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List Of Burmese Dishes
The following is a list of dishes found in Burmese cuisine. Burmese cuisine includes dishes from various regions of Burma (now officially known as Myanmar). The diversity of Myanmar's cuisine has also been contributed to by the myriad of local ethnic minorities. The Bamars are the most dominant group, but other groups including the Chin people also have distinct cuisines. Burmese cuisine is characterized by extensive use of fish products like fish sauce and ngapi (fermented seafood). Owing to the geographic location of Myanmar, Burmese cuisine has been influenced by Chinese cuisine, Indian cuisine and Thai cuisine. Burmese salads Bamar influenced Chinese inspired Indian inspired Kachin inspired Rakhine inspired Shan inspired Mon inspired Hin Desserts See also * Burmese cuisine * List of ingredients in Burmese cuisine မုန့်လုံးရေပေါ် ရေမုန့် ကြက်ဥပေါင်း မုန့်လေပ ... [...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 literal ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chickpea Flour
Gram flour or kadala maavu is a pulse flour made from a variety of ground chickpea called Bengal gram or ''kaala chana''. It is a staple ingredient in the cuisine of the Indian subcontinent, including in Indian, Bangladeshi, Burmese, Nepali, Pakistani, Sri Lankan and Caribbean cuisines. Characteristics Gram flour contains a high proportion of carbohydrates, higher fiber relative to other flours, no gluten, and a higher proportion of protein than other flours. Dishes South Asia and the Caribbean Gram flour is in popular use in the Indian subcontinent and the Caribbean, where it is used to make the following: In Andhra Pradesh, it is used in a curry with gram flour cakes called Senaga Pindi Kura ( te, శెనగ పిండి కూర) and is eaten with Chapati or Puri, mostly during winter for breakfast. Chila (or chilla), a pancake made with gram flour batter, is a popular street food in India. Southeast and East Asia Gram flour, which is called ''pe hm ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Samosa Salad
A samosa () or singara is a fried Indian pastry with a savory filling, including ingredients such as spiced potatoes, onions, and peas. It may take different forms, including triangular, cone, or half-moon shapes, depending on the region. Samosas are often accompanied by chutney, and have origins in medieval times or earlier. Samosas are a popular entrée, appetizer, or snack in the cuisines of South Asia, the Middle East, Central Asia, East Africa and their South Asian diasporas. The English word ''samosa'' derives from Hindi word '' ( hi, समोसा), traceable to the Middle Persian word ()Lovely triangles '''', 23 August 2008. 'triangular pa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Samuza Thoke
''Arachosia'' is a genus of anyphaenid sac spiders that was first described by Octavius Pickard-Cambridge in 1882. Species it contains twenty-one species, found in the Americas, including the Greater Antilles: *''Arachosia albiventris'' Mello-Leitão, 1922 – Brazil, Argentina *'' Arachosia anyphaenoides'' O. Pickard-Cambridge, 1882 ( type) – Brazil *'' Arachosia arachosia'' Mello-Leitão, 1922 – Venezuela, Brazil *'' Arachosia avalosi'' Rubio & Ramírez, 2015 – Brazil, Argentina *'' Arachosia bergi'' ( Simon, 1880) – Brazil, Uruguay, Argentina *'' Arachosia bifasciata'' (Mello-Leitão, 1922) – Brazil, Argentina *'' Arachosia carancho'' Rubio & Ramírez, 2015 – Argentina *'' Arachosia cubana'' (Banks, 1909) – USA, Cuba *'' Arachosia freiburgensis'' Keyserling, 1891 – Brazil, Argentina *'' Arachosia honesta'' Keyserling, 1891 – Brazil, Argentina *'' Arachosia kapiipeoi'' Rubio & Ramírez, 2015 – Venezuela, Brazil, Ecuador, Peru, Bolivia, Chile, Argentina *'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kya Zan Hinga
Kya zan hinga ( my, ကြာဆံဟင်းခါး; ), also known as kyazan chet (), is a dish of glass noodles in chicken consommé in Burmese cuisine. It is made with mushrooms, bean curd skin, lily stems, shrimp, garlic, pepper and sometimes fish balls. For the addition of texture and flavour, it can be garnished with coriander, sliced shallots, fish sauce, chilli powder and a squeeze of lime. See also * 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 a ... References Further readingVirtual Lotus: Modern Fiction of Southeast Asia – Google Books p. 322. Burmese cuisine Noodle soups {{Myanmar-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kaffir Lime
