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Myanmar lies in a zone of the world historically famous for the spices and seasoning which add so much zest and flavour to the food.
Other countries may use these fragrant and aromatic leaves. roots and barks as condiments. but here. in their place of origin they are used tactically for their medicinal properties. In fact. science is now recognizing spices are bactericidal. they kill bacteria which may infect the food. They also keep bacteria from infecting the food. Myanmar people have been aware of this from historical times. and of other medicinal properties. so that a whole pharmacopoeia has been collected. There is a Myanmar saying: "food is medicine. medicine is food." Here are some spices commonly used in Myanmar dishes.
Basil: Ocimum. (pin zein:) The leaves are expectorant and carminative.
Caraway: Carum Casui: Used in meat dishes and to flavour pea rice.
Chili: The small green chillies known by the names of "sky-gazing or waiting for rain." "golden needle." "Indian yell." have the sharpest taste and hotness which spreads rapidly throughout the body. The larger ripe chilies are dried and pounded to make chili powder or are first roasted before pounding.
Coriander: (nan nan bin). The leaves serve as a garnish for the popular Myanmar snack. mohinga. and is also used to garnish athoke (salads). It is carminative.
Curry leaf: (pjin: do thein) Eaten with curry. If eaten in large quantities it acts as a gentle purgative.
Garlic: Widely used in curries. soups. salads and with ngapi. Garlic is prescribed in fevers. coughs. flatulence and affections of the nervous system. It is a reputed remedy for dyspepsia.
Galangal: Alpinia conchgera (ba de: go:). Essential to the broth in mohinga of the Rakhine nationals. The rhizome is aromatic. tonic. carminative.
Ginger: Used in curries. soups. and to overwhelm fishy smell. It is a grateful stimulant. expectorant and valuable for dyspepsia and throat troubles.
Pepper: Peppercorn may be added whole to dishes or in ground form. It is digestive. tonic and used with benefit in debility. flatulence. diarrhoea and coughs.
Tamarind: The pulp of tamarind pods is dried and used to add a fruity sourness to many dishes. Tender leaves and flowers are used for soups and salads. Tamarind is cooling and antibilious.
Turmeric: Adds colour and flavour to dishes. The rhizome is a household remedy used both internally and externally. Internally it is used as an anthelonintic.
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Mont-lone-yay-paw literally means 'snack balls. floating in water'. Sounds interesting? Yes. this is also another seasonal food. often served during the Myanmar new year water festival. Here you go.. with a recipe and video clip too.
Ingredients
1. Glutinous rice - 800g
2. Rice - 200g
3. Clean palm sugar - 400g
4. A medium-sized coconut - 1
5. Banana leaves - a few
How to make
credit: www.wutyeefoodhouse.com. MyanmarNews.us
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1. Rice
2. Bean
3. Coconut
4. Salt
5.Oil
6.Lime solution
7. Sesame
- 2 tins
- 1/2 tin
- 1/2 No
- 1 table spoon
- 1 table spoon
- 1 table spoon
- 1 packet
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| 1.Squid | 20 ticals |
| 2.Tomato | A Big one |
| 3.Garlic | 1 tea spoon |
| 4.Oil | 2 tea spoons |
| 5.Onion | 2 Nos |
| 6.Fish Sauce | 2 tea spoons |
| 7.Cariander | 5 ticals |
| 8.Chillies | 5 Nos |
| 9. Lemon | 1 No |
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1. Banana - 5 bunches
2. Sugar - 20 ticals
3. Coconut - 1 No
4. Butter - 5 ticals
5. Oil - 10 ticals
6. Flour - 15 ticals
7. Salt - 2 tea spoons
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Photo Credit - www.sailusfood.com
Pineapple Salad is an interesting dish. First. peel pine- apple and cut the upper layer of meat into pieces. Then. slice onion and clean them. Add shrimp paste. dried prawn powder. salt and mix chilli in the bowl. And then mix ingredients thoroughly. Now. you can taste a savoury pine-apple salad.
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Photo Credit - www.blog.arousingappetites.com
INGREDIENTS
1. Fish 1 piece
2. Rice 2 tea spoons
3. Oil 1 tea spoon
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1. Toddy palm
2. Sugar
3. Iodized salt
4. Lime
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INGREDIENTS
Prawn 25 ticals
Bean Sauce 1 table spoons
Sugar 1 tea spoon
Vinegar 1 tea spoon
Ginger 1 lump
Lemon 1 No
Tomato Sauce 3 table spoon
Seasame oil 1/2 tea spoon
HOW TO COOK STEAMED PRAWN CURRY
Prawn is quite cheap and Myanmar. You can buy different kinds of prawns at different prices. First, dress the prawn then clean. Place in a pressure cooker. Then steam them for 15 to 20 minutes, until it becomes soft.
For a gravy fry, ginger, sugar, salt, vinegar, tomatoes, soya bean sauce. Add a little lime juice and boil. When boil, put boil prawn into the pan. When it is cooked, add sesame oil. That’s the recipe for prawn curry. The delicious curry is ready to serve.
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Coconut can be prepared into milk in every market. Or you can buy ready made coconut milk or cream at super markets. First. clean rice and pour ready prepared coconut milk into the pot. Add sugar. salt and onion. Put the pot on the stove and stir when it boils.
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credit-www.wikimedia.org
We are going to present about popular snack Halawash from Pathein. the capital of Ayeyarwady Division.
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HOW TO MAKE BUTTER RICE
Myanmar people eat rice everyday together with curries. Myanmar people also like to cook rice together with coconut or butter.
