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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"regions":393,"subregion":406,"nativeName":407,"cuisineIntro":408,"mustTrySlugs":409,"eatingCustoms":415,"cuisineDeepDive":416,"signatureIngredients":417,"slug":428,"name":429,"iso2":430,"continent":431,"localeSlug":428,"heroImage":432,"alternates":435},[394,397,400,403],{"name":395,"description":396},"Yangon and the Irrawaddy Delta","Catfish, rice paddies and the thickest mohinga in the country, sold from dawn carts with the broth kept over coals. Yangon also carries the deepest Indian inheritance — danbauk shops with cauldrons out front, samosas broken into bowls of thin potato curry, and chickpea flour in everything.",{"name":398,"description":399},"Mandalay and the Central Dry Zone","The old royal capital eats nan gyi thoke for breakfast: pencil-thick noodles hand-tossed with coconut chicken curry and toasted chickpea powder. The dry plains around it are groundnut and sesame country, and the pork curries here lean on tamarind for their sourness.",{"name":401,"description":402},"Shan State and the Eastern Plateau","Cool hills bordering China, Laos and Thailand, cooked by a Tai people whose kitchen is lighter and more sour than the lowlands — less oil, more fermented vegetables, tomato where the plains reach for shrimp paste. It gave the country Shan khao swè and most of its tea.",{"name":404,"description":405},"The Rakhine Coast","The one part of Myanmar that genuinely cooks hot, facing the Bay of Bengal and the Bangladeshi border. Seafood, heavy use of ngapi, and chile levels that Bamar cooks from the interior describe as punishing.","Southeast Asia","မြန်မာ","Burmese cooking is the most misread kitchen in Southeast Asia, largely because visitors arrive expecting it to behave like Thai or Indian food and it does neither. There is almost no chile heat in the pot — the burn is added at the table from a dish of fried chile flakes — and no long dry-spice blends. A Burmese curry is built on an enormous quantity of onion, garlic and ginger pounded to a smooth paste and fried in generous oil with turmeric and paprika until the oil separates back out and floats clear on the surface. Cooks call that moment si pyan, the return of the oil, and treat it as the signal that a dish is finished rather than as a fault. Sourness does the work that heat does elsewhere: tamarind, green mango, lime. Underneath it all sits ngapi, fermented fish or shrimp paste, supplying a savoury base note that fish sauce alone cannot reach. The other national habit is thoke — anything mixed hard by hand in a wide bowl.",[410,411,412,413,414],"mohinga","lahpet-thoke","shan-noodles","burmese-pork-curry","nan-gyi-thoke","Rice governs the table and everything else is a companion to it, taken in small spoonfuls rather than heaped on. Dishes arrive together, not in courses, and the clear soup is drunk throughout the meal rather than before it. Elders are served first and, in many households, eat first. The right hand does the eating at home, with a spoon and fork in restaurants — the fork pushes, the spoon delivers, and a knife rarely appears. Salads are mixed by hand at the last moment and eaten within the hour, before the crunch goes. Tea shops are the social centre of Burmese towns: sweet milky lahpet ye, free green tea, and hours of sitting are all part of the same transaction, with food ordered continuously rather than in one go.","The pantry is short, cheap