Burma, also known as Myanmar, is a country with a rich culinary heritage that reflects its diverse cultural influences. From the aromas of traditional markets to the simplicity of family kitchens, Burmese cuisine is all about bold flavors, vibrant colors, and hearty portions. In this article, we’ll take you on a journey through 20 delicious and authentic Burmese recipes that showcase the country’s unique blend of Indian, Chinese, and Southeast Asian flavors.
From comforting noodle soups to spicy stir-fries, these recipes will introduce you to the bold flavors of Burma, including the iconic mohinga (fish noodle soup) and laphet thoke (tea leaf salad). Whether you’re a seasoned foodie or just looking to explore new flavors, these recipes are sure to delight your taste buds and leave you wanting more.
Mohinga (Burmese Fish Noodle Soup)
Mohinga, a traditional Burmese fish noodle soup, is a popular street food and comfort dish throughout Myanmar. This recipe provides a flavorful and easy-to-make version of this beloved soup.
Ingredients:
– 1 cup dried mohinga noodles
– 2 cups fish broth (or substitute with chicken or vegetable broth)
– 1/4 cup catfish or cod fillet, cut into small pieces
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon ground turmeric
– Salt and pepper to taste
– 2 tablespoons fried shallots (optional)
– Fresh cilantro leaves for garnish
Instructions:
1. Cook the mohinga noodles according to package instructions.
2. In a large pot, combine fish broth, onion, garlic, ginger, and turmeric. Bring to a boil, then reduce heat and simmer for 10 minutes.
3. Add the fish pieces to the pot and cook until they flake apart easily.
4. Season with salt and pepper to taste.
5. Serve hot noodles in bowls and ladle the soup over them. Garnish with fried shallots and cilantro leaves, if desired.
Cooking Time: 20-25 minutes
Laphet Thoke (Burmese Tea Leaf Salad)
A refreshing Burmese salad that combines the unique flavor of fermented tea leaves with crunchy vegetables, savory peanuts, and tangy lime juice.
Ingredients:
– 1 cup fermented tea leaves (laphet)
– 2 cups mixed greens (such as cabbage, lettuce, and bok choy)
– 1 cup chopped carrots
– 1/2 cup chopped red bell pepper
– 1/4 cup chopped peanuts
– 2 tablespoons lime juice
– Salt to taste
Instructions:
1. Rinse the fermented tea leaves under cold running water, then drain well.
2. In a large bowl, combine the mixed greens, carrots, and red bell pepper.
3. Add the tea leaves on top of the vegetables and sprinkle with peanuts.
4. Squeeze lime juice over the salad and season with salt to taste.
5. Serve immediately, garnished with additional peanuts if desired.
Cooking Time: 10 minutes
Shan Noodles with Chicken Curry
Experience the bold flavors of Southeast Asia with this simple and aromatic recipe for Shan Noodles with Chicken Curry.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) coconut milk
– 2 cups Shan noodles or thin rice noodles
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Cook the Shan noodles according to package instructions. Drain and set aside.
2. In a large skillet, heat 2 tablespoons of oil over medium-high heat. Add the chicken and cook until browned, about 5-7 minutes. Remove from heat and set aside.
3. In the same skillet, add the remaining 1 tablespoon of oil. Cook the onions, garlic, and ginger until softened, about 3-4 minutes.
4. Add the cumin, curry powder, turmeric, and cayenne pepper (if using) to the skillet. Cook for 1 minute, stirring constantly.
5. Stir in the coconut milk and cooked chicken. Simmer for 2-3 minutes or until the sauce has thickened slightly. Season with salt and pepper to taste.
6. Combine the cooked noodles and chicken curry sauce. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: Approximately 20-25 minutes.
Burmese Coconut Rice with Peas
A flavorful and aromatic rice dish that combines the warmth of coconut milk, the sweetness of peas, and the comfort of fluffy rice.
Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups water
– 1/4 cup unsweetened shredded coconut
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup frozen peas
– 2 tablespoons coconut milk
– Salt, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Rinse the rice and soak it in water for at least 30 minutes. Drain and set aside.
2. Heat the oil in a medium saucepan over medium heat. Add the onion and garlic; cook until softened, about 3-4 minutes.
3. Add the peas, coconut milk, and drained rice to the saucepan. Stir well to combine.
4. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes or until the liquid is absorbed and the rice is cooked.
5. Fluff the rice with a fork and sprinkle with shredded coconut. Season with salt to taste.
Cooking Time: 20-25 minutes
Burmese Tofu with Chili Garlic Sauce
Experience the bold flavors of Myanmar with this spicy and savory tofu dish, marinated in a zesty chili garlic sauce.
