Discovering the flavors of Burma, also known as Myanmar, can be a culinary adventure like no other. With its rich cultural heritage and diverse regional cuisines, Burmese cooking offers a wide range of delicious and authentic recipes that are waiting to be explored. From hearty noodle soups to fragrant salads and savory curries, the country’s cuisine is characterized by the use of fresh herbs, spices, and chilies. In this article, we will take you on a journey through 18 flavorful Burmese recipes that showcase the best of Myanmar’s culinary traditions. Whether you’re looking for inspiration for your next meal or simply want to explore new flavors, these recipes are sure to tantalize your taste buds.
Mohinga (Burmese Fish Noodle Soup)
Mohinga, a popular breakfast dish in Myanmar (Burma), is a flavorful and comforting fish noodle soup. This recipe serves 4-6 people.
Ingredients:
– 1 cup fish broth
– 2 cups water
– 1/2 cup rice noodles
– 1/2 pound fish paste (or substitute with cooked fish)
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon turmeric powder
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons vegetable oil
– 2 fried shallots (optional)
– Fresh cilantro leaves for garnish
Instructions:
1. In a large pot, combine fish broth and water. Bring to a boil.
2. Add rice noodles and cook according to package instructions. Drain and set aside.
3. In a separate pan, heat oil over medium heat. Add chopped onion and cook until translucent.
4. Add garlic, turmeric powder, salt, and pepper. Cook for 1 minute.
5. Add fish paste (or cooked fish) and stir well.
6. Combine the noodle mixture with the fish mixture in the pot. Simmer for 10 minutes.
7. Taste and adjust seasoning as needed.
8. Serve hot, garnished with fried shallots and cilantro leaves.
Cooking Time: 30-40 minutes
Laphet Thoke (Fermented Tea Leaf Salad)
This traditional Burmese salad is a refreshing and flavorful treat that combines the earthy taste of fermented tea leaves with crunchy vegetables, nuts, and spices.
Ingredients:
– 2 cups fermented tea leaves (laphet)
– 1/2 cup chopped cabbage
– 1/4 cup chopped carrots
– 1/4 cup chopped scallions (green onions)
– 1/4 cup toasted peanuts or cashews
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon lime juice
– Salt to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a large bowl, combine the fermented tea leaves, cabbage, carrots, and scallions.
2. Sprinkle the toasted nuts and garlic over the top of the mixture.
3. Drizzle with soy sauce and lime juice, and sprinkle with salt to taste.
4. Garnish with fresh cilantro leaves and serve immediately.
Cooking Time: 5 minutes
Ohn No Khao Swè (Coconut Chicken Noodle Soup)
This comforting Burmese dish is a staple in many households, with its rich coconut milk and flavorful chicken broth. Perfect for a cold day or when you need a pick-me-up.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups chicken broth
– 1 cup coconut milk
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1/4 cup rice noodles (or egg noodles)
– Salt and black pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add onion, garlic, and ginger; cook until softened.
3. Add chicken and cook until browned.
4. Pour in broth and coconut milk; bring to a boil.
5. Reduce heat and simmer for 20 minutes or until the flavors meld together.
6. Cook noodles according to package instructions; drain and set aside.
7. Serve soup hot, garnished with cilantro leaves and noodles on the side.
Cooking Time: 25-30 minutes
Shan Noodles (Burmese Rice Noodles with Chicken or Pork)
Shan noodles is a popular street food in Myanmar, often served with grilled chicken or pork. This simple and aromatic recipe brings the flavors of Burma to your table.
Ingredients:
– 1 package Shan rice noodles
– 2 boneless, skinless chicken breasts or pork shoulder, sliced into thin strips
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 tablespoon soy sauce
– 1 tablespoon fish sauce (optional)
– 1 tablespoon lime juice
– Salt and pepper to taste
– Chopped cilantro or scallions for garnish
Instructions:
1. Cook the Shan rice noodles according to package instructions. Drain and set aside.
2. In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add chicken or pork and cook until browned, about 5-6 minutes. Remove from heat and set aside.
3. In the same skillet, add remaining 1 tablespoon of oil, garlic, and ginger. Cook for 1 minute, until fragrant.
4. Add soy sauce, fish sauce (if using), and lime juice to the skillet. Stir to combine.
5. Add cooked noodles and chicken or pork back into the skillet. Toss everything together until well combined.
6. Season with salt and pepper to taste. Garnish with chopped cilantro or scallions.
Cooking Time: 15-20 minutes
Samusa Thoke (Burmese Samosa Salad)
A refreshing twist on traditional samosas, this Burmese-inspired salad is a perfect blend of crispy fried or baked pastry, savory filling, and tangy dressing. Enjoy the fusion of flavors in this unique recipe!
Ingredients:
– 1 cup cooked samosa filling (chicken, potatoes, peas, and onions)
– 4-6 samosas (fried or baked), cooled
– 2 cups mixed greens (arugula, spinach, lettuce)
– 1/2 cup pickled mustard greens (or substitute with chopped cilantro)
– 1/4 cup toasted peanuts
– 2 tbsp fish sauce
– 1 tsp lime juice
– Salt and pepper to taste
Instructions:
1. Cut the samosas into bite-sized pieces.
2. In a large bowl, combine mixed greens, pickled mustard greens, and toasted peanuts.
3. Add the cooked samosa filling on top of the greens mixture.
4. Drizzle fish sauce and lime juice over the salad.
5. Season with salt and pepper to taste.
6. Serve immediately and enjoy!
Cooking Time: 15 minutes (not including cooking time for samosas)
Bein Mont (Burmese Semolina Cake)
A classic Burmese dessert, Bein Mont is a sweet and savory semolina cake that’s perfect for special occasions. This recipe yields a moist and flavorful cake with a delicate texture.
Ingredients:
– 2 cups all-purpose flour
– 1 cup semolina
– 1/2 cup sugar
– 1/4 teaspoon salt
– 1/2 cup whole milk
– 1 large egg, beaten
– 1/4 teaspoon baking powder
– 1 tablespoon unsalted butter, melted
– 1 teaspoon vanilla extract
Instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch (23cm) round cake pan and set aside.
2. In a large bowl, whisk together flour, semolina, sugar, and salt.
3. In a separate bowl, whisk together milk, egg, baking powder, melted butter, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until smooth.
5. Pour the batter into the prepared cake pan and bake for 35-40 minutes or until a toothpick inserted comes out clean.
Cooking Time: 35-40 minutes
Burmese Chicken Curry with Potatoes
Savor the rich flavors of Myanmar with this aromatic chicken curry recipe, infused with coconut milk and tender potatoes. A comforting and satisfying dish perfect for a weeknight dinner.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 medium-sized potatoes, peeled and cubed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon cayenne pepper
– 1 can (14 oz) coconut milk
– Salt and black pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium heat. Add onions and cook until softened.
2. Add chicken, ginger, cumin, turmeric, and cayenne pepper. Cook until the chicken is browned.
3. Add potatoes, coconut milk, salt, and black pepper. Stir well.
4. Reduce heat to low and simmer for 30-40 minutes or until the potatoes are tender.
5. Taste and adjust seasoning as needed.
6. Garnish with cilantro leaves and serve over rice.
Cooking Time: 40 minutes
Nan Gyi Thoke (Thick Rice Noodle Salad)
A classic Burmese dish, Nan Gyi Thoke is a refreshing and flavorful salad made with thick rice noodles, crunchy vegetables, and savory toppings. This recipe is a simplified version of the traditional dish, perfect for a quick and delicious meal.
Ingredients:
– 200g thick rice noodles
– 2 cups mixed greens (such as lettuce, spinach, and mint)
– 1 cup shredded carrot
– 1 cup sliced red cabbage
– 1/2 cup cooked and diced chicken or tofu
– 1/4 cup toasted peanuts
– 2 tablespoons soy sauce
– 2 tablespoons lime juice
– Salt to taste
Instructions:
1. Cook the rice noodles according to package instructions. Drain and set aside.
2. In a large bowl, combine the mixed greens, shredded carrot, and sliced red cabbage.
3. Add the cooked chicken or tofu, toasted peanuts, soy sauce, and lime juice to the bowl. Toss to combine.
4. Add the cooked rice noodles to the bowl and toss everything together until well combined.
5. Season with salt to taste.
6. Serve immediately.
Cooking Time: 15 minutes
Burmese Tofu Salad with Peanut Dressing
This refreshing salad is a popular street food in Myanmar (Burma), where crispy fried tofu and crunchy vegetables are tossed in a creamy peanut dressing. A flavorful and nutritious dish that’s perfect for any occasion.
Ingredients:
– 1 block of firm tofu, drained and cut into small cubes
– 2 cups mixed greens (such as lettuce, spinach, and arugula)
– 1 cup bean sprouts
– 1/2 cup chopped cucumber
– 1/4 cup chopped cilantro
– 2 tablespoons peanut oil
– 2 cloves garlic, minced
– 2 tablespoons soy sauce
– 2 tablespoons peanut butter
– 2 tablespoons rice vinegar
– Salt and pepper to taste
Instructions:
1. In a large pan, heat the peanut oil over medium-high heat. Add the tofu and cook until golden brown, about 3-4 minutes.
