Cuisine de Birmanie
Découvrez les plats traditionnels birmans, de la salade de feuilles de thé au curry épicé, des samoussas dodus aux délicieux desserts ! #Burma #burmese #cooking
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Your average Burmese-style curry is served with; mohinga, the national noodle dish, often comes topped with greasy akyaw, deep-fried savoury bits; and many of the country’s snacks — particularly those sold in teashops — are deep-fried. The paradox is that Burmese vendors aren’t particularly skilled at deep-frying, and many of these dishes tend to be soggy and oily. But one deep-fried staple that the Burmese tend to get right is buthi kyaw, battered and deep-fried chunks of gourd.
One of my mother's favorite dishes... BURMESE Golden Egg Curry: Eggs are first boiled, then peeled and fried in medium-hot oil. The smooth whites blister and firm up into an attractive golden crust. Only then are the eggs cut into half and added to a sauce—here, a light tomato-based sauce that’s mildly chile hot. Serve with rice or bread, a crisp salad, or a condiment. #burma #egg #curry