Top 40 Recipes - Simply the Best

Burmese (Myanmar) Recipe Collection and Myanmar Foods

Traditional Burmese cuisine from Myanmar, often features rice served with a variety of meat, fish and vegetable dishes. Curries are also very popular. Noodle soups in various forms are eaten right throughout the day from breakfast to dinner, and also as snacks throughout the day.

Below is a collection of the best Burmese recipes from Myanmar for you to try and enjoy

Simplified Mohinga Recipe for an Aromatic Burmese Fish Noodle Soup

Ingredients

For the fish soup

• 1 tablespoon paprika
• 3 stalks of lemongrass
• 2 tablespoon rice flour
• 2–3 tablespoon fish sauce
• 6 cloves of garlic, peeled
• 2 teaspoons turmeric powder
• 3 medium onions, thinly sliced
• 1 teaspoon shrimp paste (optional)
• 1–2 teaspoon hot red chilli powder
• 6 tablespoon rice bran, or peanut oil
• 300 g shallots, peeled, but left whole
• 1/2 teaspoon of freshly ground black pepper
• 2 thumb-sized pieces of fresh ginger, peeled
• 1 x 400 g (14 oz) tin pilchards in brine (or tinned sardines or fresh oily fish, cooked)

To serve

• lime wedges
• garlic oil
• chilli flakes
• fresh coriander leaves
• crispy chana dal crackers
• hard-boiled eggs, cut in half
• rice vermicelli, cooked and rinsed

Method

Firstly, toast the rice flour in a dry frying pan over a moderate heat for 3–5 minutes, stirring occasionally. Transfer the flour onto a plate and set aside. Next, using a pestle and mortar or food processor crush the ginger and garlic to a paste. Trim and discard and discard the first section of the thin end of the lemongrass stalks. Then, and remove and discard the tough outer layer. Next, crush the trimmed stalks with a rolling pin or a pestle to release the flavours.

Heat the oil in a large deep heavy pan, or a Dutch oven over moderate heat. Add the sliced onions and cook until they are soft and translucent (about for 5 minutes). Add the crushed ginger and garlic and stir though for 1-2 minutes. Then, add the lemongrass stalks, the shrimp paste, spices and fish sauce. Mix while cooking for a minute or two to combine the flavors. Then, add the fish including the brine. Break apart the fish pieces with a fork while combining. Next, add the toasted rice flour in small batches, mixing each time to prevent the flour sticking to the base of the pan. Add 5 cups of water and the whole peeled shallots. Bring the soup to the boil, and then lower the heat and simmer gently for 45-60 minutes. The pan should be uncovered. Stir the soup occasionally while it is cooking. Remove the lemongrass, season to taste with pepper, salt, lime juice and extra fish sauce.

To serve, ladle a serving of the soup over some drained rice noodles into individual serving bowls. Add a squeeze of lime, some chilli, a drizzle of garlic oil. Garnish with with boiled eggs (halved), fresh coriander leaves and chana dal cracker pieces. Serve immediately.

Burmese Style Spiced Chicken Salad Recipe with Cabbage, Spices and Fresh Herbs

Ingredients

• Juice of 3 limes
• 1/2 teaspoon paprika
• 1/4 teaspoon of salt
• 5 teaspoons fish sauce
• 4 shallots, finely sliced
• 5 tablespoons garlic oil
• 1/2 teaspoon turmeric powder
• 1-2 teaspoons red chilli flakes
• 4 teaspoon, toasted chickpea flour
• 1/2 - 1 teaspoon hot red chilli powder
• 4 Free-range chicken thigh with skin left on
• 1/2 medium size white cabbage (about 1 lb; 500 g), finely sliced

To serve

• chilli flakes
• crispy fried shallots
• fresh coriander leaves and other fresh herbs

Method

Preheat the oven to 180 degrees C (355 degrees F). Sift the chickpea flour into a bowl, or break apart the lumps with a fork. Heat a dry, heavy frying pan over a low to moderate heat. Add the flour and toast it while stirring constantly, until it releases an aroma and browns slightly (generally about 5 minutes). Remove from the heat and set aside.

