Are you ready to ignite your taste buds with the bold and aromatic flavors of Burma? As the country’s cuisine gains popularity worldwide, it’s time to explore the incredible array of dishes that showcase Myanmar’s unique culinary heritage. From spicy curries to fragrant noodles, and from savory stews to sweet desserts, Burmese cooking is a true reflection of the country’s cultural diversity.
In this article, we’ll take you on a gastronomic journey through 20 mouth-watering Burmese recipes that are sure to satisfy your cravings for spice and flavor. From classic dishes like Mohinga (Burmese Fish Noodle Soup) and Laphet Thoke (Fermented Tea Leaf Salad), to modern twists on traditional recipes, we’ll show you how to bring the bold flavors of Burma into your kitchen.
So, what are you waiting for? Let’s dive in and discover the wonders of Burmese cuisine together!
Mohinga (Burmese Fish Noodle Soup)
Mohinga (Burmese Fish Noodle Soup)
Mohinga, a staple dish in Myanmar (Burma), is a comforting and flavorful fish noodle soup that’s easy to make and packed with nutrients. This recipe serves 4-6 people.
Ingredients:
- 1 pound of fish (such as catfish or tilapia), cut into bite-sized pieces
- 2 cups of fish stock (or water)
- 1/2 cup of rice noodles, broken into small pieces
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 tablespoon of turmeric powder
- 1 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 tablespoons of vegetable oil
- Chopped cilantro or scallions for garnish (optional)
Instructions:
- In a large pot, heat the oil over medium heat. Add the onion and cook until softened, about 3-4 minutes.
- Add the garlic and cook for an additional minute.
- Add the fish, turmeric powder, salt, and black pepper. Cook for about 2-3 minutes or until the fish is cooked through.
- Add the fish stock (or water) and bring to a simmer.
- Gradually add the rice noodles and cook for an additional 5-7 minutes or until they’re fully rehydrated.
- Serve hot, garnished with chopped cilantro or scallions if desired. Cooking time: approximately 20-25 minutes.
Laphet Thoke (Fermented Tea Leaf Salad)
A refreshing and tangy Burmese salad made with fermented tea leaves, crunchy peanuts, and a variety of vegetables. This flavorful dish is perfect for hot summer days or as a healthy snack.
Ingredients:
– 1 cup laphet (fermented tea leaves)
– 1/2 cup roasted peanuts
– 1/4 cup chopped cucumber
– 1/4 cup diced tomatoes
– 1/4 cup thinly sliced red onion
– 1/4 cup chopped cilantro
– 2 tablespoons lime juice
– Salt to taste
Instructions:
1. In a large bowl, combine the laphet, peanuts, cucumber, tomatoes, and red onion.
2. Squeeze the lime juice over the salad and toss to coat.
3. Sprinkle salt to taste and mix well.
4. Garnish with cilantro leaves, if desired.
5. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: None! This salad is best served fresh and chilled.
Ohn No Khao Swè (Coconut Chicken Noodle Soup)
Ohn No Khao Swè (Coconut Chicken Noodle Soup) Recipe
Ohn No Khao Swè is a comforting and flavorful soup from Myanmar, typically served at family gatherings and celebrations. This recipe combines tender chicken, chewy noodles, and rich coconut milk for a delicious and aromatic meal.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 2 cups of mixed vegetables (carrots, potatoes, peas)
– 2 cups of chicken broth
– 1 cup of coconut milk
– 1 tablespoon of grated ginger
– 1 teaspoon of ground cumin
– 1/2 teaspoon of turmeric powder
– 1/4 teaspoon of salt
– 8 ounces of thin rice noodles
– Fresh cilantro leaves for garnish
Instructions:
1. In a large pot, combine chicken, vegetables, and broth. Bring to a boil then reduce heat and simmer for 15 minutes.
2. Add coconut milk, ginger, cumin, turmeric, and salt. Stir well and continue to simmer for another 10 minutes.
3. Cook rice noodles according to package instructions. Drain and set aside.
4. Serve the soup hot with cooked noodles and garnished with fresh cilantro leaves.
Cooking Time: 25-30 minutes
Shan Noodles with Spicy Tomato Sauce
This recipe combines the comforting warmth of Shan noodles with the bold, spicy kick of a homemade tomato sauce. Perfect for a quick and satisfying meal.
