Burmese recipes are an amalgam of cuisines from regions of Myanmar. It has been influenced by the cuisines of neighboring countries, China, India, and Thailand.
This classic Burmese chicken curry recipe makes a fragrant gently-spiced curry that is perfumed with turmeric, ginger, garlic, chilli, and lemongrass. A rich curry with a moreish tomato-based gravy and a layer of aromatic oil that’s quickly soaked up by coconut rice, it should be served with zingy salads and a relish or two.
Mohinga, Burma's Breakfast of Choice Bursting with contrasting textures, fragrances, and flavours, mohinga is a Burmese catfish chowde...
A blog about Indian Cuisine, Eggless Baking
Burmese recipes are an amalgam of cuisines from regions of Myanmar. It has been influenced by the cuisines of neighboring countries, China, India, and Thailand.
The first dish I'm sharing for Burmese food month is Ohn No Khao Swe, one of the countries most common and popular dishes. It's traditionally made with chicken, but I've substitited another Burmese food staple, chickpea tofu. I made my own chickpea tofu according to this recipe from a blog called Girl Eats World. I followed the recipe to the letter when I made it, so rather than reproduce her hard work I've linked to her original recipe. It was delicious and surprisingly easy to make! If you don't feel like doing it, you can substitute some bought tofu, although it won't have the beautiful flavour of the chickpea tofu. The soup that these noodles and tofu are immersed in - oh my goodness - I don't think I have adequate words to express it! It's the tastiest curry soup I've ever made, no exaggeration! Really something special! It utilises my lovely home made fish sauce, as does many of the Burmese recipes I'll be sharing over December. Vegan Ohn No Khao Swe with Chickpea Tofu Ingredients 2 tbsp peanut oil 1/2 inch fresh ginger, peeled 4 cloves garlic, peeled 2 shallots, sliced 2 onions, 1 sliced and 1 diced 2 tbsp chickpea (besan) flour 3 cups "chicken" stock (use a veggie based chicken stock or substitute with vegetable stock) 1 cup coconut milk 1/2 tsp turmeric 1 tsp chilli flakes 1 tsp paprika (optional) 2 tbsp vegan fish sauce (plus more to taste, if you like) 1/2 batch chickpea tofu 300-400g Thin rice or wheat noodles Lime, cut into wedges to serve Fried shallots, to garnish (optional) Fresh coriander, to garnish (optional) To Make 1. Heat oil in a large frypan or wok and cook the sliced onion until golden. Combine cooked onion, fresh ginger, garlic and shallots and make a paste (i.e. in a food processor or a mortar and pestle, add 1/3 of a cup of water if using a blender or food processor). 2. Cook the diced onion in the remaining oil in the pan for 2-3 minutes and then add your paste and cook for a further 1-2 minutes. Mix chickpea flour with 1/4 cup cold water and add to the pan along with the 'chicken' stock, coconut milk, turmeric, chilli flakes and paprika. Bring to a simmer and then add the vegan fish sauce. 3. Cook your noodles according to the instructions on the packet. Once cooked, distribute evenly amongst four bowls (or, serve in one large bowl like in the picture above) and top with cubes of chickpea tofu. Ladle the hot soup/sauce over the noodles and tofu and garnish with lime wedges, fried shallots or coriander. Drizzle additional fish sauce over the dish to taste. Serves 4. This month I'm featuring vegan recipes from Myanmar (Burma). Check out my other Burmese recipe posts: Vegan Fish Sauce Burmese Tomato Salad Gin Thoke (Ginger Salad) Burmese Sticky Rice Cake
Baya Kyaw are fritters made with yellow split peas. Vegan, gluten free fritters are crispy and flavorful.
Most often we associate Burmese with Khao Suey but there are so many more wonderful burmese dishes that are waiting to be explored. Samosa soup is a popular street food dish in burma with a load of Indian flavours that are so loved. Make your own samosas or just buy them from a store. Once you have all the ingredients you can make this soup in a jiffy. Use up the last few chilly days cozying up to this soup before the summer sets in. Burmese Samosa Soup is a heavy meal by itself. Make it a feast by serving this soup along with a dessert like Caramel Apple Trifle Recipe or Rich Dark Chocolate Mousse Recipe to end your meal on a sweet note. If you like this recipe, here are a few more Asian Recipes that you can make for your weekend meals: Vegetarian Burmese Khow Suey Spinach & Broad Bean Shakshuka Recipe Vegetarian Laksa Curry Recipe
A collection of traditional and authentic Burmese recipes handed down through generations. This volume illuminates the diverse array of culinary traditions that make up the traditional Burmese food landscape and provides detailed instructions on how to prepare each recipe. From hearty and comforting meals to the delicate, intricate flavors typical of the region's staple foods, to the rich and aromatic spices used in everyday cooking, this cookbook is designed to inspire home cooks and culinary enthusiasts alike.
Egg Bhejo is a delicious egg appetizer filled with tangy and spicy filling like fried onions, fried garlic, peanut powder & roasted chilli flakes. Egg Bhejo is very popular in Burmese fast food shops and usually served on its own or with Atho. Learn how to make the Authentic Egg Bhejo with step by step pictures and video.
