[{"data":1,"prerenderedAt":850},["ShallowReactive",2],{"jezici":3,"ui:en":12,"recipe:sanwin-makin:en":392,"recipe:country:myanmar":572},[4],{"code":5,"name":6,"nativeName":7,"isDefault":8,"position":9,"pgConfig":10,"collation":11},"en","Engleski","English",true,0,"english","en-x-icu",{"nav.recipes":13,"nav.countries":14,"nav.fridgeFinder":15,"nav.quick30":16,"nav.about":17,"nav.howWeTest":18,"nav.browseCountries":19,"nav.menu":20,"nav.closeMenu":21,"nav.openMenu":22,"header.tagline":23,"header.stats":24,"header.search":25,"header.searchPlaceholder":26,"header.surprise":27,"header.passport":28,"header.dishOfWeek":29,"lang.label":30,"lang.choose":31,"lang.search":32,"lang.current":33,"lang.note":34,"lang.close":35,"common.loadMore":36,"common.viewAll":37,"common.readMore":38,"common.minutes":39,"common.serves":40,"common.noResults":41,"common.back":42,"recipe.ingredients":43,"recipe.method":44,"recipe.tips":45,"recipe.faq":46,"recipe.prepTime":47,"recipe.cookTime":48,"recipe.restTime":49,"recipe.totalTime":50,"recipe.difficulty":51,"fridge.title":52,"fridge.addIngredient":53,"fridge.exactMatch":54,"fridge.missingOne":55,"fridge.missingTwo":56,"footer.cta":57,"footer.rights":58,"base.loadmore.loading":59,"base.loadmore.thatdidnotload":60,"layout.breadcrumbs.breadcrumb":61,"layout.prosepage.lastupdated":62,"layout.sitefooter.yourkitchenisthe":63,"layout.sitefooter.startcooking":64,"layout.sitefooter.surpriseme":27,"layout.sitefooter.theatlas":65,"layout.sitefooter.allcountries":66,"layout.sitefooter.cookbycourse":67,"layout.sitefooter.cookbydiet":68,"layout.sitefooter.timeampskill":69,"layout.sitefooter.tools":70,"layout.sitefooter.site":71,"layout.sitefooter.everyrecipetestedin":72,"layout.sitefooter.browsebycourse":73,"layout.sitefooter.browsebydiet":74,"layout.sitefooter.timeskillandtools":75,"layout.siteheader.allcountries":76,"layout.siteheader.search":25,"layout.siteheader.surprise":77,"layout.siteheader.mypassport":78,"layout.siteheader.browsecountries":19,"layout.siteheader.recipes":79,"layout.siteheader.surpriseme":27,"layout.siteheader.bycourse":80,"layout.siteheader.bydiet":81,"layout.siteheader.timeampskill":69,"layout.siteheader.about":17,"layout.siteheader.secondary":82,"layout.siteheader.searchforrecipes":83,"layout.siteheader.searchrecipes":84,"layout.siteheader.opensearch":85,"layout.siteheader.mainnavigation":86,"layout.siteheader.mobilenavigation":87,"layout.siteheader.closemenu":21,"recipe.crawlindex.withthecountryeach":88,"recipe.ingredientchecklist.optional":89,"recipe.ingredientchecklist.resetchecklist":90,"recipe.instructionsteps.tip":91,"recipe.listingpage.therecipes":92,"recipe.recipehero.sayit":93,"recipe.recipehero.jumptotherecipe":94,"recipe.recipehero.readthestory":95,"recipe.recipehero.pinit":96,"recipe.recipehero.gate":97,"recipe.recipehero.prep":47,"recipe.recipehero.cook":48,"recipe.recipehero.totaltime":50,"recipe.recipehero.serves":40,"recipe.recipehero.status":98,"recipe.recipehero.nutritionserving":99,"recipe.recipehero.estimated":100,"recipe.recipehero.pinitonpinterest":101,"recipe.relatedrecipes.youmightalsolike":102,"recipe.relatedrecipes.allrecipes":103,"recipe.servingscalculator.servings":104,"recipe.servingscalculator.fewerservings":105,"recipe.servingscalculator.moreservings":106,"search.searchdialog.popularnow":107,"search.searchdialog.randomdish":108,"search.searchdialog.loadingindex":109,"search.searchdialog.recipes":79,"search.searchdialog.countries":110,"search.searchdialog.collections":111,"search.searchdialog.searchdishroute":112,"search.searchdialog.searchdishescountriesingredients":113,"search.searchdialog.closesearch":114,"tools.fridgecombos.whattheseingredientsmake":115,"tools.fridgecombos.everydishinthe":116,"error.worldrecipeatlas":117,"error.backtothehomepage":118,"error.tryoneofthese":119,"error.backtohomepage":120,"layouts.default.skiptocontent":121,"about.dishrouteisarecipe":122,"about.westarteddishroutebecause":123,"about.whatwepromiseon":124,"about.ananswerupfront":125,"about.originalwritingneverscraped":126,"about.techniquewithsensorycheckpoints":127,"about.honestsubstitutionsforcooks":128,"about.culturalcontextthatis":129,"about.recipesaredevelopedand":130,"about.thedishroutekitchen":131,"about.oureditorialteamyou":132,"about.editorialpolicy":133,"about.contact":134,"about.spottedanerrorhave":135,"about.contactpage":136,"about.ifyouwantto":137,"about.termsofuse":138,"about.saywhatisallowed":139,"collection.slug.countriesonthisroute":140,"contact.thefastestwayto":141,"contact.hellodishroutecom":142,"contact.wereadeverythinga":143,"contact.corrections":144,"contact.ifarecipehas":145,"contact.reciperequests":146,"contact.tellusthedish":147,"contact.publishersamppartnerships":148,"contact.putpartnershipinthe":149,"contact.weaimtoreply":150,"contact.privacypolicy":151,"contact.firsttheanswermay":152,"cookie-policy.dishrouteitselfsetsno":153,"cookie-policy.storageweusedirectly":154,"cookie-policy.localstorage":155,"terms.usingourcontent":156,"label.sauce":157,"cookie-policy.savedrecipespassportingredient":158,"cookie-policy.thirdpartycookies":159,"cookie-policy.googleadsense":160,"cookie-policy.whenadsareshown":161,"cookie-policy.googleadssettings":162,"cookie-policy.whatwedonot":163,"cookie-policy.noanalyticscookiesour":164,"cookie-policy.nosocialmediapixels":165,"cookie-policy.nonewsletterormarketing":166,"cookie-policy.controllingcookies":167,"cookie-policy.everymodernbrowserlets":168,"countries.theatlascountryby":169,"countries.countries":170,"countries.recipesontheroute":171,"countries.jumpto":172,"countries.continentcuisine":173,"countries.fieldguide":174,"countries.showfewer":175,"country.slug.fieldguide":174,"country.slug.browsetherecipes":176,"country.slug.readthefieldguide":177,"country.slug.continent":178,"country.slug.recipesinatlas":179,"country.slug.musttrydishes":180,"country.slug.pantrystaples":181,"country.slug.startwiththeclassics":182,"country.slug.musttry":183,"country.slug.signaturepantry":184,"country.slug.theingredientsthiscuisine":185,"country.slug.regionalkitchens":186,"country.slug.keeptraveling":187,"country.slug.allcountries":76,"cuisine.continent.countriesinthisregion":188,"editorial-policy.everyrecipeondishroute":189,"editorial-policy.research":190,"countries.groupcount":191,"countries.morefrom":192,"editorial-policy.arecipestartswith":193,"editorial-policy.testing":194,"editorial-policy.recipesarecookedin":195,"editorial-policy.whatwerefuseto":196,"editorial-policy.recipescopiedorparaphrased":197,"editorial-policy.inventedtraditionsorunverifiable":198,"editorial-policy.fakeratingsinflatedcounters":199,"editorial-policy.sponsoredrecipesorpaid":200,"editorial-policy.thinfillerpagesa":201,"editorial-policy.corrections":144,"editorial-policy.whenareadershows":202,"editorial-policy.hellodishroutecom":142,"editorial-policy.aiassistance":203,"editorial-policy.weusesoftwaretools":204,"editorial-policy.aboutthephotographs":205,"editorial-policy.thedishimageson":206,"fridge-finder.fridgefinder":15,"countries.showmore":207,"country.slug.thekitchen":208,"fridge-finder.cookingrarelystartswith":209,"fridge-finder.inyourfridge":210,"fridge-finder.clearall":211,"fridge-finder.popular":212,"fridge-finder.browseallingredients":