Classical Burmese cuisine is a mix of influences Burmese, Mon, Indian and Chinese. Rice (htamin), basic cooking ingredient, uses accompanied by various curries (hin). Burmese curries are the softest Asia: no pepper enters their preparation, but only a turmeric masala, ginger, onions, garlic and salt with lots of peanut oil and shrimp paste. The dish is noted with dubalachaung, based condiment peppers, tamarind and dried shrimp, or with very pungent Ngapi kyaw, fried shrimp paste with chili, garlic and onion.
Some delights: the thok, light salads and spicy with vegetables or raw fruits mixed with various ingredients and spices; dal (lentil soup from India) raised turnips, potatoes and boiled okra; the oh-no Khauk-swe, noodles mixed with chicken in a spicy sauce with coconut milk … Among the noodle dishes, the most common is the mohinga, rice noodles served with fish soup, thick yellow .
The meal often ends with the lephet thok, kind of salad green tea leaves moistened and pressed, mixed with sesame seeds, peas and fried garlic, dried shrimp, peanuts, the nuts coconut and grilled ginger. The gelatinous appearance of the sheet bundle is somewhat repulsive, but the food is quite tasty.
To quench your thirst, you can try the sugarcane juice, Mandalay Beer or the hta yei or “toddy juice” drink that farmers extract the top of toddy palm, the milky, syrupy consistency and aroma hazelnut.