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The following is a list of ingredients used in Burmese cuisine. Burmese cuisine utilizes a wide array of vegetables and fruits. Burmese cuisine utilizes a wide array of vegetables and fruits. Due to influences from India and China, most Burmese dishes use a much wider variety of ingredients than the Indian or Chinese cuisines.
Burmese cuisine encompasses the diverse regional culinary traditions of Myanmar, which have developed through longstanding agricultural practices, centuries of sociopolitical and economic change, and cross-cultural contact and trade with neighboring countries at the confluence of Southeast Asia, East Asia, and South Asia, such as modern-day nations of Thailand, China, and India, respectively.
The following is a list of dishes found in Burmese cuisine. Burmese cuisine [ 1 ] includes dishes from various regions of Burma (now officially known as Myanmar). The diversity of Myanmar's cuisine has also been contributed to by the myriad of local ethnic minorities.
Burmese curry refers to a diverse array of dishes in Burmese cuisine that consist of meat or vegetables simmered or stewed in an aromatic curry base. [1] Burmese curries generally differ from other Southeast Asian curries (e.g., Thai curry) in that Burmese curries make use of dried spices in addition to fresh herbs and aromatics, and are often milder. [2]
Diemer and Frobenius distinguish the vocabulary on food blogs into seven categories: 1) food jargon such as recipe or food 2) ingredients, food and recipe types, such as salt or cream 3) non-English terms like vollkorn and gelato 4) kitchen tools, for example bowl and pan 5) preparation methods, such as heat and bake 6)amounts and measures ...
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Mon cuisines and culinary traditions have had significant influences on the Burmese cuisine and Central Thai cuisine today. Some of dishes that are now popular in Myanmar (Burma) and Thailand were originally Mon dishes. For example, Htamanè (ထမနဲ) in Myanmar, and Khanom chin and Khao chae in Thailand. A traditional Mon dish served with ...
Mohinga is a very common breakfast dish in Myanmar, and available as an "all-day breakfast" in many towns and cities. [ 1 ] [ 3 ] [ 6 ] Mohinga can be served as a formal dish made from scratch as well as from a ready-made powder used for making the broth.