Burma Meat Dishes

Lamb with Yogurt

Yield: 12 servings


  • 10 lb Leg of lamb
  • 2 1/2 c Plain yogurt
  • 1 tb Salt
  • 1 tb Tumeric
  • 2 tb Paprika
  • 1/4 c Cumin
  • 1/2 ts Cloves
  • 1/2 ts Nutmeg
  • 5 tb Veg oil


Bone the lamb and cut into 1″ cubes. Combine all ingredients in a large bowl, mix, cover and refrigerate overnight. Skewer cubes and grill over charcoal about 7 min. per side

Burmese Chicken Curry

Burmese Chicken Curry

If one were to cross indian and Chinese food, and the result were successful, it would taste like this Burmese dish, a curry with many dimensions of flavor, served on top of egg noodles! This is an involved dish to make, but is a meal in itself. Recipe originates from the book “Asian Pasta” by Linda Burum. Serves 8 to 10.


  • 1/2 cup vegetable oil
  • 1/2 teaspoon turmeric
  • 3 large onions, chopped finely
  • 4 cloves garlic, minced
  • 2 tablespoon ginger finely minced
  • 1 teaspoon cayenne pepper
  • 2 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 3 teaspoon garam masala
  • 4 whole chicken breasts and 3 whole chicken legs
  • 1 cinnamon stick
  • 1 bayleaf
  • 8 cups chicken broth
  • 2/3 cup chick pea flour or dried yellow split peas
  • 2 cups coconut milk
  • 1 tablespoon fish sauce
  • salt to taste
  • 2 lbs fresh Chinese egg noodles


  • Peel and slice 12 garlic cloves crosswise. Fry them in 4 tablespoon oil until they are golden. Remove and cool.
  • 3 hard cooked eggs quartered
  • 2 red onions slivered lengthwise
  • 3 green onions thinly sliced
  • 2 limes or lemons cut into wedges
  • 1 bunch fresh coriander sprigs, trimmed.
  • 2 tablespoon crushed dried Asian Chili peppers sauted in 1 tablespoon vegetable oil


Heat the vegetable oil in an 8 to 12 quart pan or Dutch oven. Stir in the turmeric and cook it for one minute. Add the onions and cook on medium heat stirring occasionally, until the onions are limp but not browned, about 20 minutes. Add the garlic, ginger, cayenne, cumin, coriander and garam masala. Cook and stir the mixture about 1 minute. Add the chicken pieces and stir to coat them with the onions and spices. Add the cinnamon, bay leaf, and chicken broth, and simmer for 25 minutes.

Mix the chick pea flour with 1 1/3 cups water, or grind the lentils to a flour in a blender or mortar and mix 3/4 cup of the resulting flour with 1 1/3 cups water. Stir the mixture into the soup. Add the coconut milk, cover and simmer for an additional 30 minutes. Thaw egg noodles if frozen. Put noodles in a large pot of boiling water and boil for 6-7 minutes. Drain noodles and stir in a couple of teaspoon of vegetable oil to keep them from sticking together and set aside.

Remove the pan from the heat and carefully lift out the chicken pieces. Remove the meat from the bones and return it to the sauce. Add fish sauce and salt to taste. Serve the noodles of a platter and the curry and condiments separately. Diners first serve themselves to noodles, then the curry, then to the condiments they like.

Nga Baung Doke – Fish in Banana Leaves

Nga Baung Doke - fish in banana leaf

Serves 4


  • 750 g ( 1½ lb) fillets of firm fish
  • 1 teaspoon salt
  • teaspoon ground black pepper
  • ½ teaspoon ground turmeric
  • 2 medium onions
  • 4 cloves garlic
  • I teaspoon finely grated fresh ginger
  • ¼ teaspoon chili powder, optional
  • 1 tablespoon thick coconut milk
  • 1 tablespoon ground rice
  • 2 teaspoons sesame oil
  • 8 leaves of Chinese mustard cabbage
  • large pieces of banana leaf or aluminium foil
  • few springs fresh coriander leaves


Cut fish into 8 pieces of equal size wash and dry well then sprinkle with half the salt, pepper and turmeric. Leave aside while preparing remaining ingredients. Slice one onion and set aside. Chop the other onion and put into container of electric blender with garlic and ginger, chili powder and coconut milk. Blend to a puree.

