Translations:Burmese cuisine/64/en: Difference between revisions

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Message definition (Burmese cuisine)
* [[Burmese tofu]] ({{lang|my|ရှမ်းတို့ဟူး}} {{IPA|my|ʃáɴ tòhú|}}) – a [[tofu]] of Shan origin made from [[Gram flour|chickpea flour]], eaten as fritters, in a salad, or in porridge forms
*''A sein kyaw'' ({{lang|my|အစိမ်းကြော်}} {{IPA|my|ʔəséɪɴdʒɔ̀|}}) – cabbage, cauliflower, carrot, green beans, baby corn, corn flour or tapioca starch, tomatoes, squid sauce
*''Ngapi daung'' ({{lang|my|ငါးပိထောင်း}}) – a spicy Rakhine-style condiment made from pounded ngapi and green chili
*''Nga baung htoke'' ({{lang|my|ငါးပေါင်းထုပ်}} {{IPA|my|ŋəbáʊɴ doʊʔ|}}) – a Mon-style steamed parcel of mixed vegetables and prawns, wrapped in [[morinda]] and banana leaves
*''Wet tha chin'' ({{lang|my|ဝက်သားချဉ်}} {{IPA|my|wɛʔ θə dʑɪ̀ɴ|}}) – Shan-style preserved minced pork in rice
  • Burmese tofu (ရှမ်းတို့ဟူး my) – a tofu of Shan origin made from chickpea flour, eaten as fritters, in a salad, or in porridge forms
  • A sein kyaw (အစိမ်းကြော် my) – cabbage, cauliflower, carrot, green beans, baby corn, corn flour or tapioca starch, tomatoes, squid sauce
  • Ngapi daung (ငါးပိထောင်း) – a spicy Rakhine-style condiment made from pounded ngapi and green chili
  • Nga baung htoke (ငါးပေါင်းထုပ် my) – a Mon-style steamed parcel of mixed vegetables and prawns, wrapped in morinda and banana leaves
  • Wet tha chin (ဝက်သားချဉ် my) – Shan-style preserved minced pork in rice
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