Burma

The Golden Land, Burma (now called Myanmar), has some of the most beautiful landscapes and temples in the world, as well as the friendliest people.

Book Reviews

Burmese Cuisine

An Introduction to Myanmar Cuisine by Ma Thanegi

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I had a great opportunity to meet Ma Thanegi, the amazing lady who authored this book, while in Myanmar (Burma). She is full of the spirit of adventure and has had some amazing experiences in her travels that she shares with vibrant energy. She has also written other books and articles that are also definitely worth reading.

This cookbook is the best I have come across so far about Burmese food. It focuses mainly on the food of the Bama people and not the other ethnic groups around the country. It lists the main ingredients used in Burmese food and describes how to use them, and it teaches you clearly how to make a wide variety of Burmese dishes. Absolutely fantastic book and worth every penny. I highly recommend it.

The following is from her introduction, which she has given me permission to post, and really shows the spirit of Burmese hospitality:

In Myanmar, to be Ei Wuk Kyay which means to be hospitable, is the criterion of perfect social behavior. Our food culture is based on sharing: with monks to whom many of the Buddhist Myanmar offer food on a daily basis and on special occasions called Soon Kyway and sharing lunchboxes among school friends or colleagues at work. Food and drink are offered free on special religious days in a ritual known as du Di Thar. Travelers stopping by a village would be welcomed to share a meal at the monastery if not at someone’s house. It gives not only joy but great merit to feed others with a generous heart, and this Buddhist concept rules the social life of the people.

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2 Comments
October 4, 2007
Blog / Travel

Books For Kids

Shwe Yone Kalay Store — The Little Golden Rabbit Shop

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Myanmar Books for Myanmar Kids

After a long journey from Yangon to Sittwe and then up the Kaladan river we finally made it to Mrauk-U, Rakhine State, Myanmar. We were heading back to our guest house before the electricity went off we came across the other six tourists who were visiting Mrauk-U which was, at one time, more affluent than London or Amsterdam.

They were discussing what were good things to give to the kids that occasionally hung around the temples. They were worried that simply handing out money would create a situation similar to that in Angkor Wat. They wanted to be able to give them something to help ease their own discomfort at seeing the poverty of these kids-their extended bellies and runny noses. The best they had come up with was pens, coffee-mix (instant coffee with powdered milk and lots of sugar), soap…things along those lines.

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1 Comment
August 2, 2007
Blog / Travel

Eating In Kalaw

Pickled Tea

Kalaw, a cool, former British hill-station in Shan State, Myanmar, rises 6,000 feet above sea level and is famous for its flowers and farmlands. It is now a gateway to a variety of interesting treks. A three day trek will take you through the mountains to mystical Inle Lake, through the villages of the Pa-O and Palaung hill-tribes, staying at monasteries along the way.

For me personally, I just like to hang around Kalaw. It has such a peaceful air about it. The air is thinner and less humid because of the high elevation. The people themselves calmly go about their business, stopping to chat as they meander down roads with cute pony carts tripping by.

The market is vibrant and filled with all kinds of interesting happenings. In one corner, ladies sort some of Myanmar’s famous pickled tea into piles of various qualities. Dried venison can be found at small stands. Further into the market is the food-stall area.

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1 Comment
June 28, 2007
Recipes

VJR’s Seafood Masala

VJR is a fabulous Burmese-Indian chef who makes tasty seafood samosas with this freshly made masala. Amounts given are not precise, feel free to adjust them according to your taste and needs. 1/2 c yellow or brown mustard seeds 1/4 c fenugreek 1 T cardamom Method: These spices can be toasted in a dry pan and ground in a spice…

0 Comments
June 19, 2007
Recipes

VJR’s Burmese Masala

VJR the Burmese-Indian chef who taught me this recipe made the best samosas faster than anyone I have ever seen. This spice mix is used for mutton, pork, chicken, vegetables or beef and is not used with seafood.

  • small handful cloves
  • 1/2 c cumin
  • 1-2 t hulled cardamom seeds
  • small handful of star anise
  • 1 T anise
  • 1/2 c coriander seeds

Method:
Put all the spices in a dry pan and roast over the flame until the smell begins to come up and the spices are lightly toasted. Remove from heat and allow the spices to cool. Grind them into a powder in a spice blender.

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2 Comments
June 19, 2007
Condiments / Recipes / Sauces

Shan BBQ Sauce

This is an all around favorite sauce. It is especially great for grilled meat, mushrooms and vegetables, but is also very nice for samosas and fried snacks. makes 1-2 cups of sauce 3-4 pods tamarind, or tamarind pulp, soaked in boiling water and passed through a sieve 1/2 lime's juice 1 bunch coriander leaves, chopped 1 bunch fresh mint, chopped…

1 Comment
June 18, 2007
Basics / Condiments / GAPS/SCD / Medicinal / Recipes / Salads / Vegetarian

Garlic – Turmeric Oil

This is really easy to make and handy to have in the kitchen. A mainstay in Burmese kitchens it results in two great additions for salads. Crispy golden fried garlic and garlic-turmeric infused oil. Method: Peel and slice thinly as much garlic as you would like to have available. I suggest 2 heads of garlic to make the exercise worthwhile.…

17 Comments
June 16, 2007
Blog / Travel

Journey to Kalaw

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It was still misty. The unexpected cyclone in the middle of the winter had caused havoc on the road up the mountains to Kalaw. Twenty miles outside of Kalaw the large air-conditioned bus with it’s frozen passengers came to a halt. Christmas morning was fast approaching and my family was gathering in Kalaw this year, I was anxious to arrive. In the last few minutes before the sun rose I was advised to go to the toilet.

“Why?” I asked, expecting to hear some explanation about how if you pee before the sun comes up it is much better for your body than if you pee once the first rays are shining down on the earth.

“Because once the sun comes up everyone is going to see you, there are trucks backed up all the way around the bend,” came the logical answer.

I quickly went and did my business. As the sun rose I went to have a look at what was holding up the traffic. After passing about fifty huge buses and trucks on their way to Kalaw, Inle and Taunggyi, I finally came to the source of the problem.

A truck overloaded with cabbages had tried to pass another large truck on a corner and the edge of the road had crumbled after the unexpected heavy rain. The truck was lucky to still be on the road, the front left tire hung over a drop that quickly disappeared into the mist.

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0 Comments
June 15, 2007