Mix puree with remaining salt, pepper and turmeric. ground rice and sesame oil. Put in the pieces of fish and mix well. Slice the thick middle rib out of the mustard cabbage leaves and use in another dish (lettuce or spinach leaves may be used if these are not available). Cut banana leaves into pieces large enough to wrap the pieces of fish and scald them or hold over heat to make them pliable. On each piece of banana leaf put a leaf of mustard cabbage and on it a piece of fish and some of the spice mixture. Top with a few coriander leaves and some of the sliced onion.

Wrap fish first in the cabbage leaf, then make a parcel with the banana leaf. Fasten with short bamboo skewers or wooden toothpicks. Alternatively wrap in foil. Put in a steamer and steam over gently boiling water for 20 25 minutes. Serve in the leaves. Guests open their parcels on their own plates. Serve a bowl of white rice alongside.

Kyazangi Kaukswe – Rice Noodles with Curry

Serves 6-8


  • 1 x 1.5 kg (3 lb) roasting chicken
  • 1 teaspoon ground turmeric
  • 2 teaspoons salt
  • 1 1/2 tablespoon curry powder
  • 1 1/2 cups thick coconut milk
  • 3 large onions, finely sliced
  • 3 cloves garlic, crushed
  • 1/2 cup chick pea flour
  • 2 cups thin coconut milk
  • 4 eggs hard boiled
  • 500 g ( I lb) rice noodles, dried or 1 kg (2 lb) fresh rice noodles


Take 2 teaspoons chili oil (1 teaspoon of chili powder and 2 tablespoon of olive oil). Joint chicken and put into a saucepan with turmeric, salt, curry powder and just enough water to almost cover. Bring to boil then reduce heat, cover and simmer until chicken is tender. Cool, then discard bones and cut meat into small pieces. Cook thick coconut milk in a saucepan, stirring constantly, until it becomes thick and oil rises to the top. Keep cooking until it is very oily, then add half the onions and all the garlic and fry, stirring, until they start to color. (Set aside remaining onion to be served raw with the finished dish.)

Add chicken meat to the frying onions and cook, stirring constantly for a few minutes. Set aside. Mix chick pea flour with cold water to form a thin cream. Add thin coconut milk to the pan and when it comes to a boil stir in the chick pea flour mixture. Cook and stir constantly until it thickens, taking care it does not become lumpy or stick at the base of the pan.

Add strained chicken stock a little at a time until the gravy is as thick as that of a stew. Add the chicken and onion mixture. If dried rice noodles are used, they will have to be soaked 2 hours in cold water. then drained and boiled in a large amount of water until cooked through. Do not overcook. Drain well. Bring the chicken combination to simmering point, stir in chili oil and remove from the heat. Serve in a large bowl. with noodles, sliced hard boiled eggs and raw onions served separately.

Kyethar Susie Kyaw – Stir-Fried Chicken with Chili

Source: Aung Aung Taik, Under the Golden Pagoda: The Best of Burmese CookingThis Burmese chicken stir-fry is distinguished from a Chinese stir-fry by the use of characteristic Burmese ingredients: fish sauce, turmeric, lots of garlic and chili, and brown-fried onions as a garnish. The velveting step is not traditional and is a Chinese technique that allows the use of far less oil than called for in the original recipe.

