Building Blocks of Burmese Meal

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The Staples

  • Starches - Rice and black glutinous rice, egg and rice noodles, bean and rice vermicelli

  • Oils - Peanut and sesame

  • Curry sauce base - Shallot, garlic, ginger, tomatoes

  • Major curry spices - Turmeric and dried chilies

  • Seasonings: Fish Sauce, soy sauce, fermented shrimp paste, salt, MSG

  • Dry essentials: Potato, eggs, lentils and beans

  • Fresh herbs: Lemongrass, cilantro leaves and roots, culantro, green and red chilies, lime leaves

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Spices and Condiments

  • Shared with India : Turmeric, paprika, cinnamon, cumin, green cardamom, coriander seeds, bay leaves, cloves, pepper

  • Shared with China : Dried lily flowers, wood ear mushrooms, soy bean discs, star anise, black cardamom, pepper

  • Salad accompaniments: Toasted chickpea powder, crushed peanuts, roasted chili flakes, garlic oil, garlic chips, chili oil, tamarind paste

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Sweet and Snack Essentials

  • Coconut: Milk, cream, meat, shreds and flakes

  • Banana

  • Flours: Rice, glutinous rice, semolina

  • Jaggery

  • Agar agar powder

  • Sago pearls

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Tea Culture

  • Green Tea

  • Black Tea, brewed and blended with evaporated and condensed milk

  • Pickled Tea Leaves, dressed with fish sauce, fresh chilies and lime juice. Served with peanuts, garlic chips, sesame seeds, dried shrimps, fried butter beans, tomatoes and cabbage.