meemalee

Fritter Seller in Mandalay 36 years ago today, my mother, father, and two brothers disembarked from a plane at Heathrow Airport. I was a stowaway, born four months later. As well as the anniversary of my family's arrival in the UK, today is also  Independence Day in Burma (aka Myanmar), marking 67 years since Burma left the British Empire*. To celebrate both these occasions, I'm delighted that the Huffington Post has given me the opportunity to talk to you about Burmese food, and share my tips for eating and drinking in Burma. Here's my Insider Food Guide to Myanmar - see also below for photos of all the various dishes which I describe in detail: Typical Burmese spread Mohinga , our national dish Mandalay Noodle Salad ( Mandalay Mohntee / Mont-Di ) Lahpet Thohk - Pickled Tea Leaves Salad Ngapi Yay-Jo with blanched vegetables - Similar to Bagna Cauda, Ngapi is ...

Mohinga, Burma's Breakfast of Choice Bursting with contrasting textures, fragrances, and flavours, mohinga is a Burmese catfish chowder served over rice vermicelli. It's the breakfast of choice wherever you go in Burma, and considered our national dish. As soon as we're back in Yangon, my family and I will devour bowl after bowl of mohinga, brought home in huge metal tiffin carriers from the nearest street vendor, or eaten in situ at our favourite stall. Heaped with crispy split-peas, slices of soft duck egg, bouncy fishcake, and fresh feathery coriander leaves, with extra fish sauce and lime to squeeze on the side, it's hard to know when to stop, and for many, their love for mohinga borders on obsession. Mohinga is usually made with small river catfish known in Burmese as nga gyi, nga ku or  nga yunt which I believe are related to the Pangas catfish. While you can't get the same fish in the West, I've found that a combination of tinned mack...