Marinate the chicken

  • 2 cups boneless chicken breast, cubed
  • 2 tblsp fish sauce
  • 1/4 tsp turmeric

Combine the chicken cubes with the remaining ingredients and marinate for 20 minutes or more

Brown-fry the onions

  • 1 large white onion, thinly sliced
  • 1/2 tsp turmeric
  • 1 tblsp oil

Heat the oil over medium heat in a wok or skillet. Add the onions and turmeric. Cook, stirring occasionally, until the onions are dark brown. [1] Set aside on paper towels to drain. Keep the remaining oil in the pan.

Velvet Chicken

  • 1 egg white, beaten lightly
  • 1 tblsp cornstarch
  • pinch salt

Mix the velveting ingredients well, add the chicken, and refigerate for at least 30 minutes. Meanwhile, bring a small pot of water to a simmer. Add the chicken to the water, stirring once just to separate. Cook until the chicken just turns white, and then immediately strain the chicken into a collander.


  • 3 large cloves garlic, minced
  • 1 tblsp crushed chili
  • 1/4 tsp turmeric
  • 2 green onions, shredded

Re-heat the pan you used to fry the onions over medium-high heat. Sauté the garlic with the crushed chili and turmeric until golden. Add the chicken and green onions and cook 2 or 3 minutes until the chicken is done. Serve garnished with the brown-fried onions.

Notes 1.You can cook the onions in a very small amount of oil if you use a cooking spray with lecithin and keep the pan covered.

Nwa Mee Hinga – Oxtail & Watercress

Serves 3 hungry people or 4 sorta hungry people

  • 1 lb Oxtail, divided into -sections
  • 2 Cloves garlic, chopped fine
  • 1 tb Fish sauce (nam pya ye)
  • 1/2 ts Salt
  • 4 c Water
  • 1/8 ts Pepper
  • 1/2 bn Watercress, divided into -stems

The combination of oxtail and watercress gives the soup a rather unconventional flavor and makes it a fine luncheon dish. It is reputed to be nourishing for nursing mothers. Watercress is specified, as substitute for the traditional green known as ‘chaste leaf’ or ‘Indian wild pepper’ (Vitex trifolia), kyaung- ban in Burmese.

1. Broil the oxtail in a gas or electric broiler until well roasted and slightly charred, about 15 minutes. Better still, barbecue over charcoal to impart a slightly smoked flavor.

2. Put everything except the watercress into a pan, and bring to a boil. Cover the pan and cook over moderately low heat for 1 hour or more to tenderize the meat until it comes away from the bone.

3. Add the watercress, cover the pan, and cook for 3 minutes more.

Serve hot.

Pyi-Gyi Nga Kazun Ywet – Squid & Dandelions

Yield: 4 servings


  • 1 ts Dried red hot chili flakes
  • 1 tb Fresh lemon juice
  • 2 ts Soy sauce
  • 1 ts Brown sugar
  • 2 ts Corn OR peanut oil
  • 1 Clove garlic, chopped fine
  • 1 lb Fresh squids, dressed, cut -into 1/2-inch round slices
  • 1/4 lb Dandelion greens, green -leaves only, halved


Watercress and Swiss chard are good substitutes for dandelion since they all have a slightly bitter but appealing taste.

1. Mix the chili flakes, lemon juice, soy sauce, and sugar together. Let stand for 15 minutes.

2. Heat the oil in a wok or skillet and over moderate heat fry the garlic for 1 minute. Add the squid slices and stir fry for 2 minutes. Add the chili/lemon mixture and continue to fry.

3. Add the dandelion greens and cook for 2 minutes more. Do not overcook since it toughens the squid.

Serve warm with other dishes.

