ဟင်းချက်နည်းများ · The full index
All recipes
36 recipes and counting — every one taught foundations-first, with the moment of si pyan treated as non-negotiable.
၂Noodles & Mohinga · 120 min · Intermediate
Mohinga, the National Breakfastမုန့်ဟင်းခါး
Myanmar's beloved catfish-and-lemongrass noodle soup, built properly — a broth thickened with toasted chickpea flour, rice noodles, and the full crackle of toppings.
၈Drinks & Teahouse · 35 min · Beginner
Yangon Faludaဖါလူဒါ
Yangon's rose milk float — rose syrup, cold milk, soaked basil seeds, wobbly jelly, and a scoop of ice cream. A Persian idea, via India, perfected in Rangoon.
၈Drinks & Teahouse · 50 min · Beginner
Shwe Yin Aye, the Golden Heart Coolerရွှေရင်အေး
The golden heart cools — coconut milk poured over agar jelly, sago pearls, and soft bread with ice. Myanmar's beloved Thingyan cooler, assembled not cooked.
၈Drinks & Teahouse · 20 min · Beginner
Burmese Teahouse Milk Teaလက်ဖက်ရည်
Myanmar's national drink — black tea dust brewed strong, sweetened with condensed milk, mellowed with evaporated milk, and poured between jugs until it froths.
၇Sweets & Mont · 45 min · Beginner
Mont Lone Yay Baw, the Thingyan Floating Ballsမုန့်လုံးရေပေါ်
Thingyan's floating rice balls — glutinous dough hiding hearts of palm sugar, boiled until they bob, showered with coconut. One in every batch hides a chili.
၇Sweets & Mont · 120 min · Intermediate
Htoe Mont, Mandalay's Celebration Cakeထိုးမုန့်
Mandalay's celebration cake — glutinous rice stirred slowly with palm sugar, coconut, and peanut oil until it slices clean. A Konbaung-era gift food.
၇Sweets & Mont · 90 min · Beginner
Sanwin Makin, the Golden Semolina Cakeဆနွင်းမကင်း
Burma's golden semolina cake — dense, buttery, barely sweet, baked with coconut milk and scattered with poppy seeds. A teahouse classic with Indian roots.
၇Sweets & Mont · 45 min · Beginner
Mont Let Saung, Pearls in Coconut Milkမုန့်လက်ဆောင်း
Chewy glutinous rice pearls in warm coconut milk with dark palm-sugar syrup — a Mon sweet that proves Burmese desserts whisper rather than shout.
၆Street & Fritters · 50 min · Intermediate
Mont Lin Ma Yar, the Couple Snackမုန့်လင်မယား
Myanmar's husband-and-wife snack — two griddled rice-batter half-spheres, one hiding a quail egg, one chickpeas, joined into a single crisp bite.
၆Street & Fritters · 200 min · Advanced
E Kya Kway, Teahouse Fried Dough Sticksအီကြာကွေး
Myanmar's teahouse fried dough sticks — a slow yeasted dough cut and pressed into twin batons, fried hollow and golden, made for dunking in sweet tea.
၆Street & Fritters · 35 min · Beginner
Pè Kyaw, Crispy Split-Pea Crackersပဲကြော်
The crackly split-pea fritter no bowl of mohinga is complete without — soaked chana dal in a thin rice-flour batter, ladled flat and fried deep gold.
၆Street & Fritters · 40 min · Beginner
Buthi Kyaw, Bottle Gourd Frittersဗူးသီးကြော်
Yangon's favorite roadside fritter — batons of bottle gourd in a lacy chickpea-flour batter, fried shatter-crisp and dunked in sweet-sour tamarind.
၅Soups & Broths · 165 min · Beginner
Sabuti, the Chin Corn Soup
The Chin hills' great corn soup — hominy maize simmered slowly with smoked pork and ginger, frugal mountain cooking that somehow eats like plenty.
၅Soups & Broths · 30 min · Beginner
Buthi Hin Gyo, Peppery Bottle Gourd Soupဗူးသီးဟင်းချို
The gentle counterweight on every Burmese table — bottle gourd simmered with dried shrimp, garlic, and a hard hit of white pepper, sipped between bites.
၅Soups & Broths · 40 min · Beginner
Chin Yay Hin, the Rakhine Sour Soupချဉ်ရည်ဟင်း
Rakhine's fierce, oil-free sour soup — flaky white fish in a tamarind broth with green chili and garlic, sharp enough to wake up a whole plate of rice.
