(Burma)

MYANMAR

 Republic of the Union of Myanmar

GEOGRAPHY

Location:

Southeastern

Asia, bordering

the Andaman

Sea and the

Bay of Bengal,

between

Bangladesh

and Thailand

Area:

total: 678,500 sq km 

land: 657,740 sq km 

water: 20,760 sq km

Climate

•Tropical monsoon

features  wet and dry

 seasons

•southwest monsoon,

June to September-

cloudy, rainy, hot, humid

summers

•northeast monsoon,

December to April- less

cloudy, scant rainfall,

mild temperatures,

lower humidity during

winter

Elevation extremes:lowest point: 

Andaman Sea 0 m 

highest point: Hkababo Razi in Kachin province - 5,881 m

Natural resources:

petroleum, timber,

tin, antimony, zinc,

copper, tungsten,

lead, coal, some

marble, limestone,

precious stones,

natural gas,

hydropower.

Natural hazards:

Capital: NaypyidawPopulation: 55,400,000 (as of 2009)Languages: Burmese, minority ethnic

groups have their own languagesNationality: noun: Burmese (singular

and plural) adjective: Burmese

Religions: Buddhist 89%, Christian 4% (Baptist 3%, Roman Catholic 1%), Muslim 4%, animist 1%, other 2%

BURMA

Burmese Traditional Dress

Burmese Cuisine

Greatly influenced by China, India & ThailandBurmese Coastal Cuisine (Seafood is a

common ingredient)Burmese Mainland Cuisine (meat and poultry

are more commonly used)A popular Burmese rhyme sums up the

traditional favourites: "A thee ma, thayet; a thar ma, wet; a ywet ma, lahpet" which means "Of all the fruit, the mango's the best; of all the meat, the pork's the best; and of all the leaves, lahpet's the best".

Overview of Burmese Cuisine

 Burmese eat their meals with dishes on a low table, while sitting on a bamboo mat.

typical meal includes:-steamed rice (main dish)-curried freshwater fish or dried/salted fish dish-curried meat or poultry dish- light soup (hin gyo), Sour soup (chinyay hin)-fresh or boiled vegetables to go w/ a salty dish-curried sauce of pickled fish (ngapi yayjo)- Fritters such as gourd or onions in batter as well as fish or dried tofu crackers are extra

Eating customs

 the eldest diners are always served first (u cha)…

The Burmese eat with their right hand…

Chopsticks and a Chinese style spoon are used for noodle dishes…

Knives and forks are used rarely in homes…

the usual liquid accompaniment is in the form of a light broth or consomme…

the Burmese beverage of choice is light green tea (yay nway gyan)…

religions greatly influences its cuisine…

 as Buddhists avoid beef and Muslims pork…

Beef is considered taboo by devout Buddhists because the cow is highly regarded as a Beast of burden.

Pork is avoided by nat worshippers, as nats are believed to be averse to pork.

Vegetarian dishes are also common, especially during the Buddhist Lent…

Influences

Chinese influence

Dish: samosas & biryani.

Indian curries, spices and breads.

fried insects are eaten as snacks.

Thailand & Laos

 Indian influences

bean curd and soya sauce

various noodles

Stir frying techniques

Danyin thi- a very popular vegetable which is usually boiled or roasted and dipped in salt, oil and sometimes, cooked coconut fat.

Culinary Signature/Special Ingredient

Htamin (white rice)

Paw hsan hmwe - fragrant aroma rice is the most popular rice used in Burma and is rated as high quality.

kauk hnyin- glutinous rice is also very popular.

nga cheik-purple variety commonly a breakfast dish.

thick rice and wheat noodles- used in

salads rice noodles- often

used in soups

Palata-  a flaky fried flatbread related to Indian paratha often eaten with curried meats

Ngapi- is considered the cornerstone of any Burmese meal

 picled mangobalachaung (shrimp and ngapi floss)  ngapi gyaw (fried ngapi)preserved vegetables in rice wineNgapi plays a major part in condiments, as a dip

for fresh vegetablesFermented Beans (Pè Ngapi)Dried bean ngapi chips are used as condiments

for various Shan dishes.Pone yay ghi-a thick salty black paste made from

fermented soy beans.

Condiments

Strawberries MangosteenDurian Sugar-appleGuava RambutanMango BananaJackfruit Plum LycheePapaya PomeloWater melon Pomegrante

Fruits

Ingredients:

1 cup yellow-split-peas

2 cups water - boil 12 minutes

500 grams dewfish (or other white

fish)

cut into bite-size pieces & tossed

with:

1 teaspoon salt

1 teaspoon turmeric powder

½ cup long grained rice, dry fried

for 5 min in a heavy based pan,

stirring continuously until a golden

colour and nutty aroma arise.

Grind to a powder in a mortar and

pestle.