Pork And Pumpkin Stew


Recipe Based on: Recipes From The Golden Land The Burmese Kitchen by Copeland Marks (try library)

Serving Size : 6


  • 2 Pounds Boneless Pork — 2 inch cubes
  • 1 Tablespoon Soy Sauce
  • 1 Teaspoon Salt 1 Tablespoon Ginger — finely chopped
  • 1 Tablespoon Garlic — finely chopped
  • 1 Medium Onion — chopped
  • 1/2 Teaspoon Turmeric
  • 2 Tablespoons Peanut Oil
  • 1 Teaspoon Shrimp Paste
  • 2 Teaspoons Chile Flakes
  • 2 Cups Water
  • 1 Pound Cubed Pumpkin — or butternut squash


Marinate pork with soy sauce and salt for 1 hour. In a large saucepan, place pork, marinade, ginger, garlic, onion, turmeric, oil, shrimp paste, chili flakes and 1 cup water. Mix well, Bring to boil over moderate heat. Cover and cook for 40 minutes. Add remaining water and pumpkin. Cook 15 minutes or until the pork is tender and most liquid evaporated. Serve warm over white rice.

Red Pork Pot Roast

Red Pork Pot Roast on rice


Recipe Based on: Recipes From The Golden Land The Burmese Kitchen by Copeland Marks (try library)

Serving Size: 6


  • 2 Pounds Boneless Pork — cubed
  • 2 Tablespoons Soy Sauce
  • 1/2 Teaspoon Salt
  • 2 Tablespoons Peanut Oil
  • 1 Tablespoon Brown Sugar
  • 2 Cloves Garlic — sliced
  • 1 Inch Ginger — chopped
  • 2 Cups Water


Marinate pork in soy sauce and salt for 1 hour. Heat the oil, add the sugar and stir to dissolve and caramelize. Add garlic and ginger, stir fry 2 minutes. Add pork and mix well. Cover pan and cook 15 minutes stirring occasionally. Add water, cover and continue to cook for 45 minutes or until pork is tender and liquid is almost evaporated. Serve warm.

Chicken And Vegetable Fritters

Chicken & Vegetable Fritters


Recipe Based on: Recipes From The Golden Land The Burmese Kitchen by Copeland Marks (try library) Serving Size : 6


  • 1 Cup Chopped Chicken — uncooked
  • 1 Medium Egg — beaten
  • 1/2 Teaspoon Salt
  • 1/2 Cup Carrot — grated
  • 1/2 Cup White Radish — grated
  • 1/2 Cup Cabbage — grated
  • 1 Teaspoon Fish Sauce
  • 1/2 Teaspoon Sugar — optional
  • 1 Medium Scallion — thinly sliced
  • 1 Tablespoon Cilantro — chopped
  • 1 Tablespoon Serrano Pepper — chopped
  • 1 Tablespoon Rice Flour
  • 1/4 Cup Peanut Oil


Mix the chicken, egg, salt, carrot, radish, cabbage, fish sauce, sugar, scallion, cilantro and serrano. Mix well. Add rice flour and mix well. Heat the oil in a skillet. Prepare

Fritters about 3 inches long and 1/2 inch thick using about 1/2 cup of mixture. Brown them in oil over moderate heat about 2 minutes on each side. Drain on paper towels. Serve warm.

Serving Ideas : Serve with Achin (Sour Sauce Dip) or other Burmese dip

Wheat Noodle in Coconut Chicken Soup – Ohn-no-kauk-swey

Ohn No Kauk Swey


  • 2 lb chicken
  • 5 tbsp fish sauce
  • 1 teasp salt
  • 1 tbsp chily powder
  • 1 tbsp oil
  • 1 pc coconut (50 gm of thick coconut milk)
  • 3 boiled eggs
  • 1 lb onion
  • 10 tbsp pea powder
  • 3 lb wheat noodle


  1. Chop chicken.
  2. Boil chicken and chicken bones 2 quarts of water
  3. Add fish sauce and boil for 15 minutes
  4. Drain out soup to a container, remaining boiled chicken. Throw away chicken bones.
  5. Add oil, salt, chily powder and fry for 5 minutes
  6. Add coconut milk and pea powder.
  7. Remix with the chicken soup
  8. Add 2 more quarts of hot water
  9. Add 1/2 lb of quartered onions to soup
  10. Boil for 15 minutes in low heat
  11. In each small plates, prepare these on table:
    • Chilly powder
    • Boil egg and remove shell. Slice.
    • Thinly slice 1/2 lb of onion, wash in water. Drain water.
    • Fry dried thick rice noodle
  12. Serve noodle and soup in seperate bowls.

