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Meeshay
Meeshay (, ; also spelt mi shay, mee shay, mee shei) is a Burmese cuisine dish of rice noodles with a meat sauce. The dish originated from the Chinese ''mixian'' (simplified Chinese: 米线) and became a specialty of the Shan people of Eastern Myanmar. Regional variants exist, but the two main types are the normal Mogok meeshay and the Mandalay version. ''Myay-oh meeshay'' () is a Yunnanese version in which the rice noodles are cooked in a clay pot and the dish is served with a large quantity of soup and fresh vegetables. The meat sauce is mainly made with pork or chicken. All forms of meeshay may be accompanied by mohnyin tjin (a popular Shan pickle made of mustard greens, carrots and other vegetables fermented in rice wine) and clear soup usually of chicken broth with scallions. Another common side dish to meeshay is fried Burmese tofu fritters. Although a distinctly Shan dish, meeshay is popular in the major towns across Myanmar (Burma). Restaurant chains devoted to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Burmese Cuisine
Burmese cuisine encompasses the diverse regional culinary traditions of Myanmar, which have developed through longstanding agricultural practices, centuries of sociopolitical and economic change, and cross-cultural contact and trade with neighboring countries at the confluence of Southeast Asia, East Asia, and South Asia, such as modern-day nations of Thailand, China, and India, respectively. Burmese cuisine is typified by a wide-ranging array of dishes, including traditional Burmese curry, Burmese curries and stews, Burmese salads, accompanied by soups and a medley of vegetables that are traditionally eaten with white rice. Burmese curries are generally distinguished from other Southeast Asian curries in the former's prominent use of an aromatic trio of garlic, shallots, and ginger (in common with South Asian curries), and the general lack of coconut milk. Burmese cuisine also features Indian breads as well as noodles, which are fried or prepared in salads and noodle soups ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice Noodle
Rice noodles are noodles made with rice flour and water as the principal ingredients. Sometimes ingredients such as tapioca or corn starch are added in order to improve the transparency or increase the gelatinous and chewy texture of the noodles. Rice noodles are most common in the cuisines of China, India and Southeast Asia. They are available fresh, frozen, or dried, in various shapes, thicknesses and textures. Fresh noodles are also highly perishable; their shelf life may be just several days. History The origin of rice noodles dates back to China during the Qin dynasty when people from northern China invaded the south. Due to climatic conditions, the northern Chinese have traditionally preferred wheat and millet which grew in cold weather while the southern Chinese preferred rice which grew in hot weather. Noodles are traditionally made out of wheat and eaten throughout northern China so to adapt, northern cooks tried to prepare "noodles" using rice, thus inventing rice nood ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Burmese Dishes
The following is a list of dishes found in Burmese cuisine. Burmese cuisine includes dishes from various regions of Burma (now officially known as Myanmar). The diversity of Myanmar's cuisine has also been contributed to by the myriad of local ethnic minorities. The Bamars are the most dominant group, but other groups including the Chin people also have distinct cuisines. Burmese cuisine is characterized by extensive use of fish products like fish sauce and ngapi (fermented seafood). Owing to the geographic location of Myanmar, Burmese cuisine has been influenced by Chinese cuisine, Indian cuisine and Thai cuisine. Burmese salads Bamar-influenced Chinese-inspired Indian-inspired Kachin-inspired Rakhine-inspired Shan-inspired Mon-inspired Karen inspired Hin Desserts See also * Burmese cuisine Burmese cuisine encompasses the diverse regional culinary traditions of Myanmar, which have developed through longstanding agricultural practices, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nan Gyi Thohk
''Nan gyi thoke'' (, ; also spelled ''nangyi thoke'' or ''nangyi dok'') is an ''a thoke'' salad dish in Burmese cuisine, made with thick round rice noodles mixed with specially prepared chicken curry and chili oil. The dish is garnished with toasted chickpea flour, sliced onions, chilis, crispy noodles, slices of hard-boiled egg, fish cakes, and zested with lime or lemon. The noodle salad originated as a street food from Mandalay. Etymology The salad is known by a number of different terms, including ''nan gyi thoke'', ''nan gyi mont di'', and is called ''Mandalay mont di'' in Yangon. ''Nan gyi'' (နန်းကြီး; ) refers to the thick round rice noodles used in this salad. See also * Burmese cuisine * List of salads * Meeshay Meeshay (, ; also spelt mi shay, mee shay, mee shei) is a Burmese cuisine dish of rice noodles with a meat sauce. The dish originated from the Chinese ''mixian'' (simplified Chinese: 米线) and became a specialty of the Shan people of Eas ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of Burma