Ingredients:
– 1 cup Shan noodles
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 garlic cloves, minced
– 1 can (14 oz) crushed tomatoes
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– Optional: jalapeños or red pepper flakes for added heat
Instructions:
1. Cook the Shan noodles according to package instructions. Drain and set aside.
2. Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute, until fragrant.
4. Stir in the crushed tomatoes, cumin, smoked paprika, salt, and pepper. Bring to a simmer.
5. Reduce heat to low and let the sauce simmer for 10-15 minutes, stirring occasionally.
6. Combine cooked noodles with the spicy tomato sauce. Serve hot, garnished with chopped cilantro or scallions if desired.
Cooking Time: 25-30 minutes
Burmese Pork Curry with Potatoes
This hearty and flavorful curry is a staple dish in Myanmar (Burma), where pork and potatoes are common ingredients. This recipe is a simplified version of the traditional dish, with a rich and aromatic flavor profile.
Ingredients:
– 1 lb boneless pork shoulder, cut into bite-sized pieces
– 2 medium potatoes, peeled and cubed
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cups coconut milk
– 2 tablespoons fish sauce (optional)
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large pan over medium heat. Add onion and cook until softened, about 3 minutes.
2. Add garlic, ginger, cumin, coriander, turmeric, salt, and pepper. Cook for 1 minute.
3. Add pork and cook until browned, about 5 minutes.
4. Add potatoes, coconut milk, and fish sauce (if using). Simmer for 30-40 minutes or until potatoes are tender.
5. Taste and adjust seasoning as needed.
6. Garnish with cilantro leaves and serve over rice.
Cooking Time: Approximately 45-50 minutes
Balachaung (Spicy Shrimp Relish)
A flavorful condiment from Southeast Asia, Balachaung is a spicy shrimp relish that adds zest to any meal.
Ingredients:
– 1 cup cooked and peeled shrimp
– 2 tablespoons fish sauce
– 1 tablespoon soy sauce
– 1 tablespoon palm sugar or brown sugar
– 1/4 teaspoon ground cumin
– 1/4 teaspoon coriander powder
– 1-2 Thai bird’s eye chilies, seeded and chopped (depending on desired level of spiciness)
– 2 cloves garlic, minced
– Salt to taste
Instructions:
1. In a blender or food processor, combine shrimp, fish sauce, soy sauce, palm sugar, cumin, coriander powder, and chilies. Blend until smooth.
2. Heat the mixture over low heat for about 5 minutes, stirring occasionally, until it thickens slightly.
3. Remove from heat and stir in garlic and salt to taste.
Cooking Time: 10-15 minutes
Samusa Thoke (Samosa Salad)
This Nepali-inspired salad is a twist on the traditional samosa snack, incorporating crunchy vegetables and tangy dressing to create a delightful meal.
Ingredients:
– 1 cup cooked chickpeas
– 1/2 cup chopped cucumber
– 1/2 cup diced carrots
– 1/4 cup chopped fresh cilantro
– 2 tablespoons lemon juice
– 1 tablespoon olive oil
– Salt, to taste
– Optional: 1/4 teaspoon cumin powder
Instructions:
1. In a large bowl, combine chickpeas, cucumber, carrots, and cilantro.
2. In a small bowl, whisk together lemon juice and olive oil.
3. Pour the dressing over the vegetable mixture and toss to coat.
4. Season with salt and optional cumin powder to taste.
5. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: 10 minutes (preparation), serving
Bein Mont (Burmese Semolina Cake)
A classic Burmese dessert, Bein Mont is a sweet and moist semolina cake that’s perfect for special occasions. This recipe yields a deliciously flavorful cake with a subtle hint of cardamom.
Ingredients:
– 2 cups semolina flour
– 1 cup sugar
– 1/4 cup unsalted butter, melted
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 teaspoon ground cardamom
– 1/2 cup milk
– Pinch of salt
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9-inch (23cm) round cake pan and line the bottom with parchment paper.