First, pour some butter into the pan and heat. Then fried some leaves and sesame. When it’s smell is good, add flour tin of rice. Add salt, sugar and mix thoroughly. After a few minutes, pour them into the pot. Add some water to reach 1 inch above of rice. Bring it to boil and stir. When it is nearly cooked, add dried grapes. Cook the rice with heat above and under for half an hour. Now, this is delicious Myanmar meal.
How to make Chicken Curry
First, clean the chicken. Cut the chicken into small pieces. Then marinate with salt. Peel off the skins of the onions and cut into very small pieces.
Then heat the stove. Put some oil in the pot and let it heat up. Put the cut onions into it and stir. Put some chilli powder and the spices. Cook it until the mixture turn red. then put the chicken into the stove and stir together with the onion mixture. Cook it for about five minutes. Then put some water until the chicken is flooded. Leave the stove on until the chicken becomes soft.
Now it is ready to serve, the Butter rice together with the Chicken Curry. But you might need some salads to give a more delicious taste. The salad is usually made from onion, cucumber, green chillies and mix them up to make a more complete set.
Ingredients Buttered Rice
1. Rice
2. Butter
3. Sugar
4. Dried Grapes
5. Cashew nut
6. Cinnamon
7. Bay Leaves
8. Salt - 4 tins
Ingredients Chicken Curry
1.Chicken (half kg)
2.Some Oil
3.6 Onions
4.Some salt
5.Some Spices
6.Some Chilli powder
Ingredients other
- 163 grams
- 1 tea spoon
- 1 packet
- 1 packet
- 3 pieces
- 3 leaves
- 1 tea spoon
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Khaw Poat is a kind of appetizing snack of the Shan national race. who lives in the Southern part of the Shan State. Khaw Poat is not only a popular snack for the Shan nationals. but also for all nationals. We can easily eat Khaw Poat by frying or roasting it.
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Noodle in Coconut Chicken Soup (အုန်းနို့ခေါက်ဆွဲ)
After Mohinga. wheat noodle in coconut chicken broth could be the second most popular noodle dish in Myanmar. Here is the recipe.
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Photo Credit - www.facebook.com/moun.kyee
Mann Ma-yway. a snack made of glutinous rice and palm sugar. is mostly sold at rural markets and pagoda festivals in Myanmar.
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Noodle 1600 grams
Chicken 650 grams
Oil 300 grams
Bean sprout 650 grams
Roasted bean powder 80 grams
Dry noodle 80 grams
Onion 350 grams
Garlic 40 grams
Chilli Powder 2 table spoon
Gabbage 20 grams
Cinnamon 4 pieces
Bay leaf 4 leaves
Coriander 32 grams
Coconut 1 No
Salt 1 tea spoon
Sugar 1 tea spoon
Turmeric 1 tea spoon
Fish sauce 1 tea spoon
Lemon half
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credit-www.g.vatgia.vn
Bamboo-tube sticky rice which we called Kauk Nyin Kyidauk. is one of the favourite seasonal food among many traditional foods made with Myanmar rural products.
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Myanmar famous mohinga is 1 of the most common typical Myanmar noodle dish in fish soup. Pundits say that the world is at the dawn of a New Golden Age of travel. Growing affluence and leisure of the middle class not only in Europe but also in Asia, combined to spur the travel itch, thus opening further new frontiers for travel.
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Photo Credit - www.auntysweet.blogspot.com
We, Myanmar people, usually have numerous kinds of snacks and traditional foods region wise. Most of them are made, based on rice and glutinous rice. In Myanmar, there is a very greening and pleasant coastal region called Myeik at which the dough with the special taste is very famous regional dessert.
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Photo Credit - www.themanfrommoselriver.com
Aythaya vineyard produces red, white and rose wine since 2004. Before that, the project was started by a German entrepreneur Mr. Bert Morshach and a group of European friends.
The first step in creating this vineyard started during 1998. The first 3,000 vines were imported from Europe and were planted in the capital of the Kayah States, Loikaw.
As a second step, this first vineyard was relocated to Htone Bo Farm in Aythaya, near Taunggyi in the Southern Shan States. This was during the mid of 1999. Some 10,000 vines were imported to launch a research & trial period. Aythaya is a 9.5-hectare (23.5-acre) vineyard located on the Blue Mountains of Shan Plateau. This vineyard is located where the rainfall is moderate and with an elevation of 1300 meter (4260 feet), which makes it the higest vineyard in Asia. The temperature is cool and can fall as low as 5 degrees Celsius or about 41 degrees Fahrenheit during winter. At that time the pioneers did not know that one day the results would be overwhelming.
At a famous Charity event in the City of Yangon, Aythaya Wine was marketed for the first time. It was December 2004. After all those efforts, today, the founders can claim that it is possible to produce quality wine in the Southern Shan States of Myanmar.
Aythaya Red is a cuvée from SHIRAZ (Syrah) and CABERNET SAUVIGNON grapes. Both vines were imported in 1999 from France. From the year 2007 and onwards there will DORNFELDER from Germany and TEMPRANILLO from Spain as well. Aythaya Rose is made from a fruity red MOSCATO grape from Italy. Aythaya White is formed from the noble Sauvignon Blanc from the Bordeaux area.
In hindsight it was a hugely challenging time between the first viticulture research in 1997, bottling the first wines in 2004 and the emerging exports in 2006. Myanmar is on the map of wine-producing countries.
As the Aythaya Vineyard amazes everyone who hears about the wine production, a tour to the Vineyard has also been arranged with some tour operators. Aythaya Vineyard is only about 40 minutes drive from the famous Inle Lake of Shan State. Also from Heho Airport, one can taka a taxi and ask for Aythaya Vineyard. A Wine Garden Restaurant is constructed in the vineyard, where visitors can taste some wine.