19 Dishes

Breakfast

Bein mont

Bein mont (burmese: ဘိန်းမုန့်; pronounced [béɪɴmo̰ʊɴ], lit. 'poppy cake') is a traditional burmese snack or mont. this snack is a pancake baked in a rice flour batter immersed in jaggery, coconut shavings and garnished with sesame seeds, peanuts and poppy seeds, hence the name.

Breakfast

Chai

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

Chapati

Chapati (alternatively spelled chapatti, chappati, chapathi, or chappathi; pronounced as iast: capātī, capāṭī, cāpāṭi), also known as roti, rotli, safati, shabaati, phulka, (in east africa) chapo, and (in the maldives) roshi, is an unleavened flatbread originating from the indian subcontinent and staple in india, nepal, bangladesh, pakistan, sri lanka, east africa, arabian peninsula and the caribbean. chapatis are made of whole-wheat flour known as atta, mixed into dough with water, oil (optional), salt (optional) in a mixing utensil called a parat, and are cooked on a tava (flat skillet).it is a common staple in the indian subcontinent as well as amongst expatriates from the indian subcontinent throughout the world. chapatis were also introduced to other parts of the world by immigrants from the indian subcontinent, particularly by indian merchants to central asia, southeast asia, east africa, and the caribbean islands.

Breakfast

Hsan byok

Rice porridge, may also contain chicken, duck

Breakfast

Hsi htamin

Hsi htamin (burmese: ဆီထမင်း, pronounced [sʰì tʰəmɪ́ɴ], lit. 'oiled rice'; also spelt si htamin) is a traditional burmese snack or mont, popularly served as a breakfast dish, often served alongside peas or dried fish.the dish consists of glutinous rice cooked with turmeric, salt, and onions, and served with roasted sesame seeds and fried onions, which renders a golden hue to the rice.

Breakfast

Htamin jaw

Fried rice

Breakfast

Kauk hnyin paung

Steamed glutinous rice

Breakfast

Kyaw

Vegetable fritters, made with beans, corn, gourd, mushrooms, onions, potato, banana

Breakfast

Lahpet

Lahpet, also spelled laphat, laphet, lephet, leppet, or letpet in english (burmese: လက်ဖက်; mlcts: lak hpak, pronounced [ləpʰɛʔ]), is burmese for fermented or pickled tea. myanmar is one of the few countries where tea is both consumed as a drink and as an eaten delicacy, in the form of pickled tea, which is unique to this region. laphet is regarded as a national delicacy that plays a significant role in burmese society, and remains a traditional burmese gesture of hospitality and is served to guests visiting a home.its place in the cuisine of myanmar is reflected by the following popular expression: "of all the fruit, the mango's the best; of all the meat, pork's the best; and of all the leaves, lahpet's the best". in the west, laphet is most commonly encountered in "tea leaf salad" (လက်ဖက်သုပ်).

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.

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.

Breakfast

Mon hin khar

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

Breakfast

Mont pyar thalet

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

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.

Breakfast

Nga cheik paung

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

Breakfast

Pe byouk

Boiled sprouted yellow peas, serve with flatbread

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.

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.

Breakfast

Yau char kwai

Fried dough in the form of a breadstick