213,"fridge-finder.canmakerightnow":214,"fridge-finder.oneingredientaway":215,"fridge-finder.missing":216,"fridge-finder.twoaway":217,"fridge-finder.nothingwithintwoingredients":218,"fridge-finder.addaningredient":219,"app.takeout":220,"app.homecooked":221,"app.startcooking":64,"app.browsebycountry":222,"app.boardingpass":223,"app.musttry":183,"app.yourkitchen":224,"app.gate":97,"app.totaltime":50,"app.serves":40,"app.boardnow":225,"app.departurestonightskitchen":226,"app.origin":227,"app.dish":228,"app.time":229,"app.status":98,"app.anywhere":230,"app.imfeelinghungrysurprise":231,"app.rolldice":232,"app.searchtheatlas":233,"app.startwiththeclassics":182,"app.everycountrypagenames":234,"app.neweststampsinthe":235,"app.justlanded":236,"app.allrecipes":103,"app.onthetablein":237,"app.quickroute":238,"app.allunder30recipes":239,"app.explorebycontinent":240,"app.theatlasisorganized":241,"country.slug.allnrecipes":242,"label.bread":243,"app.questionsanswered":46,"app.howwework":244,"ingredient.slug.alsoknownas":245,"ingredient.slug.commonin":246,"passport.yourpersonalcookbook":247,"passport.yourculinarypassport":248,"passport.everyrecipeyousave":249,"passport.countriesexplored":250,"passport.savedrecipes":251,"passport.lateststamp":252,"passport.storedon":253,"passport.thisdeviceonly":254,"passport.stampscollected":255,"passport.nostampsyet":256,"passport.openanyrecipeand":257,"passport.browsetherecipes":176,"passport.browsebycountry":222,"passport.fieldguide":258,"passport.questionsanswered":46,"passport.exportpassport":259,"passport.importpassport":260,"passport.clearthepassport":261,"privacy-policy.dishrouteisastatic":262,"privacy-policy.datastoredonyour":263,"privacy-policy.featureslikesavedrecipes":264,"privacy-policy.localstorage":155,"privacy-policy.onyourdeviceonly":265,"privacy-policy.analytics":266,"privacy-policy.weuseprivacyrespectingcookiefree":267,"privacy-policy.advertising":268,"privacy-policy.dishroutemaydisplayadvertising":269,"privacy-policy.googleadsense":160,"privacy-policy.googleanditspartners":270,"label.street-food":271,"privacy-policy.googleadssettings":162,"privacy-policy.visitorsintheeeauk":272,"privacy-policy.howgoogleusesinformation":273,"privacy-policy.everycookieandevery":274,"privacy-policy.cookiepolicy":275,"privacy-policy.email":276,"privacy-policy.ifyouemailus":277,"privacy-policy.yourrights":278,"privacy-policy.undergdprandsimilar":279,"privacy-policy.hellodishroutecom":142,"privacy-policy.changes":280,"privacy-policy.ifthispolicychanges":281,"recipe.slug.whythisrecipeworks":282,"recipe.slug.ingredients":43,"recipe.slug.equipment":283,"recipe.slug.instructions":284,"recipe.slug.tipsfromourkitchen":285,"recipe.slug.substitutions":286,"recipe.slug.variations":287,"recipe.slug.storageampreheating":288,"recipe.slug.servewith":289,"recipe.slug.questionsanswered":46,"recipes.allrecipesato":290,"recipes.jumpto":172,"recipes.fieldguide":258,"recipes.jumptocountry":291,"search.searchtheatlas":233,"search.everydisheverycountry":292,"search.search":25,"search.recipes":13,"search.countries":14,"search.nothingfound":41,"search.orstartfroma":293,"search.dishcountryingredient":294,"terms.byusingdishrouteyou":295,"terms.alltextphotographyand":296,"terms.cookingisatyour":297,"terms.recipesinvolveheatsharp":298,"terms.nutritionandallergeninformation":299,"terms.nutritionfiguresonthe":300,"terms.nowarranty":301,"terms.thesiteisprovided":302,"terms.editorialpolicy":133,"terms.butwedonot":303,"terms.externallinksandads":304,"terms.pagesmaycontainadvertising":305,"terms.contact":134,"terms.questionsabouttheseterms":306,"terms.hellodishroutecom":142,"base.loadmore.loadmoren":307,"base.loadmore.nleft":308,"layout.sitefooter.nmore":309,"layout.sitefooter.copyright":310,"layout.siteheader.dishofweek":311,"layout.siteheader.exploreall":312,"recipe.crawlindex.allofthem":313,"recipe.listingpage.onroute.other":314,"recipe.listingpage.onroute.one":315,"recipe.recipehero.musttryin":316,"recipe.recipehero.inclrest":317,"recipe.savetopassport.stamped":318,"recipe.servingscalculator.resetto":319,"recipe.servingscalculator.nowshowing":320,"search.searchdialog.nothingfoundfor":321,"tools.fridgecombos.showmore":322,"country.slug.dishesexplain":323,"country.slug.insidekitchen":324,"country.slug.nstaples":325,"country.slug.howpeopleeat":326,"country.slug.cooksnways":327,"country.slug.allrecipesof":328,"country.slug.andcounting.other":329,"country.slug.andcounting.one":330,"country.slug.continentcuisine":331,"index.herolead":332,"index.countline":333,"index.allrecipes":242,"index.allcountries":334,"passport.nsaved":335,"recipe.slug.nitems":336,"recipe.slug.storybehind":337,"recipe.slug.keepexploring":338,"recipe.slug.ingredientrecipes":339,"recipe.slug.byline":340,"recipes.morefromcountry":341,"search.nothingfoundfor":342,"countries.intro":343,"recipes.intro":344,"common.countryone":345,"common.countryother":110,"common.recipeone":346,"common.recipeother":79,"label.breakfast":347,"label.appetizer":348,"label.soup":349,"label.main":350,"label.side":351,"label.dessert":352,"label.snack":353,"label.drink":354,"label.vegetarian":355,"label.vegan":356,"label.gluten-free":357,"label.dairy-free":358,"label.pescatarian":359,"label.halal-friendly":360,"label.nut-free":361,"label.easy":362,"label.medium":363,"label.hard":364,"ui.mypassport":78,"ui.searchatlas":233,"ui.about":17,"ui.editorialpolicy":365,"ui.contact":134,"ui.privacypolicy":366,"ui.termsofuse":367,"ui.cookiepolicy":368,"ui.recipes":13,"ui.browsebycourse":73,"ui.diet":369,"ui.browsebydiet":74,"ui.allrecipesatoz":370,"ui.timeskill":371,"ui.browsebytimeskill":372,"ui.fridgefinderlong":373,"ui.calories":374,"ui.protein":375,"ui.carbs":376,"ui.fat":377,"ui.fiber":378,"ui.sugar":379,"ui.sodium":380,"ui.allrecipesaz":381,"ui.countries":14,"ui.search":25,"ui.fridgefinder":15,"ui.countriescuisines":382,"ui.abouttheatlas":383,"ui.browsecountries":19,"ui.openfridgefinder":384,"ui.allrecipesazTitle":385,"ui.browsebycountry":222,"ui.onthetablein30":16,"ui.sitetitle":386,"common.underminutes":387,"index.status.ontime":388,"index.status.boarding":389,"index.status.longhaul":390,"common.hourshort":391,"common.minshort":39},"Recipes","Countries","Fridge 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",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":438,"variations":440,"ingredients":450,"instructions":487,"pronunciation":518,"substitutions":519,"slug":532,"title":533,"shortTitle":534,"nativeName":535,"countrySlug":536,"region":537,"baseServings":538,"prepMinutes":539,"cookMinutes":540,"restMinutes":541,"difficulty":542,"course":543,"diet":546,"mainIngredients":549,"images":550,"keywords":560,"publishedAt":567,"updatedAt":567,"authorSlug":568,"summary":569,"localeSlug":532,"alternates":570},[394,397,400,403,406],{"answer":395,"question":396},"Fine semolina, sold as fine sooji or shwegyi, gives the smooth custardy set this cake is known for. Coarse semolina works but produces a noticeably grainier crumb and needs a few more minutes of cooking and slightly more coconut milk to hydrate fully.","What kind of semolina should I use?",{"answer":398,"question":399},"Usually too little fat or too much oven time. The ghee is what keeps the cake sliceable rather