Myanmar Traditional cuisine

National Burmese cuisine is similar to the Chinese and Indian at the same time - the same abundance of hot dishes and a large number of condiments, the same intense heat treatment for most products, the same abundance of rice and soybeans. But at the same time, Burmese cooking noticeable and centuries-old traditions of local peoples - the meat is used quite widely (here prefer mutton), subjected to less intense treatment as in neighboring China, a traditional noodle for the entire region is preparing a little bit easier, but it is necessarily accompanied by various spices and sauces, condiments, many are prepared using local ingredients and therefore does not resemble the "neighbors", and even traditional for South-East Asia, rice is not only used as a main dish, but also is a member of salads and desserts.

Sauces are less acute than, for example, in India, but no less diverse. They are cooking pepper, turmeric, dates, ginger, garlic, onions, bamboo shoots and soy, coconut milk, fried peas, and various local herbs and roots, lots of peanut butter, and even paste in a special way of processed shrimp (most of them are prepared popular here, "Ngapo chow" and "balachan"). To many dishes served paste "Ngapo", made from salt, oil and dried (and cooked in a special way, more often - fermented) fish or shrimp, a variety of such product "Ngapo-oh" is often used instead of salt.

Rice ( "t` Amin) - the foundation of any Burmese dishes. Because it is made side dishes, flour for baking, various sweets, be sure to add to meat and fish dishes, used for stuffing meats and vegetables, fried, boiled and treated with another 357 ways (so say the Burmese themselves). Popular spicy vegetable salad with rice "notches dream", boiled rice with spices ( "Chin"), chicken, fish, vegetables, pepper and garlic fish soup with noodles and curry "moinka" ( "mun-Xinca"), rice noodles with chicken and spices - Hawk-light "and its variant," Shang-light Hawk "- soup with noodles and chicken, rice noodles" Mga Shay and rice salad made of colored rice (usually it is simply boiled with turmeric) T `amine Chin, soup of bamboo shoots with shrimp" hmit Chin Chin, "etc.

In a traditional Burmese meal meat - not a frequent visitor. The country is very poor, so the locals can not afford meat products only on Sundays, mainly poultry and lamb, as well as the rules of Buddhism does not allow a beef, but Islam - pork. But in the course are all part of the carcass - from meat and fat to liver, ears and tails. Many meat dishes is quite a European species found in restaurant menus, but also the local exotica are "fried sparrows," "pig ears" roast pork "age-tha" with avocado or other vegetables and fruits, smoked ox tail, soybean sprouts with pork liver, snake meat on the coals, etc. The lack of protein in the diet is compensated pulse crops, primarily soybeans, as well as fish and seafood, which is preparing a truly luxurious, with lots of spices ( 'Sak-Dieu), pepper, vegetables and fruits. Also commonly consume a variety of dishes from insects - fried spiders, grasshoppers, crickets, worms and larvae of wood, etc. Drinks are served pancakes made from rice flour "us-bya" and "House."

Everywhere drink tea, often sdabrivaya his milk, lots of sugar and often - spices. It is popular and green Chinese tea. Local drinks are of poor quality and quite expensive, can not be said about the various juices, which are often prepared right before your eyes of the buyer. Sugar cane juice with ice and lemon - is also very popular local drink.

Coffee is not very popular, and the quality of his rather mediocre. Beer ( "Tiger", "Bintang", "Mandalay", "Myanmar-Draut," "Dagon", "ABC-Stout", "Singh" and "San Miguel" are considered the best varieties), toddy palm juice "Hta s ", palm liqueur" Hta-Ayety TV ", gin, whiskey and rum local production is sold everywhere. Imported alcoholic drinks are quite expensive, but also sold in most retail outlets.