41 Dishes

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A kyaw sone

Savory vegetable fritters, made with bottle gourd, potatoes, onions, yellow split beans, bean sprouts, prawns

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Avakaya

Avakaya (also known as mango pickle) is a variety of indian pickle popular in south india with its origin in delta districts of andhra pradesh. the main ingredients are mangoes, āvapiṇḍi (powdered mustard seeds) and a combination of other spices used for pickling. south indians are known to have a deep attachment to these spicy pickles. a wide variety of pickles are available in these regions, using mango as their prime ingredient. besides being made at home, the pickles are available commercially and are exported to the united states, europe, japan and many other countries.

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Baozi

Baozi (chinese: 包子), or bao, is a type of yeast-leavened filled bun in various chinese cuisines. there are many variations in fillings (meat or vegetarian) and preparations, though the buns are most often steamed. they are a variation of mantou from northern china. two types are found in most parts of china and indonesia: dàbāo (大包, "big bun"), measuring about 10 centimetres (3.9 in) across, served individually, and usually purchased for take-away. the other type, xiǎobāo (小包, "small bun"), measure approximately 5 centimetres (2.0 in) wide, and are most commonly eaten in restaurants, but may also be purchased for take-away. each order consists of a steamer containing between three and ten pieces. a small ceramic dish for dipping the baozi is provided for vinegar or soy sauce, both of which are available in bottles at the table, along with various types of chili and garlic pastes, oils or infusions, fresh coriander and leeks, sesame oil, and other flavorings. they are popular throughout china and have made their way into the cuisines of many other countries through the chinese diaspora.

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Baya kyaw

Yellow split pea fritters

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Burmese tofu

Burmese tofu (burmese: တိုဖူး, pronounced [tòpʰú]; or burmese: တိုဟူး, pronounced [tòhú]) is a food of shan origin, made from water and flour ground from yellow split peas and the burmese version of chickpea flour, also known as besan flour, in a fashion similar to polenta. the flour is mixed with water, turmeric, and a little salt and heated, stirring constantly, until it reaches a creamy consistency. it is then transferred into a tray and allowed to set. it can also be made using dried chickpea instead of processed flour. in this process, dried chickpeas are soaked overnight. once the peas have been re-hydrated, they are ground into a puree with some of the liquid used to soak the peas, then allowed to set for a couple of hours. much of the top layer of clear liquid is then skimmed off and the remaining puree is brought to a boil with turmeric and salt and cooked and set in the same manner as the version using chickpea flour. it is matte yellow in colour, jelly-like but firm in consistency, and does not crumble when cut or sliced. it may be eaten fresh as a burmese tofu salad or deep-fried into a burmese fritter. it may also be sliced and dried to make crackers for deep frying. despite the name, burmese tofu is unrelated to chinese tofu, which is made from soy milk with added coagulants.

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Buthi kyaw

Bottle gourd fritters

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Crickets

Crickets are orthopteran insects which are related to bush crickets, and, more distantly, to grasshoppers. in older literature, such as imms, "crickets" were placed at the family level (i.e. gryllidae), but contemporary authorities including otte now place them in the superfamily grylloidea. the word has been used in combination to describe more distantly related taxa in the suborder ensifera, such as king crickets and mole crickets. they have mainly cylindrically-shaped bodies, round heads, and long antennae. behind the head is a smooth, robust pronotum. the abdomen ends in a pair of long cerci; females have a long, cylindrical ovipositor. diagnostic features include legs with 3-segmented tarsi; as with many orthoptera, the hind legs have enlarged femora, providing power for jumping. the front wings are adapted as tough, leathery elytra, and some crickets chirp by rubbing parts of these together. the hind wings are membranous and folded when not in use for flight; many species, however, are flightless. the largest members of the family are the bull crickets, brachytrupes, which are up to 5 cm (2 in) long. crickets are distributed all around the world except at latitudes 55° or higher, with the greatest diversity being in the tropics. they occur in varied habitats from grassland, bushes, and forests to marshes, beaches, and caves. crickets are mainly nocturnal, and are best known for the loud, persistent, chirping song of males trying to attract females, although some species are mute. the singing species have good hearing, via the tympana on the tibiae of the front legs. crickets often appear as characters in literature. the talking cricket features in carlo collodi's 1883 children's book, the adventures of pinocchio, and in films based on the book. the insect is central to charles dickens's 1845 the cricket on the hearth and george selden's 1960 the cricket in times square. crickets are celebrated in poems by william wordsworth, john keats, and du fu. they are kept as pets in countries from china to europe, sometimes for cricket fighting. crickets are efficient at converting their food into body mass, making them a candidate for food production. they are used as human food in southeast asia, where they are sold deep-fried in markets as snacks. they are also used to feed carnivorous pets and zoo animals. in brazilian folklore, crickets feature as omens of various events.