Rakhine Noodle – Rakhine Mote Tee

Rakhine Noodle - Rakhine Mote Tee


(6-8 servings)

  • 1 lb any good fish
  • 2 tbsp shrimp paste
  • 1 teasp salt
  • 4 cloves garlic, crushed
  • 1 tbsp pepper
  • 2 teasp oil
  • 5 tbsp pea powder
  • 3 tbsp chily powder
  • 3 tbsp tamarine
  • 1 tbsp shrimp paste
  • 10 pcs hot chilies
  • 3 pounds thin rice noodle (1 lb if dried) (boil if dried)


  1. Remove bones from fish if any.
  2. Boil the top 5 items in 2 quarts of water for 20 minutes.
  3. Take out 1/3 of boiled fish, and dry in a pan to get fish-powder with 1 tea spoon of oil.
  4. Fry 2 tbsp of chily powder in 1 tea-spoon of oil.
  5. In each small plates, prepare these on table:
    • grind chilies
    • tamarind paste and water
    • shrimp paste and water
    • cooked pea powder
    • cooked chilly powder
    • Serve rice noodle in bowls. Mix a little of each from small plates. Serve the thin fish soup in seperate bowl.
    • When some like to eat with soup, add the soup to noodle.



Serves 4-8


  • 3 tbsp cooking oil
  • 1 Onion, grated
  • 4 Garlic Cloves, crushed
  • 2.5cm/1-inch freshly grated Root Ginger
  • 1 Stalk Lemon Grass, very finely chopped (or 1 teasp Ground Lemon Grass)
  • 1 teasp Chilli Powder
  • 1 teasp Turmeric
  • 1.5L/50fl.oz. Water
  • 90ml/3fl.oz. Fish Sauce (or more to taste)
  • 2 Small Onions, quartered
  • 4 tbsp Rice Flour mixed with a little cold water
  • 450g/1lb Catfish or any firm fish
  • 450g/1lb Fine Rice Noodles Garnishes
  • 2 Hard Boiled Eggs, quartered
  • Shredded Spring Onions
  • Shredded Green Beans (raw or cooked)
  • Slices of Fried Gourd or Squash
  • Fresh Coriander Leaves


1. Heat the oil in a large saucepan, add the grated onion, garlic, ginger, lemon grass, chili powder and turmeric and cook for a few minutes over a medium heat, stirring, until fragrant.

2. Add the water, fish sauce, quartered onions and rice flour mixture. Mix well and bring to the boil, stirring thoroughly to prevent any lumps forming. Once the soup has thickened, reduce the heat and simmer for 20 minutes.

3. Cut the fish into chunks then add to the soup. Mix well and continue to cook for a further 10 minutes.

4. Meanwhile, bring a large pan of water to the boil, add the noodles and cook for about 5 minutes or until tender. Drain well.

5. To serve – place a portion of noodles in individual soup bowls and top with the soup. Serve hot with the garnishes served in separate dishes and allow diners to add whichever of the garnishes they like to their own bowl of soup.

King Prawn Salad

Serves 4


  • 2 tbsp Sesame Oil
  • 225g/8oz Raw King Prawns (jumbo shrimps), peeled and deveined
  • 4 Spring Onions, thinly sliced on the diagonal
  • 10cm/4-inches Cucumber, cut into 5cm/2-inch julienne strips
  • 1 tbsp freshly chopped Coriander (cilantro), finely chopped
  • 1 teasp Fish Sauce
  • 2 fresh Red chilies, finely chopped
  • The juice of 1 Lemon


1. Heat the oil in a wok or frying pan and when very hot add the prawns and stir-fry for 3 to 4 minutes, until they turn pink.

