|Title:|| ||Burmese cuisine
|Description/subject:|| ||"Burmese cuisine includes dishes from various regions of the country, now known as Myanmar. Owing to the geographic location of Myanmar, Burmese cuisine has been influenced by China, India and Thailand. The diversity of Myanmar's cuisine has also been contributed to by the myriad of local ethnic minorities. Burmese cuisine is characterized by extensive use of fish products like fish sauce and ngapi. Seafood is a common ingredient in coastal cities such as Sittwe, Kyaukpyu, Mawlamyaing (formerly Moulmein), Mergui (Myeik) and Dawei, while meat and poultry are more commonly used in landlocked cities like Mandalay. Freshwater fish and shrimp have been incorporated into inland cooking as a primary source of protein and are used in a variety of ways, fresh, salted whole or filleted, salted and dried, made into a salty paste, or fermented sour and pressed....Contents
1 Eating customs...
4 Notable dishes:
6 See also...
8 External links.|
|Date of entry/update:|| ||14 August 2012|
|Title:|| ||Burgers and social responsibility in Myanmar
|Date of publication:|| ||13 October 2014|
|Description/subject:|| ||"There is a report today that Myanmar will soon have its first KFC store. It follows the first Swensenâ€™s, Pizza Company and Lotteria outlets: all have opened in recent years. And they are all wildly popular.
Long-time New Mandala readers know that I have offered occasional musings on the topic of fast food in Southeast Asia for many years, going right back to when downtown Yangon had its own â€œfakeâ€ McDonalds. As I suggested back then, in August 2006, the fakes were on borrowed time:
"I assume that when the Golden Arches finally makes its Burma push (which would be one obvious outcome of lifting US sanctions) these restaurants will go the way of the fake cognac and agricultural fungicide. They will get better, get legal or disappear."
History shows that they struggled to survive and in recent years the imitation fast food joints of Yangon have run out of steam. Unless Iâ€™m mistaken, they are all gone now..."|
|Author/creator:|| ||Nicholas Farrelly|
|Source/publisher:|| ||"New Mandala"|
|Date of entry/update:|| ||13 December 2014|
|Title:|| ||Mohinga Memories
|Date of publication:|| ||November 2009|
|Description/subject:|| ||A connoisseur of Burma’s most celebrated food reminisces over a steaming bowlful of noodles...
"You like mohinga?” asked Min Naing as we partook of the quintessential Burmese dish in a bustling tea shop, the center of Burmese social life.
It has become our tradition whenever I visit Rangoon to meet in this tea shop and discuss various issues—from food and music to global warming and contemporary American politics—over steaming cups of Burmese tea and bowls of noodles...
Tea shops are centers of Burmese culinary culture.
I nodded. Few people I know could turn down a bowl of mohinga, the piquant, complex medley of rice noodles and other ingredients in a savory fish-based broth widely regarded as the country’s national dish..."|
|Author/creator:|| ||Withaya Huanok|
|Source/publisher:|| ||"The Irrawaddy" Vol. 17, No. 8|
|Alternate URLs:|| ||http://www2.irrawaddy.org/print_article.php?art_id=17145|
|Date of entry/update:|| ||28 February 2010|
|Title:|| ||London's Road to Mandalay
|Date of publication:|| ||February 2006|
|Description/subject:|| ||A Burmese restaurant mixes good food and politics...
"It is hard to come across fine Burmese restaurants outside Burma. Most of those that do exist are located in Western countries. To many non-Burmese, traditional Burmese dishes remain an unfamiliar cuisine.
Some describe Burmese food as a cross between Thai, Indian and Chinese cuisines, although it does have its own distinctive character..."|
|Author/creator:|| ||Aung Zaw|
|Source/publisher:|| ||"The Irrawaddy" Vol. 14, No.2|
|Date of entry/update:|| ||01 May 2006|