June 15, 2017 | Julia Yemin

We are in Asia of South-east and the base of the feeding it is well on rice and fish. The meat is rather rare and a fortiori in this Buddhist country rather vegetarian. The poultry however is consumed and the most current dishes are the noodles and soups.

Needless to say, the Asians can prepare rice with any tools at any place. Burma does not escape the rule. It is advisable to note three rice specialties:

- Glutinous rice (Kauk Hnyin) that one prepares with the vapor and that one tastes in the wonton sheets one of bamboo or aromatized with banana.

- The black variety, (Kauk Hnyin Paung), which is been useful powdered with roasted sesame and coconut.

- The greediness of Mandalay (Hto-Mont) a rice pudding cooked with the coconut oil and cashew nut.

The fish (the freshwater fish) prepared with many grasses and spices. Equivalent to the Vietnamese “nuoc-man” the Burmese use “Ngapi”, a brine of fish or shrimps (in the form of paste or of liquid). One often uses the fresh pepper, the dried shrimps, the lemon, the coriander, the tamarind, etc.

Soups or the " curry " (ragouts) are presented in vegetables and in particular the peas (all kinds of pea) and all kinds of meat.

The Burmese kitchen is rather fatty. One uses much oil. The curry of fish are varied according to the preparation they can have very different savors. To note the " Touhu " Chinese variety of the " Tofu " (the cheese of Chinese soya), which is often mixed with noodles, vegetables or soup.

There exists well on differences between the areas. In Arakhan the dishes are spiced, in country Shan one is useful much of sesame, in Kachin country the vegetables many and are varied.

The meat (the pig primarily) or the poultry is also in the curry. The Burmese are the only ones in Asia to eat the tea: The “la-hpet-tote”, the sheets of green tea macerated in lemon juice prepared with sesame oil. It is useful accompanied by all kinds of seeds, peas, and peanuts. This dish is so famous that it is now manufactured and can be bought ready to consume.

For drinks, tea with tealeaves is consumed both before and after meal. Surprisingly, they have another kind of drink often called tea as in English but “la-phat-yay” in Myanmar. It is dominated by Indian that it is made with black tea or Assam tea, condensed milk, and evaporated milk. Burmese, they usually enjoy it every morning, or after lunch with snacks that you will see a lot of people sitting and savoring by teashops.

Let me quote among the most known dishes:

- "Mohinga", the rice noodle rice with fish, which can be used itself for the breakfast.
- "Ohn-Noi-Khaukswe", noodle dish prepared with the coconut milk.
- "Myi Shai", rice noodles equipped with meat.

A traditional Burmese meal is presented in the form of ten " small dishes "; with meat, fish, poultry, vegetables, peppers, sauces being been useful separate.

The Burmese kitchen is always very long to prepare. The savor of the dishes is thus alchemy, which is due as much to the raw material as the made-to-order to cook.