and heavily weighted towards pulses. Rice is the centre, milled for the plate and ground into the thin vermicelli that carries mohinga, but chickpea flour is the ingredient that most often surprises outsiders: toasted, it thickens the coconut broth of ohn no khao swè and dresses the fat noodles of nan gyi thoke, and fried yellow split peas provide the hard crunch scattered over salads. Peanuts and peanut oil, sesame, dried shrimp, tamarind, turmeric and a great many onions do the rest. Two ingredients have no real equivalent elsewhere: ngapi, the fermented fish or shrimp paste that anchors nearly every savoury dish, and lahpet, tea leaves steamed and packed down to ferment for months until they are sour, bitter and soft enough to eat.\n\nThree techniques define the cooking. The first is si pyan — frying a pounded allium paste far past the point that feels sensible, fifteen minutes or more, until it shrinks, darkens to the colour of wet brick and releases its oil. The second is thickening with toasted flours rather than reduction: rice flour toasted until it smells of popcorn, chickpea flour toasted to a sandy beige, whisked in to give broths the cloudy, clinging body that separates mohinga from every clear noodle soup in the region. The third is thoke, hand-mixing, which Burmese cooks treat as a category of dish in its own right — tea leaves, ginger, tofu, green mango, thick noodles and even broken samosas all get laid out in separate piles and then worked together with fingers so that oil, acid and dry powder reach every crevice.\n\nA Burmese meal is a spread rather than a plate. Rice sits at the centre; the curry is a concentrated condiment eaten in small amounts, not a stew to drown the rice in; a clear broth called hin gyo is sipped throughout; and a plate of raw and blanched vegetables comes with a fermented dip. A thoke usually rounds it out, and lahpet often ends it, the bitterness and caffeine functioning as a full stop where another cuisine would serve something sweet. Breakfast is its own institution — mohinga from a dawn cart, eaten standing up in about four minutes.\n\nThe borrowings are obvious and Burmese cooks are relaxed about them. Wheat noodles, khao swè, came with Chinese trade. Danbauk, samusa thoke and the habit of thickening with pulse flour came with the enormous Indian population of colonial Rangoon, when Burma was administered as part of British India. Shan food, from the Tai-speaking eastern plateau, shares its fermented greens and low background heat with northern Thailand and Laos. What stays distinctly Burmese is the assembly: something intensely savoury at the centre, something sharp and raw to reset the palate, and something plain and liquid to drink between mouthfuls.",[418,419,420,421,422,423,424,425,426,427],"ngapi (fermented fish or shrimp paste)","lahpet (fermented tea leaves)","chickpea flour (besan, toasted for thickening)","fried yellow split peas","tamarind pulp","turmeric","peanuts and peanut oil","fish sauce","lemongrass","green mango","myanmar","Myanmar","mm","Asia",{"alt":433,"src":434},"Burmese kitchen staples — fermented tea leaves, shrimp paste, peanuts, fried split peas, turmeric and tamarind on a wooden table","\u002Fimages\u002Fcountries\u002Fmyanmar.jpg",{"en":436},"\u002Fcountry\u002Fmyanmar",{"items":438,"total":523,"page":739,"limit":444,"hasMore":740},[439,479,516,550,579,604,629,658,689,712],{"slug":440,"title":441,"shortTitle":442,"nativeName":443,"countrySlug":428,"region":395,"baseServings":444,"prepMinutes":445,"cookMinutes":446,"difficulty":447,"course":448,"diet":451,"mainIngredients":456,"images":461,"keywords":471,"publishedAt":477,"updatedAt":477,"authorSlug":478},"balachaung","Balachaung (Burmese Dried Shrimp and Garlic Relish)","Balachaung","ငါးပိကြော်",12,25,35,"medium",[449,450],"side","sauce",[452,453,454,455],"dairy-free","gluten-free","pescatarian","nut-free",[457,458,459,460],"dried-shrimp","garlic","onion","chili-flakes",[462,465,467,469],{"alt":463,"src":464},"A jar of Burmese balachaung, rust-coloured crisp dried shrimp with fried garlic and shallots under oil","\u002Fimages\u002Frecipes\u002Fbalachaung\u002Fhero.jpg",{"alt":463,"src":466},"\u002Fimages\u002Frecipes\u002Fbalachaung\u002Fhero-16x9.jpg",{"alt":463,"src":468},"\u002Fimages\u002Frecipes\u002Fbalachaung\u002Fhero-4x3.jpg",{"alt":463,"src":470},"\u002Fimages\u002Frecipes\u002Fbalachaung\u002Fhero-1x1.jpg",[440,472,473,474,475,476],"burmese dried shrimp relish","ngapi","myanmar condiment","fried garlic relish","shrimp paste","2026-08-21","dishroute-kitchen",{"slug":480,"title":481,"shortTitle":482,"nativeName":483,"countrySlug":428,"region":484,"baseServings":485,"prepMinutes":486,"cookMinutes":487,"restMinutes":488,"difficulty":489,"course":490,"diet":492,"mainIngredients":494,"images":499,"keywords":509,"publishedAt":515,"updatedAt":515,"authorSlug":478},"burmese-danbauk","Danbauk (Burmese Chicken Biryani with Cashews)","Danbauk","ဒံပေါက်","Yangon",6,30,55,60,"hard",[491],"main",[493,453],"halal-friendly",[495,496,497,498],"chicken","basmati-rice","yogurt","cashews",[500,503,505,507],{"alt":501,"src":502},"Plate of Burmese danbauk biryani with golden rice, chicken, cashews, raisins and fresh mint leaves","\u002Fimages\u002Frecipes\u002Fburmese-danbauk\u002Fhero.jpg",{"alt":501,"src":504},"\u002Fimages\u002Frecipes\u002Fburmese-danbauk\u002Fhero-16x9.jpg",{"alt":501,"src":506},"\u002Fimages\u002Frecipes\u002Fburmese-danbauk\u002Fhero-4x3.jpg",{"alt":501,"src":508},"\u002Fimages\u002Frecipes\u002Fburmese-danbauk\u002Fhero-1x1.jpg",[510,511,428,512,513,514],"danbauk","burmese biryani","chicken biryani","basmati rice","yangon","2026-08-20",{"slug":411,"title":517,"shortTitle":518,"nativeName":519,"countrySlug":428,"region":520,"baseServings":521,"prepMinutes":522,"cookMinutes":523,"difficulty":524,"course":525,"diet":528,"mainIngredients":529,"images":534,"keywords":544,"publishedAt":515,"updatedAt":515,"authorSlug":478},"Lahpet Thoke (Burmese Fermented Tea Leaf Salad)","Lahpet Thoke","လက်ဖက်သုပ်","Shan State and nationwide",4,15,10,"easy",[526,527],"appetizer","snack",[452,453],[530,531,532,533],"peanuts","cabbage","tomato","sesame-seeds",[535,538,540,542],{"alt":536,"src":537},"Burmese tea leaf salad with dark pickled tea, peanuts, split peas, shredded cabbage and tomato in a bowl","\u002Fimages\u002Frecipes\u002Flahpet-thoke\u002Fhero.jpg",{"alt":536,"src":539},"\u002Fimages\u002Frecipes\u002Flahpet-thoke\u002Fhero-16x9.jpg",{"alt":536,"src":541},"\u002Fimages\u002Frecipes\u002Flahpet-thoke\u002Fhero-4x3.jpg",{"alt":536,"src":543},"\u002Fimages\u002Frecipes\u002Flahpet-thoke\u002Fhero-1x1.jpg",[545,546,547,428,548,549],"lahpet thoke","tea leaf salad","burmese salad","fermented tea","laphet",{"slug":410,"title":551,"shortTitle":552,"nativeName":553,"countrySlug":428,"region":395,"baseServings":485,"prepMinutes":446,"cookMinutes":554,"difficulty":489,"course":555,"diet":558,"mainIngredients":559,"images":563,"keywords":573,"publishedAt":515,"updatedAt":515,"authorSlug":478},"Mohinga (Burmese Catfish Rice Noodle Soup)","Mohinga","မုန့်ဟင်းခါး",70,[556,557],"soup","breakfast",[454,452],[560,561,426,562],"white-fish","rice-noodles","chickpea-flour",[564,567,569,571],{"alt":565,"src":566},"Bowl of Burmese mohinga: thick golden catfish broth over rice vermicelli topped with egg, cilantro and lime","\u002Fimages\u002Frecipes\u002Fmohinga\u002Fhero.jpg",{"alt":565,"src":568},"\u002Fimages\u002Frecipes\u002Fmohinga\u002Fhero-16x9.jpg",{"alt":565,"src":570},"\u002Fimages\u002Frecipes\u002Fmohinga\u002Fhero-4x3.jpg",{"alt":565,"src":572},"\u002Fimages\u002Frecipes\u002Fmohinga\u002Fhero-1x1.jpg",[410,574,575,576,577,578],"burmese","fish noodle soup","myanmar breakfast","rice noodles","catfish soup",{"slug":414,"title":580,"shortTitle":581,"nativeName":582,"countrySlug":428,"region":583,"baseServings":521,"prepMinutes":445,"cookMinutes":584,"difficulty":447,"course":585,"diet":586,"mainIngredients":587,"images":589,"keywords":599,"publishedAt":515,"updatedAt":515,"authorSlug":478},"Nan Gyi Thoke (Burmese Thick Rice Noodle Salad)","Nan Gyi Thoke","နန်းကြီးသုပ်","Mandalay",45,[491],[452,453],[495,561,588,562],"coconut-milk",[590,593,595,597],{"alt":591,"src":592},"Bowl of nan gyi thoke: thick rice noodles coated in orange chicken curry with egg slices and cilantro","\u002Fimages\u002Frecipes\u002Fnan-gyi-thoke\u002Fhero.jpg",{"alt":591,"src":594},"\u002Fimages\u002Frecipes\u002Fnan-gyi-thoke\u002Fhero-16x9.jpg",{"alt":591,"src":596},"\u002Fimages\u002Frecipes\u002Fnan-gyi-thoke\u002Fhero-4x3.jpg",{"alt":591,"src":598},"\u002Fimages\u002Frecipes\u002Fnan-gyi-thoke\u002Fhero-1x1.jpg",[600,601,428,602,603],"nan gyi thoke","burmese noodle salad","mandalay breakfast","thick rice noodles",{"slug":605,"title":606,"shortTitle":607,"nativeName":608,"countrySlug":428,"region":484,"baseServings":521,"prepMinutes":445,"cookMinutes":609,"difficulty":447,"course":610,"diet":611,"mainIngredients":612,"images":614,"keywords":624,"publishedAt":515,"updatedAt":515,"authorSlug":478},"ohn-no-khao-swe","Ohn No Khao Swè (Burmese Coconut Chicken Noodles)","Ohn No Khao Swè","အုန်းနို့ခေါက်ဆွဲ",40,[491,556],[452],[495,588,613,562],"egg-noodles",[615,618,620,622],{"alt":616,"src":617},"Bowl of Burmese coconut chicken noodles topped with crispy fried noodles, boiled egg and raw onion slices","\u002Fimages\u002Frecipes\u002Fohn-no-khao-swe\u002Fhero.jpg",{"alt":616,"src":619},"\u002Fimages\u002Frecipes\u002Fohn-no-khao-swe\u002Fhero-16x9.jpg",{"alt":616,"src":621},"\u002Fimages\u002Frecipes\u002Fohn-no-khao-swe\u002Fhero-4x3.jpg",{"alt":616,"src":623},"\u002Fimages\u002Frecipes\u002Fohn-no-khao-swe\u002Fhero-1x1.jpg",[625,626,428,627,628],"ohn no khao swe","burmese coconut noodles","coconut chicken soup","khao swe",{"slug":630,"title":631,"shortTitle":632,"nativeName":633,"countrySlug":428,"region":484,"baseServings":521,"prepMinutes":634,"cookMinutes":486,"difficulty":524,"course":635,"diet":637,"mainIngredients":639,"images":643,"keywords":653,"publishedAt":515,"updatedAt":515,"authorSlug":478},"samusa-thoke","Samusa Thoke (Burmese Samosa Salad)","Samusa Thoke","စမူဆာသုပ်",20,[636,527],"street-food",[452,638],"vegetarian",[640,641,531,642],"potato","chickpeas","lime",[644,647,649,651],{"alt":645,"src":646},"Burmese samosa salad: torn samosa pieces in yellow potato curry with cabbage, raw onion and