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Kyay Oh
''Kyay oh'' ( my, ကြေးအိုး; ) is a popular noodle soup made with pork and egg in Burmese cuisine. Fish and chicken versions are also made as well as a "dry" version without broth. ''Kyay oh'' is traditionally served in a copper pot. ''Kyay oh'' is made with rice noodles (rice vermicelli or flat rice noodles) and marinated meatballs. The broth is made with pork, chicken, or fish. The pork version, the most popular, uses pork bones and intestine. ''Kyay oh'' is typically served with a tomato and green pepper sauce. Dry ''kyay oh'' salad, called ''kyay oh sigyet'' (ကြေးအိုးဆီချက်), is made without broth and uses sesame oil. It is topped with fried garlic sprinkles. The salad, like the soup, includes meatball, egg, pork brain, green choy and triangular-shaped crispy waffles stuff with meat. Other ingredients include salt, garlic powder, ginger and pepper. The first ''kyay oh'' restaurant, Kyay Oh Bayin, was founded in 1968 in Rangoon (now Y ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Burma
Myanmar, ; UK pronunciations: US pronunciations incl. . Note: Wikipedia's IPA conventions require indicating /r/ even in British English although only some British English speakers pronounce r at the end of syllables. As John Wells explains, the English spellings of both Myanmar and Burma assume a non-rhotic variety of English, in which the letter r before a consonant or finally serves merely to indicate a long vowel: mjænmɑː, ˈbɜːmə So the pronunciation of the last syllable of Myanmar as ɑːror of Burma as ɜːrməby some speakers in the UK and most speakers in North America is in fact a spelling pronunciation based on a misunderstanding of non-rhotic spelling conventions. The final ''r'' in ''Myanmar'' was not intended for pronunciation and is there to ensure that the final a is pronounced with the broad ''ah'' () in "father". If the Burmese name my, မြန်မာ, label=none were spelled "Myanma" in English, this would be pronounced at the end by all ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Burmese Cuisine
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 South Asia, Southeast Asia, and East Asia, including the modern-day nations of India, China, and Thailand. Burmese cuisine is typified by a wide-ranging array of dishes, including traditional Burmese curries, Burmese salads, and soups that are traditionally eaten with white rice. Burmese cuisine also features noodles in many forms, as fried or dry noodles, noodle soups, or as noodle salads, as well as Indian breads. Street food culture has also nurtured the profuse variety of traditional Burmese fritters and traditional snacks called '' mont''. The contrasting flavor profile of Burmese cuisine is broadly captured in the phrase ''chin ngan sat'' (ချဉ်ငန်စပ်), which literally me ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice Vermicelli
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. Presentation and varieties Rice vermicelli is a part of several Asian cuisines, where it are often eaten as part of a soup dish, stir-fry, or salad. One particularly well-known, slightly thicker variety, called ''Guilin mǐfěn'' (桂林米粉), comes from the southern Chinese city of Guilin, where it is a breakfast staple. Names Rice vermicelli is widely known in Asia by cognates of Hokkien 米粉 (''bí-hún'', literally "rice vermicelli"). These include ''bīfun'' (Japan), ''bíjon'' or ''bihon'' (Philippines), ''bee hoon'' (Singapore), ''bihun'' or ''mee hoon'' (Malaysia and Indonesia), ''num banh chok'' (Cambodia), ''bún'' (Vietnam), and ''mee hoon'' (Southern Thailand). Naming in Taiwan Beginning Jul ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flat Rice Noodle
''Shahe fen'' (沙河粉), or simply ''he fen'' (河粉), is a type of wide Chinese noodle made from rice. Its Minnan Chinese name, translated from the Mandarin 粿條 (''guotiao''), is adapted into alternate names which are widely encountered in Southeast Asia, such as ''kway teow'', ''kwetiau'', and ''kuetiau''. ''Shahe fen'' is often stir fried with meat and/or vegetables in a dish called ''chao fen'' (炒粉; pinyin: chǎo fěn). While ''chao fen'' is a transliteration of Mandarin, ''chow fun'' from Cantonese (see the main article at beef chow fun) is the name most often given to the dish in Chinese restaurants in North America. Names While ''shahe fen'' and ''he fen'' are transliterations based on Mandarin, there are numerous other transliterations based on Cantonese, which include ho fun, hofoen (a Dutch transliteration in Suriname), hor fun, sar hor fun, etc. In addition, ''shahe fen'' is often synonymously called kway teow (), literally "ricecake strips", translite ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pork
Pork is the culinary name for the meat of the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE. Pork is eaten both freshly cooked and preserved; curing extends the shelf life of pork products. Ham, gammon, bacon, and sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork. Pork is the most popular meat in the Western world, particularly in Central Europe. It is also very popular in East and Southeast Asia ( Mainland Southeast Asia, Philippines, Singapore, and East Timor). The meat is highly prized in Asian cuisines, especially in Mainland China, for its fat content and texture. Some religions and cultures prohibit pork consumption, notably Islam and Judaism. History Pigs were domesticated in Mesopotamia around 13,000 BC. Charcuterie is the branch of cooking devoted to prepared meat products such as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kuyteav
