Myanmar (Burma) recipes
Recipes from Myanmar (Burma): home cooking with cultural background, ingredient substitutes and step-by-step instructions.
Hsi Htamin: Burmese Turmeric Oil Sticky Rice
Hsi htamin is Myanmar's breakfast rice: glutinous rice steamed with turmeric and onion oil, topped with fried onion and beans. Soaking time, oil temperature, steaming cues, a rice cooker option, fixes for mistakes, side dishes and storage.
Lahpet Thoke: Myanmar's Fermented Tea Leaf Salad
How to make lahpet thoke, Myanmar's tea leaf salad, in a home kitchen: a green tea substitute for days without fermented tea leaves, the toasty crunch of beans and garlic, using fish sauce and dried shrimp, storage, and serving.
Shan Noodles (Shan Khauk Swe) Recipe: Myanmar's Dry Rice Noodles
Shan khauk swe from Myanmar's eastern Shan State: rice noodles tossed with a tomato-meat sauce, layered with pickles, peanuts, and garlic oil. How to branch to a soup version, regional variation, substitutions, fixes, and a chickpea tofu topping, for 4 servings.
Tohu Thoke: Myanmar Chickpea Tofu Salad with Tamarind Dressing
Tohu thoke from the Shan region of Myanmar is a salad of golden chickpea tofu made without soy milk. Covers cooking the chickpea flour to the right thickness, tamarind and fish sauce dressing, the crunch of the vegetables, regional differences, substitutions, fixes, allergens, and storage, for 4 servings.
Htamin Gyaw: Burmese Fried Rice with Fish Sauce and Dried Shrimp
Htamin gyaw is Myanmar's everyday fried rice, made with cold rice, fish sauce, dried shrimp, eggs and peas. Learn the heat control for separate grains, ngapi substitutes, a quick cucumber-onion pickle, the fried egg on top, and how to store and reheat it.
Nan Gyi Thoke: Mandalay Thick Rice Noodles with Chicken Curry Oil
Nan gyi thoke is a dry noodle dish from Mandalay, Myanmar, made with thick rice noodles, chicken curry oil, toasted chickpea flour, fish sauce and lime. Covers the breakfast street stall scene, where the noodle's name comes from, the heat for driving the water out of the chicken curry, how to toast the flour and the soup served alongside.
Mohinga: Burmese Catfish and Rice Noodle Soup
Mohinga, Myanmar's beloved breakfast: a rich catfish broth scented with lemongrass and turmeric, thickened with chickpea flour and poured over thin rice noodles. Covers the two-stage fish method, banana stem, toppings, regional styles and substitutes.
Ohn No Khao Swe: Burmese Coconut Chicken Noodle Soup
Ohn no khao swe is Myanmar's coconut milk noodle soup: chicken in a coconut broth lightly thickened with chickpea flour, served over egg noodles with crispy fried noodles, boiled egg and lime. Exact amounts, noodle swaps, heat control, storage, spice and allergy notes.