Translations:Burmese cuisine/57/en: Difference between revisions

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Message definition (Burmese cuisine)
* Pork ''sibyan'' ({{lang|my|ဝက်သားဆီပြန်}}) – classic Burmese curry with fatty cuts of pork
* Chicken ''sibyan'' ({{lang|my|ကြက်သားဆီပြန်}}) – the classic Burmese curry, served with a thick gravy of aromatics
* Bachelor's chicken curry ({{lang|my|ကြက်ကာလသားချက်}}) – a red and watery chicken curry cooked with [[calabash]]
* Goat ''hnat'' ({{lang|my|ဆိတ်သားနှပ်}}) – a braised goat curry spiced with ''masala'', cinnamon sticks, bay leaf, and cloves
* ''[[Nga thalaut paung]]'' ({{lang|my|ငါးသလောက်ပေါင်း}} {{IPA|my|ŋəθəlaʊʔbáʊɴ|}}) – a curry of [[Ilish|hilsa]] fish and tomatoes, which is slowly simmered to melt the fish bones
* Egg curry ({{lang|my|ဘဲဥချဥ်ရည်ဟင်း}}) – a sour curry made with hardboiled duck or chicken eggs, cooked in tamarind paste and mashed [[tomato]]es
  • Pork sibyan (ဝက်သားဆီပြန်) – classic Burmese curry with fatty cuts of pork
  • Chicken sibyan (ကြက်သားဆီပြန်) – the classic Burmese curry, served with a thick gravy of aromatics
  • Bachelor's chicken curry (ကြက်ကာလသားချက်) – a red and watery chicken curry cooked with calabash
  • Goat hnat (ဆိတ်သားနှပ်) – a braised goat curry spiced with masala, cinnamon sticks, bay leaf, and cloves
  • Nga thalaut paung (ငါးသလောက်ပေါင်း my) – a curry of hilsa fish and tomatoes, which is slowly simmered to melt the fish bones
  • Egg curry (ဘဲဥချဥ်ရည်ဟင်း) – a sour curry made with hardboiled duck or chicken eggs, cooked in tamarind paste and mashed tomatoes
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