Burmese - Mohinga
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Burmese Cusine: on the Road to Flavor
Culinary Historians of Washington, D.C. September 2014 Volume XIX, Number 1 Save these 2014-15 CHoW Meeting Dates: Burmese Cusine: On the Road to Flavor September 14 Speaker: John Tinpe October 12 Sunday, September 14 November 9 2:30 to 4:30 p.m. December 14 Bethesda-Chevy Chase Services Center, January 11, 2015 4805 Edgemoor Lane, Bethesda, MD 20814 February 8, 2015 NOTE: This is the March 8, 2015 here’s nothing like last CHoW Line until it. A true cross- September. April 12, 2015 May 3, 2015 Troads cuisine, the food of Burma (Myan- Have a nice summer! John Tinpe is the longtime owner mar), though influenced of Burma Restaurant in China- by the culinary flavors of Renew Your town. His maternal ancestors China, India, Laos, and Membership in belonged to the Yang Dynasty, Thailand, is unique. including one whose title was lord Burmese cuisine is CHoW NOW prince in Kokang province. His most famous for its un- for 2014-15! father was a top diplomat, serving usual fermented green as deputy permanent represen- tea leaf salad (lahpet), The membership year tative to the United Nations. A rice vermicelli and fish runs from September 1 graduate of Bucknell University, soup (mohinga, the “na- to August 31. Annual John has been a resident of Wash- tional dish”); fritters, dues are $25 for ington since 1991. For leisure he curries, noodles, vege- individuals, households, enjoys Dragon Boat racing. He tables, and meat dishes; also worked at the John F. Ken- and semolina, sago, and coconut milk sweets. The or organizations. -
Partner with Global and Local Operators
F&B in Myanmar Industry Landscape and Diner Trends UNILEVER FOOD SOLUTIONS A brief intro… 2 UNILEVER FOOD SOLUTIONS GLOBAL WHO WE ARE Unilever Food Solutions is in Food since the 1880s We partner with global and local operators. Present in 74 countries. OUR BRANDS OUR SERVICES Culinary Marketing Expertise Support 3 Our Partners in MM 4 Journey to become Myanmar’s No 1. Chef Partner. Well-loved Kitchen Ingredients. Deep Food Service Footprint. Better, safer food for Myanmar. UFS 2020 2016 2017 Partner Chef school to train with city next gen 2014-2015 council on hawker Chefmanship relocation Centre set up Work with MRA to do NO 1 Partner of Chefs 2013 ‘Your Restaurant Tmr’ Chefmanship Seminar Series 2012 showcase with SEA Games Launch of UFS chef Food collaboration Facebook Solutions Entry 5 MM’s Out-of-Home Eating Landscape 6 Map of Food Establishments in Myanmar 7 Top dishes- Hotels Asian/local dishes are Favourites in Hotels 59% 36% 36% 15% 15% #1 #2 #3 #4 #5 Sweet and sour Fried noodles Fried chicken with Fried rice Tom yam soup chicken (Khaut swel kyaw) paprika (Kyat cho chin) #6 #7 #8 Sour and spicy #9 #10 Chicken curry Fish curry Fish head soup chicken Steamed fish with (Local food) (Kyat kachin chat) lime (Local food) (Local food) 13% 11% 8% 6% 6% % of respondents choosing the dish among their top five selling dishes Top dishes- Restaurants Myanmar and Asian Cuisine Make Up Top Dishes in Restaurants 16% 16% 15% 13% 12% #1 #2 #3 Fried rice with #4 #5 Shan noodles Fried noodles Pork curry (Local Chicken curry chickpeas food) (Local -
SYIAH KUALA UNIVERSITY PRESS Darussalam - Banda Aceh
