Questions tagged [burmese-cuisine]

I tried making Shan tofu. Unfortunately, my version does not have the slight jelly-like consistency and texture that Shan tofu in Myanmar had. It is firm, but a bit on the crumbly side. This was my 3rd attempt, but it finally came up respectable.…

While in Phra Khanong market, the only Burmese market I know of in Bangkok, I bought the following seemingly-to-me similar products: brown to black dried tea leaves (pictured below). I drank a small glass of hot tea made from these leaves, and it…

What is this Myanmar legume flour? It reminded me of Chickpea flour in behavior but was clearly different, it might be Pigeon Pea flour. What is it actually?

I reside part time in Bangkok where there is vibrant Burmese community operating Burmese restaurants and shops especially in Phra Khanong (พระโขนง) area. Often when I sit to rest in Burmese restaurants for a snack or for a meanl there are teapots…