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Pa-O women selling vegetables. 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.
Fermented green mango salad with onions, green chilli, roasted peanuts, sesame and peanut oil. Thinbaw thi thoke: သင်္ဘောသီးသုပ် Shan and Thai Papaya salad of shredded papaya, mixed with ground dried shrimp, onions, and fried garlic; tossed in garlic oil, lemon juice, and a little hot chili pepper. Tofu thoke
Shrimp paste being dried under the sun in Ma Wan, Hong Kong. Shrimp paste or prawn sauce is a fermented condiment commonly used in Southeast Asian and Coastal Chinese cuisines. It is primarily made from finely crushed shrimp or krill mixed with salt, and then fermented for several weeks. It is sold either in its wet form or sun-dried and either ...
2. Meanwhile, in a bowl, combine the lime and tangerine juices, shallot, fish sauce, sambal oelek and water. Stir in the remaining garlic, chiles and 1 tablespoon of sugar. 3. In a very large bowl, combine the green mango, cucumbers, watercress, basil, mint and cilantro. Drain the carrots, shaking off the excess liquid, and add them to the bowl.
This hearty plant-based dish blends white beans and the subtle sweetness of sweet potatoes in a rich, flavorful broth. A can of chopped green chiles adds to the warmth. View Recipe. Orange-Mango ...
Yam pla duk fu or pla duk fu yam mamuang is deep-fried flaked catfish meat served with a dressing made with thinly sliced unripe mango, shallots, chillies, lime juice, sugar and fish sauce. [10] Yam kung ten or just kung ten is a salad made with tiny translucent freshwater shrimp. The novelty of this dish is that a spicy lime dressing is first ...
2. Meanwhile, in a bowl, combine the lime and tangerine juices, shallot, fish sauce, sambal oelek and water. Stir in the remaining garlic, chiles and 1 tablespoon of sugar. 3. In a very large bowl, combine the green mango, cucumbers, watercress, basil, mint and cilantro. Drain the carrots, shaking off the excess liquid, and add them to the bowl.
An east Javanese sambal uses chilli, petis (a kind of shrimp paste), peanuts, young banana, herbs and spices. [48] Sambal pencit/mangga muda Green mango sambal [24]: 32 from Central Java. Freshly ground sambal terasi with shredded young unripe mango. This is a good accompaniment to seafood. Pencit means young mango in Indonesian. [14] [5 ...