mint","\u002Fimages\u002Frecipes\u002Fsamusa-thoke\u002Fhero.jpg",{"alt":645,"src":648},"\u002Fimages\u002Frecipes\u002Fsamusa-thoke\u002Fhero-16x9.jpg",{"alt":645,"src":650},"\u002Fimages\u002Frecipes\u002Fsamusa-thoke\u002Fhero-4x3.jpg",{"alt":645,"src":652},"\u002Fimages\u002Frecipes\u002Fsamusa-thoke\u002Fhero-1x1.jpg",[654,655,656,428,657],"samusa thoke","samosa salad","burmese street food","yangon snack",{"slug":659,"title":660,"shortTitle":661,"nativeName":662,"countrySlug":428,"region":663,"baseServings":444,"prepMinutes":522,"cookMinutes":664,"restMinutes":486,"difficulty":447,"course":665,"diet":667,"mainIngredients":668,"images":672,"keywords":682,"publishedAt":477,"updatedAt":477,"authorSlug":478},"sanwin-makin","Sanwin Makin (Burmese Semolina and Coconut Cake)","Sanwin Makin","ဆနွင်းမကင်း","Yangon and Mandalay",50,[666,527],"dessert",[638,455],[669,588,670,671],"semolina","ghee","eggs",[673,676,678,680],{"alt":674,"src":675},"Diamond-cut slices of Burmese semolina coconut cake with a dark cracked top scattered with poppy seeds","\u002Fimages\u002Frecipes\u002Fsanwin-makin\u002Fhero.jpg",{"alt":674,"src":677},"\u002Fimages\u002Frecipes\u002Fsanwin-makin\u002Fhero-16x9.jpg",{"alt":674,"src":679},"\u002Fimages\u002Frecipes\u002Fsanwin-makin\u002Fhero-4x3.jpg",{"alt":674,"src":681},"\u002Fimages\u002Frecipes\u002Fsanwin-makin\u002Fhero-1x1.jpg",[683,684,685,686,687,688],"sanwin makin","burmese semolina cake","shwegyi mont","myanmar dessert","coconut semolina cake","burmese mont",{"slug":412,"title":690,"shortTitle":691,"nativeName":692,"countrySlug":428,"region":693,"baseServings":521,"prepMinutes":634,"cookMinutes":446,"difficulty":447,"course":694,"diet":695,"mainIngredients":696,"images":697,"keywords":707,"publishedAt":515,"updatedAt":515,"authorSlug":478},"Shan Khao Swè (Shan Rice Noodles with Tomato Chicken)","Shan Khao Swè","ရှမ်းခေါက်ဆွဲ","Shan State",[491],[452,453],[495,532,561,458],[698,701,703,705],{"alt":699,"src":700},"Shan noodles: flat rice noodles under tomato minced chicken sauce with pickled greens and peanuts on the side","\u002Fimages\u002Frecipes\u002Fshan-noodles\u002Fhero.jpg",{"alt":699,"src":702},"\u002Fimages\u002Frecipes\u002Fshan-noodles\u002Fhero-16x9.jpg",{"alt":699,"src":704},"\u002Fimages\u002Frecipes\u002Fshan-noodles\u002Fhero-4x3.jpg",{"alt":699,"src":706},"\u002Fimages\u002Frecipes\u002Fshan-noodles\u002Fhero-1x1.jpg",[708,709,710,428,711],"shan noodles","shan khao swe","burmese noodles","tomato chicken noodles",{"slug":413,"title":713,"shortTitle":714,"nativeName":715,"countrySlug":428,"region":716,"baseServings":521,"prepMinutes":634,"cookMinutes":717,"difficulty":447,"course":718,"diet":719,"mainIngredients":720,"images":723,"keywords":733,"publishedAt":515,"updatedAt":515,"authorSlug":478},"Wetha Hnat (Burmese Pork Belly Curry with Tamarind)","Wetha Hnat","ဝက်သားနှပ်","Central Myanmar",90,[491],[452,453],[721,459,722,423],"pork-belly","tamarind",[724,727,729,731],{"alt":725,"src":726},"Burmese pork belly curry in a dark pot, tender cubes under a layer of red-orange oil with cilantro","\u002Fimages\u002Frecipes\u002Fburmese-pork-curry\u002Fhero.jpg",{"alt":725,"src":728},"\u002Fimages\u002Frecipes\u002Fburmese-pork-curry\u002Fhero-16x9.jpg",{"alt":725,"src":730},"\u002Fimages\u002Frecipes\u002Fburmese-pork-curry\u002Fhero-4x3.jpg",{"alt":725,"src":732},"\u002Fimages\u002Frecipes\u002Fburmese-pork-curry\u002Fhero-1x1.jpg",[734,735,736,737,722,738],"burmese pork curry","wetha hnat","myanmar curry","pork belly","si 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