Burmese Cuisine, It's like no other
Sometimes, more than others, I miss the country that I was born in: Burma.
For example, I can't decide what I want to eat usually.. America is so full of choices that I get lost in it sometimes.
In Burma, if I was hungry, I don't go - shall I have Chinese, Mexican or Italian or a sandwich?
I'd usually pick out what kind of meat or noodles I want and I only really knew one kind of food: Burmese (even the Chinese and Indian dishes had Burmese names, so I never thought they weren't Burmese food.
Here are a few recipes/pictures I found of Burmese Cuisine that I really wish I could have some right now:
1. Rice Noodle in Fish Soup
Local Name: (Moat-hin-kar)
Moat-hin-kar is the most typical Myanmar food. It is generally considered as a breakfast food. Although professional cooks prepare this in far more complicated ways using 4-5 kinds of fish, and so on, we've presented you here with a quick brief recipe.
2. Lephet Thote: (Burma) Myanmar Traditional Green Tea Salad
Main Ingredients: Fermented tea leave, dried garlic, dried shrimp, drizzle of oil, peanuts, sesame seeds, fish sauce, chilli, lime, mixed together.
In Myanmar, Lephet Thoke (fermented tea-leaf salad) is more than just a dish, it is an integral part of everyday social culture, just like the cuppa that one drinks in most other cultures. Lephet is served to welcome guests to the house, as a peace offering after an argument, as a snack in front of the TV, as an appetizer or last course, a palate cleanser after a meal, and as a stimulant to ward off sleep during all-night else to munch on, there is always some marinated green tea in the cupboard which can be mixed with rice and eaten as is.
And my favorite easy to make dessert:
3. Sago (a kind of tapioca, I think ) boiled with milk, water, sugar.
Ingredients:
1 3/4 cups plus 1 cup water
1/2 teaspoon butter
1 cup dry sago or tapioca
1 large or 1 1/2 pounds grated coconut
2 cups solid palm sugar OR 1 1/2 cups maple syrup
A pinch salt
yummmm....
Recipes and Pictures thanks to InnWa
hi moe moe i love dessert
but i am confused about the milk since it doesn't say how much and the water. do i use 1 3/4 water first then 1 cup later?
Hey Angie,
I love dessert too.
here are the full instructions on how to make Sago .
Ingredients:
1 3/4 cups plus 1 cup water
1/2 teaspoon butter
1 cup dry sago or tapioca
1 large or 1 1/2 pounds grated coconut
2 cups solid palm sugar OR 1 1/2 cups maple syrup
A pinch salt
Method:
Boil 1 3/4 cups water. Wash sago quickly; add to boiling water and stir.
Dissolve palm sugar in 1 cup heated water.
When sago begins to get transparent, add in dissolved palm sugar (or add maple syrup). Boil a few minutes more till sago is cooked through. most sago will look transparent - but watch out, it might all melt and get starchy. so make sure, the fire is low-medium at all times.
you can drink this as a hot dessert type soup or you can let it set in a tray and then when it's set into a jelly like texture, you can spread grated coconut over it or you can scoop out the sago and roll it in grated coconut if you really like coconut!
Let me know if you do try to make it! =)
thanks moe so i don't need milk?
3. sago (a kind of tapioca) boiled with milk, water, sugar.
Hi