Topik Seminar Tempat & Waktu >> Lab. Simulasi dan Pemodelan Matematika Gedung RKU-2 Unsyiah, 01- 22 November 2013 | Cp : Riza (0852 7727 7677) >> Biaya : Rp 150.000 (UMUM) | Rp 100.000 (Mahasiswa / Pelajar) Pendaftaran >> Fasilitas : 2 x Makan Siang, 4 x Snack, Sertifikat, Seminar Kit. Kampus MIPA, 25-26 November 2013 SYIAH KUALA UNIVERSITY PRESS Darussalam - Banda Aceh Etnomatematik dan Etnosains Seminar Serantau Etnomatematik Malayonesia II 25 - 26 November 2013 Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Syiah Kuala Darussalam, Banda Aceh, Indonesia PROSIDING Penyunting: Shaharir b. M. Z., Malaysia Said Munzir, Indonesia Salmawaty Arif, Indonesia Penerbit: Syiah Kuala University Press Seminar Serantau Etnomatematik Malayonesia II Penyunting: Shaharir b. M. Z. Said Munzir Salmawaty Arif Panitia Seminar Pengarah: Rektor Universitas Syiah Kuala Dekan FMIPA Universitas Syiah Kuala Ketua Jurusan Matematika Universitas Syiah Kuala Rektor Universitas Abulyatama Ketua LPPM Universitas Abulyatama Ketua INSPEM Universiti Putra Malaysia Sekretaris ASASI Malaysia Ketua Majelis Adat Aceh Pelaksana: Ketua : Salmawaty Arif Sekretaris : Novi Reandy Sasmita Bendahara : Riza Juniardi Anggota : Himpunan Mahasiswa Matematika FMIPA Universitas Syiah Kuala ISBN : 978-602-1270-23-3 Penerbit : SYIAH KUALA UNIVERSITY PRESS Kampus Universitas Syiah Kuala Jln. Tgk. Chik Pante Kulu No. 1 Darussalam, Banda Aceh 23111 Hak Cipta Dilindungi Undang-Undang Dilarang keras memperbanyak, memfotocopy sebagian atau seluruh isi buku ini, serta memperjual belikannya -
Local Cuisine Flavours from the Streets of Yangon
Culinary Local cuisine Flavours from the streets of Yangon Tired of eating in fancy restaurants and want to experience the wide variety of food on offer in Yangon? Check out our quick guide to eight favourite dishes and the great local restaurants where you can try them. Ohno kaukswe Ohno kaukswe (coconut Shwe Yi, located in a quiet noodles) is without doubt a side street near the busy Myanmar favourite. However, Myaynigone Junction, is one its thick coconut soup not of Yangon’s more famous only fills hungry stomachs teashops. As well as ohno but is also notorious for kaukswe, it also specialises pushing blood pressure to in traditional snacks, like mon astronomical levels. Doctors lone yay por – rice balls filled are forever warning the public with sweet jaggery, or palm to choose a more healthy sugar – and does a mean cup option, so it’s with some of Myanmar-style tea to boot. regret that most people eat ohno kaukswe only Shwe Yi occasionally and the dish No 27, Maha Bawga Street, is now considered a guilty Myaynigone, Sanchaung pleasure. township Tel: (01) 500-065 It’s probably for this reason that there are few, if any, dedicated ohno kaukswe shops, but most good teashops will be able to fix you up with a bowl in the morning, alongside regular teashop fare, such as mohinga (fish noodle soup) and kaukswe thoke (noodle salad). Air Mandalay - The Golden Flight | 41 Mohinga Mohinga (thick spicy fish The thick yellow-coloured soup with vermicelli) is the soup is made from fresh most in-demand breakfast in fish, rice powder, bean and a Myanmar. -
Reverberation of Respiratory Rate on Noodle Delineation
ISSN 2581 – 4346 Available Online at www.ijms.co.in Innovative Journal of Medical Sciences 2019; 3(4):13-16 RESEARCH ARTICLE Reverberation of respiratory rate on noodle delineation Muhammad Imran Qadir, Mehwish Sultana* Institute of Molecular Biology and Biotechnology, Bahauddin Zakariya University, Multan, Pakistan Received on: 30 August 2019; Revised on: 20 September 2019; Accepted on: 27 October 2019 ABSTRACT The objective of the present study was to correlated breathing rate with the likeliness of eating noodles. Breathing is a normal process in all living organisms. Different organisms have different methods of breathing. The normal breathing rate is 15–20/min. The increase in breath rate causes different disorders. The breathing rate is also called respiratory rate. The normal breathing rate for an infant is 44 breaths/min. Lungs play an important role in breathing. Breathing is most important factor in human life. The breathing rate changes when we walk, run, speech, and laugh. The intake of air during breathing is called inspiration and the air comes out of our lungs is called expiration. The breathing rate is also disturbed by increase of blood pressure. Noodles are a nutritional food containing different types of carbohydrates, vitamins, or fats. It is a renowned and staple food all over the world, especially in Asian and European culture. Chinese noodles may be boiled in soups, stir-fried as chow foon, or deep-fried into crunchy strips for chow mein and other dishes. Noodle is a nutritional food which is made from dough and is present in different forms such as plain, wavy, strings, and cut into different varieties of shape. -