Ingredients:
• 1 block firm tofu, drained and cut into cubes
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1/4 cup Burmese chili garlic paste (or substitute with sriracha)
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 teaspoon sesame oil
• Salt and pepper to taste
• Fresh cilantro leaves for garnish
Instructions:
1. In a shallow dish, whisk together chili garlic paste, soy sauce, rice vinegar, and sesame oil.
2. Add the tofu cubes and marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
3. Heat the vegetable oil in a non-stick skillet over medium-high heat.
4. Remove the tofu from the marinade, letting any excess liquid drip off.
5. Cook the tofu for 3-4 minutes on each side, until golden brown and crispy.
6. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 15-20 minutes
Beef Kebat (Burmese Stir-Fried Beef)
A popular Myanmar dish that combines tender beef with aromatics and spices, Beef Kebat is a flavorful and quick-cooking stir-fry perfect for any meal.
Ingredients:
– 1 pound beef strips (sirloin or ribeye)
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon soy sauce
– 1 teaspoon fish sauce (optional)
– 1/4 teaspoon turmeric powder
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add beef strips and cook until browned, about 3-4 minutes. Remove from pan and set aside.
3. In the same pan, add onion, garlic, and ginger. Cook until onion is translucent, about 2-3 minutes.
4. Add soy sauce, fish sauce (if using), and turmeric powder to the pan. Stir-fry for 1 minute.
5. Return beef to the pan and stir-fry with aromatics until combined. Season with salt and pepper to taste.
6. Cook for an additional 2-3 minutes or until beef is cooked through.
7. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 15-20 minutes
Burmese Eggplant Curry
Experience the bold flavors of Myanmar with this simple yet aromatic curry recipe that combines tender eggplant with a rich and creamy sauce.
Ingredients:
– 2 medium eggplants, sliced into 1-inch pieces
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 can (14 oz) coconut milk
– 2 tablespoons fish sauce (optional)
– Fresh cilantro leaves, chopped (for garnish)
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and cook until softened, about 3 minutes.
3. Add garlic, cumin, curry powder, turmeric, salt, and pepper. Cook for 1 minute.
4. Add eggplant and cook until tender, about 5-7 minutes.
5. Stir in coconut milk and fish sauce (if using). Simmer for 2-3 minutes or until the sauce thickens slightly.
6. Garnish with chopped cilantro leaves.
Cooking Time: 15-20 minutes
Burmese Ginger Salad
This refreshing salad is a staple in Myanmar cuisine, combining the spicy warmth of ginger with the crunch of vegetables and the tanginess of lime juice.
Ingredients:
– 2 cups mixed greens (such as lettuce, spinach, and arugula)
– 1/2 cup grated fresh ginger
– 1 cup diced carrots
– 1 cup diced cucumber
– 1/4 cup chopped scallions (green onions)
– 2 tablespoons lime juice
– Salt to taste
– 1/4 teaspoon ground cumin
– 1/4 teaspoon turmeric powder
Instructions:
1. In a large bowl, combine the mixed greens, grated ginger, diced carrots, and diced cucumber.
2. In a small bowl, whisk together the lime juice, salt, cumin, and turmeric powder.
3. Pour the dressing over the salad mixture and toss to coat.
4. Top with chopped scallions and serve immediately.
Cooking Time: 10 minutes
Burmese Chicken Biryani
Burmese Chicken Biryani Recipe
Experience the aromatic flavors of Burma with this mouthwatering chicken biryani recipe, infused with a blend of spices and herbs.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups basmati rice
– 2 medium onions, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili flakes (optional)
– Salt, to taste
– 2 tablespoons vegetable oil
– 2 cups chicken broth
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large saucepan over medium heat. Add onions and cook until translucent.
2. Add garlic, ginger, cumin, coriander, turmeric, and chili flakes (if using). Cook for 1 minute, stirring constantly.
3. Add chicken and cook until browned on all sides. Remove from pan and set aside.
4. Add rice to the saucepan and stir to coat with oil and spices. Cook for 2-3 minutes.
5. Add chicken broth, salt, and cooked chicken back into the saucepan. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 20-25 minutes or until rice is cooked and liquid has been absorbed.
7. Garnish with cilantro leaves and serve hot.
Cooking Time: 30-40 minutes
Burmese Pumpkin Stew
Experience the warmth of Myanmar (Burma) with this comforting and flavorful pumpkin stew, a staple dish in many Burmese households.
Ingredients:
– 1 medium-sized pumpkin, peeled and cubed
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup beef or chicken broth
– 1/2 cup coconut milk
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onion and garlic; cook until onion is translucent.
