83 Dishes

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A sein gyaw

Meat and vegetable stir fry

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Be kin

Grilled duck or chicken

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Cho chin gyaw

Sweet and sour stir fry with chicken, shrimp, tofu, fish, vegetables

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Hin thote

Pork and flour mixture steamed in banana leaves

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Hnyin htoe

Mixture of rice, onions, leeks and cabbage steamed in banana leaf

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Hsan byok

Rice porridge, may also contain chicken, duck

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Hsan ta hpo

Rice flour tofu, commonly made into a salad

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Htamin jin

Htamin jin (burmese: ထမင်းချဉ်‌, pronounced [tʰəmɪ́ɰ̃ dʑɪ̀ɰ̃]; also spelt htamin gyin; lit. 'sour rice') is a burmese dish of fermented rice. it is the regional specialty and signature dish of the intha people of inle lake in shan state, myanmar. the dish consists of either fresh or fermented rice, kneaded with boiled fish (usually caught from the inle lake, such as nga gyin), fresh tomato 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 roots, garlic oil and crispy garlic garnish are added as a final touch. htamin jin is usually served with roasted chili flakes in oil.

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Htamin let thoke

Hand-mixed rice and noodle salad

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Htamin thoke

Rice salad

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Kachin ametar chyawk thawng

Kachin-style beef, boiled, fried, then pounded with spices, mint, chilies, garlic, ginger

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Kalar hin

Kalari or kaladi (dogri: कलाड़ी or 𑠊𑠥𑠬𑠫𑠮) is a traditional ripened cheese product indigenous to udhampur district of jammu region of jammu and kashmir and a cherished food snack among dogras of jammu region.it is a very dense cheese that is usually sautéd in its own fat and salted while serving. kalaris are usually made from cow's or buffalo's milk, though kalaris made from goat's milk are also available, and have a whitish color. traditionally kalaris are made from raw (uncooked) full fat milk that is separated using soured milk. the solidified part is packed in donas (small bowls made of leaves) and sun dried. the excess liquid drips down from the semi-porous donas and rest of the moisture is lost by sun drying. as the ambient temperature is low and the sun is strong in the shivalilk mountains, the kalari becomes dry from outside yet retains moisture from inside. some times fungus grows on this and gives it a unique flavor.

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Kat kyi kaik

Spicy fried noodles with squid, prawns, meat, bean sprouts, beans, fried eggs, onion, garden peas, soy sauce

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Kebab

Kebab is a cooked meat dish, with its origins in middle eastern cuisines. many variants are popular around the world. kebabs consist of cut up or ground meat, sometimes with vegetables, and various other accompaniments according to the specific recipe. although kebabs are typically cooked on a skewer over a fire, some kebab dishes are baked in a pan in an oven or prepared as a stew such as tas kebab. the traditional meat for kebabs is most often mutton or lamb, but regional recipes may include beef, goat, chicken, fish, and sometimes pork depending on whether or not there are specific religious prohibitions.

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Kebat

Stir fried chicken with onions, tomatoes, chili peppers, mint and spices, may also use shrimp, lamb

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Khau swe

Noodles, used in soups, salads, stir fries

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Kyet tha aloo hin

Chicken potato curry

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Mala hin

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

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Meeshay

Rice noodles with a meat sauce, pork, chicken

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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.

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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."

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Nga baung doke

Fish steamed in morinda or banana leaves

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Nga tha lauk paung

Soused fish

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Ngapi gaung

Whole dry fermented and salted fish

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Pe byouk

Boiled sprouted yellow peas, serve with flatbread

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Roast duck

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Shan khao swé

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

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Sigyet khauk swè

Wheat noodles with garlic, chives, ngapi

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Tamarind pork

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Wet tha chin

Minced sour pork, serve with rice

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Wet tha hmyit chin

Minced pork with pickled bamboo shoots

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Bazun hin

Prawn curry

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Buu thee hinn

Vegetable curry

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Chyet Kachin chet

Kachin-style chicken curry

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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.

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Fish curry

Fish cooked in a sauce or gravy with spices

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K’auq sen

Shan-style noodles with curry

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Khayan thee hnut

Eggplant curry

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Nan gyi thoke

Round rice noodles and meat or chicken curry

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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.

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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.

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Si byan

Fish curry

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Nga thalaut paung

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

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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).

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Coconut rice

Coconut rice is a dish prepared by soaking white rice in coconut milk or cooking it with coconut flakes. as both the coconut and the rice-plant are commonly found in the tropics all-around the world, coconut rice too is found in many cultures throughout the world, spanning across the equator from the indian subcontinent, southeast asia, south america, central america, east africa, the caribbean and oceania.