List of Asian Cuisines
List of Asian cuisines PDF generated using the open source mwlib toolkit. See http://code.pediapress.com/ for more information. PDF generated at: Wed, 26 Mar 2014 23:07:10 UTC Contents Articles Asian cuisine 1 List of Asian cuisines 7 References Article Sources and Contributors 21 Image Sources, Licenses and Contributors 22 Article Licenses License 25 Asian cuisine 1 Asian cuisine Asian cuisine styles can be broken down into several tiny regional styles that have rooted the peoples and cultures of those regions. The major types can be roughly defined as: East Asian with its origins in Imperial China and now encompassing modern Japan and the Korean peninsula; Southeast Asian which encompasses Cambodia, Laos, Thailand, Vietnam, Brunei, Indonesia, Malaysia, Singapore, and the Philippines; South Asian states that are made up of India, Burma, Sri Lanka, Bangladesh and Pakistan as well as several other countries in this region of the Vietnamese meal, in Asian culture food often serves as the centerpiece of social continent; Central Asian and Middle gatherings Eastern. Terminology "Asian cuisine" most often refers to East Asian cuisine (Chinese, Japanese, and Korean), Southeast Asian cuisine and South Asian cuisine. In much of Asia, the term does not include the area's native cuisines. For example, in Hong Kong and mainland China, Asian cuisine is a general umbrella term for Japanese cuisine, Korean cuisine, Filipino cuisine, Thai cuisine, Vietnamese cuisine, Malaysian and Singaporean cuisine, and Indonesian cuisine; but Chinese cuisine and Indian cuisine are excluded. The term Asian cuisine might also be used to Indonesian cuisine address the eating establishments that offer a wide array of Asian dishes without rigid cuisine boundaries; such as selling satay, gyoza or lumpia for an appetizer, som tam, rojak or gado-gado for salad, offering chicken teriyaki, nasi goreng or beef rendang as the main course, tom yam and laksa as soup, and cendol or ogura ice for dessert. -
Understanding the Authentic Dining Experience: Building Authenticity Through Multi-Modal Methods
Understanding the Authentic Dining Experience: Building Authenticity through Multi-Modal Methods Vejay Krishan Nair Master’s Thesis Intercultural Encounters Department of Area and Cultural Studies Faculty of Arts, University of Helsinki Spring 2019 Supervised by: Mikko Saikku 1 Tiedekunta – Fakultet – Faculty Koulutusohjelma – Utbildningsprogram – Degree Programme Faculty of Arts Department of Area and Cultural Studies Opintosuunta – Studieinriktning – Study Track Master's Degree Programme in Intercultural Encounters Tekijä – Författare – Author Vejay Krishan Nair Työn nimi – Arbetets titel – Title Understanding the Authentic Dining Experience: Building Authenticity through Multi-Modal Methods Työn laji – Arbetets art – Level Aika – Datum – Month and year Sivumäärä– Sidoantal – Number of pages Master’s Thesis May 2019 93 Pages Tiivistelmä – Referat – Abstract This study investigates the term authenticity and how it is used when applied to restaurants. In this thesis I explore the process of determining a restaurant’s authenticity and the numerous factors involved in defining whether or not a restaurant may be deemed authentic. Along with considering whether a restaurant can develop their authenticity using none-taste related elements, as well as what are