Main

Lemon salad

Kaffir lime salad, made with mashed lemon fruit, shrimp or fish paste, shallots (onions), chili peppers, dry shrimp powder, crushed roasted peanuts, garlic oil, roasted bean powder, garlic

Main

Let thohk sohn

Green papaya salad with carrots, ogonori sea moss, wheat noodles

Main

Makyee ywat thok

Tamarind leaf salad, made with tamarind leaves, onions, crushed peanuts, dried shimp

Main

Mala hin

Spicy salad with vegetables, tofu, beans, rice noodles, carrots, peas, kailan and a spicy bean dressing

Dessert, Sweet

Malaing lohn

Gulab jamun (also spelled gulaab jamun) lit. "rose water berry" or "rose berry" is a sweet confectionary or dessert, originating in the indian subcontinent and a type of mithai popular in india, pakistan, nepal, the maldives (where it is known as gulab ki janu), and bangladesh, as well as myanmar. it is the national dessert of pakistan. it is also common in nations with substantial populations of people with south asian heritage, such as mauritius, fiji, gulf states, the malay peninsula, great britain, south africa, and the caribbean countries of jamaica, trinidad and tobago, guyana, and suriname. it is made mainly from milk solids, traditionally from khoya, which is milk reduced to the consistency of a soft dough. modern recipes call for dried or powdered milk instead of khoya. it is often garnished with dried nuts such as almonds and cashews to enhance flavour.

Drink

Mandalay Blue

Drink

Mandalay Red

Breakfast

Masala chai

Masala chai (, lit. 'mixed-spice tea'; hindi: मसाला चाय) is an indian tea beverage made by boiling black tea in milk and water with a mixture of aromatic herbs and spices. originating in india the beverage has gained worldwide popularity, becoming a feature in many coffee and tea houses. the term chai originated from the hindi word chai, which was derived from the chinese word for tea, cha (see etymology of tea). in english, this spiced tea is commonly referred to as masala chai, or simply chai, even though the term refers to tea in general in the original language. according to stories, it originates from modern india and said that the king created masala chai as an ayurvedic energizing and refreshing beverage. numerous coffee houses use the term chai latte or chai tea latte for their version to indicate that it is made with steamed milk, much like that used to make a caffè latte, but mixed with a spiced tea concentrate instead of espresso. by 1994, the term had gained currency on the u.s. coffeehouse scene.

Drink

Masala chai

Masala chai (, lit. 'mixed-spice tea'; hindi: मसाला चाय) is an indian tea beverage made by boiling black tea in milk and water with a mixture of aromatic herbs and spices. originating in india the beverage has gained worldwide popularity, becoming a feature in many coffee and tea houses. the term chai originated from the hindi word chai, which was derived from the chinese word for tea, cha (see etymology of tea). in english, this spiced tea is commonly referred to as masala chai, or simply chai, even though the term refers to tea in general in the original language. according to stories, it originates from modern india and said that the king created masala chai as an ayurvedic energizing and refreshing beverage. numerous coffee houses use the term chai latte or chai tea latte for their version to indicate that it is made with steamed milk, much like that used to make a caffè latte, but mixed with a spiced tea concentrate instead of espresso. by 1994, the term had gained currency on the u.s. coffeehouse scene.

Side, Snack, Appetizer

Maung jeut

Rice crackers

Main

Meeshay

Rice noodles with a meat sauce, pork, chicken

Main

Mee suah

Misua (also spelled mee sua or miswa; chinese: 麵線; pe̍h-ōe-jī: mī-sòaⁿ) or also known as, wheat vermicelli are a very thin variety of salted noodles made from wheat flour. it originated in fujian, china. the noodles differ from mifen (rice vermicelli) and cellophane noodles in that those varieties are made from rice and mung beans, respectively.

Main

Mohinga

Mohinga (burmese: မုန့်ဟင်းခါး; mlcts: mun.hang: hka:, ipa: [mo̰ʊɰ̃hɪ́ɰ̃ɡá]; 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.