than sandy, so it should not be reduced, and the cake only needs enough time under heat to colour the top — around 20 to 25 minutes total, not a full hour of baking.","Why is my sanwin makin dry and crumbly?",{"answer":401,"question":402},"Yes, and that is the traditional method. Cook the paste fully on the stove, press it into a heavy pan, cover with a lid and cook on very low heat for about 20 minutes, then brown the top with a blowtorch or by holding the pan under a hot grill for a few minutes.","Can I make it without an oven?",{"answer":404,"question":405},"Not usually in Myanmar. Burmese meals rarely end with something sweet, and this cake belongs to the mont category of snacks eaten between meals, most often at a tea shop mid-morning or handed out at ceremonies and donation gatherings.","Is sanwin makin served as a dessert?",{"answer":407,"question":408},"You can reduce it by about a quarter without hurting the structure, since the set comes from the semolina and fat rather than from sugar. Cutting it much further makes the cake taste flat and browns the top far less, because the caramelised crust depends on sugar on the surface.","Can I halve the sugar?",[410,411,412,413,414,415],"Toast the semolina dry before any fat goes in, stirring constantly until it smells of biscuits and turns sandy beige — this takes longer than expected and cannot be rushed at high heat.","Add the coconut milk to the toasted semolina off the heat and whisk hard. Pouring it into a hot dry pan sets instant lumps that never smooth out.","Keep the ghee generous. Cutting it back gives a cake that sets hard and dry by the next morning instead of staying sliceable.","Cook until the paste pulls away from the sides in one mass and a spoon dragged through leaves a channel that holds. Underdone paste sinks into a wet layer at the base.","Temper the beaten egg with a few spoons of the hot paste before stirring it in, or it scrambles into visible threads.","Let the cake cool for at least half an hour before cutting. Hot, it tears; cold, it slices into clean diamonds.","🍰","Sanwin makin is the cake Burmese tea shops sell by the diamond-shaped slice: fine semolina toasted until it smells of biscuits, simmered with coconut milk, sugar and a great deal of ghee until it thickens into a paste stiff enough to stand a spoon in, then set in a shallow pan and baked until the top browns and splits. The inside stays dense and slightly custardy rather than crumbly, closer to a set halwa than to a sponge, and it is sweet without being cloying because the coconut fat carries most of the flavour.","Semolina is not an indigenous Burmese grain, and sanwin makin is one of the clearest pieces of evidence for how much Indian cooking entered the country during the colonial period, when Burma was administered as a province of British India and Rangoon held one of the largest Indian populations of any city in Asia. The technique — toast a coarse wheat flour in fat, cook it out with liquid and sugar until it pulls away from the pan — is the semolina halwa method found from Karachi to Cairo. What Myanmar changed was the liquid and the finish: coconut milk instead of milk or water, and a spell under fierce top heat that gives the cake a caramelised, fissured crust no halwa has.\n\nThat crust came from a specific piece of equipment rather than an oven. Burmese cooks set the pan over coals and then piled more coals on the metal lid, so the heat arrived from above as well as below. Even now the surface is the part people judge — a good sanwin makin is deep brown and cracked on top, pale gold at the edges, and never uniformly beige. Home ovens with a grill element reproduce this closely; a fan oven alone tends to dry the cake before the top ever colours.