Coat the chicken thighs all over with the spices and the salt, rubbing well into the skin. Place the chicken thighs onto a baking tray and roast for about 35 minutes, making sure they are cooked right through. Then, set aside to cool.

To prepare the salad, roughly shred the chicken with a fork, and transfer to a large serving bowl. Add the salad the ingredients, except for the garnishes. Mix well to distribute the chicken pieces though the salad. Distribute servings of the salad into 4 small bowls, garnishing with coriander, chilli flakes, fried shallots and a drizzle of garlic oil. Serve immediately.

Burmese Style Noodle Salad with Roasted Peanuts

Ingredients

• 1 tablespoon chilli oil
• 2 cups cabbage, thinly shredded
• 1/4 cup chopped roasted peanuts,
• 1-2 teaspoons fish sauce, to taste
• 1 lime cut into quarters, to serve
• 1 tablespoon chickpea (besan) flour
• 2 tablespoons finely crushed roasted peanuts
• 500 g (1 lb) flat thin egg noodles, blanched, rinsed
• 2 tablespoons dried shrimp floss (see how to make it below)
• 2 Asian red eschalots (or similar), thinly sliced, soaked in water for 10 minutes

For the Garlic oil

• pinch of ground turmeric
• 250 ml (1 cup) peanut oil
• 10 garlic cloves, thinly sliced

For the Tamarind sauce

• 2 teaspoon caster sugar
• 2 tablespoon chilli sauce
• 1/3 cup tamarind pulp concentrate

For the Dried Shrimp Floss

• 120 g (4 oz) dried shrimp
• 1 cup boiling water

Method

Prepare the dried shrimp floss beforehand. Simply pour 1 cup boiling water over the dried shrimp in a bowl. Let soak for 20-30 minutes, then drain. Transfer to a deep heavy frying pan over moderate to high heat and cook, stirring, for about 8-10 minutes, until just dry. Let cool and then grind the dried shrimp to a floss using a pestle and mortar or a spice grinder. The floss will keep in an airtight container for 3 months.

Make garlic oil by heating the oil over moderate heat until hot. Mix in the turmeric and garlic and fry, stirring frequently, for 2-3 minutes or until golden brown. Transfer the garlic and oil to a sterilised jar. The oil will keep for about 1-2 months. To use simply pour out some of the oil leaving the garlic in the jar.

To make tamarind sauce, simply mix all the ingredients together in a small bowl or jug. Add 1/3 cup warm water and mix to form a thin sauce. Set aside for later use.

To make the salad, drain the eschalots (or similar) and transfer to a large bowl. Add the noodles, chickpea flour, dried shrimp floss, and crushed peanuts. Then, add 1/3 cup garlic oil, the tamarind sauce and cabbage. Using a wooden spoon or washed hands, mix to combine well. Season with fish sauce, to taste. Scatter with peanuts and drizzle with chilli oil. Serve with lime, a scattering of peanuts and drizzles of chilli oil.

Burmese Style Pork And Pumpkin Stew Recipe

Ingredients

• 2 cups Water
• 1/2 teaspoon Turmeric
• 1 tablespoon Soy Sauce
• 1 teaspoon Shrimp Paste
• 1 medium Onion — chopped
• 2 tablespoons Peanut Oil
• 2 teaspoons Chile Flakes
• 1 tablespoon Garlic — finely chopped
• 2 Pounds (1 kg) Boneless Pork, cut into cubes
• 1 teaspoon Salt 1 Tablespoon Ginger — finely chopped
• 1 Pound (500 g ) Pumpkin or butternut squash, cut into cubes

Method

Marinate the pork cubes sprinkled with salt and soy sauce for 60-75 minutes. Then, add 1 cup of water, chilli flakes, shrimp paste, oil, turmeric, onion, garlic, ginger and pork to a large heavy saucepan. Mix and then bring to the boil over medium-high heat. Reduce the heat and simmer for about 40-50 minutes. Add remaining water and the pumpkin cubes. Simmer for an additional 15-20 minutes, until the pork is tender and most of the liquid has evaporated. Top with fresh herbs and serve warm with fluffy white rice.