၄Salads & Thoke · 50 min · Beginner
Samusa Thoke, the Samosa Saladစမူဆာသုပ်
Yangon's street-stall samosa salad — crisp samosas chopped into cabbage, onion, and mint, dressed in a thin chickpea gravy sharpened with tamarind.
၄Salads & Thoke · 25 min · Beginner
Inle Tomato Saladခရမ်းချဉ်သီးသုပ်
Shan salad of Inle Lake's floating-garden tomatoes massaged with garlic oil, crushed roasted peanuts, toasted chickpea flour, and lime — simple and exact.
၄Salads & Thoke · 40 min · Beginner
Gin Thoke, the Ginger Saladဂျင်းသုပ်
Myanmar's bright ginger salad — shredded pickled young ginger massaged with toasted chickpea flour, fried beans, peanuts, and sesame for warmth and crunch.
၄Salads & Thoke · 40 min · Beginner
Laphet Thoke, the Fermented Tea Leaf Saladလက်ဖက်သုပ်
Myanmar's fermented tea leaf salad — pickled Shan tea massaged with garlic oil and lime, then piled with fried beans, peanuts, sesame, and dried shrimp.
၃Curries · 50 min · Intermediate
Myeik Prawn Curryပုစွန်ဟင်း
Head-on prawns from the Myeik archipelago simmered in a garlic-tomato curry, their head fat melting out to stain the returning oil a deep coral gold.
၃Curries · 75 min · Intermediate
Kachin Herb-Pounded Chicken Curryကချင်ကြက်သား
Chicken stewed with a pounded green paste of herbs, chilies, and Sichuan pepper — a bright Kachin mountain curry that skips the oil and plays by its own rules.
၃Curries · 60 min · Beginner
Golden Duck Egg Curryဘဲဥဟင်း
Hard-boiled duck eggs fried until blistered gold, then simmered in a tomato-onion gravy until the oil returns — Yangon's beloved, thrifty answer to curry.
၃Curries · 65 min · Intermediate
Delta Fish Curryငါးဟင်း
Everyday fish curry from the Ayeyarwady delta — firm river fish in a tomato and turmeric gravy, simmered gently until the amber oil rises back through.
၃Curries · 125 min · Intermediate
Pork Curry with Pickled Mangoဝက်သားချဉ်
Slow-simmered pork belly curry from Upper Burma, its richness cut by tart pickled mango — the old pairing of fat and sour, simmered until the oil returns.
၃Curries · 90 min · Beginner
Chicken Curry, the Burmese Wayကြက်သားဟင်း
The foundational Burmese chicken curry — onions, garlic, ginger, and paprika simmered until clear amber oil returns to the surface. No coconut, no shortcuts.
၂Noodles & Mohinga · 70 min · Intermediate
Rakhine Mont Di, the Fiery Bowlမုန့်တီ
Rakhine's fiery fish noodle soup from the Mrauk-U coast — a clean pepper-and-chili broth over thin rice vermicelli, served soup-style or tossed as a thoke.
၂Noodles & Mohinga · 90 min · Intermediate
Mandalay Mee Shay, the Slippery Oneမီးရှည်
Mandalay's slippery rice-noodle bowl — a glossy, starch-thickened pork topping over noodles, cut by sour pickled bean sprouts, garlic oil, and broth alongside.
၂Noodles & Mohinga · 50 min · Beginner
Shan Khao Swè, Noodles from the Hillsရှမ်းခေါက်ဆွဲ
Shan noodles the honest way — flat rice noodles under a jammy tomato-and-pork sauce, finished with roasted peanuts, pickled mustard greens, and garlic oil.
၂Noodles & Mohinga · 75 min · Intermediate
Nan Gyi Thoke, the Breakfast Saladနန်းကြီးသုပ်
Mandalay's great noodle salad — thick rice noodles hand-tossed with a chicken curry reduced to its amber oil, toasted chickpea flour, fried shallots, and lime.
၂Noodles & Mohinga · 80 min · Intermediate
Ohn No Khao Swè, Coconut Comfortအုန်းနို့ခေါက်ဆွဲ
Burma's golden coconut chicken noodle soup — a besan-thickened broth that must never split, ladled over noodles with crisp shards, egg, chili oil, and lime.
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.