Myanmar Foods and Drinks

   Myanmar is naturally endowed with fertile soil and water resources, it boasts an abundant supply of food in a great variety all year around.

   Main Meals

   The basic Myanmar food is mainly rice and curry. Rice is served with meat or fish, soup, salad and vegetables all cooked in different ways, and some relishes to complement the meal. The most common method of preparation is to cook meat or fish in oil, seasoned with pounded onion, garlic, ginger, turmeric, chili and spices, and simmer. Many Myanmar curries are spicy and therefore soups mostly made of seasonal vegetables in water are taken together with rice and other curry dishes.

   Favourite desserts are sanwin-ma-kin (Myanmar sweet cakes made with semolina, sugar, egg, butter and coconut), Myanmar style banana cakes, Kyaukchaw (sea weed Jelly) and jiggery.

   Typical Breakfast

   "Mohinga", rice noodles with fish gravy is favourite for breakfast and "Ohn-No Khaukswe" (noodles with coconut chicken curry) is the most popular among Myanmar foods.

   Other non-Myanmar Foods

   Chinese foods both Cantonese and Fukienese are popular among Myanmars and there are Chinese Restaurants in almost every town. Indian food like Kebabs, birani are also popular with Myanmar palate. European food is available only at big hotels as most Myanmar prefer their own dishes even if offered free of charge.

Ingredients: 250g dried yellow split peas, soaked overnight 1 medium onion, finely chopped handful of fresh coriander, finely chopped 1 red chilli, finely chopped ¼ teaspoon paprika ¼ teaspoon ground turmeric 1 teaspoon salt peanut oil for deep frying

Method: First prepare the onion, chilli and coriander by chopping them finely, then leave on one side. Drain the peas and blitz half in a food processor to a coarse consistency, then tip into a bowl. Blitz the remaining half to a smooth paste, adding a little water (no more than 1 tablespoon) to help it along. Mix the two batches together. This will give the fritters a good texture and will stop them splitting during the frying process. Mix in the chopped onion, chilli, coriander, spices and salt. Make sure all the ingredients are evenly incorporated. Heat enough oil in a saucepan to deep fry (never fill the pan more than halfway). Scoop a teaspoon of the mixture and work with another teaspoon to form a bite-sized oval shape. Gently drop the fritters one by one into the oil. Deep fry in batches of 6 to 8 fritters on moderate heat. After 2-4 minutes they will turn golden brown. Remove with a slotted spoon and drain on kitchen paper. They are best served warm with sour chilli or tamarind dip. makes: 30-35 fritters cooking time: 20-30 mins

Notes/ Tips:They can be made in advance and frozen until needed. When frying the fritters, remove from the oil when they are just beginning to turn golden. Let them cool completely before freezing. When needed, defrost and place under a hot grill for 2-4 minutes on each side to warm through and make them crisp again.
Source: hsa*ba: Burmese Cookbook

Intro: The literal translation for avocado in Burmese is butter fruit. Avocados always remind me of a treat we used to eat in Burma and one that I particularly enjoy, an avocado shake. It was simply made with a ripe avocado, milk, a little condensed milk and sugar, resulting in a rich frothy drink. I have adapted this recipe into an ice cream which can be served as a dessert or a treat any time of day.

Ingredients: 1 large avocado, very ripe 25g caster sugar 1 tablespoon milk 120ml double cream

Method:Scoop the flesh of the avocado into a liquidiser, add the milk and sugar then blend until smooth. Stir the cream into the mixture then pour into an ice cream maker, churn and freeze. If you don’t have an ice cream maker, pour the cream into a mixing bowl and whip until it forms soft peaks. Fold the avocado mixture into the cream and pour into a shallow plastic container. Freeze for 3-4 hours, stirring occasionally.

Notes/ Tips: serves: 2, generously cooking time: 5 mins

Source:hsa*ba: Burmese Cookbook

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Butter & Lentil Rice