tea. Myanmar Tea House Food.jpg
Snacks served at a Burmese tea house alongside Burmese milk tea.

Plain green tea, yay nway gyan (ရေနွေးကြမ်း, lit. 'crude tea water'), is a popular form of tea drunk in Myanmar. [32] Tea leaves are traditionally cultivated in Shan State and Kachin State. [32] Milk tea, called laphet yay cho (လက်ဖက်ရည်ချို), made with strongly brewed black tea leaves, and sweetened with a customized ratio of condensed milk and evaporated milk, is also popular. [74] [6]

Alcohol

Shwe yin aye is a popular and refreshing dessert Shweyin-aye.JPG
Shwe yin aye is a popular and refreshing dessert

Palm wine, called htan yay (ထန်းရည်), made from the fermented sap of the toddy palm, is traditionally consumed in rural parts of Upper Myanmar [75] Ethnic communities, including the Kachin and Shan, also brew local moonshines. [76] Several ethnic minorities traditionally brew alcoholic beverages using rice or glutinous rice called khaung  [ my ] (ခေါင်ရည်). [77] The khaung of the Chin peoples is brewed using millet seeds. [77] Locally brewed beers include Irrawaddy, Mandalay, Myanmar, and Tiger. [72]

Food establishments

Restaurants

Dine-in restaurants that serve steamed rice with traditional Burmese curries and dishes are called htamin hsaing (ထမင်းဆိုင်; lit. 'rice shop'). At traditional curry shops, soup is typically served complimentary, alongside pickled and raw vegetables, chutneys and various seasonings. [12]

Tea shops

An outdoor cafe in Yangon Outdoor cafe, Yangon, Myanmar.jpg
An outdoor café in Yangon

During British rule in Burma, Burmese Indians introduced tea shops to the country, first known as kaka hsaing, which later evolved into teashops called laphet yay hsaing (လက်ဖက်ရည်ဆိုင်) or kaphi (ကဖီး), the latter word from French café. Burmese tea shop culture emerged from a combination of British, Indian, and Chinese influences throughout the colonial period. [78] Teashops are prevalent across the country, forming an important part of communal life. [33] [79] Typically open throughout the day, some Burmese tea shops cater to locals, long distance drivers and travellers alike. The Burmese typically gather in tea shops to drink milk tea served with an extensive array of snacks and meals. [78]

Street food

A street hawker selling Burmese pork offal skewers. Street food (5089664128).jpg
A street hawker selling Burmese pork offal skewers.

Street food stalls and hawkers are a feature of the Burmese urban landscape, especially in major cities like Yangon. [80] Burmese salads, snacks, and fritters are especially popular street foods. [81] In recent years, some major cities have clamped down on street food vendors. In 2016, Yangon banned the city's 6,000 street vendors from selling food on major thoroughfares, and relocated them to formal night markets set up by the city. [82]

Night markets, called nya zay (ညဈေး), are a feature of many Burmese towns and cities. Colonial observers as early as 1878 noted Burmese street hawkers selling delicacies, such as fruits, cakes, and laphet during "night bazaars." [83] The streets surrounding major daytime markets, such as Zegyo Market in Mandalay, typically double as makeshift night markets during the evenings. [84]

See also

Notes

  1. ↑ The traditional rhyme is "A thee ma, thayet; a thar ma, wet; a ywet ma, lahpet" (အသီးမှာသရက်၊ အသားမှာဝက်၊ အရွက်မှာလက်ဖက်။).
  2. ↑ The traditional Burmese proverb reads မန္တလေးစကား ရန်ကုန်အကြွား မော်လမြိုင်အစား.

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Polish cuisine is a style of food preparation originating in and widely popular in Poland. Due to Poland's history, Polish cuisine has evolved over the centuries to be very eclectic, and shares many similarities with other national cuisines. Polish cooking in other cultures is often referred to as à la polonaise.

<span class="mw-page-title-main">Fried rice</span> Asian rice dish

Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish. Fried rice is a popular component of East Asian, Southeast Asian and certain South Asian cuisines, as well as a staple national dish of Indonesia. As a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. Fried rice first developed during the Sui dynasty in China.

<span class="mw-page-title-main">Mohinga</span> Burmese noodle soup of rice noodles and fish

Mohinga is the national dish of Myanmar. Mohinga is fish soup made with rice noodles, typically served as a hearty breakfast. It features a rich broth flavored with lemongrass, turmeric, and fish sauce, often garnished with boiled eggs, cilantro, and crispy fritters. Mohinga is readily available in most parts of the country, sold by street hawkers and roadside stalls in larger cities. Mohinga is traditionally eaten for breakfast, but today is eaten at any time of day.

<span class="mw-page-title-main">Noodle soup</span> Variety of soups with noodles and other ingredients served in a light broth

Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth. Noodle soup is a common dish across East Asia, Southeast Asia and the Himalayan states of South Asia. Various types of noodles are used, such as rice noodles, wheat noodles and egg noodles.