2. In a blender or food processor, combine the garlic, soy sauce, peanut butter, and rice vinegar. Blend until smooth.
3. In a large bowl, combine the mixed greens, bean sprouts, cucumber, and cilantro.
4. Add the cooked tofu to the salad and toss with the peanut dressing.
5. Season with salt and pepper to taste.
6. Serve immediately.
Cooking Time: 15 minutes
Balachaung (Spicy Shrimp Relish)
This spicy shrimp relish is a popular condiment in Southeast Asian cuisine, often served with rice, noodles, or as a topping for grilled meats.
Ingredients:
– 1 cup large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 small onion, diced
– 1 teaspoon grated ginger
– 1/4 cup chili peppers, chopped (such as Thai bird’s eye or serrano)
– 1 tablespoon soy sauce
– Salt and pepper to taste
Instructions:
1. Heat oil in a pan over medium-high heat.
2. Add garlic, onion, and ginger; sauté until fragrant (30 seconds).
3. Add shrimp and cook until pink and just cooked through (2-3 minutes per side).
4. Stir in chili peppers, soy sauce, salt, and pepper.
5. Simmer for an additional 1-2 minutes to allow flavors to meld.
Cooking Time: 8-10 minutes
Burmese Eggplant Curry
This flavorful curry is a staple of Burmese cuisine, featuring tender eggplant and a rich coconut-based sauce. With its perfect balance of sweet, sour, and spicy notes, it’s sure to become a favorite.
Ingredients:
– 2 medium eggplants, sliced into 1-inch pieces
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon cayenne pepper
– 1 can (14 oz) coconut milk
– Salt and black pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large pan over medium-high heat.
2. Add onion, garlic, and ginger; cook until onion is translucent.
3. Add cumin, turmeric, and cayenne; cook for 1 minute.
4. Add eggplant; cook for 5 minutes or until slightly tender.
5. Stir in coconut milk; bring to a simmer.
6. Reduce heat to low; let curry simmer for 10-15 minutes or until eggplant is tender.
7. Season with salt and black pepper to taste.
8. Garnish with cilantro leaves.
Cooking Time: 20-25 minutes
Mont Lin Ma Yar (Burmese Coconut Pancakes)
This traditional Burmese treat is a delightful combination of crispy coconut pancakes and sweet, sticky syrup. Perfect for breakfast or as a snack, Mont Lin Ma Yar is a must-try for anyone looking to explore the flavors of Myanmar.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup shredded coconut
– 1/4 teaspoon salt
– 1/4 cup granulated sugar
– 1/2 cup coconut milk
– Vegetable oil for frying
– Syrup (recipe below)
Syrup Ingredients:
– 1 cup granulated sugar
– 1 cup water
Instructions:
1. In a large bowl, whisk together flour, shredded coconut, and salt.
2. Add sugar, coconut milk, and mix until a smooth batter forms.
3. Heat about 2 inches of vegetable oil in a deep frying pan over medium heat.
4. Using a spoon, drop small amounts of the batter into the oil and fry for 2-3 minutes or until golden brown.
5. Drain pancakes on paper towels and serve warm with syrup (cook sugar and water mixture to a boil, then reduce heat and simmer for 5 minutes).
Cooking Time: 15-20 minutes
Burmese Pumpkin Stew with Chickpeas
This hearty and flavorful stew is a staple of Burmese cuisine, combining the natural sweetness of pumpkin with the nutty taste of chickpeas. Perfect for a comforting meal or as a side dish to accompany rice or bread.
Ingredients:
– 1 small pumpkin (about 2 lbs), peeled and cubed
– 1 can chickpeas (14 oz), drained and rinsed
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon turmeric
– Salt and pepper to taste
– 2 cups water or chicken broth
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, cumin, coriander, and turmeric. Cook for 1 minute, stirring constantly.
3. Add pumpkin, chickpeas, water or broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until pumpkin is tender.
Cooking Time: 40 minutes
Khow Suey (Burmese Coconut Noodle Soup)
A comforting and flavorful soup originating from Myanmar, Khow Suey is a staple dish in Burmese cuisine. This creamy noodle soup is made with a rich coconut milk broth, noodles, and various toppings.
Ingredients:
– 1 tablespoon vegetable oil
– 2 cloves garlic, minced
– 1 small onion, diced
– 1 pound egg noodles
– 2 cups coconut milk
– 2 cups chicken or vegetable broth
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Optional toppings: boiled eggs, bean sprouts, fried shallots, cilantro
Instructions:
1. Heat oil in a large pot over medium heat. Add garlic and onion; cook until the onion is translucent.
2. Add egg noodles, coconut milk, broth, and ginger. Bring to a boil, then reduce heat and simmer for 10 minutes.
3. Season with salt and pepper to taste.
4. Serve hot with desired toppings.
Cooking Time: 20-25 minutes
Burmese Ginger Salad with Roasted Peanuts
This refreshing salad combines the spicy warmth of ginger with the crunch of roasted peanuts, creating a perfect balance of flavors and textures. A staple in Burmese cuisine, this dish is often served as a side or light meal.
