Burma Recipes by Type

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Burma (Myanmar)Burmese-Style Pork Curry Recipe Video


Burma (Myanmar): Mok-Si-Kyo (Coconut Fritters)


1/2 cup flour
1/2 cup rice flour
pinch of salt
pinch of baking soda
1/3 cup flaked, unsweetened coconut
1/12 cup brown sugar, firmly packed
1-1/4 cups water
oil for frying


In a large bowl, sift together the flours, salt and baking soda. Add the coconut and brown sugar and toss well to combine. Add the water and mix until well blended.

Pour 1 inch of oil into a wok or deep fryer and place over medium heat. Heat the oil until you can see soft movement on the surface of the oil.

Drop 1 tablespoon of the batter into the hot fat. When the fritter browns at the edges, turn it over. Fry until both sides are browned. Remove from the oil and drain on paper towels. Repeat with the remaining batter.

Note: Try not to let the oil get too hot or the fritters will fall apart as they cook.

Burma: Burmese-Style Pork Curry

1/4 cup peeled slivered fresh ginger
1 1/2 lbs country-style boneless pork ribs, cut into 1-inch cubes
2 tablespoons red curry paste
1/4 cup light brown sugar
2 1/2 cups water
2 teaspoons ground turmeric
1 tablespoon soy sauce
1/4 cup thinly sliced shallots
2 tablespoons minced garlic
1/4 cup fresh lime juice


Place the ginger in a small bowl with 1/3 cup of hot water and set aside until needed.
Cook the pork with the curry paste and brown sugar in a large deep skillet, stirring to coat meat, for about 15 minutes, until pork is nicely browned.
Meanwhile, mix the turmeric, and soy sauce into the water and add to the pork.
Bring mixture to a boil, then reduce heat and simmer, uncovered, until meat is tender and sauce has thickened, about 45 minutes.
Add the ginger (with its water), the shallots, garlic, and lime juice.
Simmer for 5-7 more minutes, allowing the flavors to blend through.
Check seasoning, adding more sugar, lime juice, or even a little salt, if necessary.
Serve at once with steamed jasmine rice.

6 Servings

Burma: Rakhine Mone-Ti (Thin Rice Noodles And Fish Soup) 

thin rice noodles 1. 6 kg 

pike conger 400 g 

(nga-shwe) oil 320 g 

turmeric a dash 

ginger 2. 5 cm 

garlic sliced 320 g 

onion sliced 320 g 

greater galangal 80 g 


shrimp paste 3 tsp 

pepper 1/2 tsp 

chili powder 2 tbs 

tamarind 80 g 

salt to taste 

coriander leaves 160 g

Water to make 15 cups

Steps to cook

Boil fish till tender together with ginger and salt in water to just cover the fish. Debone the fish and slightly squeeze out the water when mashing it with the turmeric, and roast on slow fire in one tablespoon of oil till the fish becomes grainy. This is the fish garnish. 

Strain the liquid in which the fish has been boiled, add shrimp paste and boil for 40′. Cool and let the solids settle. Take only the clear liquid. Place the roughly ground galangal together with 160 g of crushed garlic in a muslin bag in the liquid, add the pepper and boil 30′ filling up with water to get 15 cups of liquid. This is the clear soup to serve ten persons. 

Fry the remaining 160 g of sliced garlic in oil and remove the garlic into a dish adding 4 tbs of the cooked oil. This is the garlic garnish. 

Fry the onion in the remaining oil till golden. Strain into another dish. This is the onion garnish. 

Make paste of chili powder in 2 tbs of water and cook in the frying oil till the water evaporates. This is the chili sauce. 

Dissolve the tamarind in warm water to form a thick sauce. 

To Serve 

Take noodles. Add roasted fish, tamarind sauce, chili sauce, fried garlic in oil, fried onions and coriander leaves and mix thoroughly. Serve soup in a separate bowl. 

Alternately put all the above ingredients in a bowl and pour the soup into the bowl. This is served as Rakhine mone-to. 

Burma: Mohinga

3 tbsp cooking oil
1 Onion, grated
4 Garlic Cloves, crushed
2.5cm/1-inch freshly grated Root Ginger
1 Stalk Lemon Grass, very finely chopped (or 1 teasp Ground Lemon Grass)
1 teasp Chilli Powder
1 teasp Turmeric
1.5L/50fl.oz. Water
90ml/3fl.oz. Fish Sauce (or more to taste)
2 Small Onions, quartered
4 tbsp Rice Flour mixed with a little cold water
450g/1lb Catfish or any firm fish
450g/1lb Fine Rice Noodles
2 Hard Boiled Eggs, quartered
Shredded Spring Onions
Shredded Green Beans (raw or cooked)
Slices of Fried Gourd or Squash
Fresh Coriander Leaves

1. Heat the oil in a large saucepan, add the grated onion, garlic, ginger, lemon grass, chilli powder and turmeric and cook for a few minutes over a medium heat, stirring, until fragrant.
2. Add the water, fish sauce, quartered onions and rice flour mixture. Mix well and bring to the boil, stirring thoroughly to prevent any lumps forming. Once the soup has thickened, reduce the heat and simmer for 20 minutes.