Burmese cuisine encompasses the diverse regional culinary traditions of Myanmar, which have developed through longstanding agricultural practices, centuries of sociopolitical and economic change, and cross-cultural contact and trade with neighboring countries at the confluence of Southeast Asia, East Asia, and South Asia, such as modern-day nations of Thailand, China, and India, respectively. Burmese cuisine is typified by a wide-ranging array of dishes, including traditional Burmese curries and stews, Burmese salads, accompanied by soups and a medley of vegetables that are traditionally eaten with white rice. Burmese curries are generally distinguished from other Southeast Asian curries in the former's prominent use of an aromatic trio of garlic, shallots, and ginger (in common with South Asian curries), and the general lack of coconut milk. Burmese cuisine also features Indian breads as well as noodles, which are fried or prepared in salads and noodle soups, chief among ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Burmese Noodle Dishes
Burmese may refer to: * Something of, from, or related to Myanmar, a country in Southeast Asia * Burmese people * Burmese language * Burmese alphabet * Burmese cuisine * Burmese culture Animals * Burmese cat * Burmese chicken * Burmese (horse), a horse given to Queen Elizabeth II * Burmese pony, a breed of horse * Burmese python See also * * :Burmese people * Bamar people The Bamar people ( Burmese: ဗမာလူမျိုး, ''ba. ma lu myui:'' ) (formerly known as Burmese people or Burmans) are a Sino-Tibetan-speaking ethnic group native to Myanmar (formerly known as Burma). With an estimated population ..., the majority ethnic group in Myanmar * Burmese English, the dialect of English spoken in Myanmar/Burma * Bernese (other) {{disambig Language and nationality disambiguation pages ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ohn No Khao Swe
Ohn is a Burmese name, used by people from Myanmar. Notable people with the name include: * Daw Ohn (1913–2003), Burmese professor in Pali * Ohn Gyaw (born 1932), Burmese Minister of Foreign Affairs from 1991 to 1998 * Ohn Kyaing (born 1944), Burmese politician and former political prisoner * Ohn Kyaw Myint (born 1977), Burmese army officer * Ohn Maung (1913–1947), Burmese Deputy Minister of Transport from 1946 to 1947 * Ohn Myint (1918–2010), Burmese journalist * Ohn Myint (politician) ( 2010–2016), Burmese Minister for Livestock, Fisheries and Rural Development from 2011 to 2016 * Ohn Pe (c. 1917–2008), Burmese businessman * Ohn Than (born 1946), Burmese democracy activist * Maung Maung Ohn ( 2014–2016), Burmese Chief Minister of Rakhine State, Myanmar from 2014 to 2016 * Shwe Ohn (1923–2010), Burmese politician See also * John (other) * Ohm (other) Ohm (symbol Ω) is a unit of electrical resistance named after Georg Ohm. Ohm or OHM may also re ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crossing-the-bridge Noodles
Crossing-the-bridge noodles is a rice noodle soup that originates from the Yunnan province of China. It is one of the best-known dishes in Yunnan cuisine. According to Yunnan culinary tradition, Crossing-the-bridge noodles (过桥米线, ''Guòqiáo mǐxiàn'') originated during the Qing Dynasty (1644–1912) in Mengzi, Yunnan. The most widely cited legend describes a scholar studying on an isolated island, whose wife would deliver meals to him daily. To keep the broth hot during her journey across a bridge, she devised a method of insulating it with a layer of chicken fat, while keeping raw ingredients separate to cook in the broth upon arrival. This practice is said to have inspired the dish's name and modern preparation style. Description Crossing-the-bridge noodles has over a century of history and has been listed as an intangible cultural heritage of Kunming since 2008. The dish is served with a large bowl of boiling hot broth and soup. The soup is made with chicken, pork ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mogok
Mogok (, ; Shan language, Shan: , ) is a town of around 90,000 people in the Thabeikkyin District of Mandalay Region of Myanmar, located north of Mandalay and north-east of Shwebo, Sagaing, Shwebo. History Mogok is believed to be founded in 1217 by three lost Shan hunters who discovered rubies at the base of a collapsed mountain later known as Kyee Arr Taung. According to the oral history, the hunters returned to their home in Momeik and offered the precious stones to the local Chao Pha, saopha who established a village in what would become modern-day Mogok. Following the 1885 Third Anglo-Burmese War when the British conquered and annexed the hither to independent Upper Burma, in 1886 the British launched a military expedition to "open up" the ruby mines at Mogok and make them available to British merchants. George Skelton Streeter, a gem expert and son of Edmund Streeter of the Streeters & Co Ltd jewellery company in London, accompanied the expedition and stayed there to w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