''Citrus hystrix'', called the kaffir lime or makrut lime, (, ) is a citrus fruit native to tropical Southeast Asia. Its fruit and leaves are used in Southeast Asian cuisine, and its essential oil is used in perfumery. Its rind and crushed leaves emit an intense citrus fragrance. Names "Kaffir" is thought to ultimately derive from the Arabic ''kafir'', meaning ''infidel'', though the mechanism by which it came to be applied to the lime is uncertain. Following the takeover of the Swahili coast, Muslims used the term to refer to the non-Muslim indigenous Africans, who were increasingly abducted for the Indian Ocean slave trade, which reached a height in the fifteenth and sixteenth century. The most likely etymology is through the Kaffirs, an ethnic group in Sri Lanka partly descended from enslaved Bantu. The earliest known reference, under the alternative spelling "caffre" is in the 1888 book ''The Cultivated Oranges, Lemons Etc. of India and Ceylon'' by Emanuel Bonavia, who ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tagliatelle
Tagliatelle (; from the Italian ''tagliare'', meaning "to cut") are a traditional type of pasta from the Emilia-Romagna and Marche regions of Italy. Individual pieces of ''tagliatelle'' are long, flat ribbons that are similar in shape to fettuccine and are traditionally about wide.''The Classic Italian Cookbook'', 1973 by Marcella Hazan ''Tagliatelle'' can be served with a variety of sauces, though the classic is a meat sauce or Bolognese sauce. Tagliatelle are traditionally made with egg pasta. The traditional ratio is one egg to one hundred grams of flour. Origins Legend has it that tagliatelle was created by a talented court chef, who was inspired by Lucrezia d'Este's hairdo on the occasion of her marriage to Annibale II Bentivoglio, in 1487. In reality, this was a joke invented by humorist Augusto Majani in 1931. The recipe was called ''tagliolini di pasta e sugo, alla maniera di Zafiran'' (tagliolini of pasta and sauce in the manner of Zafiran) and it was served on silve ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nan Gyi Thohk
''Nan gyi thoke'' ( my, နန်းကြီးသုပ်, ; also spelled ''nangyi thoke'' or ''nangyi dok'') is an '' a thoke'' salad dish in Burmese cuisine, made with thick round rice noodles mixed with specially prepared chicken curry and chili oil. The dish is garnished with toasted chickpea flour, sliced onions, chilis, crispy noodles, slices of hard-boiled egg, fish cakes, and zested with lime or lemon. The noodle salad originated as a street food from Mandalay. Etymology The salad is known by a number of different terms, including ''nan gyi thoke'', ''nan gyi mont di'', and is called ''Mandalay mont di'' in Yangon. ''Nan gyi'' (နန်းကြီး; ) refers to the thick round rice noodles used in this salad. See also * Burmese cuisine * List of salads * Meeshay Meeshay (, ; also spelt mi shay, mee shay, mee shei) is a Burmese cuisine dish of rice noodles with a meat sauce. The dish originated from the Chinese ''mixian'' ( simplified Chinese: 米线) and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ogonori
''Gracilaria'' is a genus of red algae (Rhodophyta) notable for its economic importance as an agarophyte, as well as its use as a food for humans and various species of shellfish. Various species within the genus are cultivated among Asia, South America, Africa and Oceania. Taxonomy ''Gracilaria'' contains the following subtaxa: *'' Gracilaria abbottiana'' M.D.Hoyle *'' Gracilaria abyssalis'' Gurgel & Yoneshigue-Valentin *'' Gracilaria aculeata'' (Hering) Papenfuss *'' Gracilaria aggregata'' Hooker f. & Harvey *'' Gracilaria ambigua'' Greville *'' Gracilaria apiculata'' P.Crouan & H.Crouan ** ''Gracilaria apiculata'' subsp. ''candelabriformis'' Gurgel, Fredericq & J.N.Norris *'' Gracilaria apiculifera'' J.Agardh ** ''Gracilaria arcuata'' f. ''rhizophora'' Børgesen ** ''Gracilaria arcuata'' var. ''attenuata'' Umamaheswara Rao ** ''Gracilaria arcuata'' var. ''snackeyi'' Weber Bosse *'' Gracilaria arcuata'' Zanardini *'' Gracilaria armata'' (C.Agardh) Greville *'' Gracilaria artic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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