<span class="mw-page-title-main">Rice vermicelli</span> Thin dried noodles made of rice

Rice vermicelli is a thin form of noodle. It is sometimes referred to as "rice noodles" or "rice sticks", but should not be confused with cellophane noodles, a different Asian type of vermicelli made from mung bean starch or rice starch rather than rice grains themselves.

<span class="mw-page-title-main">Rice noodles</span> Noodles made from rice

Rice noodles are noodles made with rice flour and water as the principal ingredients. Sometimes ingredients such as tapioca or corn starch are added in order to improve the transparency or increase the gelatinous and chewy texture of the noodles. Rice noodles are most common in the cuisines of China, India and Southeast Asia. They are available fresh, frozen, or dried, in various shapes, thicknesses and textures. Fresh noodles are also highly perishable; their shelf life may be just several days.

<span class="mw-page-title-main">Thai curry</span> Dishes in Thai cuisine made with curry paste

Thai curry is a dish in Thai cuisine made from curry paste, coconut milk or water, meat, seafood, vegetables or fruit, and herbs. Curries in Thailand mainly differ from the curries in India in their use of ingredients such as fresh rhizomes, herbs, and aromatic leaves over a mix of dried spices.

<span class="mw-page-title-main">Burmese tofu</span>

Burmese tofu is a food of Shan origin and of Chinese from Yunnan Province, made from water and flour ground from yellow split peas and the Burmese version of chickpea flour, also known as besan flour, in a fashion similar to polenta. The flour is mixed with water, turmeric, and a little salt and heated, stirring constantly, until it reaches a creamy consistency. It is then transferred into a tray and allowed to set. It can also be made using dried chickpea instead of processed flour. In this process, dried chickpeas are soaked overnight. Once the peas have been re-hydrated, they are ground into a puree with some of the liquid used to soak the peas, then allowed to set for a couple of hours. Much of the top layer of clear liquid is then skimmed off and the remaining puree is brought to a boil with turmeric and salt and cooked and set in the same manner as the version using chickpea flour. It is matte yellow in colour, jelly-like but firm in consistency, and does not crumble when cut or sliced. It may be eaten fresh as a Burmese tofu salad or deep-fried into a Burmese fritter. It may also be sliced and dried to make crackers for deep frying. Despite the name, Burmese tofu is unrelated to Chinese tofu, which is made from soy milk with added coagulants.

<span class="mw-page-title-main">Ngapi</span> Seafood paste used in Burmese cuisine

Ngapi is a pungent paste made of either fish or shrimp used in Burmese cuisine. Ngapi is typically made by fermenting fish or shrimp that is salted and ground then sundried. Like cheese, it can be distinguished based on main ingredient and regional origin. Ngapi can be distinguished by the type of fish used to make it. Ngapi can come from whole fish, from small fish or from prawns. Ngapi is a main ingredient of Lower Burmese cooking and is used as a condiment or additive in most dishes. Raw ngapi, with some exceptions, is not intended for direct consumption.

<span class="mw-page-title-main">Meeshay</span> Noodle dish from Myanmar

Meeshay is a Burmese cuisine dish of rice noodles with a meat sauce. The dish originated from the Chinese mixian and became a specialty of the Shan people of Eastern Myanmar. Regional variants exist, but the two main types are the normal Mogok meeshay and the Mandalay version. Myay-oh meeshay is a Yunnanese version in which the rice noodles are cooked in a clay pot and the dish is served with a large quantity of soup and fresh vegetables.

<span class="mw-page-title-main">Mont di</span> Burmese dishes with thin-rice noodles

Mont di 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 popular. Mandalay mont di is another well-known dish. A handful of regional rice vermicelli dishes, such as Mawlamyaing mohinga and Kengtung khao sen, are also interchangeably called "mont di."

<i>Khanom chin</i> Thai rice noodles

Khanom chin or Khanom jeen are fresh, thin rice noodles in Thai cuisine which are made from rice sometimes fermented for three days, boiled, and then made into noodles by extruding the resulting dough through a sieve into boiling water. Khanom chin is served in many kinds of stock: coconut milk, fish curry, and chilli.

<span class="mw-page-title-main">Burmese salads</span> Category of dishes in Burmese cuisine

Burmese salads are a diverse category of indigenous salads in Burmese cuisine. Burmese salads are made of cooked and raw ingredients that are mixed by hand to combine and balance a wide-ranging array of flavors and textures. Burmese salads are eaten as standalone snacks, as side dishes paired with Burmese curries, and as entrees. The most common or popular, the iconic laphet thoke is traditionally eaten as a palate cleanser at the end of a meal.

<span class="mw-page-title-main">Burmese curry</span> Dishes in Burmese cuisine made with curry base

Burmese curry refers to a diverse array of dishes in Burmese cuisine that consist of protein or vegetables simmered or stewed in an aromatic curry base. Burmese curries generally differ from other Southeast Asian curries in that Burmese curries make use of dried spices in addition to fresh herbs and aromatics, and are often milder. Burmese curries are readily available in curry houses throughout the country. They are traditionally accompanied with rice and a variety of side dishes, soups, and Burmese salads called athoke. Burmese curries may also be paired with Indian breads like nanbya, palata, aloo puri, and toshay.

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