the customer’s expectations for an authentic restaurant. The study observes the various interior modes (audible, visual and textual) of a selected restaurant from a major metropolitan area in the United States, as well as interviews with members of the restaurant’s staff. In order to offer the perspective of the customer and their understanding of authenticity reviews from the restaurant’s page on a popular travel website were collected and are discussed. Using a theoretical framework rooted in the concepts of multiculturalism, orientalism and place I explore the relationship of “us and them”, a common narrative in gastronomic discourse, and then discuss the concepts of ethnic food and authenticity. -
Myanmar Mohinga
20 SOIL MANAGEMENT AND CROP NUTRITION ISSUE ONE 2017 PARTNERS MYANMAR Myanmar Mohinga Ingredients MOHINGA 1 tbsp vegetable oil 2 long red chillies, 1 finely chopped, 1 thinly sliced 1 tsp ground turmeric 1 onion, thinly sliced 2 cm piece ginger, thinly sliced 2 cloves garlic, thinly sliced ABOUT THE DISH cropping systems. These combined objectives are 2 lemongrass stalks, white part only, thinly The recipe for mohinga varies depending on resulting in improved crop yields in Myanmar and sliced regional tastes and ingredients, but you will find better livelihoods for farmers in the CDZ. 1 bunch coriander, stalks and roots finely a typical version in the country’s south where A previous ACIAR-funded project chopped, leaves chopped fresh fish abounds and in other parts where (SMCN/2006/013) identified higher-yielding 2 tbsp ngapi (Burmese shrimp paste) chickpeas abound. varieties of pigeon pea, peanut and chickpeas for 1 tbsp tamarind pulp (liquid form) The dish can be topped with an array of systems in Myanmar’s CDZ, improved facilities 150 g banana blossom, thinly sliced optional additions, including crispy fritters, and expertise at the DAR rhizobial inoculant 35 g (¼ cup) chickpea (besan) flour* chickpeas or a boiled egg—meaning each bowl production unit and built capacity at DAR through 100 g (½ cup) chickpeas, cooked and of mohinga, like each individual experience in postgraduate research and short-term staff training. crushed Myanmar, is unique. Institutional capacity building to promote 750 ml fish or vegetable stock long-term change included the production 200 g vermicelli rice noodles, soaked in LEGUME-BASED FARMING SYSTEMS of resources and material to assist training in cold water for 15 minutes, drained IN THE CENTRAL DRY ZONE (CDZ) OF Myanmar’s soil research facilities. -
There's More to Myanmar Than Hot Air Balloons and Misty Sunrises
MYANMAR The Insiders' Guide There’s more to Myanmar than hot air balloons and misty sunrises. Contents Overview Kyaiktiyo Pagoda Contents Yangon Overview 3 Amarapura 32 Top 10 Experiences in Myanmar 3 Inwa 33 Climate and Weather 6 Hsipaw 34 Where to Stay 7 Getting Around 9 Bagan and Mandalay Cuisine 11 Central Myanmar 35 Cultural Highlights 13 Bagan 36 Etiquette and Faux Pas 16 Inle Lake 38 Safety and Scams 17 Monywa District 39 Visa and Vaccinations 19 Naypyidaw 41 Yangon and Adventure in Myanmar 43 Bagan Southern Myanmar 20 Hiking and Cycling 44 Yangon 21 Caves 46 Bago 23 Mrauk U 47 Hpa An 25 Beaches to Explore 27 Essential Insurance Tips 48 Adventure Our Contributors 50 Mandalay and See Our Other Guides 50 Northern Myanmar 29 Get a Quote 51 Mandalay 30 2 Welcome! Myanmar isn’t all about temples and sunsets. Hike to rural villages in Hsipaw, slurp delicious shan noodles on the streets of Yangon, discover secluded beaches in the south, and crawl through limestone caves in Hpa An. Choose your method of transport wisely, and enjoy Myanmar’s secrets while they’re… secret. Contents Hsipaw Monywa Mandalay Our Pick of the Amarapura Top 10 Experiences Bagan Inwa Mrauk U Inle Lake in Myanmar Overview Naypyidaw Witness a Bagan sunrise hefty price-tag, there Watching the sunrise over the temples are plenty of temples of Bagan is a highlight for most travelers, that offer stunning Bago but there are two ways to do this. Either vantage points, and Yangon Hpa An you choose to take the luxury method can be conveniently Yangon of a hot air balloon ride, or watch from reached by e-bike (US the top of a temple. -
