Burmese cuisine: Difference between revisions
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{{Main|Ngapi|Lahpet}} | {{Main|Ngapi|Lahpet}} | ||
[[File:Typical Burmese Meal (29386485528).jpg|thumb|A plate of ''ngapi yay gyo'' is surrounded by an assortment of traditional Burmese side dishes.]][[Myanmar]] is one of very few countries where tea is not only drunk but eaten as [[lahpet]], pickled tea served with various accompaniments. Tea leaves are traditionally cultivated by the [[Palaung people]]. | [[File:Typical Burmese Meal (29386485528).jpg|thumb|A plate of ''ngapi yay gyo'' is surrounded by an assortment of traditional Burmese side dishes.]][[Myanmar]] is one of very few countries where tea is not only drunk but eaten as [[lahpet]], pickled tea served with various accompaniments. Tea leaves are traditionally cultivated by the [[Palaung people]]. Pickled tea leaves continue to play an important role in [[Burmese culture]] today. | ||
''[[Ngapi]]'' ({{lang|my|ငါးပိ}}), a fermented paste made from salted fish or shrimp, is considered the cornerstone of any Burmese traditional meal. It is used to season many soups, salads, curries and dishes, and condiments, imparting a rich [[umami]] flavor. The ''ngapi'' of [[Rakhine State]] contains no or little salt, and uses marine fish. Meanwhile, ngapi made with freshwater fish is common in Ayeyarwady and Tanintharyi regions. [[Shrimp paste#Ngapi yay|''Ngapi yay'']] ({{lang|my|ငါးပိရည်}}) is an essential part of Karen and Bamar cuisine, in which a sauce dip of ''ngapi'' cooked in various vegetables and spices is served with blanched and fresh vegetables, similar to Thai ''[[nam phrik]]'', Indonesian ''[[lalab]]'', and Malay [[Ulam (salad)|''ulam'']]. Pickled fish, called ''[[ngachin]]'', is also used in Burmese cooking.[[File:Dried fermented bean cakes.jpg|thumb|Dried fermented bean cakes called ''pè bok'' are grilled or fried in Shan cooking.]] | ''[[Ngapi]]'' ({{lang|my|ငါးပိ}}), a fermented paste made from salted fish or shrimp, is considered the cornerstone of any Burmese traditional meal. It is used to season many soups, salads, curries and dishes, and condiments, imparting a rich [[umami]] flavor. The ''ngapi'' of [[Rakhine State]] contains no or little salt, and uses marine fish. Meanwhile, ngapi made with freshwater fish is common in Ayeyarwady and Tanintharyi regions. [[Shrimp paste#Ngapi yay|''Ngapi yay'']] ({{lang|my|ငါးပိရည်}}) is an essential part of Karen and Bamar cuisine, in which a sauce dip of ''ngapi'' cooked in various vegetables and spices is served with blanched and fresh vegetables, similar to Thai ''[[nam phrik]]'', Indonesian ''[[lalab]]'', and Malay [[Ulam (salad)|''ulam'']]. Pickled fish, called ''[[ngachin]]'', is also used in Burmese cooking.[[File:Dried fermented bean cakes.jpg|thumb|Dried fermented bean cakes called ''pè bok'' are grilled or fried in Shan cooking.]] | ||
Shan cuisine traditionally uses fermented beans called ''[[Thua nao|pè ngapi]]'' ({{lang|my|ပဲငါးပိ}}; {{lit|bean ''ngapi''}}), in lieu of ''ngapi'', to impart umami. | Shan cuisine traditionally uses fermented beans called ''[[Thua nao|pè ngapi]]'' ({{lang|my|ပဲငါးပိ}}; {{lit|bean ''ngapi''}}), in lieu of ''ngapi'', to impart umami. Dried bean ngapi chips ({{lang|my|ပဲပုပ်}}; {{lit|spoiled beans}}) are used as condiments for various Shan dishes. | ||
''[[Pon ye gyi]]'' ({{lang|my|ပုံးရည်ကြီး}}), a thick salty black paste made from fermented beans, is popular in the Bamar heartland. It is used in cooking, especially with pork, and as a salad with peanut oil, chopped onions and red chili. [[Bagan]] is an important ''pon ye gyi'' producer. | ''[[Pon ye gyi]]'' ({{lang|my|ပုံးရည်ကြီး}}), a thick salty black paste made from fermented beans, is popular in the Bamar heartland. It is used in cooking, especially with pork, and as a salad with peanut oil, chopped onions and red chili. [[Bagan]] is an important ''pon ye gyi'' producer. | ||
