The diversity of the Burmese cuisine is very large due to the geographical conditions and fertile farmland. Lying between India, China and Thailand, many delights waiting for you. The dishes are usually a mix of Chinese dishes and Indian spices.
As in other Asian countries, the core of any meal in Myanmar rice. It is served with a variety of dishes.
Traditionally it is eaten at low but large round tables. Here the guest is sitting on the floor. But in restaurants you can sit at tables of normal height. Before meals all the dishes are placed on the table so that everyone can decide for himselve which of several food he would like to eat. For eating many ways prepared vegetables are served. To eat green tea or water will be served. Wine or beer can be ordered of course, but they are not the norm.
Burmese normally eat with fingers. They knead the rice into small balls, mix it with the curry and then slide it into the mouth. In restaurants, however, is eaten with spoon and fork. Knives are usually not available because the food is already cooked bite. Among the curries soup is usually eaten.
Most meat, fish, shrimp or chicken curries (hin) are cooked or fried in oil and seasoned with chopped onions, ginger, garlic, chili and Korkuma. The food simmer until most of the water has evaporated. A very popular spice is the fish paste, consisting of fish or shrimp and mixed with chili.
Unbeaten in the first place is the unofficial national dish Monhinga prepared with rice noodles, fish soup seasoned with garlic, ginger, lemongrass and banana heart. Everything is garnished with fresh or fried onions and half hard-boiled eggs.
In Myanmar, noodle dishes are extremely popular. Very tasty dishes are egg noodle pasta with chopped chicken in coconut milk sauce (oh no khao swe) and rice noodles in Shan-style pork in tomato-peanut sauce (Shan khao swe).
Very popular is the tea leaves salad (Laphet Thok). It is often served before and after eating. Ingredients are fermented tea leaves, roasted peanuts and sesame seeds, fried beans and garlic. For this dried shrimp are served.
Typical desserts are coconut jelly (Kyauk Kyaw) and sago or tapioca pudding sweetened with jaggery and flavored with coconut (Thago Byin).