(Burma)

Republic of the Union of Myanmar

Location:

Southeastern Asia, bordering the Andaman Sea and the Bay of Bengal, between Bangladesh and Thailand

Area:
total: 678,500 sq km land: 657,740 sq km water: 20,760 sq km

Climate
Tropical monsoon

features wet and dry seasons

southwest monsoon, June to

September- cloudy, rainy, hot, humid summers

northeast monsoon,

December to April- less cloudy, scant rainfall, mild temperatures, lower humidity during winter

Elevation extremes:
lowest point: Andaman Sea 0 m highest point: Hkababo Razi in Kachin province - 5,881 m

Natural resources:
petroleum, timber, tin, antimony, zinc, copper, tungsten, lead, coal, some marble, limestone, precious stones, natural gas, hydropower.

Natural hazards:

y Capital: Naypyidaw y Population: 55,400,000 (as of 2009) y Languages: Burmese, minority ethnic groups

have their own languages y Nationality: noun: Burmese (singular and plural) adjective: Burmese y Religions: Buddhist 89%, Christian 4% (Baptist 3%, Roman Catholic 1%), Muslim 4%, animist 1%, other 2%

Burmese Traditional Dress

y Greatly influenced by China, India & Thailand y Burmese Coastal Cuisine (Seafood is a common

ingredient) y Burmese Mainland Cuisine (meat and poultry are more commonly used) y A popular Burmese rhyme sums up the traditional favourites: "A thee ma, thayet; a thar ma, wet; a ywet ma, lahpet" which means "Of all the fruit, the mango's the best; of all the meat, the pork's the best; and of all the leaves, lahpet's the best".

y Burmese eat their meals with dishes on a low table, while

sitting on a bamboo mat. y typical meal includes: -steamed rice (main dish) -curried freshwater fish or dried/salted fish dish -curried meat or poultry dish - light soup (hin gyo), Sour soup (chinyay hin) -fresh or boiled vegetables to go w/ a salty dish -curried sauce of pickled fish (ngapi yayjo) - Fritters such as gourd or onions in batter as well as fish or dried tofu crackers are extra

y the eldest diners are always served first (u

cha) y The Burmese eat with their right hand y Chopsticks and a Chinese style spoon are used for noodle dishes y Knives and forks are used rarely in homes y the usual liquid accompaniment is in the form of a light broth or consomme y the Burmese beverage of choice is light green tea (yay nway gyan)

y religions greatly influences its cuisine y as Buddhists avoid beef and

Muslims pork y Beef is considered taboo by devout Buddhists because the cow is highly regarded as a Beast of burden. y Pork is avoided by nat worshippers, as nats are believed to be averse to pork. y Vegetarian dishes are also common, especially during the Buddhist Lent

Indian influences
y Dish: samosas

Chinese influence
y bean curd and

Thailand & Laos

y fried insects

& biryani. y Indian curries, spices and breads.

soya sauce y various noodles y Stir frying techniques

are eaten as snacks.

y Danyin thi- a very popular vegetable which is usually

boiled or roasted and dipped in salt, oil and sometimes, cooked coconut fat.

y Htamin (white rice)

y Paw hsan hmwe - fragrant aroma rice is the most

popular rice used in Burma and is rated as high quality.

kauk hnyin- glutinous rice is also very popular.

nga cheik-purple variety commonly a breakfast dish.

thick rice and wheat noodles- used in salads

rice noodles- often used in soups

y picled mango y balachaung (shrimp and ngapi floss) y ngapi gyaw (fried ngapi) y preserved vegetables in rice wine y Ngapi plays a major part in condiments, as a dip for

fresh vegetables y Fermented Beans (P Ngapi) y Dried bean ngapi chips are used as condiments for various Shan dishes. y Pone yay ghi-a thick salty black paste made from fermented soy beans.

Strawberries Durian Guava Mango Jackfruit Papaya Water melon

Mangosteen Sugar-apple Rambutan Banana Plum Lychee Pomelo Pomegrante

MOHINGA- Burmese Fish & Noodle Soup

Ingredients: 1 packet of dried rice noodles 1 cup yellow-split-peas 2 cups water - boil 12 minutes 500 grams dewfish (or other white fish) cut into bite-size pieces & tossed with: 1 teaspoon salt 1 teaspoon turmeric powder cup long grained rice, dry fried for 5 min in a heavy based pan, stirring Garnishes: 3 hard boiled eggs, quartered a bunch of coriander leaves 1 cup sliced bamboo shoots 3 shallots/spring onions, sliced finely Boiling salted water to cook noodles - 5 min Method: Heat the oil in a large pot and add the onions and fry over low heat until they turn golden, about 5 minutes. Pound the lemongrass stalk lightly to release flavours. Add the marinated fish, garlic, lemongrass, ginger, lotus root, paprika, black pepper and fish sauce to the onions and cook, uncovered, over medium heat for five minutes. Add the boiled split-peas, the extra water and rice powder and stir well. Bring to a boil, lower the heat, cover and simmer for Cha Ca - Fried Fish: 12 minutes. 1 fillet of Ling, cut into bite sized pieces. 1 teaspoon turmeric teaspoon salt oil for shallow-frying Prepare the garnishes, setting them out on platters for diners to choose from. Boil the rice noodles for 5 minutes and drain. In a separate frying pan, fry the Cha-Ca turmeric-fish pieces until crisp and golden outside and tender and juicy inside.