Breakfast

Mohinga

Mohinga (burmese: မုန့်ဟင်းခါး; mlcts: mun.hang: hka:, ipa: [mo̰ʊɰ̃hɪ́ɰ̃ɡá]; 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.

Main

Mohnyin tjin

Mohnyin tjin, (မုန်ညင်းချဉ် [mòʊɰ̃ɲɪ́ɰ̃ dʑɪ̀ɰ̃]; also mon nyin jin, mohn-hnyin gyin) is a popular burmese cuisine fermented food dish of vegetables preserved in rice wine and various seasonings. it is similar to korean kimchi and japanese takana tsukemono. mohnyin tjin is popularly associated with the shan and is a ubiquitous condiment for shan dishes such as meeshay and shan khauk swè. mohnnyin tjin is refers to a wide number of pickled and fermented vegetables. the name means "sour mustard green" and pickled white radish leaves are also used in the most common version. generically 'a-chin' (pickle) can be made from almost any vegetable.

Dessert, Sweet

Mok-si-kyo

Coconut fritters

Breakfast

Mon hin khar

Curry soup with fish, noodles, hard boiled egg, vegetables

Main

Mont di

Mont di (burmese: မုန့်တီ [mo̰ʊɰ̃ tì]) is a collective term for burmese dishes made with thin rice noodles. the vermicelli is used fresh, as it ferments quickly in myanmar's tropical climate. there are a number of mont di dishes, and the rakhine mont di of the arakanese from western myanmar is the most popular. mandalay mont di is another well-known dish. a handful of regional rice vermicelli dishes, such as mawlamyaing mohinga and kengtung khao sen, are also interchangeably called "mont di."

Dessert, Sweet

Mont kalama

Dodol is a sweet toffee-like sugar palm-based confection commonly found in southeast asia and the indian subcontinent. originating from the culinary traditions of indonesia, it is also popular in malaysia, singapore, brunei, the philippines, south india, sri lanka, thailand, and burma, where it is called mont kalama. it is made from coconut milk, jaggery, and rice flour, and is sticky, thick, and sweet.

Dessert, Sweet

Mont kyoe lein

Pretzel-shaped confection made with rice and bean flour

Dessert, Sweet

Mont kywe the

Mont kywe the (burmese: မုန့်ကျွဲသည်း; pronounced [mo̰ʊɴt͡ɕwɛ́ðɛ́], lit. 'buffalo liver cake') is a traditional burmese snack or mont. it bears resemblance to the indonesian and malaysian kuih kosui and filipino kutsinta. this snack is a rice cake pudding made of rice flour, jaggery, salt, and alkaline limewater. after cooking, the pudding is served up in slices and garnished with coconut shavings. mont kywe the uses rice flour milled from kauk kyan (ကောက်ကြမ်း), which has a high amylose content.

Dessert, Sweet

Mont lay pway

Large crispy glutinous rice wafers

Dessert, Sweet

Mont leik pyar

Rice sheets filled with jaggery and coconut

Dessert, Sweet

Mont let saung

Cendol is an iced sweet dessert that contains droplets of green rice flour jelly, coconut milk and palm sugar syrup. it is commonly found in southeast asia and is popular in malaysia, indonesia, brunei, cambodia, east timor, laos, vietnam, thailand, singapore, and myanmar. next to the green jelly, additional toppings might be added, including diced jackfruit, sweetened red azuki beans, or durian.

Side, Snack, Appetizer

Mont lin maya

Mont lin maya (burmese: မုန့်လင်မယား; pronounced [mo̰ʊɴ lɪ̀ɴməjá]; also spelt mont lin mayar) is a traditional burmese street snack or mont. the burmese name literally means "husband and wife snack", and is also known as mont ok galay (မုန့်အုပ်ကလေး, lit. 'little covered snack') or mont maung hnan (မုန့်မောင်နှံ, lit. 'couple snack') in mawlamyine and upper myanmar. the dish consists of crisp, round savory pancakes made with a batter consisting of rice flour, quail eggs, chickpeas, and spring onions, fried in a special metal pan.

