Burmese Appetizers

Myanmar starters

Myanmar starters and salads | More ideas for Burmese, Asian and Burmese cuisine. As a light main course for lunch or as an appetizer. Myanmar Meals and Burmese Meals: SBS World Cuisine We' ve sent a verification e-mail to {* e-mailAddressData *}. Verify your e-mail and click on the activation button to open your profile. We' ll mail you a shortcut to generate a new one.

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Yellow Burmese pea crumbs (Baya Kyaw)

Make sure you are prepared for a marvellous way to use it! Crispy, aromatic and savoury, these Burmese peanut buns can be used as an appetizer or as a starter with your favourite dip sauces. Also known as Burmese falafels, they are deliciously dressed in tomato and vegetable sandwiches with a fresh yoghurt topping.

These Burmese pease rolls are a natural and easy to prepare meal, freshly baked, fresh ly baked, fresh ly baked, vegan and glutenfree. Wash and steep the green capsules over night. Make sure to let them drained thoroughly and dab them off thoroughly to prevent the frying mix from getting too soaked.

Put all ingrediences into a dishwasher. Combine the condiments into a semi-glossy and granular pastry with a few pieces of beans. Shape the mix into pies (they become very moist). Blanket and cool the pasties for at least 3 h or over-night. Warm some olive butter in a saucepan and roast the pies on both sides until they turn auburn.

Serving with a dressing of your own choosing (e.g. chilli sauce). They can also be used with pancake loaf, vegetables and a yoghurt topping. Crispy, aromatic and savoury, these Burmese peas buns can be used as an appetizer or as a starter with your favourite dip sauce: put all your seasoning in a ketchine.

Ensure that the pea has been emptied thoroughly, otherwise the mix will become too damp. Combine the condiments into a semi-glossy and granular pastry with a few pieces of beans. Shape the mix into pies (they become very moist). Blanket and cool the pasties for at least 3 h or over-night.

Warm some olive butter in a saucepan and roast the pies on both sides until they turn auburn. Served as a Burmese halafel with pancake loaf, vegetables and a yoghurt topping.

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