Burmese recipes reflects a great influences of her many neighbors especially the two largest countries which is China and India. China's influence can be seen in the usage of noodles and soy sauce while the Indian origin could be seen with the Burmese curries, though not as highly spiced. Lots of garlic, ginger, turmeric, chili, onion and shrimp paste are used as flavor and served with bowls of home made pickles and chutneys. Soft and moist boiled rice are served at every meal unlike in other Asian countries where it is steamed.
Most of us enjoy our tea with a splash of milk or a dribble of honey, and maybe a few cookies on the side. But in Burmese cuisine, it's served up with garlic, green chiles, and nuts -- and it isn't sipped, it's chewed.
The tea salad that one remembers most; its green, moist scent, its satisfying snap in the mouth. And while eating it late at night may insure a little tossing and turning in bed, when sleep finally comes it'll be filled with lush dreams of the gilded Buddhist temples and cool blue rivers of a faraway land.
Since Burmese tea leaves are not a staple in most homes, an alternative to lap pat dok can be made with fresh ginger.
MISTER SOLY’S CHICKEN
BURMESE FISH CURRY
CHICKEN CURRY WITH CELLPHANE NOODLES
NGA BUAN DOKE( BURMESE FISH)
EASY CHIKEN AND BAMBOO STEW