Dessert, Sweet

Mont lone gyi

Deep-fried rice dumplings filled with grated coconut

Dessert, Sweet

Mont lone yay baw

Mont lone yay baw (burmese: မုန့်လုံးရေပေါ်; pronounced [mo̰ʊɴlóʊɴjèbɔ̀]; also spelt mont lone yay paw) is a traditional burmese dessert commonly associated with the thingyan season.the dessert dish consists of round boiled rice balls made from glutinous rice flour, filled with pieces of jaggery or palm sugar, and garnished with fresh coconut shavings.

Side, Snack, Appetizer

Mont lone yay baw

Mont lone yay baw (burmese: မုန့်လုံးရေပေါ်; pronounced [mo̰ʊɴlóʊɴjèbɔ̀]; also spelt mont lone yay paw) is a traditional burmese dessert commonly associated with the thingyan season.the dessert dish consists of round boiled rice balls made from glutinous rice flour, filled with pieces of jaggery or palm sugar, and garnished with fresh coconut shavings.

Side, Snack, Appetizer

Mont pyar thalet

Savory rice flour pancake, made with chickpeas, coriander and spring onions

Breakfast

Mont pyar thalet

Savory rice flour pancake, made with chickpeas, coriander and spring onions

Dessert, Sweet

Mote sein paung

Steamed layered rice cake

Drink

Myanmar Black Shield

Drink

Myanmar Lager

Main

Myin kwa ywet thoke

Pennywort salad

Main

Nam ngiao

Nam ngiao (thai: น้ำเงี้ยว, pronounced [ná(ː)m ŋía̯w]) or nam ngio (thai: น้ำงิ้ว, pronounced [ná(ː)m ŋíw]) is a noodle soup or curry of the cuisine of the tai yai people who live in the northeast of burma, the southwest of yunnan province, china, and in northern thailand, mainly in mae hong son province. the dish has become famous through the northern thai cuisine. nam ngiao has a characteristic spicy and tangy flavor.

Side, Snack, Appetizer

Nan bya

Naan (hindi: नान, persian: نان, romanized: nān, urdu: نان, pashto: نان dari: نان, bengali: নান) is a leavened, oven-baked or tawa-fried flatbread which is found in the cuisines mainly of western asia, central asia, indian subcontinent, indonesia, myanmar, and the caribbean.

Breakfast

Nan bya

Naan (hindi: नान, persian: نان, romanized: nān, urdu: نان, pashto: نان dari: نان, bengali: নান) is a leavened, oven-baked or tawa-fried flatbread which is found in the cuisines mainly of western asia, central asia, indian subcontinent, indonesia, myanmar, and the caribbean.

Main

Nan gyi thoke

Round rice noodles and meat or chicken curry

Dessert, Sweet

Nankhatai

Nankhatai (hindi: नानख़टाई, urdu: نان خطائی) are shortbread biscuits originating from the indian subcontinent, popular in northern india, pakistan, bangladesh, and myanmar (formerly burma).

Main

Nga baung doke

Fish steamed in morinda or banana leaves

Breakfast

Nga cheik paung

Steamed black glutinous rice, serve with sesame seed paste or pe byouk (boiled beans)

Main

Nga cheik paung

Steamed black glutinous rice, serve with sesame seed paste or pe byouk (boiled beans)

Side, Snack, Appetizer

Ngapi

Ngapi (burmese: ငါးပိ [ŋəpḭ], lit. 'pressed fish'), 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.

