Burmese sweets, known collectively as "moun," aren't consumed as dessert but rather as snacks, typically taken with tea in the morning or afternoon.Standout Burmese sweets include hsa nwin ma kin, small cakes of crumbly semolina flour with coconut milk, ghee and raisins; and bein moun and moun pyit thalet, Burmese-style pancakes, served sweet or savory, with a damp, hole-y consistency not unlike an English crumpet.
Pone Yay Gyi
Pone Yay Gyi is a bit regional.You can definitely find this dish in the Bagan area. It is a thick, salty dish made from fermented soy beans usually. It is a delicious condiment to sample with other dishes, or mix into your rice for an extra jolt of flavor.
One deep-fried dish particularly worth seeking out is buthi kyaw, battered and deep-fried chunks of gourd. When served hot, the thin, crisp batter conceals a soft, slightly watery interior of tender gourd, and the fritters are typically served with a sour/sweet dip made from tamarind that can be made savory with the addition of bean powder.
Myanmar’s dish is mohinga , round rice noodles served in a hearty, herbal fish- and shallot-based broth, often supplemented with the crunchy pith of the banana tree.It’s beloved as a breakfast dish, but, sold by mobile vendors, it’s a common snack at any time of day or night. Optional toppings include a sliced hard-boiled egg and akyaw, deep-fried crispy veggies and/or disks of lentil batter.
The Burmese love "dry" noodle dishes -- essentially noodle-based "salads" with broth served on the side -- and perhaps the tastiest and most ubiquitous is nangyi thoke.The dish takes the form of thick, round rice noodles with chicken, thin slices of fish cake, par-boiled bean sprouts and slices of hard-boiled egg.The ingredients are seasoned with a mixture of roasted chickpea flour and turmeric and chili oil, tossed by hand and served with sides of pickled greens and a bowl of broth.
I have a love affair with tomatoes, it goes back about a decade (before that we were fierce enemies) and now well never part ways. For that reason, I adore this Burmese salad.It usually consists of tomatoes, onions, crunchy peanuts, sesame, and oily dressing of some sort. And that it. It is so good with a bowl full of rice and worked well as a compliment to many of the warm foods I tried.
Kauk Nyin Paung
Kauk Nyin Paung is eaten as breakfast in Shan state.Mandalay also eats this in morning.while the Bamar people seem to cook it just like the normal rice.Steamed glutinous black rice has firmer texture, while the cooked one is soft.Shan people would consider the soft one not good, me too.Kauk Nyin Paung can be prepared with white glutinous rice too
Myin Kwa Ywet Thoke
This Burmese pennywort salad recipe, or myin kwa ywet thoke in Burmese, makes a single serving on its own, but it is meant to be served as part of a larger spread of Burmese dishes.The ingredients can easily be doubled and quantities are forgiving of inaccuracy – experiment and add more or less of the flavours you enjoy, but don’t skimp on the oil. If you don’t have shallot oil, which is the oil left after deep frying shallots, simply use more garlic oil or toasted sesame oil.