3. Add pumpkin cubes and cook for 5 minutes, stirring occasionally.
4. Pour in broth, coconut milk, cumin, salt, and pepper. Stir well to combine.
5. Bring mixture to a simmer and let cook for 20-25 minutes or until pumpkin is tender.
6. Garnish with fresh cilantro leaves and serve hot over rice or noodles.
Cooking Time: 25-30 minutes
Burmese Fried Rice with Shrimp
Discover the flavorful twist on traditional fried rice from Myanmar, where succulent shrimp and aromatic spices come together to create a mouthwatering dish.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 cup large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– Salt and pepper to taste
– 2 green onions, thinly sliced (for garnish)
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add shrimp and cook until pink and fully cooked, about 2-3 minutes. Remove from pan and set aside.
3. In the same pan, add onion, garlic, and ginger. Cook until onions are translucent, about 1 minute.
4. Add cumin, turmeric, salt, and pepper. Stir-fry for 30 seconds.
5. Add cooked rice to the pan, breaking up any clumps with a spatula. Stir-fry for 2-3 minutes or until combined with spices.
6. Return shrimp to the pan and stir-fry for an additional minute.
7. Garnish with green onions and serve hot.
Cooking Time: 15-20 minutes
Burmese Samusa Soup
This comforting soup is a popular dish in Myanmar (Burma), combining the flavors of samusa (Burmese spring rolls) with the warmth of a fragrant broth.
Ingredients:
– 2 cups chicken or vegetable broth
– 1 tablespoon grated ginger
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– Salt and pepper to taste
– 4-6 samusa wrappers (store-bought or homemade), cut into small pieces
– 1 cup mixed vegetables (such as peas, carrots, corn)
– 1/2 cup cooked chicken or tofu, diced
Instructions:
1. In a large pot, combine broth, ginger, onion, garlic, curry powder, and turmeric.
2. Bring to a boil, then reduce heat and simmer for 10 minutes.
3. Add samusa pieces, mixed vegetables, and cooked chicken or tofu.
4. Simmer for an additional 5-7 minutes or until the flavors have melded together.
5. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Burmese Sticky Rice with Sesame Seeds
A classic Burmese dish, sticky rice is a staple in Myanmar cuisine, often served with various curries and grilled meats. This simple recipe yields fluffy and fragrant sticky rice flavored with sesame seeds.
Ingredients:
– 1 cup glutinous rice (also known as sweet rice or sticky rice)
– 2 cups water
– 1/4 teaspoon salt
– 2 tablespoons sesame oil
– 2 tablespoons sesame seeds
Instructions:
1. Rinse the glutinous rice and soak it in water for at least 4 hours or overnight.
2. Drain and rinse the rice again.
3. In a medium saucepan, combine the drained rice, 2 cups of fresh water, and salt. Bring to a boil over high heat.
4. Reduce the heat to low, cover, and simmer for 15-20 minutes or until the water is absorbed and the rice is cooked.
5. Once the rice is cooked, stir in sesame oil and sesame seeds.
6. Serve hot.
Cooking Time: 15-20 minutes
Burmese Mango Salad
This refreshing salad is a popular Myanmar dish that combines the sweetness of mango with the tanginess of lime and chili peppers.
Ingredients:
– 2 ripe mangos, diced
– 1/2 cup chopped fresh cilantro
– 1/4 cup chopped scallions (green onions)
– 1/4 cup toasted peanuts
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon fish sauce (optional)
– 1 small chili pepper, seeded and finely chopped
– Salt, to taste
Instructions:
1. In a large bowl, combine mango, cilantro, scallions, and peanuts.
2. Squeeze lime juice over the mixture and toss gently.
3. Add fish sauce (if using) and mix well.
4. Stir in chopped chili pepper for an extra kick of flavor.
5. Season with salt to taste.
6. Serve immediately and enjoy!
Cooking Time: 10 minutes
Burmese Fish Ball Curry
A flavorful and aromatic curry from Myanmar, this recipe is a popular street food in Burma. With its bold flavors and tender fish balls, it’s no wonder why it’s loved by locals and visitors alike.
Ingredients:
– 1 pound fish balls (homemade or store-bought)
– 2 medium onions, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons vegetable oil
– 2 cups coconut milk
– 1 cup water
– Fresh cilantro leaves, chopped (optional)
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onions and cook until golden brown.