Ingredients:
– 2 cups mixed greens (such as arugula, spinach, and lettuce)
– 1/4 cup grated fresh ginger
– 1/2 cup roasted peanuts (see roasting instructions below)
– 1/4 cup chopped scallions (green onions)
– 2 tablespoons soy sauce
– 1 tablespoon lime juice
– Salt to taste
Roast Peanuts:
1. Preheat oven to 350°F (180°C).
2. Spread 1/2 cup peanuts on a baking sheet.
3. Roast for 5-7 minutes, or until fragrant and lightly browned.
Assemble Salad:
1. In a large bowl, combine mixed greens, grated ginger, roasted peanuts, and chopped scallions.
2. In a small bowl, whisk together soy sauce and lime juice.
3. Pour dressing over salad and toss to coat.
4. Season with salt to taste.
5. Serve immediately.
Cooking Time: 10-12 minutes (including roasting time)
Jaggery-Glazed Burmese Sticky Rice
Jaggery-Glazed Burmese Sticky Rice is a traditional Myanmar dish that’s both sweet and savory, perfect for special occasions or everyday meals. This recipe combines the natural sweetness of jaggery with the creamy richness of coconut milk to create a truly unique and flavorful dessert.
Ingredients:
– 1 cup sticky rice (also known as glutinous or sweet rice)
– 1/2 cup jaggery powder
– 1/4 cup coconut milk
– 1 tablespoon vegetable oil
– 1/4 teaspoon salt
Instructions:
1. Rinse the sticky rice and soak it in water for at least 4 hours or overnight.
2. Drain and cook the rice according to package instructions or until it’s tender.
3. In a small saucepan, combine jaggery powder, coconut milk, oil, and salt. Heat over medium heat, stirring constantly, until the jaggery dissolves.
4. Pour the glaze over the cooked sticky rice and mix well.
5. Serve warm or at room temperature.
Cooking Time: 20-25 minutes
Burmese Tomato Chutney with Tamarind
This sweet and tangy chutney is a popular condiment in Burmese cuisine, often served alongside noodles, rice, or as a dip for snacks. The combination of ripe tomatoes, tamarind, and spices creates a flavorful and aromatic sauce.
Ingredients:
– 2 cups ripe tomatoes, chopped
– 1/4 cup tamarind paste
– 1/4 cup brown sugar
– 1 tablespoon grated ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons vegetable oil
Instructions:
1. Heat the oil in a large saucepan over medium heat.
2. Add the chopped tomatoes, tamarind paste, brown sugar, grated ginger, cumin, salt, and black pepper. Stir well to combine.
3. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes or until the chutney has thickened slightly.
4. Remove from heat and let it cool before serving.
Cooking Time: 20-25 minutes
Burmese Fish Ball Soup with Lemongrass
This hearty soup is a staple in Burmese cuisine, with fish balls made from a mixture of fish paste and spices, simmered in a flavorful broth infused with the bright citrus flavor of lemongrass. Serve hot with steamed rice or noodles for a satisfying meal.
Ingredients:
– 1 pound fish paste (available at Asian markets)
– 1/2 cup water
– 2 tablespoons vegetable oil
– 4 cups chicken broth
– 2 stalks lemongrass, bruised
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– Salt and pepper to taste
– Chopped scallions and fried shallots for garnish (optional)
Instructions:
1. In a large bowl, mix fish paste with water until well combined. Shape into small balls.
2. Heat oil in a pot over medium heat. Add garlic and cook until fragrant, 30 seconds.
3. Add fish balls and cook until browned on all sides, about 5 minutes.
4. Pour in chicken broth, lemongrass, soy sauce, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10-15 minutes or until the soup has thickened slightly.
5. Serve hot, garnished with chopped scallions and fried shallots if desired.
Cooking Time: 20-25 minutes
Summary
Discover the bold flavors and aromas of Burmese cuisine with these 18 authentic recipes. From comforting noodle soups like Mohinga (Burmese Fish Noodle Soup) to spicy relishes like Balachaung (Spicy Shrimp Relish), this collection has something for every palate. Also included are salads, curries, and desserts that showcase the country’s love of coconut, tea leaves, and fermented ingredients. With recipes ranging from Ohn No Khao Swe (Coconut Chicken Noodle Soup) to Jaggery-Glazed Burmese Sticky Rice, this culinary journey is sure to delight.
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