Side, Snack, Appetizer

Ngapi daung

Spicy condiment made of baked shrimp paste and green chilies

Main

Ngapi gaung

Whole dry fermented and salted fish

Side, Snack, Appetizer

Ngapi gyaw

Fried fish paste with dried shrimp, onions, garlic, chili peppers

Side, Snack, Appetizer

Ngapi jet

Cooked fermented fish or shrimp paste, for example, cut into cubes, cooked with dried shrimp, shallots, tomatoes, chilies, fish sauce, turmeric

Dessert, Sweet

Nga pyaw thi baung

Bananas poached in sweetened coconut milk

Main

Nga tha lauk paung

Soused fish

Main

Nga thalaut paung

Freshwater fish, for example, stewed with soy sauce, vinegar, tomatoes, lemongrass

Main

Ohn no khao swè

Coconut curry noodle soup with chicken, hard boiled egg, lime/lemon, onions, bean fritters

Side, Snack, Appetizer

Palata

Paratha (pronounced [pəˈɾɑːtʰɑː]) is a flatbread native to the indian subcontinent, prevalent throughout the modern-day nations of india, sri lanka, pakistan, nepal, bangladesh, maldives, myanmar, malaysia, singapore, mauritius, fiji, guyana, suriname, and trinidad and tobago where wheat is the traditional staple. paratha is an amalgamation of the words parat and atta, which literally means layers of cooked dough. alternative spellings and names include parantha, parauntha, prontha, parontay, paronthi (punjabi), porota (in bengali), paratha (in odia, hindi, malayalam), palata (pronounced [pəlàtà]; in myanmar), porotha (in assamese), forota (in sylheti), farata (in mauritius and the maldives), roti canai, prata (in southeast asia), paratha, buss-up shut, oil roti (in the anglophone caribbean).

Drink

Palm wine

Palm wine, known by several local names, is an alcoholic beverage created from the sap of various species of palm tree such as the palmyra, date palms, and coconut palms. it is known by various names in different regions and is common in various parts of africa, the caribbean, south america, south asia, southeast asia and micronesia. palm wine production by smallholders and individual farmers may promote conservation as palm trees become a source of regular household income that may economically be worth more than the value of timber sold.

Main

Pe byouk

Boiled sprouted yellow peas, serve with flatbread

Breakfast

Pe byouk

Boiled sprouted yellow peas, serve with flatbread

Main

Pei daunt shay thoke

Long bean salad with shallots, fish sauce, lime juice, onions, peanuts

Main

Phet htoke

Wontons, filled with minced meat, vegetables, serve with soup, noodles

Side, Snack, Appetizer

Pickled lotus root

Side, Snack, Appetizer

Pickled vegetables

Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. the pickling procedure typically affects the food's texture and flavor. the resulting food is called a pickle, or, to prevent ambiguity, prefaced with pickled. foods that are pickled include vegetables, fruits, meats, fish, dairy and eggs. a distinguishing characteristic is a ph of 4.6 or lower, which is sufficient to kill most bacteria. pickling can preserve perishable foods for months. antimicrobial herbs and spices, such as mustard seed, garlic, cinnamon or cloves, are often added. if the food contains sufficient moisture, a pickling brine may be produced simply by adding dry salt. for example, sauerkraut and korean kimchi are produced by salting the vegetables to draw out excess water. natural fermentation at room temperature, by lactic acid bacteria, produces the required acidity. other pickles are made by placing vegetables in vinegar. like the canning process, pickling (which includes fermentation) does not require that the food be completely sterile before it is sealed. the acidity or salinity of the solution, the temperature of fermentation, and the exclusion of oxygen determine which microorganisms dominate, and determine the flavor of the end product.when both salt concentration and temperature are low, leuconostoc mesenteroides dominates, producing a mix of acids, alcohol, and aroma compounds. at higher temperatures lactobacillus plantarum dominates, which produces primarily lactic acid. many pickles start with leuconostoc, and change to lactobacillus with higher acidity.

Side, Snack, Appetizer

Pon ye gyi

Fermented bean paste, used with pork, fish

Main

Pork curry

A curry is a dish with a sauce seasoned with spices, mainly associated with south asian cuisine. in southern india, leaves from the curry tree may be included.there are many varieties of curry. in traditional cuisines, the selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and preference of the chef. such dishes have names that refer to their ingredients, spicing, and cooking methods. outside the indian subcontinent, a curry is a dish from southeast asia which uses coconut milk or spice pastes, commonly eaten over rice. curries may contain fish, meat, poultry, or shellfish, either alone or in combination with vegetables. others are vegetarian. dry curries are cooked using small amounts of liquid, which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. wet curries contain significant amounts of sauce or gravy based on broth, coconut cream or coconut milk, dairy cream or yogurt, or legume purée, sautéed crushed onion, or tomato purée. curry powder, a commercially prepared mixture of spices marketed in the west, was first exported to britain in the 18th century when indian merchants sold a concoction of spices, similar to garam masala, to the british colonial government and army returning to britain.