''Kuyteav'' ( km, គុយទាវ, UNGEGN: ) is a Cambodian noodle soup consisting of rice noodles with pork stock and toppings. A popular breakfast dish in Cambodia, ''kuyteav'' can be found at marketplace stalls, roadside vendors, restaurants and in shophouses across the country, and is distinguished by its clear broth and array of herbs, aromatics and other garnishes and condiments. ''Kuyteav'' spread to Southern Vietnam under the name ("Phnom Penh kuyteav"). In October 2019, ''kuyteav Phnom Penh'' was recognized as a collective mark by the Department of Intellectual Property of the Ministry of Commerce. Etymology The word ''kuyteav'' derives from the Teochew Chinese word (peng'im: ''guê2diao5'') and refers to cut noodles made from long-grain rice flour (as opposed to glutinous rice flour). Nath, Chuon. Khmer-Khmer Dictionary. Buddhist Institute of Cambodia, 1967 This term also refers to the dish: a rice noodle soup with minced meat and various other toppings and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hủ Tiếu
or is a dish eaten in Vietnam as breakfast. It may be served either as a soup () or dry with no broth (). became popular in the 1960s in Southern Vietnam, especially in Saigon. The primary ingredients of this dish are pork bones, mixed with diverse kinds of noodles, herbs and other kind of meats. In southern Vietnamese cuisine, phở is usually served with –like noodles called instead of the wider or popular in northern cuisine. Hủ tiếu was featured in Master Chef US 2013, where Gordon Ramsay mentioned it being on the top of his list and tasked the contestants to prepare a bowl of hu tieu. The noodle dish also appeared on the TV show "Gordon's Great Escape" in 2010-2011, where Ramsay tried the noodle dish in Cai Rang floating market, Can Tho. Origin Hủ tiếu originated from the cuisine of the Teochew people who migrated to Vietnam via Cambodia from northeastern of Guangdong province, China, when it was first known as kuyteav. For the first localised var ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Noodle Soup
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. Varieties East Asia China There are myriad noodle soup dishes originating in China, and many of these are eaten in, or adapted in various Asian countries. * Ban mian (板面) – Hakka-style, flat-shaped egg noodles in soup. * Chongqing noodles * Cold noodle (冷面/冷麵) – Shanghai-style, flat noodle stirred with peanut butter sauce, soy sauce and vinegar, served cold. * Crossing the bridge noodles () – ingredients are placed separately on the table, then added into a bowl of hot chicken stock to be cooked and served. The ingredients are uncooked rice noodles, meat, raw eggs, vegetables and edible flowers. The stock stays warm because of a layer of oil on top of the bowl. Typical cui ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice Noodles
Rice noodles, or simply rice noodle, 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 East 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. History The origin of rice noodles dates back to China during the Qin dynasty when people from northern China invaded the south. Due to climatic conditions, the northern Chinese have traditionally preferred wheat and millet which grew in cold weather while the southern Chinese preferred rice which grew in hot weather. Noodles are traditionally made out of wheat and eaten throughout northern China so to adapt, northern cooks tried to prepare "noodles" using rice, thus inv ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Myanmar Times
''The Myanmar Times'' ( ), founded in 2000, is the oldest privately owned and operated English-language newspaper in Myanmar. A division of Myanmar Consolidated Media Co., Ltd. (MCM), ''The Myanmar Times'' published weekly English and Burmese-language news journals until March 2015, when the English edition began publishing daily, five days per week. Its head offices are in Yangon, with additional offices in Mandalay and Nay Pyi Taw. As the announcement shown in the official website of this newspaper, it has stopped nine media services on 21 February 2021 primarily for three months. However, its services are still suspended till now. History Early years ''The Myanmar Times'' was founded by Ross Dunkley, an Australian, and Sonny Swe (Myat Swe) of Myanmar in 2000, making it the only Burmese newspaper to have foreign investment at the time. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yangon
Yangon ( my, ရန်ကုန်; ; ), formerly spelled as Rangoon, is the capital of the Yangon Region and the largest city of Myanmar (also known as Burma). Yangon served as the capital of Myanmar until 2006, when the military government relocated the administrative functions to the purpose-built capital city of Naypyidaw in north central Myanmar. With over 7 million people, Yangon is Myanmar's most populous city and its most important commercial centre. Yangon boasts the largest number of colonial-era buildings in Southeast Asia, and has a unique colonial-era urban core that is remarkably intact. The colonial-era commercial core is centered around the Sule Pagoda, which is reputed to be over 2,000 years old. The city is also home to the gilded Shwedagon Pagoda – Myanmar's most sacred and famous Buddhist pagoda. Yangon suffers from deeply inadequate infrastructure, especially compared to other major cities in Southeast Asia, such as Jakarta, Bangkok or Hanoi. Though ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
YKKO
YKKO (an abbreviation of Yan Kin Kyay Oh, from my, ရန်ကင်းကြေးအိုး) is a restaurant chain in Myanmar specializing in kyay oh. The moniker comes from Yankin Township in Yangon Yangon ( my, ရန်ကုန်; ; ), formerly spelled as Rangoon, is the capital of the Yangon Region and the largest city of Myanmar (also known as Burma). Yangon served as the capital of Myanmar until 2006, when the military government ..., where the chain's first restaurant is located. Several YKKO restaurants exist in Yangon.Rough Guides (2013)''Rough Guide Snapshot Myanmar (Burma)'' Penguin. p. 36. The chain also offers Chinese food at its restaurants. It was founded in 1988 in Yangon. As of 2018, YKKO has 35 shops across five cities in Myanmar. References External links YKKO websiteYouTube video of Yangon outlet Restaurants in Myanmar Restaurants in Yangon {{Myanmar-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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