မြန်မာ့အစားအစာ · Burmese home cooking, properly taught

The Burmese table,cooked the way it deserves.

Not fusion, not shortcuts. Curries simmered until the oil returns, salads tossed by hand, rice worth building a country around — and the reasons behind every step. Sour, salty, spicy, bitter: balance, struck at the table.

Browse the recipes Start with the foundations

This week’s feature

Mohinga, the National Breakfast

မုန့်ဟင်းခါး

Cook it →

ရှစ်ခန်း · Eight chapters

Cook by chapter

၁

Rice & Foundationsထမင်း

Rice, fried shallots, ngapi, shan tofu — the quiet machinery underneath every Burmese meal.

၂

Noodles & Mohingaခေါက်ဆွဲ

Mohinga at dawn, Shan noodles at noon, mee shay wherever Mandalay people gather.

၃

Curriesဟင်း

Hin — slow-cooked until the oil returns. The doctrine of si pyan, dish by dish.

၄

Salads & Thokeအသုပ်

The hand-tossed salads Burma is famous for — laphet thoke first among equals.

၅

Soups & Brothsဟင်းချို

The clear, sour, and peppery broths that sit beside every plate of rice.

၆

Street & Frittersအကြော်

A-kyaw — the fritter canon of the roadside wok, plus the teahouse table’s savory snacks.

၇

Sweets & Montမုန့်

Palm sugar, coconut, sticky rice, semolina — sweetness the Burmese way, gentle and warm.

၈

Drinks & Teahouseလက်ဖက်ရည်

Strong sweet tea, iced coconut shwe yin aye, faluda — the liquid life of the teashop.

အမေးများဆုံး · Most looked-for

The dishes people come looking for

The pantry encyclopedia →

Some names get typed into a search bar far more than others — a Delta sweet, a Shan ferment, the fish paste at the centre of the table. These are the ones readers arrive hunting for.

Pathein Halawa, the Delta's Gilded Sweetပုသိမ်ဟလဝါPathein's famous glutinous-rice halawa — coconut milk, sugar, and ghee stirred patiently down to a dense, gleaming amber slab crowned with toasted poppy seeds.

Tua Nao, Shan Fermented Soybean Discsပဲပုပ်Shan State's seasoning backbone — soybeans boiled, fermented, pounded, and sun-dried into discs you toast over flame and crumble into everything.

Ngapi, the fermented backboneငါးပိPantrySalted, fermented seafood paste — the deep savor under nearly everything Burmese.

Sabuti, the Chin Corn SoupThe Chin hills' great corn soup — hominy maize simmered slowly with smoked pork and ginger, frugal mountain cooking that somehow eats like plenty.

Wet Thar Pone Yay Gyi, Bagan Pork Curryပုန်းရည်ကြီးဝက်သားBagan's signature pork curry — pone yay gyi braised si pyan style until the oil returns, the sauce dark and sour with fermented horse-gram bean paste.

Rakhine Ngapi Thoke, the Pounded Fireငါးပိသုပ်Rakhine's roasted fish-paste salad — marine ngapi pounded with green chili, garlic, and lime, served the western-coast way with crisp vegetables and rice.

Kyauk Kyaw, Two-Layer Coconut Jellyကျောက်ကျောMyanmar's two-layer agar jelly, done the Yangon way — coconut cream rises as it sets over a clear amber base, then the slab is cut into cool diamonds.

Tofu Nway, Warm Shan Tofu NoodlesတိုဟူးနွေးWarm chickpea tofu that never sets, ladled like golden custard over rice noodles with garlic oil, chili, and peanuts — Shan State's great breakfast.

Kyar zan, the glass noodleကြာဆံPantrySlippery mung-bean threads — the noodle that turns transparent and drinks the broth whole.

ဆီပြန် · The house philosophy

The oil must return.

Every Burmese cook watches for the same moment: when a curry has simmered long enough that the oil rises back to the surface, clear and fragrant — si pyan, “the oil returns.” It cannot be rushed and it cannot be faked, and it is the difference between stew and hin. We teach that patience first, and we’ll never assume you skipped it.

Begin here

Si Chet, Burmese Chili Oil30 min →

Toh Sa Yar, the Vegetable & Ngapi Platter40 min →

Bai, the Everyday Vegetable Pot60 min →

ဒေသစာ · By region

Eat down the Ayeyarwady

Nine regions from the Kachin hills to the Myeik archipelago, each with its own sour, its own ferment, and its own idea of breakfast.

Browse the regions →

စားသောက်သမိုင်း · By era

A history you can taste

Eleven eras from Pyu rice fields to the diaspora kitchen — the timeline of Myanmar, told in dishes you can cook tonight.

Walk the timeline →

အသစ် · Fresh from the kitchen

Latest recipes

View all →

Mont Let Kauk, the Burmese Bracelet Doughnut

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Sweets & Mont · 50 min · Beginner

Mont Let Kauk, the Burmese Bracelet Doughnutမုန့်လက်ကောက်

Chewy glutinous rice rings fried until blistered and gold, then drowned in warm toddy-palm jaggery syrup — the teahouse doughnut Burma names after a bracelet.

၇

Sweets & Mont · 40 min · Beginner

Thagu Byin, Sago & Coconut Milk Puddingသကူမုန့်

A cooling hot-season pudding of translucent sago pearls set in coconut milk and palm sugar, sliced into wobbling squares — sold from glass cabinets on the hottest afternoons.

၁

Rice & Foundations · 30 min · Beginner

Si Chet, Burmese Chili Oilဆီချက်

The essential Burmese table oil — peanut oil gently fried with chili flakes, garlic, shallot, and a little ngapi, then spooned red over rice, noodles, and salads.

Thayet Thi Thanat, Green Mango Pickle-Salad

၄

Salads & Thoke · 30 min · Beginner

Thayet Thi Thanat, Green Mango Pickle-Saladသရက်သီးသနပ်

Tart, crunchy green-mango shreds dressed with fried garlic oil, chili, dried shrimp, and toasted chickpea flour — the sour thanat that cuts a heavy Burmese meal.

Toh Sa Yar, the Vegetable & Ngapi Platter

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Rice & Foundations · 40 min · Beginner

Toh Sa Yar, the Vegetable & Ngapi Platterတို့စရာ

The platter of raw and blanched vegetables around a pungent ngapi dip that no Burmese meal is complete without — the fresh, bitter counterpoint to curry.

၅

Soups & Broths · 135 min · Beginner

An Buti, the Meatless Corn Soup

Sabuti's meatless sibling from the Chin hills — hominy corn simmered with red beans, pumpkin, and greens until the pot thickens into gentle, vegetable plenty.