MYANMAR CUISINE
The cuisine is an important part of Burmese culture. Taking advantage of the various influence from China, India and Thailand, Burmese dishes are also so various thanks to the myriad of specialties from local minorities.
The basic ingredients are rice, wheat, noddles, potatoes, ginger, tomatoes, tea leaves (lahpet) and ngapi (fish paste). Meat is expensive in Myanmar, so local people prefer fish products as the country is a “lake heaven” providing a good variety of fish species.
Everyone can enjoy this tasteful art of Myanmar, with really reasonable price. Count $3 for one dish and a drink.
FAMOUS DISHES IN MYANMAR
Shan Style Rice
This specialty of Intha people, named Htamin Jin, is a delicious dish for garlic lovers. It combines fermented or fresh rice kneaded with boiled fish, fresh tomato paste and mashed potatoes. The dish is completed by garlic roots, oil, etc.
Tea Leaf Salad
The Lahpet thoke is a versatile dish, served as dessert, or snack. The fermented tea leaves are mixed by hand with cabbage, tomatoes, beans, nuts and peas. To complete this salad, Burmese add chili and garlic.
Nan Gyi Thohk
This salad is made of thick round rice noodles mixed with a special chicken curry. Sometimes served with thin slices of fish cake and of hard boiled egg. This kind of Burmese spaghettis can be spicy or not.
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