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Some versions of the dish, especially in street food settings and some homes, use evaporated milk instead of coconut milk to address health concerns about high blood pressure. Another variation, called (Shwe Taung Khao Swe)., [2] offers a twist on the traditional flavors by mixing dry noodles with a coconut milk-cooked chicken curry.
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.
Burmese cuisine uses a wide variety of noodles, which are prepared in soups, salads, or other dry noodle dishes and typically eaten outside of lunch, or as a snack. [2] Fresh, thin rice noodles called mont bat (မုန့်ဖတ်) or mont di (မုန့်တီ), are similar to Thai khanom chin, and feature in Myanmar's national dish ...
Whether you start with soba, rice, udon or glass noodles, these dishes are bound to hit the spot. Read on for 26 easy Asian noodle recipes that we can’t get enough of, from shrimp glass noodle ...
Kuyteav – a soup with rice noodles and pork stock with toppings; Kuyteav kha kou – rice noodles in a beef stew or thick broth soup; Lort cha – rice pin noodles stir-fried in fish sauce, soy sauce and palm sugar, with garlic, bean sprouts and scallions or chives [6] Nem – many kinds of salads are made with this type of clear noodle
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]
Pyay rice salad - A regional variation of rice salad from Bago Region's Pyay, served with rice, cellophane noodles, cabbage, potato, mushrooms and bean sprouts, pulverised dried shrimp, chickpea flour and roasted chili powder, fried tofu puffs, and dressed with garlic oil, tamarind juice, fish sauce [24]
It consists of wide, flat rice noodles fried with squid slices, bean sprouts, prawns, steamed garden pea (pe byok), spring onion, pepper and dark soy sauce. [2] It is popular locally where it is found in the Southern coastal region of Myanmar and in Yangon. The dish gets the name kat kyi kaik (lit.