Beans and pulses are commonly used in Burmese cuisine.
Burmese dishes are not cooked with precise recipes. The use and portion of ingredients used may vary, but the precision of timing is of utmost importance. Burmese dishes may be stewed, boiled, fried, roasted, steamed, baked or grilled, or any combination of the said techniques. Burmese curries use only a handful of spices (in comparison to Indian ones) and use more fresh garlic and ginger.
