'History Of Burmese Cuisine: Burmese cuisine includes dishes from various regions of Myanmar. The diversity of Myanmar\'s cuisine has also been contributed to by the myriad local ethnic minorities. The Bamars are the most dominant group, but other groups including the Chin people also have distinct cuisines. Burmese cuisine is characterised 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. Mohinga is the traditional breakfast dish and is Burma\'s national dish. Seafood is a common ingredient in coastal cities such as Sittwe, Kyaukpyu, Mawlamyaing (formerly Moulmein), Mergui (Myeik) and Dawei, while meat and poultry are more commonly used in landlocked cities like Mandalay. Freshwater fish and shrimp have been incorporated into inland cooking as a primary source of protein and are used in a variety of ways: fresh, salted whole or filleted, salted and dried, made into a salty paste, or fermented sour and pressed. Burmese cuisine also includes a variety of salads (a thoke), centred on one major ingredient, ranging from starches like rice, wheat and rice noodles, glass noodles and vermicelli, to potato, ginger, tomato, kaffir lime, long bean, lahpet (pickled tea leaves), and ngapi (fish paste). These salads have always been popular as fast foods in Burmese cities. Burmese dishes are not cooked with precise recipes. The use and portion of ingredients used may vary, but the precision of timing is of utmost importance.One of the few remaining pre-colonial cookbooks is the Sadawset Kyan (စားတော်ဆက်ကျမ်း, lit. Treatise on Royal Foods), written on palm leaves in 1866 during the Konbaung dynasty. Depending on the dish at hand, it may be roasted, stewed, boiled, fried, steamed, baked or grilled, or any combination of the said techniques.[6] Burmese curries use only a handful of spices (in comparison to Indian ones) and use more garlic and ginger. Dishes are prepared with plenty of oil in the case of curries and soups, and the level of spices and herbs varies depending on the region; Kachin and Shan curries will often use more fresh herbs. Subscribe For More Foods: https://www.youtube.com/madurai360'
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