\n\nThe cake belongs to the mont family, the whole Burmese category of sweet and savoury snacks eaten outside meals rather than after them. Burmese meals do not really have a dessert course; sweetness turns up at the tea shop mid-morning, or at the end of a meal in the form of bitter fermented tea rather than sugar. Sanwin makin also has a strong ceremonial life. It is made in enormous trays for ahlu, the merit-making donation ceremonies where food is offered to monks and then to everyone present, and it appears at novitiation ceremonies, funerals and housewarmings — partly because it is cheap and scales easily, and partly because it keeps for days in a hot climate without refrigeration, which sponge cakes do not.\n\nRegional habits vary in small ways. Poppy seeds scattered on top are the Yangon standard; sesame is common further north; some households fold in raisins or grated coconut, and a few enrich the batter with egg for a firmer, more custard-like set. The proportions of ghee and sugar are where cooks argue, since both are what separate a cake that stays moist on day three from one that sets hard.","Keeps 3 days at room temperature under a cloth or loosely covered, and the texture is arguably best on day two once the ghee has fully set. Refrigeration makes it hard and waxy; if you do chill it, bring slices back to room temperature or warm them briefly in a dry pan. It freezes for 2 months wrapped in slices. Do not seal it airtight while warm, as trapped steam softens the caramelised top.",[421,422,423,424],"Toasts the semolina first, which is the difference between a nutty cake and one that tastes of raw flour paste.","Cooks the mixture to a specific visual cue — pulling cleanly from the pan — rather than to a fixed time.","Finishes under the grill to reproduce the coals-on-the-lid crust that defines the cake in Myanmar.","Uses coconut milk as the only liquid, so the cake stays moist for days without refrigeration.",[426,427,428,429],"Heavy-based saucepan or wok","Wooden spoon or sturdy spatula","20 cm square baking tin","Oven with a grill element",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"sodium":435,"protein":436,"calories":437,"estimated":8},22,42,2,24,130,5,385,[439],"Strong sweet milky tea, or plain green tea, in the mid-morning tea-shop manner rather than as a dessert after dinner.",[441,444,447],{"name":442,"description":443},"Raisin sanwin makin","A handful of raisins is folded in with the egg, softening in the residual heat and giving pockets of sharper sweetness against the coconut.",{"name":445,"description":446},"Grated coconut version","Fresh or frozen grated coconut is stirred into the paste at the end, giving a chewier texture and a much shorter shelf life of about two days.",{"name":448,"description":449},"Ahlu tray","The ceremonial format — a huge shallow tray baked for donation offerings and cut into small diamonds so that a single cake feeds a whole gathering.",[451,457,462,465,468,472,476,479,483],{"qty":452,"ref":453,"name":454,"unit":455,"group":456},250,"semolina","fine semolina","g","For the cake",{"qty":458,"ref":459,"name":460,"unit":461,"group":456},800,"coconut-milk","full-fat coconut milk","ml",{"qty":463,"name":464,"unit":455,"group":456},230,"sugar, white or light palm sugar",{"qty":435,"ref":466,"name":467,"unit":455,"group":456},"ghee","ghee, plus extra for the