3. Add garlic, ginger, cumin, curry powder, turmeric, salt, and pepper. Cook for 1 minute.
4. Add fish balls and cook until they’re coated with the spice mixture.
5. Pour in coconut milk and water. Bring to a simmer.
6. Reduce heat to low and let it cook for 15-20 minutes or until the sauce has thickened.
7. Garnish with chopped cilantro leaves, if desired.
Cooking Time: 20-25 minutes
Burmese Coconut Chicken Soup
This creamy and aromatic soup is a staple in Burmese cuisine, perfect for a comforting meal. Rich coconut milk and tender chicken come together to create a flavorful and satisfying dish.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can (14 oz) coconut milk
– 4 cups chicken broth
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add onions, garlic, and ginger; cook until onions are translucent.
3. Add chicken and cook until browned, about 5 minutes.
4. Pour in coconut milk, broth, cumin, turmeric, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until chicken is cooked through.
6. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 30-40 minutes
Burmese Chickpea Tofu
This recipe combines the creamy richness of chickpeas with the silky texture of tofu, all wrapped up in a flavorful Burmese-inspired sauce. Perfect as a main dish or as a side to pair with rice or noodles.
Ingredients:
– 1 block of firm tofu, drained and cut into small cubes
– 1 can of chickpeas (14 oz), drained and rinsed
– 2 tablespoons of vegetable oil
– 1 onion, diced
– 2 cloves of garlic, minced
– 1 tablespoon of grated fresh ginger
– 1 teaspoon of ground cumin
– 1/2 teaspoon of ground coriander
– Salt and pepper to taste
– 2 tablespoons of soy sauce
– 2 tablespoons of rice vinegar
– 1 tablespoon of honey
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add the tofu and cook until golden brown, about 5 minutes. Remove from pan and set aside.
3. In the same pan, add onion, garlic, and ginger. Cook until the onion is translucent, about 3-4 minutes.
4. Add the chickpeas, cumin, coriander, salt, and pepper to the pan. Cook for an additional 2-3 minutes.
5. Stir in soy sauce, rice vinegar, and honey. Bring mixture to a simmer.
6. Add the cooked tofu back into the pan and stir to combine.
7. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: Approximately 20-25 minutes
Burmese Tamarind Fish Curry
A flavorful and aromatic curry that combines the tanginess of tamarind with the freshness of fish, this Burmese dish is a staple of Myanmar’s culinary scene.
Ingredients:
– 1 pound fish (such as tilapia or catfish), cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/4 cup tamarind paste
– 1 teaspoon ground cumin
– 1 teaspoon turmeric powder
– Salt, to taste
– 2 cups water
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a pan over medium heat. Add onion and cook until translucent.
2. Add garlic and ginger; cook for 1 minute.
3. Add fish and cook until lightly browned.
4. Stir in tamarind paste, cumin, turmeric, and salt. Cook for 2 minutes.
5. Add water and bring to a simmer. Reduce heat to low and cook for 10-12 minutes or until fish is cooked through.
6. Garnish with cilantro leaves and serve over steamed rice.
Cooking Time: 15-18 minutes
Burmese Vegetable Stir-Fry
This Burmese Vegetable Stir-Fry is a flavorful and aromatic dish that combines the freshness of local vegetables with the warmth of traditional spices. It’s a quick and easy recipe perfect for a weeknight dinner or a weekend lunch.
Ingredients:
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (such as bell peppers, carrots, potatoes, and beans)
– 1 teaspoon grated ginger
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat the oil in a wok or large skillet over medium-high heat.
2. Add the onion and garlic; stir-fry until the onion is translucent, about 3 minutes.
3. Add the mixed vegetables, ginger, curry powder, and turmeric; stir-fry for 4-5 minutes or until the vegetables are tender-crisp.
4. Season with salt and pepper to taste.
5. Garnish with fresh cilantro leaves and serve immediately.
Cooking Time: 10-12 minutes
Burmese Sweet Potato Curry
Savor the warm, aromatic flavors of Myanmar with this sweet and savory curry featuring tender sweet potatoes.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon cayenne pepper (optional)
– 1 can coconut milk
– Salt and black pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add onion and cook until translucent, about 3 minutes.
3. Add garlic, cumin, coriander, turmeric, and cayenne (if using). Cook for 1 minute.
4. Add sweet potatoes, coconut milk, salt, and black pepper. Stir to combine.
5. Bring to a simmer, then reduce heat to low and cook, covered, for 20-25 minutes or until sweet potatoes are tender.
Cooking Time: 25 minutes
Summary
Discover the vibrant flavors of Burma with these 20 authentic recipes. From comforting fish noodle soup to refreshing tea leaf salad, and from spicy tofu with chili garlic sauce to rich coconut chicken soup, this collection has something for every palate. Explore traditional dishes like Shan noodles with chicken curry, beef kebat, and Burmese biryani, as well as modern twists on classic recipes. With a range of vegetarian and vegan options, there’s no excuse not to try your hand at cooking up some delicious Burmese cuisine.
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