Burmese cuisine has been influenced by China, India and Thailand. The diversity of Myanmar's cuisine has also been contributed to by the myriad of local ethnic minorities. Burmese cuisine is characterized by extensive use of fish products like fish sauce and fermented seafood.
Seafood is a common ingredient in coastal cities such as Sittwe, Kyaukpyu, Mawlamyaing, Mergu and Dawei, while meat and poultry are more commonly used in landlocked cities like Mandalay. Freshwater fish and shrimp have been incorporated into inland cooking as a primary source of protein and are used in a variety of ways, fresh, salted whole or filleted, salted and dried, made into a salty paste, or fermented sour and pressed
Burmese cuisine also includes a variety of salads, centered on one major ingredient, ranging from starches like rice, wheat and rice noodles, glass noodles and vermicelli, to potato, ginger, tomato, kaffir lime, pickled tea leaves, and fish paste. These salads have always been popular as fast foods in Burmese cities.
Seafood is a common ingredient in coastal cities such as Sittwe, Kyaukpyu, Mawlamyaing, Mergu and Dawei, while meat and poultry are more commonly used in landlocked cities like Mandalay. Freshwater fish and shrimp have been incorporated into inland cooking as a primary source of protein and are used in a variety of ways, fresh, salted whole or filleted, salted and dried, made into a salty paste, or fermented sour and pressed
Burmese cuisine also includes a variety of salads, centered on one major ingredient, ranging from starches like rice, wheat and rice noodles, glass noodles and vermicelli, to potato, ginger, tomato, kaffir lime, pickled tea leaves, and fish paste. These salads have always been popular as fast foods in Burmese cities.
Eating customs
Traditionally, Burmese eat their meals from dishes on a low table, while sitting on a bamboo mat. Dishes are served simultaneously. A typical meal includes steamed rice as the main dish and accompanying dishes called hin, including a curried freshwater fish or dried/salted fish dish, a curried meat or poultry dish instead, a light soup called hin gyo, called chinyay hin if sour, and fresh or boiled vegetables to go with a salty dish, almost invariably a curried sauce of pickled fish.
Out of respect, the eldest diners are always served first before the rest join in even when the elders are absent, the first morsel of rice from the pot is scooped and put aside as an act of respect to one's parents, a custom known as lit. first serve.
The Burmese eat with their right hand, forming the rice into a small ball with only the fingertips and mixing this with various morsels before popping it into their mouths. Chopsticks and Chinese-style spoons are used for noodle dishes, although noodle salads are more likely to be eaten with just a spoon. Knives and forks are used rarely in homes but will always be provided for guests and are available in restaurants and hotels. Drinks are not often served with the meal and, instead, the usual liquid accompaniment is in the form of a light broth or consomme served from a communal bowl. Outside of the meal, the Burmese beverage of choice is light green tea.
Traditionally, Burmese eat their meals from dishes on a low table, while sitting on a bamboo mat. Dishes are served simultaneously. A typical meal includes steamed rice as the main dish and accompanying dishes called hin, including a curried freshwater fish or dried/salted fish dish, a curried meat or poultry dish instead, a light soup called hin gyo, called chinyay hin if sour, and fresh or boiled vegetables to go with a salty dish, almost invariably a curried sauce of pickled fish.
Out of respect, the eldest diners are always served first before the rest join in even when the elders are absent, the first morsel of rice from the pot is scooped and put aside as an act of respect to one's parents, a custom known as lit. first serve.
The Burmese eat with their right hand, forming the rice into a small ball with only the fingertips and mixing this with various morsels before popping it into their mouths. Chopsticks and Chinese-style spoons are used for noodle dishes, although noodle salads are more likely to be eaten with just a spoon. Knives and forks are used rarely in homes but will always be provided for guests and are available in restaurants and hotels. Drinks are not often served with the meal and, instead, the usual liquid accompaniment is in the form of a light broth or consomme served from a communal bowl. Outside of the meal, the Burmese beverage of choice is light green tea.
Influences
A traditional Burmese meal includes a bowl of soup, rice, several meat curries, and ngapi yay with vegetables for dipping.
The country's diverse religious makeup influences its cuisine, as Buddhists avoid beef and Muslims pork. Beef is considered taboo by devout Buddhists because the cow is highly regarded as a beast of burden. Vegetarian dishes are only common during the Buddhist Lent, a three-month Rains Retreat, as well as Uposatha sabbath days. During this time, only two meals are consumed before midday to observe the fasting rules and abstinence from meat , literally 'free of killing') is observed by devout Buddhists. Throughout the rest of the year, many foods can be prepared vegetarian on request, but the bulk of Burmese food is prepared with fish or meat broth bases. Also, many of the several ethnic groups prepare at least one inherently vegetarian dish.
The countries that border Myanmar, especially India, China and Thailand, have influenced Burmese cuisine. Indian influences are found in Burmese versions of dishes such as samosas and biryani, and Indian curries, spices and breads such as naan and paratha. Southern Indian cuisine is also popular in cities. Chinese influences in Burmese cuisine are shown in the use of ingredients like bean curd and soya sauce, various noodles as well as in stir frying techniques. As in neighbouring Thailand and Laos, fried insects are eaten as snacks.
A traditional Burmese meal includes a bowl of soup, rice, several meat curries, and ngapi yay with vegetables for dipping.
The country's diverse religious makeup influences its cuisine, as Buddhists avoid beef and Muslims pork. Beef is considered taboo by devout Buddhists because the cow is highly regarded as a beast of burden. Vegetarian dishes are only common during the Buddhist Lent, a three-month Rains Retreat, as well as Uposatha sabbath days. During this time, only two meals are consumed before midday to observe the fasting rules and abstinence from meat , literally 'free of killing') is observed by devout Buddhists. Throughout the rest of the year, many foods can be prepared vegetarian on request, but the bulk of Burmese food is prepared with fish or meat broth bases. Also, many of the several ethnic groups prepare at least one inherently vegetarian dish.
The countries that border Myanmar, especially India, China and Thailand, have influenced Burmese cuisine. Indian influences are found in Burmese versions of dishes such as samosas and biryani, and Indian curries, spices and breads such as naan and paratha. Southern Indian cuisine is also popular in cities. Chinese influences in Burmese cuisine are shown in the use of ingredients like bean curd and soya sauce, various noodles as well as in stir frying techniques. As in neighbouring Thailand and Laos, fried insects are eaten as snacks.