Cuisine in Myanmar is a cross between Chinese and Indian and a typical family meal consists of liberal servings of rice, usually eaten with a curry. Although Myanmar's cuisine is influenced by India, as well as by China, the curries are slightly different from the Indian variety, involving fewer spices and more garlic and ginger.
Meat is not eaten in large quantities. Chicken, fish or prawns usually constitute the main course and Burmese cooking makes full use of the wide variety of vegetables available throughout the year. Fish sauce and dried shrimps are commonly used as flavourings.
Two of the most typical Burmese dishes are ‘mohinga’ and ‘khaukswe’. The former is a thick fish soup eaten with slightly fermented rice noodles; the latter consists simply of noodles, most commonly prepared with chicken stewed in coconut milk. Desserts usually consist of fruit, including such exotic treats as mangosteens and the foul smelling but delicious durian.
Green tea, as well as tea curiously brewed with milk and sugar, are the most usual drinks, while coffee has more recently become popular. Alcoholic drinks are generally not favoured in a Buddhist country, although there are local beers and strong liquors made from the juice of the toddy palm. |
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