Burmese Style Chicken And Vegetable Fritters

Ingredients

• 1/2 teaspoon salt
• 1/4 cup peanut oil
• 1 teaspoon fish sauce
• 1/2 cup carrot, grated
• 1/2 cup cabbage, grated
• 1 tablespoon rice flour
• 1 free range egg, whisked
• 1 scallion, thinly sliced
• 1/2 cup white radish, grated
• 1/2 teaspoon sugar (optional)
• 1 tablespoon cilantro, chopped
• 1 tablespoon Serrano pepper, chopped
• 1 cup chicken, cut into small pieces

Method

Mix the Serrano, cilantro, scallion, sugar, fish sauce, cabbage, radish, carrot, salt, egg and chicken in a small bowl. Fold through the rice flour and mix well. Heat the oil in a skillet. Prepare the fritters using about 1/2 of the mixture and shaping into finger shapes. Fry the fritters in small batches in oil over medium to hot heat for about 2-3 minutes per side. Remove and rain on paper towels in a colander. Serve warm with Achin (Sour Sauce Dip) or other Burmese dips or sauces.

Burmese Style Coconut Chicken Soup Recipe with Wheat Noodles

Ingredients

• 1 teaspoons salt
• 1 lb (500 g) onion
• 2 lb ( 1 kg) chicken
• 5 tablespoons fish sauce
• 3 boiled free range eggs
• 10 tablespoons pea powder
• 1 tablespoon chilli powder
• 1 tablespoon rice bran oil
• 60 g (2 oz) of thick coconut milk)
• 3 lb (1.5 kg) good quality wheat noodles

Method

Slice the chicken into small pieces, then add with the bones to 8 cups of water. Pour in the fish sauce and boil for about 15-25 minutes. Using a sieve remove the chicken bones (discard). Separate the chicken from the liquid (soup), retaining both. Place the chicken into a hot pan with the oil, salt and chilli powder. Fry for about 5-7 minutes, while stirring. Then, add the pea powder and coconut milk. Mix to combine well and then add the mixture to the chicken soup with another 6 cups of water or chicken stock.

Next add the quartered onions to soup and simmer for 15-20 minutes over low heat until the onions soften.
Serve the soup on small bowls with half a boiled egg, raw onion slices, fresh herbs, fried dried noodles or crackers and a squeeze of lime juice.

Burmese Style Spicy Fish Soup with Rakhine Moti Noodles

Ingredients

• 1 teaspoon salt
• 1 tablespoon pepper
• 3 tablespoons tamarine paste
• 5 tablespoons pea powder
• 4 cloves garlic, crushed
• 10 hot chillies, chopped
• 2 teaspoons rice bran oil
• 2 tablespoon shrimp paste
• 1 tablespoon shrimp paste
• 3 tablespoons chilli powder
• 1 lb (500 g) firm white fish fillets
• 3 pounds (1.5 kg) thin fresh rice noodles OR 1 lb (500 g) boiled dried noodles

Method

Remove any bones from the fish fillets. Add the fish to about 6 cups of water in a saucepan. Add the shrimp paste, salt, crushed garlic and pepper and simmer for about 20-30 minutes until the fish is almost cooked. Remove about 1/3 of boiled fish, and fry with 1 teaspoon of oil and 2 tablespoons of chilli powder to make a fish powder for serving. Prepare small bowls with the following ingredients of the table: tamarind paste and water, fresh chillies, cooked pea powder, shrimp paste and water, and fish powder and fresh herbs. To serve, add rice noodles to separate bowls and pour in a serving of soup. Guests can add the garnish items they prefer.

