Myanmar Traditional Food Review

Download as pptx, pdf, or txt
Download as pptx, pdf, or txt
You are on page 1of 10

Myanmar traditional foods

Myanmar traditional
food
By khant zay ya

By Khant Zay Ya
1. Tea leaf salad

This is the most popular Myanmar food.


To make the dish, the sour, slightly bitter
leaves are mixed by hand with shredded
cabbage, sliced tomatoes, nuts and peas.
The dish can be a snack, an appetizer or,
coupled with a plate of rice.
More information
Pindaya township, part of the Danu Self-
Administered Zone, is traditionally very well known
for its tea and is the most famous tea-producing
region in Southern Shan State.

The history of Tea leaf

Lahpet was a pre-colonial symbolic peace offering


between warring kingdoms in the history of
Myanmar, and is exchanged and consumed after
settling a dispute. In both pre-colonial and colonial
times, lahpet was served after the civil court judge
has made a verdict; if the arbitrators ate the
lahpet, this signified formal acceptance of the
verdict. Laphet remains a traditional Burmese
gesture of hospitality, served to guests when
visiting homes.
2. Mohinga
No conversation about Myanmar food is complete
without a mention of mohinga. This tempting dish
is made from round rice noodles served in a
hearty, herbal-based broth, often supplemented
with the crunchy pith of the banana tree. It is a
favorite breakfast dish, but also a common snack at
any time of day or night.
More information
The origins of mohinga are difficult to pinpoint in the absence
of extant records. Food processing tools dating to the Pyu city-
states used to ferment rice have been discovered, leading to
the conclusion that the tradition of making rice vermicelli, the
key starch used in mohinga, has a long history. The earliest
reference to mohinga dates to the Konbaung dynasty, in the
poet U Ponnya's alinga verse poem. Burmese history researcher
Khin Maung Nyunt has concluded that during pre-colonial
times, mohinga was likely a commoner's dish, as a recipe for
"mohinga" has not been found in palatial records and
cookbooks
3. Shan-style noodles
The dish is combination of thin, flat rice noodles in
a clear, peppery broth with marinated chicken or
pork. It's served with a side of pickled vegetables.
Compared with other noodle dishes, it’s relatively
simple but also delicious cuisine. In Sanctum Inle
Resort Myanmar you can try this food.
4. Nangyi thoke
Tourists will love to try dry noodle dishes and
the most popular one is nangyi thoke. The dish
takes the form of thick, round rice noodles with
chicken, thin slices of fish cake, par-boiled bean
sprouts and slices of hard-boiled egg.
More information

The dish is garnished with toasted chickpea flour, sliced onions,


chilis, crispy noodles, slices of hard-boiled egg, fish cakes, and
zested with lime or lemon. Nangyi thoke or nangyi thohk is an a
thoke salad dish in Burmese cuisine, made with thick round rice
noodles mixed with specifically prepared chicken curry. It has
been equated as a Burmese version of spaghetti.
5. Curry

The curry is a delicious meal to try with pork, fish, shrimp,


beef or mutton. These include rice, a tart salad, a small dish
of fried vegetables, a small bowl of soup and a large tray of
fresh vegetables and herbs.
More information
There are many varieties of dishes called "curries." For
example, in original traditional cuisines, the precise selection of
spices for each dish is a matter of national or regional cultural
tradition, religious practice, and, to some extent, family
preference. Such dishes are called by specific names that refer
to their ingredients, spicing, and cooking methods.

You might also like