Main

Pumpkin curry

A curry is a dish with a sauce seasoned with spices, mainly associated with south asian cuisine. in southern india, leaves from the curry tree may be included.there are many varieties of curry. in traditional cuisines, the selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and preference of the chef. such dishes have names that refer to their ingredients, spicing, and cooking methods. outside the indian subcontinent, a curry is a dish from southeast asia which uses coconut milk or spice pastes, commonly eaten over rice. curries may contain fish, meat, poultry, or shellfish, either alone or in combination with vegetables. others are vegetarian. dry curries are cooked using small amounts of liquid, which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. wet curries contain significant amounts of sauce or gravy based on broth, coconut cream or coconut milk, dairy cream or yogurt, or legume purée, sautéed crushed onion, or tomato purée. curry powder, a commercially prepared mixture of spices marketed in the west, was first exported to britain in the 18th century when indian merchants sold a concoction of spices, similar to garam masala, to the british colonial government and army returning to britain.

Main

Red pork stew

Pork cooked in a sauce of caramelized sugar, garlic, ginger, soy sauce

Breakfast

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 domesticated, although the term may also be used for primitive or uncultivated varieties of oryza. as a cereal grain, domesticated rice is the most widely consumed staple food for over half of the world's human 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 maize crops are used for purposes other than human consumption, rice is the most important food crop with regard to human nutrition and caloric intake, providing more than one-fifth of the calories consumed worldwide by humans. there are many varieties of rice and culinary preferences tend to vary regionally. the traditional method for cultivating rice is flooding the fields while, or after, setting the young seedlings. this simple method requires sound irrigation planning but reduces the growth of less robust weed and pest plants that have no submerged growth state, and deters vermin. while flooding is not mandatory for the cultivation of rice, all other methods of irrigation require higher effort in weed and pest control during growth periods and a different approach for fertilizing the soil. rice, a monocot, is normally grown as an annual plant, although in tropical areas it can survive as a perennial and can produce a ratoon crop for up to 30 years. rice cultivation is well-suited to countries and regions with low labor costs and high rainfall, as it is labor-intensive to cultivate and requires ample water. however, rice can be grown practically anywhere, even on a steep hill or mountain area with the use of water-controlling terrace systems. although its parent species are native to asia and certain parts of africa, centuries of trade and exportation have made it commonplace in many cultures worldwide. production and consumption of rice is estimated to have been responsible for 4% of global greenhouse gas emissions in 2010.

Main

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 domesticated, although the term may also be used for primitive or uncultivated varieties of oryza. as a cereal grain, domesticated rice is the most widely consumed staple food for over half of the world's human 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 maize crops are used for purposes other than human consumption, rice is the most important food crop with regard to human nutrition and caloric intake, providing more than one-fifth of the calories consumed worldwide by humans. there are many varieties of rice and culinary preferences tend to vary regionally. the traditional method for cultivating rice is flooding the fields while, or after, setting the young seedlings. this simple method requires sound irrigation planning but reduces the growth of less robust weed and pest plants that have no submerged growth state, and deters vermin. while flooding is not mandatory for the cultivation of rice, all other methods of irrigation require higher effort in weed and pest control during growth periods and a different approach for fertilizing the soil. rice, a monocot, is normally grown as an annual plant, although in tropical areas it can survive as a perennial and can produce a ratoon crop for up to 30 years. rice cultivation is well-suited to countries and regions with low labor costs and high rainfall, as it is labor-intensive to cultivate and requires ample water. however, rice can be grown practically anywhere, even on a steep hill or mountain area with the use of water-controlling terrace systems. although its parent species are native to asia and certain parts of africa, centuries of trade and exportation have made it commonplace in many cultures worldwide. production and consumption of rice is estimated to have been responsible for 4% of global greenhouse gas emissions in 2010.