Burmese Style Chicken Curry Recipe with Mixed Spices

Ingredients

For the Curry

• 1 bay leaf
• salt to taste
• 1 cinnamon stick
• 2 cups coconut milk
• 1/2 teaspoon turmeric
• 1 tablespoon fish sauce
• 2 teaspoons ground cumin
• 3 teaspoons garam masala
• 1 teaspoon cayenne pepper
• 1 teaspoon ground coriander
• 4 whole free-range chicken legs
• 3 large onions, finely chopped
• 4 whole free-range chicken breasts
• 1/2 cup rice bran or grape seed oil
• 3 tablespoons fresh ginger finely minced
• 4 cloves garlic, peeled, crushed and minced
• 8 cups chicken broth (freshly made preferred)
• 2/3 cup chick pea flour or dried yellow split peas
• 2 lbs (1 kg) fresh Chinese egg noodles or cooked and drained dried noodles

For Serving

• 3 hard cooked eggs quartered
• 3 green onions thinly sliced
• 2 red onions slivered lengthwise
• 2 limes or lemons cut into wedges
• 1 bunch fresh coriander sprigs, trimmed.
• 12 garlic cloves peeled and sliced crosswise, fried in oil until golden brown
• 2 tablespoon crushed dried Asian Chili peppers sauted in 1 tablespoon vegetable oil

Method

Heat the vegetable oil in a deep heavy pan or Dutch oven over moderate heat. Add the turmeric and fry for 1-2 minutes. Add the onions and cook, stirring frequently, until the onions are transparent and softened (about 20-25 minutes). Add the cumin, coriander, garlic, ginger, cayenne and garam masala. Stir-fry the mixture about 1-2 minutes to release the aroma and flavors of the spices. Add the chicken pieces and stir using a slotted spoon to ensure all surfaces of the chicken pieces are coated with the spices. Next add the cinnamon, bay leaf, and chicken broth. Bring the mixture to the boil. Then, lower the heat and simmer for 25-30 minutes.

Mix the chick pea flour with 1 1/3 cups water and spoon into the soup. Add the coconut milk. Cover the pan and simmer the mixture for an additional 30-40 minutes. Thaw egg noodles if frozen. Boil the noodles in a large pot for about 6-7 minutes. Drain noodles and drizzle with some vegetable oil to stop the noodles sticking and forming clumps.

Remove the pan from the heat. Remove the meat from any bones and return the meat to the curry. Adjust the seasoning with fish sauce, pepper and salt to taste. Serve the noodles on a platter, the curry in a bowl and condiments in separate small bowls.

Burmese Style Fish in Banana Leaves Recipe

Ingredients

• 2 medium onions
• 4 cloves garlic
• 1/2 teaspoon salt
• 2 teaspoons sesame oil
• 1 tablespoon ground rice
• 1/2 teaspoon ground turmeric
• 1 tablespoon thick coconut milk
• 1/2 teaspoon ground black pepper
• 1 teaspoon chilli powder, optional
• 8 leaves of Chinese mustard cabbage
• 2 teaspoons finely grated fresh ginger
• 750 g ( 1 1/2 lb) fillets of firm fish
• Large pieces of banana leaf or aluminium foil
• 4 sprigs fresh coriander leaves (or other fresh herbs)

Directions

Cut fish into 8 pieces, wash them in running water and dry well using paper towels. Sprinkle with pepper, half the salt turmeric, rubbing into the fish surface. Next, slice one onion and set aside. Chop the other onion and add an electric blender container with the chilli powder, garlic, ginger and coconut milk. Pulse to create a coarse puree. Transfer to a bowl and add the remaining salt, sesame oil, pepper and turmeric and ground rice. Mix well, add the fish and stir to coat.

Next, remove the thick middle rib out of the mustard cabbage leaves and separate the remaining leaves. Cut banana leaves into pieces big enough for wrapping the pieces of fish. Scald the leaf pieces to make them pliable. Then, taking each piece of banana leaf in turn, place a leaf of mustard cabbage and on it, followed by a piece of fish and some of the spice mixture. Top with a few coriander leaves and some of the sliced onion. Then, wrap up each fish serving with the banana leaf, fastening with short bamboo skewers. Alternatively wrap in foil if no banana leaves are available. Place the parcels in a steamer and steam gently for 20 25 minutes. Serve the leave parcels to each guest, with rice, a salad and fresh herbs.

