List of ingredients in Burmese cuisine
The following is a list of ingredients used in Burmese cuisine. Burmese cuisine utilizes a wide array of vegetables and fruits. Due to influences from India and China, most Burmese dishes use a much wider variety of ingredients than the Indian or Chinese cuisines.
Pa-O women selling vegetables
Ingredients used in Burmese dishes are often fresh. Many fruits are used in conjunction with vegetables in many dishes. The Burmese eat a great variety of vegetables and fruits, and all kinds of meat.
Herbs and spices
Fresh herbs and spices
- sweet basil (ပင်စိမ်းမွှေး [pɪ̀ɰ̃zéɪɰ̃m̥wé])
- cha-om, Acacia pennata leaves (ဆူးပုပ်ရွက် [sʰúboʊʔ jwɛʔ])
- garlic (ကြက်သွန်ဖြူ [t͡ɕɛʔθʊ̀ɰ̃bjù])
- ginger (ချင်း [d͡ʑɪ́ɰ̃])
- chili (nga youk thee [ŋə jouʔ θí]), dried as well as green
- Chinese chives (ju hpu)
- coriander / cilantro (နံနံပင် [nàɰ̃nàɰ̃ pĩ])
- lemongrass (စပါးလင် [zəbəlɪ̀ɰ̃])
- kaffir lime leaves (shauk ywet)
- mint (pusi nan)
- onion (ကြက်သွန်နီ [t͡ɕɛʔθʊ̀ɰ̃nì])
- pandan ( {{|IPA-my|ဆွမ်းမွှေး|}})
- pepper (ငရုတ်ကောင်း [ŋəjoʊʔɡáʊɰ̃])
Pastes, sauces, and condiments
- Ngapi (fermented fish paste)
- Fish sauce (ငံပြာရည် [ŋàɰ̃bjàjè])
- Pon ye gyi, a fermented bean paste (poun yeiji)
- Fermented bean sprouts (pè di jin)
- Fermented sesame cake (hnan bat chin)
- fish paste ( nga pi sayn za)
- dried fermented bean cake (pè bouk)
- Shrimp paste, belacan (hmyin nga pi)
Vegetables
- Asiatic pennywort ([mjɪ́ɰ̃ kʰwà jwɛʔ])
- asparagus ([kəɲʊʔ])
- bean sprouts (ပဲပင်ပေါက် [pɛ́bɪ̀ɰ̃baʊʔ])
- bitter gourd (kyet hin ga thee)
- cabbage (gor bi dohk)
- carrot (hka jet u)
- cauliflower (paan gor bi)
- chayote (gorakha thee)
- Chinese cabbage (မုန်ညှင်းဖြူ [mòʊɰ̃ɲ̊ɪ́ɰ̃bjù])
- cucumber (tha hkwa thee)
- Daikon or white radish ([mòʊɰ̃làʔṵ]), pickled ([mòʊɰ̃làʔt͡ɕʰɪ̀ɰ̃])
- drumstick, Moringa oleifera (dunt dalun thee)
- eggplant (ခရမ်းသီး [kʰəjáɰ̃θí])
- gourd (bu thee) and the young vine (bu nyunt)
- green bean (pè thee)
- Gai lan (ကိုက်လန်)
- kohlrabi (no ko u)
- lettuce (sa lat ywet)
- mustard greens (monnyin zayn), pickled (Mon nyin jin)
- haricot bean (ပဲကြီး [pɛ́d͡ʑí]
- neem leaves, margosa (ta ma ywet)
- okra, lady's finger (yohn ba di thee)
- plumeria alba (Tayoke sagar bin)
- potato (အာလူး [ʔàlú])
- pumpkin (shway hpa yon thee)
- ridged gourd (hka wè thee)
- roselle leaves (ချဉ်ပေါင်ရွက် [t͡ɕʰɪ̀ɰ̃bàʊɰ̃ jwɛʔ])
- snake gourd (pè lin mwe)
- spring onions (ကြက်သွန်မြိတ် [t͡ɕɛʔθʊ̀ɰ̃mjeɪʔ])
- sesbania grandiflora (pauk pan pyu)
- tindora (ကင်းပုံ [kɪ́ɰ̃bòʊɰ̃])
- tomatoes (ခရမ်းချဉ်သီး [kʰəjáɰ̃d͡ʑɪ̀ɰ̃ θí])
- water spinach (ကန်စွန်းရွက် [ɡəzʊ́ɰ̃jwɛʔ])
- winter melon (ကျောက်ဖရုံသီး [t͡ɕaʊʔpʰəjòʊɰ̃ ðí])
Lentils
- black-eyed pea (pè loon)
- butter bean (htaw bat pè)
- chickpea (ကုလားပဲ [kələpɛ́])
- chickpea flour (ပဲမှုန့် [pɛ́m̥o̰ʊɰ̃])
- lentils (pè ni lay or pè yaza)
- urad dal, black lentil (မတ်ပဲ [maʔpɛ́])
- winged bean (pè saun yah)
Roots
- banana stem ([ŋəpjɔ́])
- taro corm (payn U)
- Chinese chive roots (ju myit)
- bamboo shoot ([m̥jɪʔ])
Pickles
- sour fermented bamboo shoot (hmyit chin)
- sour fermented green mango, pressed (tha yet chin)
Oils
- Chili oil (ငရုတ်ဆီ)
- Sigyet (ဆီချက်), toasted peanut oil that is often used to dress salads
- Peanut oil (ပဲဆီ [pɛ́zì]
- Sesame oil (နှမ်းဆီ [n̥áɰ̃zi])
Staple foods and other starches
- Paw hsan hmwe
- Glutinous rice (ကောက်ညှင်း [kaʊʔɲ̊ɪ́ɰ̃]), purple variety (ငချိတ် [ŋət͡ɕʰeɪʔ])
- Rice flour (hsan hmohnt [sʰã m̥oũʔ])
Edible fungi
- mushrooms (မှို [m̥ò]
Fruits and nuts
- coconut (အုန်းသီး [ʔóʊɰ̃ ðí])
- djenkol ([dəɲɪ́ɰ̃ ðí])
- kaffir lime (shauk thee)
- lime (သံပရာသီး [θàɰ̃bəjà θí])
- luffa (Daboot Thi)
- mango (သရက်သီး [θəjɛʔ θí]), green as well as ripe
- santol (Tit to Thi)
Meat and poultry
- beef (a mè tha)
- chicken (jet tha)
- duck (bè tha)
- egg (kyet u), duck egg (bè u), quail egg (ngohn u)
- goat mutton (hsayk tha)
- pork (wet tha [weʔ θa])
- Venison (hsat tha)
Fish and seafood
- catfish (ငါးခူ [ŋəkʰù])
- Daggertooth pike conger (nga shwe)
- eel (nga shin)
- hilsa (nga tha lauk)
- mahseer (nga jin)
- mudfish (nga yah)
- Notopteridae fish (nga phe)
- Rohu (Nga gyin)
- sea bass (ka kadit)
- prawns and shrimp (ba zun)
Processed seafood products
- bombay duck (a byè jauk)
- dried fish (nga chauk [ŋa tʃʰauʔ])
- dried shrimp (ba zun jauk [bə zũ dʒauʔ])
- salted fish (nga hsa ne or nga pi gaung)
- sour fermented fish, pressed (nga chin)
- sour fermented shrimp, pressed (ba zun jin)
See also
- Cuisine of Myanmar
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