Main

Roast duck

Drink

Rum

Rum is a liquor made by fermenting and then distilling sugarcane molasses or sugarcane juice. the distillate, a clear liquid, is usually aged in oak barrels. rum is produced in nearly every sugar-producing region of the world, such as the philippines, where tanduay is the largest producer of rum globally.rums are produced in various grades. light rums are commonly used in cocktails, whereas "golden" and "dark" rums were typically consumed straight or neat, iced ("on the rocks"), or used for cooking, but are now commonly consumed with mixers. premium rums are made to be consumed either straight or iced. rum plays a part in the culture of most islands of the west indies as well as the maritime provinces and newfoundland, in canada. the beverage has famous associations with the royal navy (where it was mixed with water or beer to make grog) and piracy (where it was consumed as bumbo). rum has also served as a popular medium of economic exchange, used to help fund enterprises such as slavery (see triangular trade), organized crime, and military insurgencies (e.g., the american revolution and australia's rum rebellion).

Side, Snack, Appetizer

Sai ua

Sai ua (thai: ไส้อั่ว, pronounced [sâj ʔùa]) or northern thai sausage or chiang mai sausage is a grilled pork sausage from northern thailand and northeastern burma. in thailand, it is a standard food of the northern provinces and it has become very popular in the rest of thailand as well. its name in thai comes from sai (intestine) and from ua (to stuff). in shan state, this sausage is known as sai long phik.sai ua contains minced pork meat, herbs, spices, and kaeng khua red curry paste. it is usually eaten grilled with sticky rice and other dishes or served as a snack or starter. traditionally sai ua was a homemade sausage, but today it is readily available in shops.

Main

Samosa thote

Samosa salad, small samosas with cabbage, masala, onions, tomatoes, cabbage, chickpeas, lime, mint

Main

Samosa thouk

Samosa soup

Side, Snack, Appetizer

Samusa

A samosa () is a fried or baked 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 diasporas. the english word samosa derives from hindi word 'samosa' (hindi: समोसा), traceable to the middle persian word sanbosag (سنبوسگ) 'triangular pastry'. similar pastries are called sambusak in arabic; medieval arabic recipe books sometimes spell it sambusaj. the spelling samoosa is used in south africa.

Dessert, Sweet

Sanwin makin

Sanwin makin (burmese: ဆနွင်းမကင်း; pronounced [sʰənwɪ́ɴməkɪ́ɴ], also spelt sa-nwin-ma-kin) is a traditional burmese dessert or mont, popularly served during traditional donation feasts, satuditha feasts, and as a street snack. the dessert bears resemblance to desserts in neighboring india, where it is called sooji halwa, and thailand, where it is called khanom mo kaeng. the most popular form of the dessert, known as shwegyi sanwin makin (ရွှေချီဆနွင်းမကင်း) or shwegyi mont (ရွှေချီဆနွင်းမုန့်), principally uses semolina, condensed milk, butter, coconut milk, poppy seeds. some recipes call for eggs, cashew nuts, and raisins. in recent years, semolina has been substituted with other starches to create variations such as potato sanwin makin (အာလူးဆနွင်းမကင်း) and banana sanwin makin (ငှက်ပျောဆနွင်းမကင်း).