Burmese Style Vegan Vegetable Recipe with Peppers

Ingredients

• 4 teaspoons Tamari
• 1 1/2 cups snow peas
• 2 garlic cloves, sliced
• 3 tablespoons rice bran oil
• 1 cup carrots, thinly sliced
• 2 fresh red chillies, chopped
• 2 tablespoons baby leeks, sliced
• 1/2 cup green bell peppers, sliced
• 1 1/2 cups red bell peppers, sliced
• 1 1/2 cups Bok choy, thickly sliced

Method

Using a large deep pan, a Dutch oven or a wok, heat the oil over high heat until very hot. Stir-fry the vegetables herbs and spices for 1-3 minutes. Add a splash of water. The vegetables should be crunchy and not overcooked. Remove from the heat and serve with rice and fresh herbs.

Burmese Style Vegan Fried Tofu and Turnip Recipe

Ingredients

• 1/4 cup water
• 1/2 teaspoon salt
• 1 Chinese tofu cake
• 2 teaspoons soy sauce
• 1 onion, sliced (1/4 cup)
• 1/4 cup chopped ripe tomatoes
• 1/4 teaspoon ground cumin seed
• 3 tablespoons Corn OR peanut oil
• 2-3 thin-sliced fresh hot green chilli
• 1 rutabaga, peeled and sliced (2/3 cup)

Method

Slice the tofu into 5 rectangles and dry them well on paper towels. Heat the oil over moderate heat until very hot. Sauté the tofu in batches until light-brown on both sides. Then, remove the tofu slices and set aside. Add 1 tablespoon of oil to the pan and brown the onions, cooking for 2-3 minutes. Add the rutabaga and stir-fry for 2 minutes while mixing. Next, add the chilli, soy sauce, tomato, cumin seed, and salt. Stir fry for 1-2 minutes. Then, add the water, cover the pan, and simmer gently for about 5 minutes.

Finally add the fried tofu slices, mix, cover again, and cook for an additional 3 minutes. Serve warm with fresh herbs and rice.

Burmese Style Stuffed Aubergine Curry Recipe

Ingredients

• 1 teaspoon paprika
• 1 teaspoon shrimp paste
• 1 teaspoon chilli flakes
• 2 tablespoon dried shrimps
• 1 teaspoon turmeric powder
• 2 medium onions, finely chopped
• 5 cloves of garlic , finely chopped
• 5 tablespoons rice bran or peanut oil
• 8 long baby aubergines (about 500 g; 1 lb)

To serve

• 1 cup coriander leaves
• 1 cup crispy fried shallots
• 1 teaspoon fried red chilli flakes

Method

Grind the dried shrimp to a powder using a food processor or a pestle and mortar. Then, heat 4 tablespoons of oil in a Dutch oven or a deep heavy frying pan with a lid over low to moderate heat. Stir-fry the garlic and onion for about 10 minutes until soft and golden brown in colour. Add the paprika, chilli flakes and turmeric to the pan and fry for 1-2 minutes, until fragrant. Then, stir through the shrimp paste and the shrimp powder and mix well. Transfer the curry sauce to a bowl.

Next slice the aubergines in half length-ways, but keep the stem intact and do not slice all the way through. Then, make another cut along the length, so the aubergine is in connected quarters. Carefully stuff each aubergine with the curry mixture using a spoon or your hands. Wipe the pan clean, and then reheat to very hot with some extra oil added. Carefully place the aubergines into the pan. Gently turn them over to char all sides. Next, Add 2/3 cup of water to the pan with any left over curry sauce, and bring to a slow simmer. Add a lid and simmer gently for about 15 minutes, or until the aubergines are soft and cooked though. Serve hot, garnished with fried shallots, red chilli flakes, coriander and other fresh herbs.