Baku Kitchen! An independent reference of traditional food

Myanmar

36 dishes.

sauce & condimentBalachaungCrispy fried dried-shrimp, garlic and chili relish for ricestreet foodBein MontSticky rice pancake with jaggery, coconut and poppy seed, cooked over coalsmainChin Baung KyawSour roselle leaves stir-fried with garlic, chilli and often dried shrimpfermented & pickledChinbatVegetables soured in brine and rice wash, eaten as a sharp side dishmainDanbaukBurmese biryani of chicken and rice, festive favouritesnackDanyin TheeBoiled or grilled djenkol seeds with a strong sulphurous smell, eaten with saltsalad & sideGyin ThokeShredded pickled ginger tossed with sesame, fried beans, cabbage and limedessertHpaludaLayered glass of rose syrup, jelly, ice cream, milk and bread crumbssnackHtamaneFestival sticky rice kneaded with peanuts, sesame, ginger and oilfermented & pickledHtamin JinShan sour rice kneaded with fish or potato and turmeric, pressed into ballswine & spiritHtan YayToddy palm sap fermented into cloudy sour palm wine, drunk in village toddy hutsbreakfastHto Hpu NweWarm chickpea-flour tofu porridge topped with rice noodles, chilli oil and crispsmainKat Kyi KaikFlat rice noodles fried with squid, prawn, egg and fish cakesalad & sideKhauk Swe ThokeWheat noodles tossed cold with dried shrimp, chickpea flour, lime and oildessertKyauk KyawFirm coconut-milk jelly set with agar and cut into cool white squaressoup & stewKyay OhClear pork and offal noodle soup, cooked to order in a copper potfermented & pickledLaphetTea leaves steamed and fermented in pits until sour, eaten rather than brewedLaphet ThokeFermented tea leaves tossed with crunchy beans, nuts, garlic and tomatodrinkLaphet YaySweet, strong milk tea central to teashop culturemainMandalay Mee ShayRice noodles with braised pork, fermented bean sauce and pickled greensMohingaNational breakfast: rice noodles in catfish-lemongrass broth with crispy frittersdessertMont Let HsaungRice dumplings and tapioca in jaggery syrup with coconut cream and icestreet foodMont Lin Ma YarGriddled quail-egg rice puffs joined in pairs, 'husband-and-wife snack'dessertMont Lone Yay BawFloating glutinous rice balls hiding jaggery, made during ThingyanmainNangyi ThokeThick rice noodles hand-mixed with chicken, chickpea flour and chili oilfermented & pickledNgapiFermented fish or shrimp paste, salty and pungent, behind almost every Burmese dishsauce & condimentNgapi YayThin fish-paste dip simmered with garlic and chilli, eaten with raw vegetablessoup & stewOhn No Khao SweCoconut chicken soup with wheat noodles and crisp toppingsfermented & pickledPon Ye GyiThick black paste of fermented horse gram beans, salty and deeply savourymainRakhine Mont DiRice noodles with fiery fish broth and lemongrass from the western coaststreet foodSamusa ThokeChopped samosa salad with chickpea broth, cabbage and mintdessertSanwin MakinBaked semolina cake with coconut milk and poppy seedsmainShan NoodlesRice noodles with garlicky chicken-tomato sauce and pickled greensdessertShwe Yin AyeCoconut milk dessert with sago, jelly and bread over icesalad & sideTohu ThokeShan chickpea tofu salad with tamarind, chili and peanutsstreet foodWet Tha Dote HtoePork offal skewers simmered in soy broth, picked from the pot and dipped

  • Balachaung

    Crispy fried dried-shrimp, garlic and chili relish for rice. Ready in 25 min prep and 30 min cooking. About 400…

  • Bein Mont

    Sticky rice pancake with jaggery, coconut and poppy seed, cooked over coals. Ready in 20 min prep and 40 min…

  • Chinbat

    Vegetables soured in brine and rice wash, eaten as a sharp side dish. A fermented & pickled recipe from Myanmar.

  • Chin Baung Kyaw

    Sour roselle leaves stir-fried with garlic, chilli and often dried shrimp. Ready in 20 minutes prep and 15 minutes cooking.…

  • Danbauk

    Burmese biryani of chicken and rice, festive favourite. Ready in 40 min prep and 1 hr 30 min cooking. 8…

  • Danyin Thee

    Boiled or grilled djenkol seeds with a strong sulphurous smell, eaten with salt. Ready in 10 minutes prep and 1…

  • Gyin Thoke

    Shredded pickled ginger tossed with sesame, fried beans, cabbage and lime. Ready in 25 minutes prep and 10 minutes cooking.…

  • Htamane

    Festival sticky rice kneaded with peanuts, sesame, ginger and oil. Ready in 20 min prep and 1 hr cooking. 10…

  • Hpaluda

    Layered glass of rose syrup, jelly, ice cream, milk and bread crumbs. Ready in 30 minutes prep and 20 minutes…

  • Htamin Jin

    Shan sour rice kneaded with fish or potato and turmeric, pressed into balls. A fermented & pickled recipe from Myanmar.