3. Cut the fish into chunks then add to the soup. Mix well and continue to cook for a further 10 minutes.

4. Meanwhile, bring a large pan of water to the boil, add the noodles and cook for about 5 minutes or until tender. Drain well.

5. To serve – place a portion of noodles in individual soup bowls and top with the soup. Serve hot with the garnishes served in separate dishes and allow diners to add whichever of the garnishes they like to their own bowl of soup.

Serves 4-8

Burma: King Prawn Salad

2 tbsp Sesame Oil
225g/8oz Raw King Prawns (jumbo shrimps), peeled and deveined
4 Spring Onions, thinly sliced on the diagonal
10cm/4-inches Cucumber, cut into 5cm/2-inch julienne strips
1 tbsp freshly chopped Coriander (cilantro), finely chopped
1 teasp Fish Sauce
2 fresh Red chillies, finely chopped
The juice of 1 Lemon

1. Heat the oil in a wok or frying pan and when very hot add the prawns and stir-fry for 3 to 4 minutes, until they turn pink.
2. Remove the prawns from the pan with a slotted spoon and cut into thin slices diagonally.

3. Place the prawn slices in a mixing bowl together with the remaining ingredients and toss to mix well. Serve immediately.

Serves 4

Burma: Rakhine Noodle (Rakhine Moat-tee)

1 lb any good fish
2 tbsp shrimp paste
1 teasp salt
4 cloves garlic, crushed
1 tbsp pepper
2 teasp oil
5 tbsp pea powder
3 tbsp chily powder
3 tbsp tamarine
1 tbsp shrimp paste
10 pcs hot chillies
3 pounds thin rice noodle (1 lb if dried) (boil if dried)

Remove bones from fish if any.
Boil the top 5 items in 2 quarts of water for 20 minutes.
Take out 1/3 of boiled fish, and dry in a pan to get fish-powder with 1 tea spoon of oil.
Fry 2 tbsp of chily powder in 1 tea-spoon of oil.
In each small plates, prepare these on table:
grind chillies
tamarind paste and water
shrimp paste and water
cooked pea powder
cooked chilly powder
Serve rice noodle in bowls. Mix a little of each from small plates. Serve the thin fish soup in seperate bowl.
When some like to eat with soup, add the soup to noodle.

Servings 6 – 8

Burma: Wheat Noodle in Coconut Chicken Soup (Ohn-no-kauk-swey)

2 lb chicken
5 tbsp fish sauce
1 teasp salt
1 tbsp chily powder
1 tbsp oil
1 pc coconut (50 gm of thick coconut milk)
3 boiled eggs
1 lb onion
10 tbsp pea powder
3 lb wheat noodle

Chop chicken.
Boil chicken and chicken bones 2 quarts of water
Add fish sauce and boil for 15 minutes
Drain out soup to a container, remaining boiled chicken. Throw away chicken bones.
Add oil, salt, chily powder and fry for 5 minutes
Add coconut milk and pea powder.
Remix with the chicken soup
Add 2 more quarts of hot water
Add 1/2 lb of quartered onions to soup
Boil for 15 minutes in low heat
In each small plates, prepare these on table:
Chilly powder
Boil egg and remove shell. Slice.
Thinly slice 1/2 lb of onion, wash in water. Drain water.
Fry dried thick rice noodle
Serve noodle and soup in seperate bowls.

Burma: Chicken And Vegetable Fritters

1 Cup Chopped Chicken — uncooked
1 Medium Egg — beaten
1/2 Teaspoon Salt
1/2 Cup Carrot — grated
1/2 Cup White Radish — grated
1/2 Cup Cabbage — grated
1 Teaspoon Fish Sauce
1/2 Teaspoon Sugar — optional
1 Medium Scallion — thinly sliced
1 Tablespoon Cilantro — chopped
1 Tablespoon Serrano Pepper — chopped
1 Tablespoon Rice Flour
1/4 Cup Peanut Oil

Mix the chicken, egg, salt, carrot, radish, cabbage, fish sauce, sugar, scallion, cilantro and serrano. Mix well. Add rice flour and mix well. Heat the oil in a skillet. Prepare
Fritters about 3 inches long and 1/2 inch thick using about 1/2 cup of mixture. Brown them in oil over moderate heat about 2 minutes on each side. Drain on paper towels. Serve warm.

Serving Ideas : Serve with Achin (Sour Sauce Dip) or other Burmese dip

Serving Size: 6