2. Remove the prawns from the pan with a slotted spoon and cut into thin slices diagonally.

3. Place the prawn slices in a mixing bowl together with the remaining ingredients and toss to mix well. Serve immediately.

Rakhine Mone-Ti

(Thin Rice Noodles And Fish Soup)

Rakhine nationals on the Bay of Bengal coast have a special way of making mohinga, the national dish. It is cooked different, served different, tastes different and is consumed different. It is worthy of its different name, Rakhine mone-ti. It may be enjoyed as a mixed salad accompanied by a soup or as noodles in clear fish soup.

  • thin rice noodles 1. 6 kg
  • pike conger 400 g
  • (nga-shwe) oil 320 g
  • turmeric a dash
  • ginger 2. 5 cm
  • garlic sliced 320 g
  • onion sliced 320 g
  • greater galangal 80 g
  • (pade-gaw)
  • shrimp paste 3 tsp
  • pepper 1/2 tsp
  • chili powder 2 tbs
  • tamarind 80 g
  • salt to taste
  • coriander leaves 160 g
  • Water to make 15 cups

Steps to cook

Boil fish till tender together with ginger and salt in water to just cover the fish. Debone the fish and slightly squeeze out the water when mashing it with the turmeric, and roast on slow fire in one tablespoon of oil till the fish becomes grainy. This is the fish garnish.

Strain the liquid in which the fish has been boiled, add shrimp paste and boil for 40′. Cool and let the solids settle. Take only the clear liquid. Place the roughly ground galangal together with 160 g of crushed garlic in a muslin bag in the liquid, add the pepper and boil 30′ filling up with water to get 15 cups of liquid. This is the clear soup to serve ten persons.

Fry the remaining 160 g of sliced garlic in oil and remove the garlic into a dish adding 4 tbs of the cooked oil. This is the garlic garnish.

Fry the onion in the remaining oil till golden. Strain into another dish. This is the onion garnish.

Make paste of chili powder in 2 tbs of water and cook in the frying oil till the water evaporates. This is the chili sauce.

Dissolve the tamarind in warm water to form a thick sauce.

To Serve

Take noodles. Add roasted fish, tamarind sauce, chili sauce, fried garlic in oil, fried onions and coriander leaves and mix thoroughly. Serve soup in a separate bowl.

Alternately put all the above ingredients in a bowl and pour the soup into the bowl. This is served as Rakhine mone-to

Mya Zin


Burmese-Style Pork Curry

Burmese Style Pork Curry

This is a rich flavorful curry similar to many Thai curries, but lighter, without the use of coconut milk. Serve with large steaming bowls of jasmine rice!


  • 1/4 cup peeled slivered fresh ginger
  • 1 1/2 lbs country-style boneless pork ribs, cut into 1-inch cubes
  • 2 tablespoons red curry paste
  • 1/4 cup light brown sugar
  • 2 1/2 cups water
  • 2 teaspoons ground turmeric
  • 1 tablespoon soy sauce
  • 1/4 cup thinly sliced shallots
  • 2 tablespoons minced garlic
  • 1/4 cup fresh lime juice

6 servings

1 hour 20 minutes 15 mins prep


  1. Place the ginger in a small bowl with 1/3 cup of hot water and set aside until needed.
  2. Cook the pork with the curry paste and brown sugar in a large deep skillet, stirring to coat meat, for about 15 minutes, until pork is nicely browned.
  3. Meanwhile, mix the turmeric, and soy sauce into the water and add to the pork.
  4. Bring mixture to a boil, then reduce heat and simmer, uncovered, until meat is tender and sauce has thickened, about 45 minutes.
  5. Add the ginger (with its water), the shallots, garlic, and lime juice.
  6. Simmer for 5-7 more minutes, allowing the flavors to blend through.
  7. Check seasoning, adding more sugar, lime juice, or even a little salt, if necessary.

Serve at once with steamed jasmine rice.