|Title:|| ||Burmese cuisine
|Description/subject:|| ||"Burmese cuisine includes dishes from various regions of the country, now known as Myanmar. Owing to the geographic location of Myanmar, Burmese cuisine has been influenced by China, India and Thailand. The diversity of Myanmar's cuisine has also been contributed to by the myriad of local ethnic minorities. Burmese cuisine is characterized by extensive use of fish products like fish sauce and ngapi. Seafood is a common ingredient in coastal cities such as Sittwe, Kyaukpyu, Mawlamyaing (formerly Moulmein), Mergui (Myeik) and Dawei, while meat and poultry are more commonly used in landlocked cities like Mandalay. Freshwater fish and shrimp have been incorporated into inland cooking as a primary source of protein and are used in a variety of ways, fresh, salted whole or filleted, salted and dried, made into a salty paste, or fermented sour and pressed....Contents
1 Eating customs...
4 Notable dishes:
6 See also...
8 External links.|
|Date of entry/update:|| ||14 August 2012|
|Title:|| ||Mohinga Memories
|Date of publication:|| ||November 2009|
|Description/subject:|| ||A connoisseur of Burma’s most celebrated food reminisces over a steaming bowlful of noodles...
"You like mohinga?” asked Min Naing as we partook of the quintessential Burmese dish in a bustling tea shop, the center of Burmese social life.
It has become our tradition whenever I visit Rangoon to meet in this tea shop and discuss various issues—from food and music to global warming and contemporary American politics—over steaming cups of Burmese tea and bowls of noodles...
Tea shops are centers of Burmese culinary culture.
I nodded. Few people I know could turn down a bowl of mohinga, the piquant, complex medley of rice noodles and other ingredients in a savory fish-based broth widely regarded as the country’s national dish..."|
|Author/creator:|| ||Withaya Huanok|
|Source/publisher:|| ||"The Irrawaddy" Vol. 17, No. 8|
|Alternate URLs:|| ||http://www2.irrawaddy.org/print_article.php?art_id=17145|
|Date of entry/update:|| ||28 February 2010|
|Title:|| ||London's Road to Mandalay
|Date of publication:|| ||February 2006|
|Description/subject:|| ||A Burmese restaurant mixes good food and politics...
"It is hard to come across fine Burmese restaurants outside Burma. Most of those that do exist are located in Western countries. To many non-Burmese, traditional Burmese dishes remain an unfamiliar cuisine.
Some describe Burmese food as a cross between Thai, Indian and Chinese cuisines, although it does have its own distinctive character..."|
|Author/creator:|| ||Aung Zaw|
|Source/publisher:|| ||"The Irrawaddy" Vol. 14, No.2|
|Date of entry/update:|| ||01 May 2006|