Myanmar authentic food
Lying between two great and very different cultures of China and India, Myanmar has not only art, culture and religion but also the fusion culinary art. There are some iconic Burma foods that you should not miss a chance to sample once traveling to Myanmar. tours in Myanmar
Myanmar boasts an abundant supply of food in a wide variety all year around because it is naturally endowed with fertile soil and water resources and has favorable seasonal conditions and diverse geographical features.
Having an impact on Burma traditional food, the influx of Chinese and Indians also introduced new items during the colonial period. Although the majority of Myanmar people still cherish their own food, ensuring that its uniqueness and essence remain unchanged, most famous foods from around the world are available in the cities, thanks to the advent of globalization and trade liberalization.
In addition to a long tradition of preparing food in their own way, Burma people also have the history of traditional food as old as the arts and culture of its people. Burmese use a lot of species and herbs to create the highly flavored dishes, however, with less heat than those of Thai cuisine. On-no-khaukswe, a coconut milk based chicken curry, served with egg noodles or plain boiled rice is the best-known Burmese dish. Mohinga, Shan-style ‘tofu’ noodles, Shan-style noodles, Nangyi thoke, Laphet (tea leaf salad), Shan-style rice, Burmese curry and Burmese sweet snacks are the other popular meals.
Being an agrarian country with rice as the principal crop, Burma considers rice as the staple food except in highland areas where locals do not have advantage to grow rice. In those areas, the staples are rice, corn, sorghum and millet. Rice is often accompanied with curries of eggs, prawns, meat and fish, a soup, a raw salad of leaves, vegetables or fruit. Besides chili and turmeric, fermented fish or shrimp paste are also used to season curries. In addition to a wide range of wild green and cultivated vegetables, bamboo shoots are also eaten. Some side dishes are balachaung (made from fried dry prawns), pickled relishes and lentils.
There are no wines or appetizers in a traditional serving. Green or boiled vegetables with fish sauce, soup in a main bowl, dishes filled with different curries and a plate filled with rice are included in a typical Myanmar meal. Rather than course by course like in western dinners, dishes are served simultaneously. Indochina travel Myanmar
Depending on their effects on one’s body system, similar to the Chinese classification of food, in traditional Burmese medicine, foods are divided into two classes: cooling or heating.
Although eaten with the fingers, dishes are provided with serving spoons to be handled with the washed left hand. Served in a single bowl for all the diners, soup is usually shared. After the main meal, people often drink water and eat fruit. Burmese smoke tobacco and eat betel throughout the day. Not only tea made from dried tea leaves, pickled teas are also used as snack by Burmese. Other snacks include Chinese pastries, fried insects and chappatis.
Most Burmar snacks are made of glutinous rice or rice, grated shreds of coconut or milk and jaggery or sugar as sweeteners. For both breakfast and tea-time, Myanmar people are really fond of snacks.
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