Myanmar Traditional Foods
Myanmar Traditional Foods
Because Myanmar has diverse geographical features, favourable seasonal conditions and is naturally
endowed with fertile soil and water resources, it boasts an abundant supply of food in a great variety all
year around.
Myanmar people enjoy rice as their main food and it comprises about 75% of the diet. Rice is served with
meat or fish, soup, salad and vegetables all cooked in their own ways, and some relishes to complement
the meal.
During meals, all the dishes are laid out on the dining table and served together so that diners can make
their own choices and combinations. Although the dishes are prepared in a variety of ways, the most
common method is to cook meat or fish in oil, seasoned with pounded onion, garlic, ginger, turmeric,
chili and spices, and simmer until all or most of the water evaporates. The essential and most popular
condiment is a kind of relish made from preserved fish or prawn, served with chili powder.
Most traditional snacks, which are rich in variety and taste, are generally made with rice or glutinous rice.
Mohinga , or rice noodle served with fish soup, is the favourite Myanmar dish mostly enjoyed at
breakfast or on special occasions.
Laphet or pickled tea leaves with a dash of oil and served with sesame seeds, fried garlic and roasted
peanuts, is another popular snack typical of Myanmar.
Background History of Myanmar Food
Myanmar people have a long tradition of preparing food in their own way and the history of traditional
food may be as old as the culture and arts of its people. Myanmar is an agrarian country with rice as the
principal crop. Myanmar used to be the world's biggest rice exporter.
Myanmar lies between two great and very different cultures which have influenced not only religion,
culture and arts, but also the preparation of food. During the colonial period, the influx of Chinese and
Indians also had an impact on Myanmar traditional food, introducing new items. With the advent of
globalization and trade liberalization, most famous foods from around the world are available in the cities,
yet the majority of Myanmar people still cherish their own food, ensuring that its essence and uniqueness
remains unchanged.
Table Manners
The most commonly used tables in Myanmar are round and low and the
diners have to sit on the floor or perhaps mat during meals. Even when the table is of the international
shape and height mostly used among urban families and in restaurants, it should be small enough for the
diners to reach all the dishes on the table. All dishes including rice are served simultaneously rather than
course by course. There are no appetizers or hors d'oeuvre, and no wine or spirits served at the meal. All
you can expect is drinking water, a juice or a cup of green tea.
When everything is served, people can start eating, taking small portions of dishes they like. Normally,
Myanmar people eat with their fingers, but dishes are provided with serving spoons to be handles with the
clean left hand. Soup is usually served in a single bowl for all the diners and is shared.
Forks and spoons, but not knives, are permitted and have become popular. The elderly and the guests are
given priority by letting them take the curry first. Hosts can initiate meals by serving a spoonful of curry
on guest's plates after confirming if they would like the dish.
Diners intending on having another helping of rice, should leave some unfinished rice as a signal more is
wanted. Rice and curry are to be eaten together rather than separately and soup can be taken at intervals.
At the conclusion of the meal, deserts such as laphet, fruit or jaggery may be served along with water,
green tea or juice.
Soups and Salads
component of a meal, possibly because Myanmar people do not normally drink wine, or even a glass of
water at meals, to allow the smooth swallowing of solid food. Good spicy soups not only facilitate the
dining process but also stimulate the appetite of diners. Sometimes, when soup is not available at the meal
and the dishes are too dry, a hot cup of green tea is served instead.
There are many different styles of soup. There are sweet broths that are clear and bland and contain meat
or fish and certain vegetables. There are bitter soups that are also clear but peppery and spicy, usually to
go with salads as a fast food combination. Some soups are rather sour and made so with the aid of
tamarind pulp or tomato. They mostly contain vegetables to lessen the richness of a meal. Finally, there
are bean soups of various kinds that are thick and tasty and usually splashed over rice as a dampener.
Also popular are Khauk Swe Thoke or noodle salad, Ah Kyaw or assorted fries, Bein Mont or rice
pancake, Mont Sein Paung or steamed rice cake, Mont Lone Gyi or rice dumpling with coconut filling,
Kauk Nyin Paung or steamed glutinous rice, and Shwe Yin Aye or coconut cream sherbet.
Main Dishes