Easy Burmese Recipes

Affordable Burmese recipes with English ingredients

Burmese Sweet Beef Chinese Style The Burmese will call this roast beef. Usually this gets slow cooked on the charcoal as we don’t use oven for cooking. Here in the UK is so much easier, put all the ingredients in, seal the meat and cook in the oven. Although cooking   Read More ...

Categories: Beef

Minced Pork Salad Thai Style (will serve 4) This is very similar to Mon cooking (Southern State), where my mother was from. The Mon dish however can take up to 4 hours to make, also the Mons will also called this Sein Kaw (Raw salad). They hardly cook it at   Read More ...

Categories: Pork

Burmese Dried Fish and Egg Curry (Kalar Hin) This is quite popular dish when you are feeding a lot of people in hundreds. It’s cheap to make and delicious. It is quite soupy and stewy at the same time. The end result will be perfectly cooked vegetable curry (no overcooked   Read More ...

Categories: Uncategorised

Healthy Lamb Curry Most lamb curry you get in the UK is either really fatty or greasy. This dish is light and healthy. Only lean meat is used and hardly any oil in this recipe. Preparation Marinate lamb with salt, turmeric, extra hot chilli, paprika, masala, cumin, garlic, ginger and   Read More ...

Categories: Lamb

Burmese Fish Curry There are so many varieties of fish in Burma, we use fresh water fish for this type of curry. There aren’t tasty enough fish to compare when you are outside of Burma. The best one I could recommend is Salmon. I have added a little extra ground   Read More ...

Categories: Seafood

Preparation:- Marinate Duck with some salt, turmeric, vinegar and stock. Preheat the oven to 160c. Cooking:- In a very hot pan, brown the duck. Add garlic and ginger. Make sure the meat is golden before adding onions and some water. Stir and simmer for 5 mins or so. Add pepper   Read More ...

Categories: Duck

Burmese Classic Beef Curry(Amethar Hnat) Will serve 6 This is a classic dish in Burma, it brings out a lot of my childhood memories. My mother used to serve this with coconut rice and onion salad. Typically, this dish will be covered with oil (also called Si Pyan). This is   Read More ...

Categories: Uncategorised

Preparation:- Marinate the chicken in the lemon, turmeric, salt ginger, garlic and stock. The longer you can leave it, the better:- overnight if possible. Cooking:- Preheat the oven to gas mark 4 or 160° Celsius. Use medium size sauce pan (oven proof) for this. Heat up the oil, fry the   Read More ...

Categories: Main courses

This is street salad in Burma, usually done with pig’s head. Burmese men like to use this as a snack with beer. Cooking:- Seal the port in a frying pan for 7 mins on the hob, add water when it is a bit dry. Cook in the 160C for 20   Read More ...

Categories: Main courses

Preparation:- Marinate prawns in lemon, turmeric, fish sauce, salt and stock. Cooking:- Use medium size sauce pan for this. Fry the onions in oil until it’s softened and slightly brown. Once this is brown, add garlic, paprika and chilli powder. If the mixture seems to be dry, add a little   Read More ...

Categories: Main courses

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