The Intrigue Of Burmese Food

Myanmar, once known as Burma, has always been an intriguing place full of different colors and flavors.It's foods reflect this with the variety of tastes and flavors. The blend is unique with nods towards neighboring countries as well as the nation's history. The cuisine is a mix of fiery and sweet , vegetable and meat. The combinations are both interesting and endless.

Burmese cooking was the subject of an article in yesterday's New York Times Dining section.The piece written by Dining regular, Julia Moskin tells about the range of tastes and flavors of Burmese cooking. Since Myanmar is between China and India, it is strongly influenced by them. There are the spices such as the Indian turmeric and okra mingling with the dried shrimp and tart veggies from the nearby Yunnan province. The Chinese influence also includes limes and peanuts in several recipes as well.

Ms. Moskin also got the chance to cook with one of the top experts on Burmese cooking,Naomi Duguid who has written cookbooks on several other cuisines She is also known for her Mexican cooking and making that popular. She introduced Ms, Moskin to thoke, the varied salad made up of several ingredients. Thoke is more a sauce than salad because of its' consistency. However there are several thoke recipes that call for bigger slices of tomatoes along with melons for a more salad  like dish. Even though the country is partly Muslim, they do make a ginger pork slider with lemon grass,ginger and garlic.

Burmese cuisine is as exotic and colorful as the country itself. It has its' own voice despite the Indian and Chinese influences.It is tasty and sweet , sharp and spice, a diversity of all sorts of flavors and taste.