Burmese Khow Suey or khao soi is easier than you think! The curry paste is really simple and you can add veggies, chicken or any other meat of choice. Its comfort food and kid friendly.
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Love salad as much as we do? Wait till you try these recipes! Burmese cooks—who take surprising ingredients and boldly balance flavors, tastes and textures—may just be the ultimate salad masters.
Adapted from Veggietorials
This classic Burmese chicken curry recipe makes a fragrant gently-spiced curry that is perfumed with turmeric, ginger, garlic, chilli, and lemongrass. A rich curry with a moreish tomato-based gravy and a layer of aromatic oil that’s quickly soaked up by coconut rice, it should be served with zingy salads and a relish or two.
Make your own easy chickpea tofu and enjoy it combined with the fresh flavours of salty and sweet sauce with ginger and garlic and topped with toasted peanuts.
Miss eating out at restaurants, trying new cuisines, and surprising your taste palettes? Sadly, we can’t step out of our houses, but that does not mea
Delicious ground chicken stir fry recipe that is low carb, healthy, easy and ready in 30 minutes.
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A friend of mine was mocking the recent craze for food mash-ups - cronuts , doissants, townies, what have you. She suggested the world s...
Rethink salads with this punchy and fruity dish from Myanmar
Make your own easy chickpea tofu and enjoy it combined with the fresh flavours of salty and sweet sauce with ginger and garlic and topped with toasted peanuts.
This Burmese fried rice is a quick vegan dish that's filled with shallots, peas, and a touch of turmeric. Recipe heavily adapted from Burma: Rivers of Flavor
Amy and Emily Chung’s brilliant debut cookbook of family recipes includes mohinga, tomato and crunchy peanut salad, and mango and coconut meringues
Today we’re going beyond watery diner salads, sporting browning lettuce, one measly crouton, a white-washed tomato, and a solitary red onion ring. (Thank goodness) Instead we’re loading our chopsticks with fresh, spicy ginger, salty fish sauce, fried lentils and chickpeas, chickpea flour, peanuts cabbage… and… and… so much happy goodness. This is a bouquet of flavor that sounds more … quirky.. than it really is. This Burmese salad is extremely well balanced, which surprised me. No one flavor dominates the other. The chickpeas and lentils add protein, the cabbage binds everything together, the ginger is the occasional spicy bite, and even the fish sauce simply adds a salty dressing when combined with the bright acidity of lime juice and lemons.
Premika Posaw Lost until today! I had Khow Suey for the first time when Premika made it for us and it was delicious! And then I misplac...
Khow Suey is something I’ve always eaten at restaurants and enjoyed it everytime. I used to think there’s probably a lot of effort involved in making them considering all the extra cond…
This classic Burmese egg curry recipe makes a Myanmar curry shop staple that’s typically eaten for breakfast. Served with a spicy tomato and onion-based curry, the boiled eggs are peeled and deep fried in turmeric until golden, which is why you’ll also spot a Burmese golden egg curry recipe in Burmese cookbooks.
This Burmese tea leaf salad recipe from Myanmar is earthy, tangy, tart, and savory.
Khow Suey (Noodles in Coconut Curried Sauce) is a Burmese dish. This curried noodles dish is bursting with flavours. Khowsuey is a one pot meal with noodles, vegetables and coconut milk curry. The curry is well spiced with spices and garlic.
Khow Suey is something I’ve always eaten at restaurants and enjoyed it everytime. I used to think there’s probably a lot of effort involved in making them considering all the extra cond…
Kaukswe is a Burmese dish with a delicious yellow curry served with rice noodles and an assortment of toppings to add to each serving. It's easy to make, pantry friendly, and addictively delicious! The recipe is gluten free if all toppings chosen are gluten free.
These Indo-Burmese inspired Kadhi noodles are comfort food that you’ve got to try! Noodles simmered in mustard seed curry leaf spiced yogurt broth topped with spiced roasted veggies! Soyfree Nutfree Indian kadhi ramen
This Burmese pickled ginger and fried garlic salad is going to wow your taste buds! Fish sauce in the dressing gives it an authentic Asian flavor!
ၿဖတ္လမ္းလုိက္ထားတဲ႔ ၁၀ မိနစ္ဘိန္းမုန္႔ပါ။ မၿပည္႔မစံုအလြယ္ဘိန္းမုန္႔ေပါ႔။ မစံုသာမစံုတာ အရသာကေတာ႔ အၿပည္႔ပါဘဲ။ တေန႔က အိုင္အိုရာက ဘိန္းမုန္႔လ...
This vegan twist on a classic takeout dish is both delicious and healthy! With crispy tempeh bites smothered in a tangy and slightly sweet sauce, this dish is sure to satisfy your cravings.
Welcome to our new food series: global recipe swap. We cook food from around the world that you our readers send in to us. This Khao Soi recipe is one of our favourites.
Make your own easy chickpea tofu and enjoy it combined with the fresh flavours of salty and sweet sauce with ginger and garlic and topped with toasted peanuts.
