ASIAN COOKERY

BURMESE
CUISINE
CUL5A - LECTURE:WEEK 8
LECTURE OUTLINE

03 objectives
06 culinary

signature

04 overview
07 other

of burmese
specialties

cuisine

05 key ingredients 08 production

recipes for

lab
 PROPERLY LIST BASIC INGREDIENTS

OBJECTIVES CHARACTERISTIC OF BURMESE CUISINE

IDENTIFY SPECIALIZED COOKING TOOLS

AND TECHNIQUES 

UNDERSTAND AND IDENTIFY FLAVOR

PRINCIPLES OF BURMA
 OVERVIEW: 
BURMESE CUISINE

CULINARY CROSSROADS
- Nestled among India, China, and Thailand

- Burma, officially knoan as Myanmar

- Absorbed and smoothly blended the flavors

   of it's neighbors.

COOKING METHODS USED:

Roasting

Stewing

Boiling 

Frying

Steaming

Baking

Grilling
 OVERVIEW: 
BURMESE CUISINE
THOKE
Comprised of numerous chopped

ingredients served as a one-dish

meal, a side, a snack, or a post

meal digestive.

Components:

Pickled ginger

Fermented tea leaves

Pomelo

Dried shrimp

Fried garlic

Green peppers

Lime

Green chilies

Sesame seeds

Toasted yellow peas

 OVERVIEW: 
BURMESE CUISINE
NGAPI

Fermented fish or shrimp paste 

Used heavily in southern and western

Myanmar. 

It can be used as a condiment or can

be mixed into a dish. 

Regional variations of ngapi: it might

be very salty or not salty at all, watery

or thick, made with ocean fish or

freshwater fish depending on the

location.
KEY INGREDIENTS

Dried shrimp paste

Ghee

Coconut Milk

Chickpeas

Curries

Noodles
 from Indian roots
simmered whole in curries
CULINARY SIGNATURE:
CHICKPEAS pressed and fried into fritters
ground finely to thicken soups and
sauces
Chickpea flour: soybean replacement
and tofu base
OTHER SPECIALTIES

MOHINGA
- hearty rice noodle soup
- with fish, chickpea
fritters, banana stems,
and a thick broth infused
with lemongrass and
ginger
OTHER SPECIALTIES

PANTHE KAUKSWE
- Chicken curry with
noodles
OTHER SPECIALTIES

POODI
- Potatoes simmered in
yellow curry and served
with flaky bread
OTHER SPECIALTIES

PE TAW BAT HTAMIN

- Rice cooked with butter and
lentils
OTHER SPECIALTIES

GOORAKATHEE
KYAWJET HIN
- Thinly sliced chayote
- Simmered in a broth of
dried shrimp, turmeric
and black pepper
OTHER SPECIALTIES

OHN NO
KHAUK SWE
OTHER SPECIALTIES

BURMESE
SPICED
CABBAGE
OTHER SPECIALTIES

BURMESE
FRIED RICE
 WEEK 8 MENU:
BURMESE CUISINE

OHN NO KHAUK
SWE
BURMESE SPICED CABBAGE

BURMESE FRIED RICE