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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.
Kat kyi kaik (Burmese: ကတ်ကြေးကိုက်; pronounced [kaʔt͡ɕíkaɪʔ]), also specifically called Myeik kat kyi kaik (မြိတ်ကတ်ကြေးကိုက်), is a spicy Burmese fried noodle dish associated with the coastal town of Myeik (formerly Mergui) in Southern Myanmar.
Kyay oh (Burmese: ကြေးအိုး; pronounced [t͡ɕéʔó]) is a popular noodle soup made with pork and egg in Burmese cuisine. Fish and chicken versions are also made as well as a "dry" version without broth. Kyay oh is traditionally served in a copper pot. [1]
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.
Nan gyi thoke (Burmese: နန်းကြီးသုပ်, pronounced [náɰ̃d͡ʑíθoʊʔ]; also spelled nangyi thoke or nangyi dok) is an a thoke salad dish in Burmese cuisine, made with thick round rice noodles mixed with specially prepared chicken curry and chili oil.
The following is a list of ingredients used in Burmese cuisine. 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. Ingredients used in Burmese dishes are often fresh.
Khao Soi is a Northern Thai dish with possible roots in Myanmar's Ohn No Khauk Swe, showcasing the cultural exchange between Myanmar and Thailand. It consists of egg noodles in a curry-like soup made from coconut milk, seasoned with curry powder and turmeric, which gives it a distinctive yellow color.
Mont di (Burmese: မုန့်တီ, romanized: mun. ti [mo̰ʊɰ̃ tì]) is a collective term for Burmese dishes made with thin rice noodles. The vermicelli is used fresh, as it ferments quickly in Myanmar's tropical climate. There are a number of mont di dishes, and the Rakhine mont di of the Arakanese from western Myanmar is the most ...