2. In a large mixing bowl, whisk together semolina flour, sugar, and melted butter until well combined.
3. Add eggs one at a time, whisking well after each addition. Stir in vanilla extract and cardamom.
4. Gradually add milk and salt, whisking until smooth.
5. Pour batter into prepared cake pan and bake for 35-40 minutes or until a toothpick inserted comes out clean.
6. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Cooking Time: 35-40 minutes
Nan Gyi Thoke (Thick Rice Noodle Salad)
A classic Burmese dish, Nan Gyi Thoke is a flavorful and refreshing salad made with thick rice noodles, mixed vegetables, and a tangy dressing.
Ingredients:
– 1 cup thick rice noodles
– 2 cups mixed vegetables ( bean sprouts, carrots, cabbage, etc.)
– 1/4 cup chopped scallions
– 2 tablespoons soy sauce
– 2 tablespoons lime juice
– 1 tablespoon fish sauce
– Salt and pepper to taste
– 2 tablespoons vegetable oil
Instructions:
1. Cook the rice noodles according to package instructions. Drain and set aside.
2. In a large bowl, combine mixed vegetables, chopped scallions, soy sauce, lime juice, and fish sauce. Mix well.
3. Add the cooked rice noodles to the bowl and toss until they are well coated with the dressing.
4. Season with salt and pepper to taste.
5. Drizzle vegetable oil over the salad and serve immediately.
Cooking Time: 20 minutes
Tofu Thoke (Spicy Tofu Salad)
A refreshing and spicy salad from Nepal, Tofu Thoke is a popular street food that combines the creaminess of tofu with the bold flavors of chilies and spices.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 medium-sized chilies (preferably Nepalese or Thai), seeded and chopped
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– Salt to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat the oil in a pan over medium heat.
2. Add the tofu cubes and cook until golden brown (about 5 minutes). Remove from heat.
3. In the same pan, sauté the chopped onion, garlic, and chilies until they are soft and slightly caramelized (about 5-7 minutes).
4. Add the cooked tofu to the pan and stir well to combine with the spice mixture.
5. Season with salt to taste.
6. Garnish with fresh cilantro leaves and serve immediately.
Cooking Time: 15-20 minutes
Burmese Chicken Biryani
Experience the rich flavors of Myanmar with this unique take on traditional biryani, combining aromatic spices and juicy chicken for a mouthwatering meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups basmati rice
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp ground cinnamon
– 1/4 tsp ground cardamom
– 1/4 tsp turmeric powder
– Salt, to taste
– 2 tbsp vegetable oil
– 2 cups chicken broth
– Fresh cilantro leaves, for garnish
Instructions:
1. Cook the rice according to package instructions.
2. Heat oil in a large skillet and sauté onions until softened. Add garlic, cumin, coriander, cinnamon, cardamom, and turmeric; cook for 1 minute.
3. Add chicken and cook until browned. Season with salt to taste.
4. In a separate pot, combine cooked rice, chicken broth, and cooked chicken mixture. Stir-fry until the liquid is absorbed and the rice is well coated.
5. Garnish with cilantro leaves and serve hot.
Cooking Time: 30-40 minutes
Khow Suey (Coconut Noodle Soup)
Warm up with this comforting Thai soup, made rich with coconut milk and a medley of spices.
Ingredients:
– 1 tablespoon vegetable oil
– 2 cloves garlic, minced
– 1 onion, thinly sliced
– 1 cup mixed vegetables (e.g., carrots, potatoes, green beans)
– 1/2 cup coconut milk
– 2 cups chicken or vegetable broth
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– Salt and pepper to taste
– 8 ounces rice noodles
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add garlic and onion; cook until softened, about 3 minutes.
