ဒေသစာRegional cooking
Yangon & Lower Burmaရန်ကုန်
The port city: Indian and Chinese kitchens folded into Burmese ones, and the teahouse on every corner.
15 recipes
၅Soups & Broths · 90 min · Beginner
Hsan Byoke, Teahouse Rice Porridgeဆန်ပြုတ်
Burmese teahouse rice porridge — chicken simmered in a ginger broth with rice cooked until it collapses, finished with garlic oil, pepper, and crisp dough.
၈Drinks & Teahouse · 20 min · Beginner
Kyan Yay, Street-Corner Sugarcane Juiceကြံရည်
Fresh sugarcane juice the Yangon street-corner way — pressed cane brightened with lime and a pinch of salt over ice, with an honest blender method for home.
၇Sweets & Mont · 25 min · Beginner
Kyauk Kyaw, Two-Layer Coconut Jellyကျောက်ကျော
Myanmar'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.
၅Soups & Broths · 140 min · Intermediate
Kyay Oh, the Copper-Pot Soupကြေးအိုး
Yangon's copper-pot noodle soup from Chinatown — a peppery pork-bone broth with rice noodles, meatballs, wilted greens, and a barely set egg on top.
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.
၈Drinks & Teahouse · 35 min · Beginner
Yangon Faloodaဖါလူဒါ
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 · 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 · 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.
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 · 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.
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.
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.
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 · 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.