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Ngachin
''Ngachin'' ( my, ငါးချဉ်; ), also called pickled fish, is a traditional fermented fish product used in Burmese cuisine. ''Ngachin'' consists of raw freshwater fish, which is pressed with a mixture of cooked rice gruel and salt as it ferments, and is traditionally packed in ''taungzun'' leaves. Bronze featherback is typically used for ''ngachin'', although other freshwater varieties like rohu can be substituted. The version using shrimp is called ''bazunchin'' (ပုစွန်ချဉ်, ). ''Ngachin'' is popularly served in a Burmese salads, Burmese salad, mixed with garlic, shallots, fresh chillies, coriander and served with rice. In Madauk, ''ngachin'' is commonly served in mohinga, a rice noodle soup. In popular culture ''Ngachin'' is the subject of a popular Burmese proverb, "homemade ''ngachin'' tastes better" (ကိုယ့်ငါးချဉ် ကိုယ်ချဉ်), reflecting the shortcomings of personal biases. See also * Burmese cuis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mohinga
Mohinga (, ; also spelt mont hin gar) is a rice noodle and fish soup from Myanmar and an essential part of Burmese cuisine, considered by many to be the national dish of Myanmar. 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. Description and ingredients The main ingredients of mohinga are gram flour and/or crushed toasted rice, garlic, shallots or onions, lemongrass, ginger, fish paste, fish sauce, and catfish (or other types of fishes, such as Mrigal carp). The ingredients are combined in a rich broth, which is cooked and kept on the boil. Mohinga is served with rice vermicelli, dressed and garnished with fish sauce, a squeeze of lime, crisp fried onions, coriander, spring onions, crushed dried chillis, and, as optional toppings, deep-fried Burmese fritters such as split chickpeas, urad dal, gourd, sliced pieces of Chine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ngapi
Ngapi ( my, ငါးပိ , ), formerly also spelled ngapee, nga-pee and gnapee, is a pungent paste made of either fish or shrimp in Burmese cuisine. Ngapi is usually 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 (such as ''ngapi kaung''), from small fish (''hmyin ngapi'') or from prawns (''seinza ngapi''). 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. Similar fermented seafood pastes are common across the Southeast Asian cuisines, notably Malay ''belacan'' and Thai ''kapi'' and ''pla ra'', Lao ''padaek'', and Khmer ''prahok''. Etymology ''Ngapi'' is a compound word in the Burmese language, literally meaning "pressed fish." The term was borrow ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Burmese Salads
Burmese salads (; 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. Burmese salads are eaten as standalone snacks, as side dishes paired with Burmese curries, and as entrees. The iconic ''laphet thoke'' (fermented tea leaf salad) is traditionally eaten as a palate cleanser at the end of a meal. Ingredients Burmese salads are typically centered on one major ingredient, ranging from starches (e.g., rice and noodles) and cooked ingredients (e.g., Burmese fritters and proteins) to raw fruits and vegetables. Common starches used in Burmese salads include rice, egg noodles, rice vermicelli, rice noodles, and potatoes. Burmese salads may also feature raw vegetables and fruits, such as tomatoes, cabbage, onions, kaffir lime, long beans, and mangoes. Fermented ingredients, including ''la ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermented Fish
Fermented fish is a traditional preservation of fish. Before refrigeration, canning and other modern preservation techniques became available, fermenting was an important preservation method. Fish rapidly spoils, or goes rotten, unless some method is applied to stop the bacteria that produce the spoilage. Fermentation is a method which attacks the ability of microbials to spoil fish. It does this by making the fish muscle more acidic; bacteria usually cease multiplying when the pH drops below 4.5. A modern approach, biopreservation, adds lactic acid bacteria to the fish to be fermented. This produces active antimicrobials such as lactic and acetic acid, hydrogen peroxide, and peptide bacteriocins. It can also produce the antimicrobial nisin, a particularly effective preservative. Fermented fish preparations can be notable for their putrid smell. These days there are many other techniques of preserving fish, but fish is still fermented because some people enjoy the taste. __TOC_ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fish
Fish are aquatic, craniate, gill-bearing animals that lack limbs with digits. Included in this definition are the living hagfish, lampreys, and cartilaginous and bony fish as well as various extinct related groups. Approximately 95% of living fish species are ray-finned fish, belonging to the class Actinopterygii, with around 99% of those being teleosts. The earliest organisms that can be classified as fish were soft-bodied chordates that first appeared during the Cambrian period. Although they lacked a true spine, they possessed notochords which allowed them to be more agile than their invertebrate counterparts. Fish would continue to evolve through the Paleozoic era, diversifying into a wide variety of forms. Many fish of the Paleozoic developed external armor that protected them from predators. The first fish with jaws appeared in the Silurian period, after which many (such as sharks) became formidable marine predators rather than just the prey of arthropods. Mos ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice
Rice is the seed of the grass species ''Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima ''Oryza glaberrima'', commonly known as African rice, is one of the two domesticated rice species. It was first domesticated and grown in West Africa around 3,000 years ago. In agriculture, it has largely been replaced by higher-yielding Asian r ...'' (African rice). The name wild rice is usually used for species of the genera ''Zizania (genus), Zizania'' and ''Porteresia'', both wild and domesticated, although the term may also be used for primitive or uncultivated varieties of ''Oryza''. As a cereal, cereal grain, domesticated rice is the most widely consumed staple food for over half of the world's World population, human population,Abstract, "Rice feeds more than half the world's population." especially in Asia and Africa. It is the agricultural commodity with the third-highest worldwide production, after sugarcane and maize. Since sizable portions of sugarcane and ma ... [...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] |
Myanmar
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 C. Wells, 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: [ˈmjænmɑː, ˈbɜːmə]. So the pronunciation of the last syllable of Myanmar as [mɑːr] or of Burma as [bɜːrmə] by 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 a, broad ''ah'' () in "father". If the Burmese name my, မြန်မာ, label=none were spelled "Myanma" in English, this would b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bronze Featherback
The bronze featherback (''Notopterus notopterus''; as, কান্ধুলি ''kandhuli'', bn, ফলি, bn, কাংলা,, th, ปลาสลาด, ปลาฉลาด, ปลาตอง, Vietnamese: ''Cá thát lát'', my, ငါးဖယ်) is a ray-finned fish in the family Notopteridae found in South and Southeast Asia. Although primarily found in fresh water, it has been known to enter brackish water. At present, it is the only member of the genus ''Notopterus'', but as currently defined, it is likely a species complex. Description Young specimens are a dark bronze-like color that becomes lighter with age. The species reaches a length up to . The bronze featherback can easily be kept in an aquarium. Popular as food, this fish also appears in a stamp of the Kingdom of Laos. As food This fish has been used as food in Southeast Asia since ancient times, and remains an important food item in countries such as Indonesia, Laos, Myanmar (Burma), and Thaila ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rohu
The rohu, rui, ruhi or roho labeo (''Labeo rohita'') is a species of fish of the carp family, found in rivers in South Asia. It is a large omnivore and extensively used in aquaculture. Description The rohu is a large, silver-colored fish of typical cyprinid shape, with a conspicuously arched head. Adults can reach a maximum weight of and maximum length of , but average around . Distribution and habitat The rohu occurs in rivers throughout much of northern and central and eastern India, Pakistan, Vietnam, Bangladesh, Nepal and Myanmar, and has been introduced into some of the rivers of Peninsular India and Sri Lanka. Ecology The species is an omnivore with specific food preferences at different life stages. During the early stages of its lifecycle, it eats mainly zooplankton, but as it grows, it eats more and more phytoplankton, and as a juvenile or adult is a herbivorous column feeder, eating mainly phytoplankton and submerged vegetation. It has modified, thin hair-like ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Madauk
Madauk ( mnw, ကမာဍိုတ်; my, မဒေါက်) is a town located in Nyaunglebin Township, Bago Region of Myanmar. Madauk is an ancient city that has been famous since the time of the ancient Mon kings. Etymology The town's name is of Mon origin. Pronounced Kamadauk, it literally translates to "brick reservoir" in Mon. Although Madauk and Shwegyin are separate towns, they are often referred to as ''Shwegyin Magadauk''. Shwegyin and Madawk are only apart, but the Sittaung River separates the two towns. Nyaunglebin Nyaunglebin ( my, ညောင်လေးပင်) is the second largest city in the Nyaunglebin District of Bago Region Nyaunglebin is not only second largest city of Bago District but also Center City of East Bago Region. Moreover, fifth lar ... and Madauk are connected by a railway. References Populated places in Bago Region {{Bago-geo-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shrimp Paste
Shrimp paste or prawn sauce is a fermented condiment commonly used in Southeast Asian and Southern Chinese cuisines. It is primarily made from finely crushed shrimp or krill mixed with salt, and then fermented for several weeks. They are either sold in their wet form or are sun-dried and either cut into rectangular blocks or sold in bulk. It is an essential ingredient in many curries, sauces and sambal. Shrimp paste can be found in many meals in Cambodia, Indonesia, Laos, Malaysia, Myanmar, the Philippines, Singapore, Thailand, and Vietnam. It is often an ingredient in dip for fish or vegetables. History ''Trasi'', (Indonesian- Javanese fermented shrimp paste; alt. spelling: ''terasi''), as mentioned in two ancient Sundanese scriptures, ''Carita Purwaka Caruban Nagari'' and ''Mertasinga'', had been around in Java before sixth century. According to ''Carita Purwaka Caruban Nagari'', Cirebon had angered the King of Galuh Kingdom after they stopped paying a tribute (in the for ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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