Northern Thailand (Chapter)
Thailand Northern Thailand (Chapter) Edition 14th Edition, February 2012 Pages 112 PDF Page Range 294-405 Coverage includes: Lamphun Province, Lamphun, Around Lamphun, Lampang Province, Lampang, Around Lampang, Chiang Rai Province, Chiang Rai, Around Chiang Rai, Mae Salong (Santikhiri), Mae Sai, Around Mae Sai, Chiang Saen, Around Chiang Saen, Chiang Khong, Phayao Province, Phayao, Phrae Province, Around Phrae, Nan Province, Nan, Around Nan, Phitsanulok Province, Phitsanulok, Around Phitsanulok, Sukhothai, Around Sukhothai, Kamphaeng Phet Province, Kamphaeng Phet, Tak Province, Mae Sot, Mae Sot to Um Phang, Um Phang & Around, Mae Sot to Mae Sariang, Mae Hong Son Province, Mae Hong Son, Around Mae Hong Son, Pai and Soppong. Useful Links: Having trouble viewing your file? Head to Lonely Planet Troubleshooting. Need more assistance? Head to the Help and Support page. Want to find more chapters? Head back to the Lonely Planet Shop. Want to hear fellow travellers’ tips and experiences? Lonely Planet’s Thorntree Community is waiting for you! © Lonely Planet Publications Pty Ltd. To make it easier for you to use, access to this chapter is not digitally restricted. In return, we think it’s fair to ask you to use it for personal, non-commercial purposes only. In other words, please don’t upload this chapter to a peer-to-peer site, mass email it to everyone you know, or resell it. See the terms and conditions on our site for a longer way of saying the above - ‘Do the right thing with our content. ©Lonely Planet Publications Pty Ltd Northern Thailand Why Go? Lamphun .......................298 Northern Thailand’s ‘mountainous’ reputation may cause Lampang .......................300 residents of Montana or Nepal to chuckle, but it’s the fertile Chiang Rai .....................308 river valleys between these glorifi ed hills that served as the Mae Sai .........................320 birthplace of much of what is associated with Thai culture. -
Cultural Quiz
Cultural Quiz 1. Which of the following refers not only to a dish 8. Which of the following is considered a "a true but also to the pot in which it’s cooked? British national dish"? a. Poutine (Canada) a. Chicken tikka masala b. Smorgasbord (Sweden) b. Chicken parmigiana c. Tagine (northwest Africa) c. Peking Duck d. Goulash (Hungary) d. Souvlaki 2. What item is on the table at every Ethiopian 9. In Myanmar, a stew called ________ is a meal? common breakfast item. a. Curried chickpeas a. Mohinga b. Steamed rice b. Suan la tang c. Pickled carrots c. Tom kha gai d. Injera bread d. Dashi 3. The world’s most expensive spice is native to 10. Which of the following is a dish that you can Southwest Asia. What is it? find almost everywhere in Brazil? a. Cardamom a. Feijoada b. Saffron b. Salteñas c. Vanilla c. Fasolada d. Star anise d. Chicken tagine 4. Durian, a spiky fruit grown in Indonesia and 11. According to legend, the Margherita pizza was Malaysia, is best known for what? invented in which Italian city? a. Its sweet milk a. Margarita b. Its terrible smell b. Naples c. Its edible husk c. Rome d. All of the above d. Pisa 5. The world’s largest fish market is in what capital 12. Tarte tatin, a classic French dessert, is typically city? made with what fruit? a. Tokyo, Japan a. Cherries b. Canberra, Australia b. Pears c. Mexico City, Mexico c. Apples d. Beijing, China d. Plums 6. What is traditionally served alongside haggis, 13. -
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