continuously until a golden colour and diagonally nutty aroma arise. Grind to a powder in a 2 limes, quartered mortar and pestle. cup peanut oil or rice-bran oil 1 stalk of lemongrass, with the bulb 2 large onions, grated 6 cloves garlic, chopped 2-inch piece of ginger, peeled & grated 1 small lotus root, peeled and sliced 1 tablespoon paprika 1 teaspoon freshly ground black pepper cup fish sauce (nam pla / ngoc mam) 4 cups water 1 teaspoon cayenne powder

Ingredients Directions y 1/4 ounce dry seaweed agar Soak the seaweed agar in water anset aside. Dilute coconut milk by y 1 can coconut milk cooking it over low heat for 10 15 y 1 cup raw sago or tapioca minutes. Pour into a jar and set y 1 cup sugar aside. Wash sago and boil in 4 cups water. Boil sago until y 3 cups cooked rice flour droplets transparent. Pour sago in a tray (optional) and let it cool and set. y crushed ice Wash agar and cut into 1-inch lengths. Dissolve sugar in coconut milk and let it chill. To serve, fill glasses with the sweetened coconut milk, 2-3 tablespoons of rice droplets (optional) and sago, agar strips and crushed ice.

Ingredients 1 medium potato 1 small white onion 1 tbs chopped garlic 2 cups chopped cabbage 6 cauliflower flourets 1 Tbs turmeric 1/2 tsp cumin 1 tsp garlic salt 50 wonton wrappers Directions Boil potatoes and cauliflower in medium sauce pan with water just covering the mixture. Saute garlic, onion and cabbage in olive oil until soft in a large pan. Add turmeric, garlic salt and cumin to

cabbage mixture. Pour potatoes, cauliflower and water into cabbage mixture and cook until potatoes, cauliflower and cabbage are all soft. Add heaping teaspoon into open wonton wrapper. Wet edges with water and fold into triangle shape. Spray with olive oil spray, or coat lightly with olive oil. Bake at 350* for 7 minutes, then turn over and cook for 3 more minutes or until both sides are golden brown. Number of Servings: 50

Preparation Time : 3-5 mins Serves : 2-3

y 1 teaspoon Ajinomoto y 2 tablespoons lemon juice

y y

y y

Ingredients 1 packet laksa bee hoon 6 tablespoons chicken curry including the oil and curry y paste from it. 2 tablespoons toasted chick y peas powder 1/2 tablespoon fish sauce y (adjust to suit your salty level)

(adjust to suit your sour level)

Method Throw everything into a big bowl and mix well. Sprinkle chilli flakes to spice up your salad. Enjoy!!!!

ingredients: 400g plain (all purpose) flour teaspoon salt 20g caster sugar (omit or reduce for savoury version) 30g butter 1 egg, beaten 50ml milk 150ml water peanut oil for greasing & frying Procedures: Sieve flour into a mixing bowl. Add salt, sugar and butter. Rub butter until it resembles bread crumbs. Make a well in the middle, add egg and milk. Then gradually add water while mixing with hand until it comes together to a sticky dough. Turn out onto a well-oiled non-stick work surface and knead for 10 minutes. You will find the dough gradually becoming soft and elastic. Divide into 8 portions and roll into balls with welloiled hands. Put on a plate and cover with cling film. Leave to rest for at least an hour. You can make this a day in advance and leave the dough in the fridge over night. When you are ready to use, (if using from the fridge, take out well in advance so the dough is at

room temperature) grease the work surface and hands with oil. Take a dough ball and with a palm press down to flatten then stretch into a circular shape. The important thing here to make sure the dough is as thin as can be, almost see through. Brush oil over the dough. There are several of ways of creating the layers: 1. Simplest is to fold two ends over so it becomes an elongated shape. Fold over opposite sides to create a square. This will not create many layers. 2. Similar to Chinese pancakes, cut from the centre of the circle to the other edge. Take one edge and roll around the circle to form a cone. Put the cone upright and press down with palm to create a disc again. 3. Fold two sides of the circle inward to create an rough rectangle. Pick up both ends of the length, stretch to form a long rope and wind into a ball. Flatten the dough again into a disc with the palm.