What is Burmese Food like

How's the Burmese food?

The Mohinga is a breakfast of champions! as Indian, Thai and Chinese mixed. sooo good! That sounds like a strange choice for breakfast, doesn't it? Anyone who's been to Burma would normally say it's like Chinese, it drives me crazy.

("Sold by street vendors") and full curry dishes that are like a menu. Burma's cuisine (Myanmar) deserves a place on the world's dining table; from tea leaf salad to mohinga, it's like nothing else you've ever tasted.

MYANMAR COOKING AND DINING

The Burmese usually eats at home where they have a meal of raw vegetable, cooked meat, cooked meat and cooked meat (a spicy, dried, fermenting seafood or prawn pastry, described by Rudyard Ki-pling as "pickled seafood when it should have been long since buried"). Myanmar consumes an annual mean of 44 pounds of travel per person per months in comparison to 35 pounds in Vietnam, 48.

Burmese have been eating a great deal because they have only had two typical daily dinners - one at 10:00 and another in the afternoons - the friars are eating on the same itinerary. Tradtional food is accompanied by rices and teas. As a rule, we will have our breakfasts between 6:30 and 7:30 a.m. and often consist of either raw ingredients such as rices or noodles.

As a rule, lunches are taken between 12:00 and 13:00. A lot of diners go out for a fast food or a treat like a dish of pasta or sherbet and sausage. This is the most common food of the morning, it is usually an unofficial dish with meats or seafood, raw and is similar to lunches, except that often more meals are taken.

Among the major meals prepared at home are various curry, deep-fry meals and soup. It is common for older people to be eaten first and cough, sneeze or sneeze at the dinner is unacceptable. In deference, the oldest are always serviced first before the others join in; even if the oldest are not present, the first piece of bread is taken from the pan and put aside as an act of deference to the parent, a practice known as u cha (lit. first serve).

When this is the case, you use your right hands to feed. The Burmese are eating with all five hands. Sticks and china are used for pasta meals, although pasta salad is more likely to be consumed with a tablespoon. Myanmar's borders, especially India, China and Thailand, have had an impact on Burmese cuisines.

Burmese flavours can be found in Burmese food such as homosas and birsyani and Indian curry, seasonings and bread such as nana and parathy. Chetti chitti calaor chettiar (South India cuisine) is also loved in the city. In Burmese cooking, the use of raw materials such as baked beans, soy sauces, various pasta and stir-fry cooking methods is influenced by China.

The south of Myanmar, especially the area around Myanmar, is known for its food, as the Burmese adage states: "Mawlamyaing is one of the best places to eat: "Made in Mandalay for talkativeness, maawlamyaing for food, yangon for boasting." It is a land of many religions that influence the kitchen, as Buddha people do not eat bovine meat or Muslim pig meat. Vegeterian meals are only served during Buddhist Lent (Wa-dwin), a three-month rain retreat and Uposatha Sabbaths.

Throughout this period, only two lunches (i.e. breakfasts and lunches) before noon are taken to abide by the Lent Regulations (u boohk saunk) and the absenteeism of flesh (thek that iut, literally'free of killing') is respected by believing Buddhists. For the remainder of the year, many dishes can be cooked as vegetarians, but most Burmese dishes are cooked with seafood or beef.

In addition, many of the different ethnical groups are preparing at least one meal of vegetarians (especially the Shan cuisine). The Burmese, who are serious about worshipping the Nat, refrain from using pigs. Throughout the Buddhist Lent, many of them do not consume food such as food, vegetables, eggs, meats and seafood. A few seasonings frequently used in Myanmar cuisines.

Sautéed Carum Casui: Used in meats and to season peas-ripe. It is the rind of the young sprouts of Zimt Kassia and is used for seasoning meats and peas as well. The sheets are used as a garnishing for the famous Myanmar savourynack. nano. and are also used to decorate athokes (salads).

Pepper can be added whole or in powdered state. Its flesh is dry and used to give many meals a fruitful acidity. Brings colour and taste to the food. The Ngapi Yoga Kyo is a favourite Myanmar side dish, which can be made from a kind of seafood pastry with large cuts of beef.

Cook the octopus with safran until it thickens. It combines crumbled prawns or squashed boiling seafood, squashed cloves of crumbled cloves, squashed tomato and chilli. Up to 30,000 different types of rices can be found in Burma's north. Myanmar consumes an annual mean of 44 pounds of travel per person per months in comparison to 35 pounds in Vietnam, 48.

Burmese food is served around the paddy and curried with a side salad and noodles. Burmese food consists of a basin of broth, raw rices, various meats currys and Egapi Yay with mozaya. The New York Times, Washington Post, Los Angeles Times, Times of London, Lonely Planet Guides, The Irrawaddy, Myanmar Travel Information Compton's Encyclopedia, The Guardian, National Geographic, Myanmar Travel Information, The New Yorker, Time, Newsweek, Reuters, AP, AFP, Wall Street Journal, The Atlantic Monthly, The Economist, Global Viewpoint (Christian Science Monitor), Foreign Policy, Burmallibrary, United States.

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