Htamin jin ( my, ထမင်းချဉ်‌, ; also spelt htamin gyin; ) is a Burmese dish of

fermented Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen. In food p ...

rice Rice is the seed of the grass species '' Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima'' (African rice). The name wild rice is usually used for species of the genera '' Zizania'' and '' Porteresia'', both wild and domesticat ...

. It is the regional specialty and signature dish of the Intha people of

Inle Lake Inle Lake (, ), a freshwater lake located in the Nyaungshwe Township of Shan State, part of Shan Hills in Myanmar (Burma). It is the second largest lake in Myanmar with an estimated surface area of , and one of the highest at an elevation of ...

in Shan State,

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 Wells explai ...

. The dish consists of either fresh or fermented rice, kneaded with boiled fish (usually caught from the

, such as nga gyin), fresh

tomato The tomato is the edible berry of the plant ''Solanum lycopersicum'', commonly known as the tomato plant. The species originated in western South America, Mexico, and Central America. The Mexican Nahuatl word gave rise to the Spanish word ...

paste, mashed boiled potatoes and garlic garnish. Highland Shan rice, similar to Japanese rice, is used alongside the creamier Shan potatoes, giving the dish a very rich texture.

Garlic chives ''Allium tuberosum'' (garlic chives, Oriental garlic, Asian chives, Chinese chives, Chinese leek) is a species of plant native to the Chinese province of Shanxi, and cultivated and naturalized elsewhere in Asia and around the world. Description ...

roots,

garlic oil Garlic oil is the volatile oil derived from garlic. It is usually prepared using steam distillation and can also be produced via distillation using ether. It is used in cooking and as a seasoning, a nutritional supplement, and also as an insectic ...

and crispy garlic garnish are added as a final touch. Htamin Jin is usually served with roasted chili flakes in oil.

References

Burmese cuisine Rice dishes Shan State {{Myanmar-cuisine-stub

See also

References