tin",{"qty":433,"ref":469,"name":470,"unit":471,"group":456},"eggs","eggs, beaten","piece",{"qty":473,"name":474,"unit":475,"group":456},0.5,"salt","tsp",{"qty":477,"ref":478,"name":478,"unit":455,"group":456,"optional":8},60,"raisins",{"qty":433,"name":480,"unit":481,"group":482},"poppy seeds","tbsp","For the top",{"qty":484,"ref":485,"name":486,"unit":481,"group":482,"optional":8},1,"sesame-seeds","white sesame seeds",[488,493,496,501,504,507,510,514],{"tip":489,"text":490,"title":491,"timerSeconds":492},"Stop as soon as the smell changes. Semolina goes from nutty to bitter in under a minute at this stage.","Put the semolina in a dry heavy pan over medium-low heat and stir constantly for 8 to 10 minutes, until it turns sandy beige and smells of toasted biscuits. Tip it into a bowl so it stops cooking.","Toast the semolina",540,{"text":494,"title":495},"Off the heat, pour the coconut milk into the toasted semolina in a steady stream while whisking hard, until the mixture is completely smooth with no dry pockets. Whisk in the sugar and salt.","Whisk in the coconut milk",{"tip":497,"text":498,"title":499,"timerSeconds":500},"Do not stop stirring once it thickens — the base catches fast and scorched semolina flavours the whole cake.","Return everything to the pan over medium-low heat and stir steadily for 20 to 25 minutes as it thickens. Add the ghee in three additions, letting each one be absorbed before the next goes in.","Cook the paste",1350,{"text":502,"title":503},"The paste is ready when it pulls away from the sides of the pan in one glossy mass, a spoon dragged through the middle leaves a channel that holds its shape, and ghee starts to bead at the edges.","Judge the doneness",{"text":505,"title":506},"Take the pan off the heat and stir a few spoonfuls of the hot paste into the beaten eggs to temper them, then stir the eggs back into the pan quickly and thoroughly, along with the raisins if using.","Add the egg",{"text":508,"title":509},"Scrape the mixture into a greased 20 cm tin and press it flat with a spatula or an oiled palm, right into the corners. Smooth the surface hard, because whatever texture it has now is what browns.","Press into the tin",{"text":511,"title":512,"timerSeconds":513},"Bake at 180C for 15 minutes to set the cake through, then move it directly under a hot grill for 4 to 6 minutes until the top is deep brown, blistered and beginning to crack. Watch it continuously at this stage.","Bake, then grill the top",900,{"text":515,"title":516,"timerSeconds":517},"Scatter the poppy and sesame seeds over the hot surface so they stick, then leave the cake in the tin for at least 30 minutes. Cut into diamonds by slicing straight lines one way and diagonals the other.","Seed, cool and cut",1800,"sah-NWIN mah-GIN",[520,524,528],{"note":521,"swap":522,"original":523},"Butter works with a slightly milkier flavour. Coconut oil makes the cake vegan-friendly alongside the egg omission and pushes the coconut note further forward.","Unsalted butter, or coconut oil for a dairy-free version","Ghee",{"note":525,"swap":526,"original":527},"A great many Burmese households make it eggless. The cake sets softer and more halwa-like, and needs an extra five minutes of cooking on the stove to compensate.","Leave them out entirely","Eggs",{"note":529,"swap":530,"original":531},"Sesame is the northern habit and toasts more visibly under the grill, so scatter it on slightly later to stop it scorching.","White or black sesame seeds","Poppy seeds","sanwin-makin","Sanwin Makin (Burmese Semolina and Coconut Cake)","Sanwin Makin","ဆနွင်းမကင်း","myanmar","Yangon and Mandalay",12,15,50,30,"medium",[544,545],"dessert","snack",[547,548],"vegetarian","nut-free",[453,459,466,469],[551,554,556,558],{"alt":552,"src":553},"Diamond-cut