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Dosa

Dosa may refer to:

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Haam choy

Pickled mustrd greens

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Htamane

Htamanè (burmese: ထမနဲ, pronounced [tʰəmənɛ́], mon: ယိုဟ်သ္ၚု,also spelt htamane) is a glutinous rice-based savory snack, and a seasonal festive delicacy in myanmar. the traditional delicacy is ceremonially prepared around and on the full moon day of tabodwe (တပို့တွဲ), the 11th lunar month on the traditional burmese calendar (roughly in february), just as the cool season ends. some pagodas and monasteries, including the shwedagon pagoda, hold htamane-making competitions (ထမနဲထိုးပြိုင်ပွဲ).

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Kawpyan

Spring roll, fresh or deep-fried

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Kyaw

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

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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).

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Maung jeut

Rice crackers

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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.

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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.

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Mont pyar thalet

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

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Pickled lotus root

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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.

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Soidon

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

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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).

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Tohu kyaw

Tofu fritters

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Wet tha dote htoe

Skewered pork offal cooked in a light soy sauce

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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.

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Htat taya

Flaky multi-layered flatbread

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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.

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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).

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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.

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Curry puff

A curry puff (malay: karipap, epok-epok; chinese: 咖哩角,咖哩饺，咖喱泡; pinyin: gālí jiǎo; thai: กะหรี่ปั๊บ, rtgs: karipap, pronounced [kā.rìː.páp]) is a snack of maritime southeast asian origin. it is a small pie consisting of curry with chicken and potatoes in a deep-fried or baked pastry shell. the consistency of the curry is quite thick to prevent it from oozing out of the snack. the pap or puff reflects the fujian chinese dialect 泡 (pop), which means bubble, blister and puffed. it is a truly southeast asian snack as it has indian, chinese or malay elements. although the origins of this snack are uncertain, the snack is believed to have originated in maritime southeast asia due in part to the various influences of the british cornish pasty, the portuguese empanada and the indian samosa during the colonization era. the curry puff is one of several "puff" type pastries with different fillings, though now it is by far the most common. other common varieties include eggs, sardines, root vegetables and onions, or sweet fillings such as yam. various kinds of curry puff are enjoyed throughout brunei, malaysia, indonesia, singapore, myanmar, india, and thailand. the snack has many similarities with the empanada, a popular pastry in spanish- and portuguese-speaking countries. it is also very similar to the chinese crispy fried dumpling, a popular fujian snack filled with chinese garlic chives or crushed peanut at guangdong eaten during chinese new year. the chinese malaysian applied the chinese pastry method of the crispy dumpling replaced with the curry and created the spiral with multi-layer version.

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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.

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Fruit

Bananas, dragonfruit, durian, guavas, jackfruit, lychee, mangoes, mangosteen, papaya, plum, pomegranate, pomelo, rambutan, sugar apple, watermelon

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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.

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Coleslaw

Coleslaw (from the dutch term koolsla meaning 'cabbage salad'), also known as cole slaw, or simply as slaw, is a side dish consisting primarily of finely shredded raw cabbage with a salad dressing or condiment, commonly either vinaigrette or mayonnaise. coleslaw prepared with vinaigrette may benefit from the long lifespan granted by pickling.

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Khayan chin thi thoke

Tomato salad

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Belacan

Shrimp paste or prawn sauce is a fermented condiment commonly used in southeast asian and southern chinese cuisines. it is primarily made from finely crushed shrimp or krill mixed with salt, and then fermented for several weeks. they are either sold in their wet form or are sun-dried and either cut into rectangular blocks or sold in bulk. it is an essential ingredient in many curries, sauces and sambal. shrimp paste can be found in many meals in cambodia, indonesia, laos, malaysia, myanmar, the philippines, singapore, thailand, and vietnam. it is often an ingredient in dip for fish or vegetables.

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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.

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Ngapi daung

Spicy condiment made of baked shrimp paste and green chilies

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Ngapi gyaw

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

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Ngapi jet

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

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Pon ye gyi

Fermented bean paste, used with pork, fish

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Consommé

In cooking, a consommé is a type of clear soup made from richly flavoured stock or broth that has been clarified, a process that uses egg whites to remove fat and sediment.consommé has three english pronunciations: traditionally in the uk, the stress is on the middle syllable; in modern uk english, the stress is on the first; and in the us the stress is on the last.