ဒေသစာRegional cooking
Kachin Stateကချင်
The far north: pounded salads, wild herbs, bamboo, and food seasoned by the mountains, not the market.
15 recipes
၅Soups & Broths · 100 min · Beginner
Sour Bamboo Shoot Soup with Porkမျှစ်ချဉ်ဟင်း
Pork ribs simmered with fermented sour bamboo shoots until the broth turns bright and tangy — the monsoon-season soup of the Kachin hills, light on oil.
၄Salads & Thoke · 130 min · Intermediate
Kachin Pounded Dried Beefကချင်အမဲသားထောင်း
Kachin pounded dried beef — salt-dried beef toasted over flame and beaten to a smoky wool with roasted chili, Sichuan pepper, garlic, and herbs.
၃Curries · 50 min · Intermediate
Kachin Banana-Leaf Fish
River fish massaged with a pounded green paste of herbs, chilies, and Sichuan pepper, wrapped in banana leaf and steamed — Kachin hearth cooking, no oil at all.
၇Sweets & Mont · 60 min · Beginner
Kachin Black Sticky Rice with Jaggery
Kachin State's famous black sticky rice steamed to a purple gloss, dressed with dark jaggery syrup, toasted sesame, and coconut — a northern sweet.
၃Curries · 135 min · Intermediate
Kachin Dried Bamboo Shoot Porkမျှစ်ခြောက်ဝက်သားဟင်း
Pork belly simmered slow with rehydrated dried bamboo shoots, ginger, and chilies — the deep, smoky-tasting braise of the Kachin dry-season larder.
၅Soups & Broths · 75 min · Beginner
Kachin Herbal Chicken Soup
A clear Kachin chicken broth built on ginger, garlic, and a late whisper of Sichuan pepper, finished with raw herbs — the restorative of the northern hills.
၄Salads & Thoke · 45 min · Beginner
Kachin Pounded Chicken Saladကချင်ကြက်သားထောင်း
Kachin pounded chicken salad — smoky grilled chicken beaten in a mortar with ginger, garlic, and Sichuan pepper, then folded with a fistful of herbs.
၄Salads & Thoke · 45 min · Intermediate
Kachin Pounded Fishကချင်ငါးထောင်း
Grilled river fish flaked and pounded with roasted chili, Sichuan pepper, ginger, and raw herbs — the smoky, oil-free fish salad of the Kachin hills.
၃Curries · 50 min · Intermediate
Kachin Pounded Beef
Seared beef pounded in a mortar with ginger, chilies, herbs, and numbing Sichuan pepper — the nearly oil-free Kachin dry curry that made the mortar famous.
၅Soups & Broths · 120 min · Beginner
Kachin Si Htu
Kachin si htu — beef simmered tender with ginger and garlic, then thickened with toasted pounded sticky rice into a warming, feast-day porridge-stew.
၈Drinks & Teahouse · 70 min · Beginner
Khaung Yay, the Kachin Rice Beerခေါင်ရည်
The cloudy, gently sweet rice beer of the Kachin hills, brewed at home from steamed sticky rice and a yeast cake — a week of patience, no equipment.
၂Noodles & Mohinga · 50 min · Intermediate
Myitkyina Mala Noodlesမာလာခေါက်ဆွဲ
Wheat noodles tossed in numbing-hot Sichuan pepper chili oil with crisp pork and peanuts — the Yunnanese border bowl that became everyday Myitkyina food.
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 · 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.
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.