Burmese cuisine also features a wide variety of pickled vegetables and fruits that are preserved in oil and spices, or in brine and rice wine. | Burmese cuisine also features a wide variety of pickled vegetables and fruits that are preserved in oil and spices, or in brine and rice wine. The former, called ''thanat'' (သနပ်), are similar to [[South Asian pickle]]s, including [[mango pickle]]. The latter are called ''chinbat'' (ချဉ်ဖတ်), and include pickles like [[Mohnyin tjin|''mohnyin gyin'']]. | ||
=== Rice === | === Rice === | ||
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[[File:Rice Noodles Drying - Hsipaw - Myanmar (Burma) (12224458643).jpg|thumb|Rice noodles sun-drying in [[Hsipaw]].]] | [[File:Rice Noodles Drying - Hsipaw - Myanmar (Burma) (12224458643).jpg|thumb|Rice noodles sun-drying in [[Hsipaw]].]] | ||
Burmese cuisine uses a wide variety of noodles, which are prepared in soups, salads, or other dry noodle dishes and typically eaten outside of lunch, or as a snack. | Burmese cuisine uses a wide variety of noodles, which are prepared in soups, salads, or other dry noodle dishes and typically eaten outside of lunch, or as a snack. Fresh, thin rice noodles called ''mont bat'' ({{lang|my|မုန့်ဖတ်}}) or ''mont di'' ({{lang|my|မုန့်တီ}}), are similar to Thai ''[[khanom chin]]'', and feature in Myanmar's national dish, [[mohinga]]. Burmese cuisine also has a category of [[rice noodles]] of varying sizes and shapes called ''nan'', including ''nangyi'' ({{lang|my|နန်းကြီး}}), thick udon-like noodles; ''nanlat'' ({{lang|my|နန်းလတ်}}), medium-sized rice noodles; ''nanthe'' ({{lang|my|နန်းသေး}}), thinner rice noodles; and ''nanbya'' ({{lang|my|နန်းပြား}}), flat rice noodles. [[Cellophane noodles]], called ''kyazan'' ({{lang|my|ကြာဆံ}}, {{Lit|lotus thread}}) and wheat-based noodles called ''khauk swe'' ({{lang|my|ခေါက်ဆွဲ}}), are often used in salads, soups, and stir-fries. | ||
[[File:IMG Shanhkaukswè.JPG|thumb|''Shan khao swè'' and ''tohpu jaw'', with ''monnyin gyin'' on the side]] | [[File:IMG Shanhkaukswè.JPG|thumb|''Shan khao swè'' and ''tohpu jaw'', with ''monnyin gyin'' on the side]] | ||
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Burmese salads ({{lang|my|အသုပ်}}; transliterated ''athoke'' or ''athouk'') are a diverse category of indigenous [[salad]]s in Burmese cuisine. Burmese salads are made of cooked and raw ingredients that are mixed by hand to combine and balance a wide-ranging array of flavors and textures. Burmese salads are eaten as standalone snacks, as [[side dish]]es paired with [[Burmese curry|Burmese curries]], and as entrees.[[File:Thayet chin thouk.JPG|thumb|''Thayet chin thoke'' – fermented green mango salad with onions, green chilli, roasted peanuts, sesame and peanut oil]] | Burmese salads ({{lang|my|အသုပ်}}; transliterated ''athoke'' or ''athouk'') are a diverse category of indigenous [[salad]]s in Burmese cuisine. Burmese salads are made of cooked and raw ingredients that are mixed by hand to combine and balance a wide-ranging array of flavors and textures. Burmese salads are eaten as standalone snacks, as [[side dish]]es paired with [[Burmese curry|Burmese curries]], and as entrees.[[File:Thayet chin thouk.JPG|thumb|''Thayet chin thoke'' – fermented green mango salad with onions, green chilli, roasted peanuts, sesame and peanut oil]] | ||
* ''[[Lahpet]] thoke'' ({{lang|my|လက်ဖက်သုပ်}} {{IPA|my|ləpʰɛʔ ðoʊʔ|}}) – a salad of pickled tea leaves with fried peas, peanuts and garlic, toasted sesame, fresh garlic, tomato, green chili, crushed dried shrimps, preserved ginger and dressed with peanut oil, fish sauce and lime | * ''[[Lahpet]] thoke'' ({{lang|my|လက်ဖက်သုပ်}} {{IPA|my|ləpʰɛʔ ðoʊʔ|}}) – a salad of pickled tea leaves with fried peas, peanuts and garlic, toasted sesame, fresh garlic, tomato, green chili, crushed dried shrimps, preserved ginger and dressed with peanut oil, fish sauce and lime | ||
*''Gyin thoke'' ({{lang|my|ချင်းသုပ်}} {{IPA|my|dʒɪ́ɰ̃ ðoʊʔ|}}) – a salad of pickled ginger with sesame seeds | *''Gyin thoke'' ({{lang|my|ချင်းသုပ်}} {{IPA|my|dʒɪ́ɰ̃ ðoʊʔ|}}) – a salad of pickled ginger with sesame seeds | ||
* ''[[Khauk swè thoke]]'' ({{lang|my|ခေါက်ဆွဲသုပ်}} {{IPA|my|kʰaʊʔsʰwɛ́ ðoʊʔ|}}) – wheat noodle salad with dried shrimps, shredded cabbage and carrots, dressed with fried peanut oil, [[fish sauce]] and lime | * ''[[Khauk swè thoke]]'' ({{lang|my|ခေါက်ဆွဲသုပ်}} {{IPA|my|kʰaʊʔsʰwɛ́ ðoʊʔ|}}) – wheat noodle salad with dried shrimps, shredded cabbage and carrots, dressed with fried peanut oil, [[fish sauce]] and lime | ||