Main

Seafood

Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. shellfish include various species of molluscs (e.g. bivalve molluscs such as clams, oysters and mussels, and cephalopods such as octopus and squid), crustaceans (e.g. shrimp, crabs, and lobster), and echinoderms (e.g. sea cucumbers and sea urchins). historically, marine mammals such as cetaceans (whales and dolphins) as well as seals have been eaten as food, though that happens to a lesser extent in modern times. edible sea plants such as some seaweeds and microalgae are widely eaten as sea vegetables around the world, especially in asia. seafood is an important source of (animal) protein in many diets around the world, especially in coastal areas. semi-vegetarians who consume seafood as the only source of meat are said to adhere to pescetarianism. the harvesting of wild seafood is usually known as fishing or hunting, while the cultivation and farming of seafood is known as aquaculture and fish farming (in the case of fish). most of the seafood harvest is consumed by humans, but a significant proportion is used as fish food to farm other fish or rear farm animals. some seafoods (i.e. kelp) are used as food for other plants (a fertilizer). in these ways, seafoods are used to produce further food for human consumption. also, products such as fish oil and spirulina tablets are extracted from seafoods. some seafood is fed to aquarium fish, or used to feed domestic pets such as cats. a small proportion is used in medicine, or is used industrially for nonfood purposes (e.g. leather).

Main

Shan khao swé

Rice noodles in broth or dry with chicken, minced pork, peanuts, tomatoes, chilies

Dessert, Sweet

Shwe gyi mohnt

Fried banana bread bars

Dessert, Sweet

Shwe htamin

Glutinous rice bars topped with coconut

Dessert, Sweet

Shwe yin aye

Sweetened coconut milk with agar jelly, tapioca, sago, glutinous rice, bread

Main

Si byan

Fish curry

Main

Sigyet khauk swè

Wheat noodles with garlic, chives, ngapi

Side, Snack, Appetizer

Soidon

Pickled bamboo shoots, bamboo shoots are pickled with leaves from garcinia pedunculata, a tropical fruit related to purple mangosteen

Side, Snack, Appetizer

Tadka

Tempering is a cooking technique used in india, bangladesh, nepal, pakistan and sri lanka, in which whole spices (and sometimes also other ingredients such as dried chillies, minced ginger root or sugar) are roasted briefly in oil or ghee to liberate essential oils from cells and thus enhance their flavours, before being poured, together with the oil, into a dish. tempering is also practiced by dry roasting whole spices in a pan before grinding the spices. tempering is typically done at the beginning of cooking, before adding the other ingredients for a curry or similar dish, or it may be added to a dish at the end of cooking, just before serving (as with a dal, sambar or stew).

Main

Tamarind pork

Drink

Tea

Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of camellia sinensis, an evergreen shrub native to china, india and other east asian countries. tea is also rarely made from the leaves of camellia taliensis. after water, it is the most widely consumed drink in the world. there are many different types of tea; some have a cooling, slightly bitter, and astringent flavour, while others have vastly different profiles that include sweet, nutty, floral, or grassy notes. tea has a stimulating effect in humans primarily due to its caffeine content.tea plants are native to east asia and probably originated in the borderlands of southwestern china and northern burma. an early credible record of tea drinking dates to the third century ad, in a medical text written by hua tuo. it was popularised as a recreational drink during the chinese tang dynasty, and tea drinking subsequently spread to other east asian countries. portuguese priests and merchants introduced it to europe during the 16th century. during the 17th century, drinking tea became fashionable among the english, who started to plant tea on a large scale in india. the term herbal tea refers to drinks not made from camellia sinensis. they are the infusions of fruit, leaves, or other plant parts, such as steeps of rosehip, chamomile, or rooibos. these may be called tisanes or herbal infusions to prevent confusion with tea made from the tea plant.

Drink

Tea

Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of camellia sinensis, an evergreen shrub native to china, india and other east asian countries. tea is also rarely made from the leaves of camellia taliensis. after water, it is the most widely consumed drink in the world. there are many different types of tea; some have a cooling, slightly bitter, and astringent flavour, while others have vastly different profiles that include sweet, nutty, floral, or grassy notes. tea has a stimulating effect in humans primarily due to its caffeine content.tea plants are native to east asia and probably originated in the borderlands of southwestern china and northern burma. an early credible record of tea drinking dates to the third century ad, in a medical text written by hua tuo. it was popularised as a recreational drink during the chinese tang dynasty, and tea drinking subsequently spread to other east asian countries. portuguese priests and merchants introduced it to europe during the 16th century. during the 17th century, drinking tea became fashionable among the english, who started to plant tea on a large scale in india. the term herbal tea refers to drinks not made from camellia sinensis. they are the infusions of fruit, leaves, or other plant parts, such as steeps of rosehip, chamomile, or rooibos. these may be called tisanes or herbal infusions to prevent confusion with tea made from the tea plant.