2. Add mixed vegetables and cook until they start to tenderize, about 5 minutes.
3. Pour in coconut milk and broth. Stir in cumin and turmeric. Bring to a simmer.
4. Cook noodles according to package instructions. Drain and set aside.
5. Reduce soup heat to low and let it simmer for 10-15 minutes or until the flavors have melded together.
6. Add cooked noodles to the pot and season with salt and pepper to taste.
7. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 30-40 minutes
Jin Thohk (Ginger Salad)
This refreshing Jin Thohk salad is a popular Myanmar dish that combines the spicy warmth of ginger with the crunch of vegetables and the tanginess of citrus. With its simplicity and flavor, it’s an excellent side dish or light meal.
Ingredients:
– 1 cup grated fresh ginger
– 2 cups mixed greens (lettuce, spinach, etc.)
– 1 cup sliced cucumber
– 1 cup sliced carrots
– 1/4 cup chopped scallions (green onions)
– 2 tablespoons fish sauce
– 1 tablespoon lime juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine grated ginger, mixed greens, cucumber, carrots, and scallions.
2. In a small bowl, whisk together fish sauce and lime juice until well combined.
3. Pour the dressing over the salad and toss to coat.
4. Season with salt and pepper to taste.
5. Serve immediately.
Cooking Time: 10 minutes
Burmese Eggplant Curry
This rich and flavorful curry is a staple of Burmese cuisine, featuring tender eggplant and a blend of aromatic spices. With its depth of flavor and velvety texture, it’s a perfect dish to warm up any meal.
Ingredients:
– 2 medium eggplants, sliced into 1-inch rounds
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons fish sauce (optional)
– 2 cups coconut milk
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add eggplant and cook until browned, about 5 minutes per side.
2. Remove eggplant and set aside. In the same skillet, add onion, garlic, and ginger; cook until onion is translucent.
3. Stir in cumin, turmeric, salt, and pepper. Cook for 1 minute.
4. Add fish sauce (if using) and coconut milk; bring to a simmer.
5. Return eggplant to the skillet; cook until coated with curry sauce, about 10 minutes.
6. Serve hot, garnished with cilantro.
Cooking Time: 20-25 minutes
Kyethun Hin (Chicken and Potato Stew)
A hearty and comforting Myanmar dish, Kyethun Hin is a staple of Burmese cuisine. This flavorful stew is made with tender chicken, creamy potatoes, and aromatics that will warm your belly and soul.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2-3 medium-sized potatoes, peeled and cubed
– 2 onions, chopped
– 2 cloves of garlic, minced
– 1 tablespoon vegetable oil
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– Salt and black pepper to taste
– 2 cups water or chicken broth
Instructions:
1. Heat the oil in a large pot over medium heat. Add onions and cook until softened, about 5 minutes.
2. Add garlic, cumin, and curry powder. Cook for 1 minute, stirring constantly.
3. Add chicken and cook until browned on all sides, about 5-7 minutes.
4. Add potatoes, water or broth, salt, and black pepper. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes, or until the potatoes are tender.
Cooking Time: 45-50 minutes
Mont Lin Ma Yar (Burmese Coconut Pancakes)
A classic Burmese dessert, Mont Lin Ma Yar is a sweet and tender pancake filled with the richness of coconut. These pancakes are often served at special occasions and are a staple in many Burmese households.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup cornstarch
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1 cup coconut milk
– 1/2 cup water
– 2 tablespoons vegetable oil
– 1 tablespoon sugar
– Coconut flakes for garnish (optional)
Instructions:
1. In a large mixing bowl, combine flour, cornstarch, salt, and baking powder.
2. Gradually add in coconut milk, water, and vegetable oil. Mix until smooth batter forms.
3. Heat a non-stick pan over medium heat. Pour 1/4 cup of the batter into the pan.
4. Cook for 2-3 minutes or until bubbles appear on surface. Flip and cook for another minute.
5. Repeat with remaining batter. Serve warm with sugar and coconut flakes if desired.
Cooking Time: 20-25 minutes
Burmese Pumpkin Stew
This hearty and flavorful stew is a popular comfort food in Myanmar (Burma). The sweet and savory combination of pumpkin, chicken, and spices will warm your senses and satisfy your appetite.
Ingredients:
– 1 small pumpkin (about 2 lbs), peeled and cubed
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp turmeric powder
– Salt and black pepper, to taste
– 2 cups water or chicken broth
– 2 tbsp vegetable oil
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add onions and cook until translucent, about 5 minutes.