*''Let thoke son'' ({{lang|my|လက်သုပ်စုံ}} {{IPA|my|lɛʔ θoʊʔzòʊɴ|}}) – similar to ''htamin thoke'' with shredded green [[papaya]], shredded carrot, [[ogonori]] sea moss and often wheat noodles | *''Let thoke son'' ({{lang|my|လက်သုပ်စုံ}} {{IPA|my|lɛʔ θoʊʔzòʊɴ|}}) – similar to ''htamin thoke'' with shredded green [[papaya]], shredded carrot, [[ogonori]] sea moss and often wheat noodles | ||
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[[File:Danu traditional meal.jpg|thumb|A traditional [[Danu people|Danu]]-style meal featuring a curry broth, rice disks, and a requisite plate of blanched vegetables and dip.]] | [[File:Danu traditional meal.jpg|thumb|A traditional [[Danu people|Danu]]-style meal featuring a curry broth, rice disks, and a requisite plate of blanched vegetables and dip.]] | ||
Burmese curry refers to a diverse array of dishes in Burmese cuisine that consist of protein or vegetables simmered or stewed in an base of aromatics. | Burmese curry refers to a diverse array of dishes in Burmese cuisine that consist of protein or vegetables simmered or stewed in an base of aromatics. Burmese curries generally differ from other Southeast Asian [[Curry|curries]] (e.g., [[Thai curry]]) in that Burmese curries make use of dried [[spice]]s, in addition to fresh herbs and aromatics, and are often milder.The most common variety of curry is called ''sibyan'' ({{lang|my|ဆီပြန်}}; {{Literal translation|oil returns}}), which is typified by a layer of oil that separates from the gravy and meat after cooked. Pork, chicken, goat, shrimp, and fish are commonly prepared in Burmese curries. | ||
* Pork ''sibyan'' ({{lang|my|ဝက်သားဆီပြန်}}) – classic Burmese curry with fatty cuts of pork | * Pork ''sibyan'' ({{lang|my|ဝက်သားဆီပြန်}}) – classic Burmese curry with fatty cuts of pork | ||
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[[File:Palatha, Myanmar.jpg|thumb|''Palata'' is commonly dusted with sugar as a dessert or teatime snack.]] | [[File:Palatha, Myanmar.jpg|thumb|''Palata'' is commonly dusted with sugar as a dessert or teatime snack.]] | ||
[[Indian bread]]s are commonly eaten for breakfast or teatime in Myanmar. ''[[Paratha|Palata]]'' ({{lang|my|ပလာတာ}}), also known as ''htattaya'' (ထပ်တစ်ရာ), a flaky fried flatbread related to Indian [[paratha]], is often eaten with curried meats or as dessert with sprinkled sugar, while ''[[Naan|nanbya]]'' ({{lang|my|နံပြား}}), a baked flatbread, is eaten with any Indian dishes. | [[Indian bread]]s are commonly eaten for breakfast or teatime in Myanmar. ''[[Paratha|Palata]]'' ({{lang|my|ပလာတာ}}), also known as ''htattaya'' (ထပ်တစ်ရာ), a flaky fried flatbread related to Indian [[paratha]], is often eaten with curried meats or as dessert with sprinkled sugar, while ''[[Naan|nanbya]]'' ({{lang|my|နံပြား}}), a baked flatbread, is eaten with any Indian dishes. Other favorites include ''aloo [[poori]]'' ({{lang|my|အာလူးပူရီ}}), ''[[chapati]]'' (ချပါတီ), and ''[[appam]]'' (အာပုံ). | ||
[[File:Cha-om omelette 1532 (2).JPG|thumb|Burmese-style omelette fried with [[Senegalia pennata|acacia leaves]]]] | [[File:Cha-om omelette 1532 (2).JPG|thumb|Burmese-style omelette fried with [[Senegalia pennata|acacia leaves]]]] | ||
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* [[Red banana|red]] - locally called ''shweni'' ({{lang|my|ရွှေနီ}}, {{Lit|golden red}}) | * [[Red banana|red]] - locally called ''shweni'' ({{lang|my|ရွှေနီ}}, {{Lit|golden red}}) | ||
* [[Dwarf Cavendish banana|Dwarf Cavendish]] - locally called ''htawbat'' ({{lang|my|သီးမွှေး}}, {{Lit|fragrant fruit}}) | * [[Dwarf Cavendish banana|Dwarf Cavendish]] - locally called ''htawbat'' ({{lang|my|သီးမွှေး}}, {{Lit|fragrant fruit}}) | ||
* Mysore - locally called ''Rakhine'' ({{lang|my|ရခိုင်}}), sweet and rounder in shape | * Mysore - locally called ''Rakhine'' ({{lang|my|ရခိုင်}}), sweet and rounder in shape | ||
* [[Latundan banana|Latundan]] - locally called ''htawbat'' ({{lang|my|ထောပတ်}}, {{Lit|butter}}) | * [[Latundan banana|Latundan]] - locally called ''htawbat'' ({{lang|my|ထောပတ်}}, {{Lit|butter}}) | ||