Breakfast

Tea

Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of camellia sinensis, an evergreen shrub native to china, india and other east asian countries. tea is also rarely made from the leaves of camellia taliensis. after water, it is the most widely consumed drink in the world. there are many different types of tea; some have a cooling, slightly bitter, and astringent flavour, while others have vastly different profiles that include sweet, nutty, floral, or grassy notes. tea has a stimulating effect in humans primarily due to its caffeine content.tea plants are native to east asia and probably originated in the borderlands of southwestern china and northern burma. an early credible record of tea drinking dates to the third century ad, in a medical text written by hua tuo. it was popularised as a recreational drink during the chinese tang dynasty, and tea drinking subsequently spread to other east asian countries. portuguese priests and merchants introduced it to europe during the 16th century. during the 17th century, drinking tea became fashionable among the english, who started to plant tea on a large scale in india. the term herbal tea refers to drinks not made from camellia sinensis. they are the infusions of fruit, leaves, or other plant parts, such as steeps of rosehip, chamomile, or rooibos. these may be called tisanes or herbal infusions to prevent confusion with tea made from the tea plant.

Dessert, Sweet

Thagu pyin

Sago pudding (tapioca pudding), made with palm sugar and coconut

Main

Thayet thee thoke

Fermented green mango salad with onions, green chili peppers, peanuts, sesame and peanut oil

Main

Theezohn chinyay hin

Stewed vegetables, meat, crab, serve with rice

Main

Thinbaw thi thoke

Papaya salad with dried shrimp, onions, garlic

Main

Thingyan htamin

Thingyan rice (burmese: သင်္ကြန်ထမင်း, pronounced [ðəd͡ʑàɴ tʰəmɪ́ɴ], thingyan htamin; mon: ပုင်သင်္ကြာန်) is a traditional mon dish served during thingyan, the traditional burmese new year. thingyan rice is infused with water and commonly served with a salad of cured salted fish, which is blanched and fried with onions, along with sour mango or marian plum. the dish is then garnished with roasted chili peppers. although thingyan rice originates from the mon people, it is now commonly prepared throughout lower burma.this festive dish has also been adapted into central thai cuisine, where it is known as khao chae.

Drink

Tiger beer

Tiger beer is a brand of beer from singapore and is produced by heineken asia pacific, part of heineken. according to brand finance’s top 100 singapore brands 2012 report, tiger is amongst singapore’s top 10 most valuable brands.

Side, Snack, Appetizer

Tohu kyaw

Tofu fritters

Main

Tohu thoke

Chickpea tofu salad

Side, Snack, Appetizer

Water spinach

Ipomoea aquatica, most widely known as kangkong (also spelled kangkung) or water spinach, is a semi-aquatic, tropical plant grown as a vegetable for its tender shoots. i. aquatica is generally believed to have been first domesticated in southeast asia. it is widely cultivated in southeast asia, east asia, and south asia. it grows abundantly near waterways and requires little to no care.

Main

Wet tha chin

Minced sour pork, serve with rice

Side, Snack, Appetizer

Wet tha dote htoe

Skewered pork offal cooked in a light soy sauce

Main

Wet tha hmyit chin

Minced pork with pickled bamboo shoots

Drink

Whisky

Whisky or whiskey is a type of distilled alcoholic beverage made from fermented grain mash. various grains (which may be malted) are used for different varieties, including barley, corn, rye, and wheat. whisky is typically aged in wooden casks, which are often old sherry casks or may also be made of charred white oak. whisky is a strictly regulated spirit worldwide with many classes and types. the typical unifying characteristics of the different classes and types are the fermentation of grains, distillation, and ageing in wooden barrels.

Breakfast

Yau char kwai

Fried dough in the form of a breadstick