Burmese cuisine is appreciated for the beauty of what it is: an Asian
cuisine fused from Southeast Asian, Chinese and Indian influences. Myanmar
people enjoy rice as their main food and it comprises about 75% of the diet.
Main dishes in a typical Myanmar meal can be classified
as meat or fish, vegetables or salads, and some kind of soup. In the meat or
fish category, dishes such as chicken, duck, pork, mutton, fish and prawns, and
eggs cooked in water, oil and other spices.
But beef is usually not served. Vegetables are cut and
cooked in various ways, usually with a small amount of oil and dried prawn to
enhance the taste. Salads are mostly made of raw, cooked or preserved
vegetables, or sometimes meat, fish or prawn, added with a number of
ingredients to enrich the flavour. There are many popular food in Myanmar. Below are more interesting
dishes for you to take:
Snacks Most Myanmar snacks are made of rice or
glutinous rice, milk or grated shreds of coconut, and sugar or jaggery as
sweeteners. Although there are a number of traditional snacks, the most popular
Mohinga (or mohinka): The unofficial national dish of rice
vermicelli in a fish-based broth of onions, garlic, ginger, and lemon grass –
all topped with sliced banana blossom, boiled eggs and fritters (akyaw). This dish is eaten for breakfast.
The other famous item is Ohnnoh Khauk Swe or noodle served with rich coconut
soup flavoured with chicken. Kyarsan Chet or vermicelli in spicy chicken soup is
another favourite snack.
Fried chapati
with peas/potatoes
Fried chapati, crispy and blistered, with boiled peas/potatoes is another popular breakfast .
Fried chapati, crispy and blistered, with boiled peas/potatoes is another popular breakfast .
Soups
In Burma soups are considered an
indispensable part of their traditional cuisine, served at almost every meals
from breakfast, lunch, dinner and even during snack time. The Burmese concept
of soups and salads, ingredients, condiments, cooking styles and variations are
quite different from that of the Westerners.
Burmese Soup
Culture:
Soup is served along with the main
course and other side dishes and are treated as beverage during meals. They do
not serve wine or even a glass of water during meals, as they believe that
brothy soup will help swallow the solid food easily. Sometimes if the soup is
thick, they serve green tea at meals.
Soup also acts as an appetizer, hence
they start taking the soup before the main dish and prefers to continue taking
in little portions between other dishes through the meal.
Interestingly soup can be served at the
breakfast table, with curried rice at lunch and dinner and also during tea
times or with fast food combination.
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