Myanmar (formerly Burma) is strategically situated right between India, China and Thailand and features a unique blend of cultural influences in its cuisine.
Chicken Kaukswe is one of the most famous of Myanmar’s wonderful breakfasts, Mohingha is the most famous and is made with fish and banana trunks.
Breakfast is a very special time in Myanmar, there are so many tasty things to choose from, but you have to get up early or you will miss your chance.
This is my grandmother’s recipe for Chicken Kaukswe which is a favorite Burmese breakfast, but can also be eaten at other times of the day. Burmese Chicken Noodle Soup.
Another of the famous Burmese lethok literally "mixed by hand" salads. This one was first brought to my attention by my little sister who was a mad fan of eating Naw Rosie's Min Kwa Yuet Salad on her home-made brown bread while she was going to high school in Myanmar. It is definitely addicting and delicious beyond description. Unfortunately it…
I was given a melted popsicle from a local ice-cream seller while visiting a pagoda in the suburbs of Yangon/Rangoon. It was a bit of a surreal experience. The old man smiled so kindly as he eagerly handed it to me. He was so sweet and toothless. He had come across me as I was trying to find the vendor of the incense stall so I could offer some incense to Garuda my Burmese deity. In Myanmar your horoscope is the day of the week you were born on. I am Sunday born and therefore my Burmese name must begin with an A and my special animal is the Garuda which is half-beast and half-bird. Interestingly it is said that worship of Garuda is believed to remove the effects of poisons from one’s body. On this day, my worship of Garuda brought a colony of destruction down on my gut.
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.
Shwe Yone Kalay Store — The Little Golden Rabbit Shop
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.
Turmeric turns everything it comes in contact with gold, not only your fingers, clothes and countertops but your health as well. It is a very powerful antioxidant, very good for your digestive system, micro-flora and much, much more.
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.
The Burmese make some of the most sophisticated, nutritious and delicious salads I have come across in my world travels. My favorite place to get a hand-tossed salad in Yangon is near Sule Pagoda.
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…
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.
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.
