The Southeast Asia Travel Specialists Since 1999
Another Asian cuisine that’s sadly little-known outside of the country so here’s a list of 10 Burmese dishes not to be missed on any Burma (Myanmar) tour. You’ll find all the fresh herbs of Thai cooking; lemongrass, ginger, galangal, coriander, chillies, the spices, pulses and bread of Indian food, distinct Chinese influences and plenty of unique local flavours which, combined,…
Had this recipe for Burmese Chicken Curry for over 20 years (it was originally given to me as a Thai Chicken Curry recipe – but I knew it wasn’t that and until Wipaporn Ord visited England last week, I wasn’t really sure it was Burmese). Its easy, cheap and tasty. (Lesley Schofield) Ingredients 8 Chicken Quarters or 16 chicken thighs…
Nga Tong -a delicious kind of spicy fish dip or paste that’s served as a side dish or accompaniment to Burmese meals and which is actually exceptionally easy to make. Now we’re talking about a fresh fish dish, bearing no resemblance whatever to, for instance, Cambodia’s notorious fermented fish dip, prahok. Prahok is infamous for its main ingredient – a…
As with, for example, Malaysia the wide ethnic mix of Burma (Myanmar) leads to a wide range of Burmese food. Along with regional ethnic groups such as Karen, Shan, Kachin, Thai, Mon etc that contribute towards the indigenous mix, there were, during the British period, large numbers of Nepalese, Indian ((Bengali and Tamil for instance) – and in more recent…