A Tasty Trio from Myanmar #EattheWorld

This month the Eat the World group is sharing recipes from Myanmar, formerly called Burma. Read more about the Eat the World project here

Myanmar, before 1989, was called Burma. It is the largest country is Southeast Asia and is also called "the Golden Land." Years ago, when my boys and I cooked around the globe, when the boys tried to look up the country in their atlases, 'Burma' did not exist. It was listed, in the index, as 'Myanmar.' However, when they went to the correct page, the country was labeled 'Myanmar (Burma)' on the map.

Burmese cuisine is an amalgam of Indian, Chinese, and Thai cuisines. But what they do that really intrigued me: salads. So I always make a fermented tea leaf salad. It's become a family favorite.

Just a few fun facts to share with you...

• The major religion followed in Myanmar is Theravada Buddhism, other religions you will find there are Hinduism, Taoism, Islam, and Christianity.

• The largest city of Myanmar is Yangon, in which the famous Shwedagon Pagoda temple is situated.

• The country was earlier known as Burma until 1989. It was renamed by the military Junta that year.

• The capital of Myanmar was changed from Yangon to Naypyidaw in 2006.

• In Myanmar, the traditional dress - for both men and women - are sarongs, called lungyi.

• The national sport of Myanmar is chinlone, a mixture of game, dance, and martial art.

• The fishermen of Myanmar use the technique of one-leg fishing for catching the fish and rowing the boat at the same time. (I am going to have to look up some photos of that one!)

The Myanmar Line-Up

• A Tasty Trio from Myanmar by Culinary Cam (you're here)

• Burmese Tofu with Garlic Ginger Soy Sauce by Sneha's Recipe

• Chile Garlic Oil Noodles by A Day in the Life on the Farm

• Garlic Oil Noodles with Chicken by Amy's Cooking Adventures

A Note...

I had a challenging time finding recipes for dishes that were mentioned. So, my recipes and processes are my interpretation. These are not traditional preparations from Myanmar.

Be Kin (Roasted Duck)

I came across a mention of this - Chinese-Style whole roasted duck - and it took me until I said it outloud to realize that it was really Peking (!!) duck. When I was looking for a Be Kin duck recipe, I had a tough time finding one. So, I just made my favorite duck recipe stuffed with ginger, star anise, and other spices that are used in Myanmarese cuisine. Just a reminder that this is not a traditional preparation. I know. But it was delicious.

Ingredients

• 1 Duck, approximately 5 to 6 pounds, thawed, if frozen

• 1 orange, quartered

• 2 onions, quartered

• 2 mandarins, halved

• Juice of 1 orange

• 3 star anise

• 1 3-inch knob fresh ginger, halved

• salt and pepper

• Also needed: a baking pan fitted with a rack inside to hold the duck off of the fat that will be rendered during baking

Procedure

Preheat oven to 325 degrees Fahrenheit.

Rub approximately 2 Tablespoons of salt on the inside and outside of the duck. Stuff the duck with the aromatics and fruit. Pull the duck as closed as you can. Use skewers or 100% cotton twine if you prefer.

Place the duck on the rack. Pour 2 cups of water below the duck. Roast the duck for approximately 3 hours or until it reaches a core temperature of 158-167 degrees Fahrenheit in the breast and thighs. Baste the duck with liquid from the roasting pan every 30 minutes or so.

For extra crispy duck skin, turn up the oven temperature to 425 degrees Fahrenheit for an additional 5 minutes. Let the duck rest for 10 minutes before carving.

Lahpet Thoke (Fermented Tea Leaf Salad)

I shared this process back in 2023 and made it again for this feast. See my Lahpet Thoke (Fermented Tea Leaf Salad) post. After I made this, I went to an Asian market with my boys and found a Lahpet Thoke kit in the refrigerator section. All I had to do was add salad greens and oil. It was just okay.

Htoe Mont (Glutinous Rice Cake)

Htoe Mont (Glutinous Rice Cake) is one of the most popular traditional Myanmarese desserts. It is considered a delicacy of Mandalay, former royal capital in northern Myanmar (formerly Burma) on the Irrawaddy River. It is a glutinous rice cake that might be cooked and topped with nuts and coconut shavings. I couldn't find a recipe, but as it looked very similar to a Filipino dessert, I just ran with that. So, this is probably not traditional.

Ingredients

makes one 10" x 8" pan

• 1/2 cup (1 stick) butter

• 3/4 cup organic granulated sugar

• 4 eggs

• 1 teaspoon pure vanilla paste (or extract if you don't have paste)

• 1 box Mochiko glutinous rice flour

• 2 teaspoons baking powder

• 1 can evaporated milk

• 1 can coconut milk

• 1/4 cup coconut flakes

• 1/4 cup peanuts or cashews

• Also needed parchment paper

Procedure

Preheat oven to 350 degrees Fahrenheit. Line your baking dish with parchment paper.

Place butter and sugar together in a small saucepan. Heat until melted. Remove from the heat and whisk until the sugar is completely dissolved. Whisk in the vanilla, then add in the eggs, one at a time. Stir in the evaporated milk and coconut milk. When the batter is smooth, fold in the rice flour and baking powder until completely moistened.

Spoon the batter into the prepared pans. Spread coconut flakes and nuts over the top and gently press them into the batter. Bake for one hour, but check at about forty-five minutes. If the flakes are browning too much, cover with foil.

Remove from oven and allow to cool to room temperature. Remove from pan and cut into squares.

That's a wrap on my offering for the Myanmar #EattheWorld event. The group will be back to share recipes from Moldova. Juli will be hosting. Stay tuned!