List of ingredients in Burmese cuisine
From Wikipedia, the free encyclopedia
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.
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 fruints, and all kinds of meat.
[edit] List
The following is the list of ingredients in Burmese cuisine. Burmese names are given in parentheses.
- Asiatic pennywort (myin hkwa ywet)
- asparagus (ka nyut)
- bamboo shoot (hmyit [m̥jiʔ])
- banana stem (nga pyaw u [ŋə pjauʔ u])
- bean sprouts (pè bin bauk)
- beef (a mè tha)
- bitter gourd (kyet hin ga thee)
- black-eyed pea (pè loon)
- bombay duck (a byè gyauk)
- butter bean (htaw bat pè)
- cabbage (gor bi douk)
- carrot (hka gyet u)
- catfish (nga hku [ŋə ku])
- cauliflower (paan gor bi)
- cha-om, Acacia pennata leaves (soo bouk ywet)
- chayote (gorakha thee)
- chicken (kyet tha)
- chick pea (kala bè [ka la pɛ])
- chickpea flour (pè hmont[pɛ m̥ounʔ])
- chilli (nga youk thee [ŋə jouʔ θi]), dried as well as green
- Chinese cabbage (monnyin byu)
- Chinese chives (ju hpu), roots (ju myit)
- coconut (oun thee [ouN θi])
- coriander leaves (nan nan bin [naN naN piN])
- cucumber (tha hkwa thee)
- drumstick, Moringa oleifera (dunt dalun thee)
- duck (bè tha)
- eel (nga shik)
- egg (kyet u), duck egg (bè u), quail egg (ngoun u)
- eggplant (hka yan thee [kʰa jaN θi])
- fermented bean paste (poun yeigyi)
- fermented bean sprouts (pè di gyin)
- fermented sesame cake (hnan bat chin)
- fish (nga)
- fish sauce (ngan bya yei [ŋaN bja jei])
- fish paste ( nga pi sayn za)
- garlic (kyet thun phyu [tʃʰeʔ tuN pʰju])
- ginger (gyin [dʒiN])
- glutinous rice (kao hnyin), purple variety (nga cheik)
- goat mutton (hseik tha)
- gourd (bu thee) and the young vine (bu nyunt)
- green bean (pè thee)
- haricot bean (pè gyi [pɛ dʒi]
- hilsa {nga tha lauk)
- kaffir lime (shauk thee), leaves (shauk ywet)
- kohlrabi (no ko u)
- lemongrass (za ba lin [zə ba liN])
- lentils (pè ni lay or pè yaza)
- lettuce (sa lat ywet)
- lime (than baya thee [θan ba ja θi])
- luffa (Daboot Thi)
- mahseer (nga gyinn)
- masala
- mango (tha yet thee [θa jeʔ θi]), green as well as ripe
- mint (pusi nan)
- mooli or daikon (mon la u), pickled (mon la gyin)
- mudfish (nga yah)
- mushrooms (hmo {{IPA|[m̥ou]}
- mustard greens (monnyin zayn), pickled (monnyin gyin)
- neem leaves, margosa (ta ma ywet)
- okra, lady's finger (youn ba di thee)
- onion (kyet thun ni [tʃʰeʔ tuN ni])
- peanut (myei bè [mjei be])
- peanut oil (pè zi {{IPA|[pɛ sʰi]}
- pepper (nga youk kaung [ŋə jouʔ gauN])
- plumeria alba (Tayoke sagar bin)
- potato (a loo [a lu])
- pork (wet tha [weʔ θa])
- prawns and shrimp (ba zun)
- pumpkin (shwe hpa yon thee)
- dried fermented bean cake (pè bouk)
- dried fish (nga chauk [ŋa tʃʰauʔ])
- dried shrimp (ba zun gyauk [bə zuN dʒauʔ])
- rice flour (hsan hmont [sʰaN m̥ouNʔ])
- ridged gourd (hka wè thee)
- roselle leaves (chin baung ywet [tʃʰiN mauN jweʔ])
- salted fish (nga hsa ne or nga pi gaung)
- sambar (hsat tha)
- santol (Tit to Thi)
- sea bass (ka kadit)
- sesame seeds (hnan [n̥aN])
- sesame oil (hnan zi [n̥aN sʰi])
- sesbania grandiflora (pauk pan pyu)
- shrimp paste, belacan (hmyin nga pi)
- snake gourd (pè lin mwe)
- sour fermented bamboo shoot (hmyit chin)
- sour fermented fish, pressed (nga chin)
- sour fermented green mango, pressed (tha yet chin)
- sour fermented shrimp, pressed (ba zun gyin)
- spring onions (kyet thun meik [tʃʰeʔ tuN meiʔ])
- sweet basil (pin zayn)
- tamarind (ma gyi thee [ma dʒi θi]),green as well as ripe
- tamarind leaves (ma gyi ywet)
- taro corm (pain U)
- taro shoot (pain swe)
- tindora (kinn mon thee)
- tomatoes (hka yan gyin thee [kʰa jaN dziN θi])
- turmeric (sa nwin [sʰə nwiN])
- urad dal, black lentil (mat pè)
- water spinach (ga zun ywet)
- winged bean (pè saun yah)
- winter melon (kyauk hpa yon thee)
