Discovering new culinary delicacies in this little-visited country unfolded like in an adventure novel. The ingredients might be Indo-Asian, yet the Burmese touch definitely stands out!
Got the munchies? Nothing better than some crunchies cooked from split peas flour and whole split peas, along with a selection of neatly cut fruits.
Already mentioned in itsSri Lankan version, it’s back, more mouthwatering than ever!
The big pancakes are prepared on stalls, in the streets. The filling and the final version are really different than these!
Onions and grilled cabbages seasoned with local spices, and the dish is served in several filled up layers.
The gluten of the dough gives it its amazing elasticity, but would also probably scare a lot of people back home these days!
In all fairness, it’s tasty, and it’s a delight to watch the cook’s dextrous moves. No rolling pin, only a man and the strength of his arms.
No time is lost between our order and the beginning of the next one!
My own favourite Burmese dish!
Fresh leaves of green tea chopped thinly...
...marinated in garlic, ginger and lemon, and finally sprinkled with toasted sesame seeds!
Served on a bed of fried pasta.
You might be able to try a type of shortbread, filled with sweet sesame and almond paste, served with an overflowing cup of tea and milk...
...or a welcomed ghost from the past, Portuguese egg tarts, descendants of the Portuguese Pasteis de Nata (or better, from Belem).
As a beautiful finish, let’s delve into the preparation of Burmese noodles.
We discovered this treasure in the village on Pyin Oo Lwin, where we were warmly welcomed by the owner.
The old wooden kneader still works perfectly.
A Rice flour and spring water base as ingredients.
The base is so liquid, the noodles have to be shaped with a sleeve pocket.
Once boiled, they’re washed with spring water.
Ready to eat as "Mohinga", the Burmese noodle soup!
This article has been released as well in the French professional magazine about cereals "Industrie des céréales"
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