¼ cup peanut oil or rice-bran oil

1 stalk of lemongrass, with the

bulb

2 large onions, grated

6 cloves garlic, chopped

2-inch piece of ginger, peeled &

grated

1 small lotus root, peeled and

sliced

1 tablespoon paprika

1 teaspoon freshly ground black

pepper

¼ cup fish sauce

(nam pla / ngoc mam)

4 cups water

1 packet of dried rice noodles

Boiling salted water to cook

noodles - 5 min

Garnishes:

3 hard boiled eggs, quartered

a bunch of coriander leaves

1 cup sliced bamboo shoots

3 shallots/spring onions, sliced

finely diagonally

2 limes, quartered

1 teaspoon cayenne powder

Cha Ca - Fried Fish:

1 fillet of Ling, cut into bite sized

pieces.

1 teaspoon turmeric

¼ teaspoon salt

oil for shallow-frying

Method:

Heat the oil in a large pot and add

the onions and fry over low heat

until they turn golden, about 5

minutes. Pound the lemongrass

stalk lightly to release flavours.

Add the marinated fish, garlic,

lemongrass, ginger, lotus root,

paprika, black pepper and fish

sauce to the onions and cook,

uncovered, over medium heat for

five minutes.

Add the boiled split-peas, the extra

water and rice powder and stir

well. Bring to a boil, lower the

heat, cover and simmer for 12

minutes.

Prepare the garnishes, setting

them out on platters for diners to

choose from. Boil the rice noodles

for 5 minutes and drain. In a

separate frying pan, fry the Cha-

Ca turmeric-fish pieces until crisp

and golden outside and tender and

juicy inside.

MOHINGA- Burmese Fish & Noodle Soup

Ingredients  1/4 ounce dry seaweed agar 1 can coconut milk 1 cup raw sago or tapioca 1 cup sugar 3 cups cooked rice

flour droplets (optional) crushed ice

Directions Soak the

seaweed agar in water anset aside. Dilute coconut milk by cooking it over low heat for 10–15 minutes. Pour into a jar and set aside. Wash sago and boil in 4 cups water. Boil sago until transparent. Pour sago in a tray and let it cool and set. Wash  agar  and cut into 1-inch lengths. Dissolve  sugar  in  coconut milk  and let it chill. To serve, fill glasses with the sweetened  coconut milk, 2-3 tablespoons of  rice  droplets (optional) and  sago,  agar strips and crushed ice.

Shwe yin aye- is a popular and refreshing dessert

Ingredients1 medium potato1 small white onion1 tbs chopped garlic2 cups chopped cabbage6 cauliflower flourets1 Tbs turmeric 1/2 tsp cumin1 tsp garlic salt50 wonton wrappers

DirectionsBoil potatoes and cauliflower in medium sauce pan with water just covering the mixture. Saute garlic, onion and cabbage in olive oil until soft in a large pan. Add turmeric, garlic salt and

cumin to cabbage mixture. Pour potatoes, cauliflower and water into cabbage mixture and cook until potatoes, cauliflower and cabbage are all soft. Add heaping teaspoon into open wonton wrapper. Wet edges with water and fold into triangle shape.Spray with olive oil spray, or coat lightly with olive oil.Bake at 350* for 7 minutes, then turn over and cook for 3 more minutes or until both sides are golden brown. 

Number of Servings: 50

Vegetarian Baked Burmese Samosas

Preparation Time : 3-5 minsServes : 2-3

Ingredients1 packet laksa bee hoon6 tablespoons chicken

curry including the oil and curry paste from it.

2 tablespoons toasted chick peas powder

1/2 tablespoon fish sauce (adjust to suit your salty level)

1 teaspoon Ajinomoto2 tablespoons lemon juice

(adjust to suit your sour level)

MethodThrow everything into a

big bowl and mix well.Sprinkle chilli flakes to

spice up your salad.Enjoy!!!!

Nan gyi thoke

ingredients:

400g plain (all purpose) flour½ teaspoon salt20g caster  sugar (omit or reduce for savoury version)30g butter1 egg, beaten50ml milk150ml waterpeanut oil for greasing & frying

Procedures:Sieve flour into a mixing bowl. Add salt, sugar and butter. Rub butter until it resembles bread crumbs. Make a well in the middle, add egg and milk. Then gradually add water while mixing with hand until it comes together to a sticky dough.Turn out onto a well-oiled non-stick work surface and knead for 10 minutes. You will find the dough gradually becoming soft and elastic.Divide into 8 portions and roll into balls with well-oiled hands. Put on a plate and cover with cling film. Leave to rest for at least an hour.

You can make this a day in advance and leave the dough in the fridge over night.When you are ready to use, (if using from the fridge, take out well in advance so the dough is at room temperature) grease the work surface and hands with oil. Take a dough ball and with a palm press down to flatten then stretch into a circular shape. The important thing here to make sure the dough is as thin as can be, almost see through. Brush oil over the dough.There are several of ways of creating the layers:1.    Simplest is to fold two ends over so it becomes an elongated shape. Fold over opposite sides to create a square. This will not create many layers.2.    Similar to Chinese pancakes, cut from the centre of the circle to the other edge. Take one edge and roll around the circle to form a cone. Put the cone upright and press down with palm to create a disc again.3.    Fold two sides of the circle inward to create an rough rectangle. Pick up both ends of the length, stretch to form a long rope and wind into a ball. Flatten the dough again into a disc with the palm.

Htut Thayar Palata (Burmese paratha)