3. Add garlic and cook for another minute.
4. Add pumpkin, chicken, cumin, coriander, turmeric, salt, and pepper. Stir well to combine.
5. Pour in water or broth, bring to a boil, then reduce heat and simmer for 30-40 minutes, or until pumpkin is tender.
6. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 30-40 minutes
Tamarind Fish Curry
This classic Indian dish is a flavorful and tangy combination of fish, tamarind, and spices. With its rich aroma and vibrant color, it’s sure to become a family favorite.
Ingredients:
– 1 lb fish pieces (any white fish works well)
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 cup tamarind paste
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp turmeric powder
– 1/4 tsp red chili powder
– Salt, to taste
– 2 tbsp vegetable oil
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a pan over medium heat.
2. Add onions and cook until golden brown (5-6 minutes).
3. Add garlic and cook for an additional minute.
4. Add fish pieces and cook until they turn opaque (about 3-4 minutes per side).
5. In a small bowl, mix tamarind paste with cumin, coriander, turmeric, and chili powder.
6. Add the spice mixture to the pan and stir well.
7. Season with salt to taste.
8. Reduce heat to low and simmer for 10-12 minutes or until the fish is cooked through.
Cooking Time: 20-25 minutes
Burmese Sticky Rice with Coconut
This classic Burmese dish, known as “Nga Poe Kyaw” in Myanmar, is a simple yet flavorful side that pairs perfectly with spicy curries and grilled meats. With its creamy coconut sauce and sticky rice, this dish is a staple in many Burmese households.
Ingredients:
– 1 cup uncooked glutinous or sweet sticky rice
– 2 cups water
– 1/4 cup coconut cream
– 2 tablespoons unsalted butter
– 1 tablespoon grated fresh ginger
– Salt to taste
Instructions:
1. Rinse the sticky rice thoroughly and soak it in water for at least 4 hours or overnight. Drain and set aside.
2. In a medium saucepan, combine the drained sticky rice and 2 cups of water. Bring to a boil, then reduce heat to low and cover. Simmer for about 15-20 minutes or until the water is absorbed and the rice is cooked.
3. While the rice is cooking, melt the butter in a small skillet over medium heat. Add the grated ginger and cook for 1 minute.
4. Stir in the coconut cream and cook for an additional 2 minutes or until heated through. Season with salt to taste.
5. Serve the sticky rice hot with the coconut sauce spooned over the top.
Cooking Time: 20-25 minutes
Danbauk (Burmese Butter Rice)
A classic Burmese dish that pairs perfectly with a variety of main courses, Danbauk is a flavorful and aromatic butter-infused rice recipe. This simple yet savory side dish is a staple in many Myanmar households.
Ingredients:
– 1 cup uncooked white rice
– 2 tablespoons unsalted butter
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon salt
– 2 cups water
Instructions:
1. Rinse the rice thoroughly and soak it in water for at least 30 minutes. Drain and set aside.
2. Heat the butter and oil in a large saucepan over medium heat. Add the chopped onion and sauté until translucent.
3. Add the garlic, salt, and soaked rice to the saucepan. Stir well to combine.
4. Pour in the water and bring the mixture to a boil.
5. Reduce the heat to low, cover, and simmer for 15-20 minutes or until the water is absorbed and the rice is cooked.
6. Fluff the Danbauk with a fork and serve hot alongside your favorite Burmese main course.
Cooking Time: 20 minutes
Summary
Discover the bold flavors of Burmese cuisine with these 20 delicious recipes! From spicy noodle soups to flavorful curries and relishes, this collection has something for every taste. Try Mohinga, a fish-based noodle soup that’s a national staple, or Laphet Thoke, a fermented tea leaf salad that’s a refreshing twist on traditional greens. For those who like it hot, Balachaung’s spicy shrimp relish is sure to satisfy. And don’t miss the sweet treats, like Bein Mont’s semolina cake and Mont Lin Ma Yar’s coconut pancakes. Get ready to spice up your kitchen with these authentic Burmese recipes!
