Rice & Foundationsထမင်း
Rice, fried shallots, ngapi, shan tofu — the quiet machinery underneath every Burmese meal.
၁Rice & 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.
၁Rice & 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.
၁Rice & Foundations · 60 min · Beginner
Bai, the Everyday Vegetable Pot
The Chin-Mizo daily vegetable stew — greens, pumpkin, and beans simmered with a whisper of alkali and a spoonful of fermented soybean, eaten at every meal.
၁Rice & Foundations · 35 min · Beginner
Hsa Zein Be U, Salted Duck Eggsဆားစိမ်ဘဲဥ
The delta larder's quiet workhorse — duck eggs brined in strong salt water for a month until the whites turn savory and the yolks set to dense orange gold.
၁Rice & Foundations · 75 min · Intermediate
Htamin Jin, Inle Sour Riceထမင်းချဉ်
Shan State's beloved sour rice — warm turmeric rice kneaded with tomato-simmered fish and potato, pressed into patties and crowned with sizzling golden garlic oil.
၁Rice & Foundations · 60 min · Intermediate
Nga Hpe, the Myeik Fish Cakeငါးဖယ်
Myeik's famous springy fish cakes, pounded from featherback and slapped until bouncy — fried golden for snacking or sliced into noodles and soups.
၁Rice & Foundations · 25 min · Beginner
Ngapi Daung, Pounded Fish-Paste Relishငါးပိထောင်း
Roasted fish paste pounded with charred chilies, garlic, and dried shrimp — the fierce relish at the center of the Mon table, eaten with rice and raw greens.
၁Rice & Foundations · 25 min · Beginner
Ngapi Kyaw, Fried Fish-Paste Relishငါးပိကြော်
Rakhine's fried ngapi relish — fish paste sizzled with shallots, garlic, and green chili into a dark, fierce spoonful that seasons a whole table of rice.
၁Rice & Foundations · 45 min · Beginner
Ohn Htamin, Coconut Riceအုန်းထမင်း
Jasmine rice cooked in coconut milk until rich and faintly sweet — the festive rice of Myanmar's coconut coast, born for chicken curry and balachaung.
၁Rice & Foundations · 20 min · Beginner
Pazun Chauk, Dried Shrimp Flossပုစွန်ခြောက်
The dried prawns of the Myeik archipelago, toasted and pounded into the fluffy golden floss that quietly seasons half the Burmese table.
၁Rice & Foundations · 70 min · Beginner
Pè Byouk, Teahouse Boiled Beansပဲပြုတ်
Yangon's teahouse boiled beans — matpe simmered with turmeric until creamy in their skins, finished with shallot oil. The quiet partner to naan and fried rice.
၁Rice & Foundations · 260 min · Intermediate
Pone Yay Gyi, Bagan's Black Bean Pasteပုန်းရည်ကြီး
Bagan's fermented horse-gram bean paste, made the slow home way — boiled, soured, and reduced to a black umami jam that anchors Upper Burma's table.
၁Rice & Foundations · 65 min · Intermediate
Shat Jam, the Kachin Mixed Rice
Kachin mixed rice — warm rice hand-massaged with poached chicken, ginger, fresh herbs, and toasted Sichuan pepper. The far north's signature one-plate meal.
၁Rice & Foundations · 55 min · Beginner
Thingyan Htamin, New Year Water Riceသင်္ကြန်ထမင်း
Cool water rice for the April new year — jasmine-scented, served with crisp dried fish and a green mango relish, a Thingyan custom the Bamar credit to the Mon.
၁Rice & Foundations · 210 min · Intermediate
Tua Nao, Shan Fermented Soybean Discsပဲပုပ်
Shan State's seasoning backbone — soybeans boiled, fermented, pounded, and sun-dried into discs you toast over flame and crumble into everything.
၁Rice & Foundations · 95 min · Intermediate
Bamboo-Tube Sticky Riceဝါးခေါင်းထမင်း
Glutinous rice packed into green bamboo and roasted over embers until it steams in its own perfumed skin — the Kachin hills' portable rice, oven route included.
၁Rice & Foundations · 40 min · Advanced
Wet Thar Chin, Shan Sour Porkဝက်သားချဉ်
Shan sour pork — pork and sticky rice fermented in banana leaf until bright and tangy, then fried hard with garlic and chilies to eat over rice.
၁Rice & Foundations · 25 min · Beginner
Htamin Gyaw with Boiled Yellow Beansထမင်းကြော်
Burmese fried rice the honest way — day-old jasmine rice tossed in turmeric-stained shallot oil with buttery boiled yellow beans and fish sauce.
၁Rice & Foundations · 40 min · Intermediate
Shan Tofu from Chickpea Flourတိုဟူး
Golden Shan-style tofu set from chickpea flour alone — no coagulant, just a besan batter stirred like polenta until glossy, then cooled into silken slabs.
၁Rice & Foundations · 35 min · Beginner
Ngapi Yay, the Table's Dipping Sauceငါးပိရည်
The delta's communal dip — fermented fish paste simmered with garlic and chili into a loose sauce, set at the center of the table with vegetables.
၁Rice & Foundations · 40 min · Beginner
Balachaung, the Crispy Shrimp Relishဘာလချောင်
The crackling dried-shrimp and shallot relish of Rangoon tables — fried until it shatters, balanced with tamarind and ngapi, rescuer of plain rice.
၁Rice & Foundations · 40 min · Beginner
Crispy Fried Shallots & Shallot Oilကြက်သွန်ကြော်
Slow-fried shallots and their amber oil, the twin seasoning that dresses half of Burma's salads — sliced evenly, started patiently, never rushed.
၁Rice & Foundations · 30 min · Beginner
Perfect Pot Riceထမင်း
How to cook Burmese daily rice properly — rinsed clear, measured by knuckle, steamed dry and separate, the quiet center every curry and salad depends on.