slices of Burmese semolina coconut cake with a dark cracked top scattered with poppy seeds","\u002Fimages\u002Frecipes\u002Fsanwin-makin\u002Fhero.jpg",{"alt":552,"src":555},"\u002Fimages\u002Frecipes\u002Fsanwin-makin\u002Fhero-16x9.jpg",{"alt":552,"src":557},"\u002Fimages\u002Frecipes\u002Fsanwin-makin\u002Fhero-4x3.jpg",{"alt":552,"src":559},"\u002Fimages\u002Frecipes\u002Fsanwin-makin\u002Fhero-1x1.jpg",[561,562,563,564,565,566],"sanwin makin","burmese semolina cake","shwegyi mont","myanmar dessert","coconut semolina cake","burmese mont","2026-08-21","dishroute-kitchen","Toasted semolina cooked down with coconut milk and ghee into a dense, custardy slab, then baked under top heat until the surface caramelises and cracks.",{"en":571},"\u002Frecipe\u002Fsanwin-makin",{"items":573,"total":652,"page":484,"limit":434,"hasMore":849},[574,610,645,677,708,733,758,786,796,820],{"slug":575,"title":576,"shortTitle":577,"nativeName":578,"countrySlug":536,"region":579,"baseServings":538,"prepMinutes":580,"cookMinutes":581,"difficulty":542,"course":582,"diet":585,"mainIngredients":589,"images":594,"keywords":604,"publishedAt":567,"updatedAt":567,"authorSlug":568},"balachaung","Balachaung (Burmese Dried Shrimp and Garlic Relish)","Balachaung","ငါးပိကြော်","Yangon and the Irrawaddy Delta",25,35,[583,584],"side","sauce",[586,587,588,548],"dairy-free","gluten-free","pescatarian",[590,591,592,593],"dried-shrimp","garlic","onion","chili-flakes",[595,598,600,602],{"alt":596,"src":597},"A jar of Burmese balachaung, rust-coloured crisp dried shrimp with fried garlic and shallots under oil","\u002Fimages\u002Frecipes\u002Fbalachaung\u002Fhero.jpg",{"alt":596,"src":599},"\u002Fimages\u002Frecipes\u002Fbalachaung\u002Fhero-16x9.jpg",{"alt":596,"src":601},"\u002Fimages\u002Frecipes\u002Fbalachaung\u002Fhero-4x3.jpg",{"alt":596,"src":603},"\u002Fimages\u002Frecipes\u002Fbalachaung\u002Fhero-1x1.jpg",[575,605,606,607,608,609],"burmese dried shrimp relish","ngapi","myanmar condiment","fried garlic relish","shrimp paste",{"slug":611,"title":612,"shortTitle":613,"nativeName":614,"countrySlug":536,"region":615,"baseServings":616,"prepMinutes":541,"cookMinutes":617,"restMinutes":477,"difficulty":618,"course":619,"diet":621,"mainIngredients":623,"images":628,"keywords":638,"publishedAt":644,"updatedAt":644,"authorSlug":568},"burmese-danbauk","Danbauk (Burmese Chicken Biryani with Cashews)","Danbauk","ဒံပေါက်","Yangon",6,55,"hard",[620],"main",[622,587],"halal-friendly",[624,625,626,627],"chicken","basmati-rice","yogurt","cashews",[629,632,634,636],{"alt":630,"src":631},"Plate of Burmese danbauk biryani with golden rice, chicken, cashews, raisins and fresh mint leaves","\u002Fimages\u002Frecipes\u002Fburmese-danbauk\u002Fhero.jpg",{"alt":630,"src":633},"\u002Fimages\u002Frecipes\u002Fburmese-danbauk\u002Fhero-16x9.jpg",{"alt":630,"src":635},"\u002Fimages\u002Frecipes\u002Fburmese-danbauk\u002Fhero-4x3.jpg",{"alt":630,"src":637},"\u002Fimages\u002Frecipes\u002Fburmese-danbauk\u002Fhero-1x1.jpg",[639,640,536,641,642,643],"danbauk","burmese biryani","chicken biryani","basmati rice","yangon","2026-08-20",{"slug":646,"title":647,"shortTitle":648,"nativeName":649,"countrySlug":536,"region":650,"baseServings":651,"prepMinutes":539,"cookMinutes":652,"difficulty":653,"course":654,"diet":656,"mainIngredients":657,"images":661,"keywords":671,"publishedAt":644,"updatedAt":644,"authorSlug":568},"lahpet-thoke","Lahpet Thoke (Burmese Fermented Tea Leaf Salad)","Lahpet Thoke","လက်ဖက်သုပ်","Shan State and nationwide",4,10,"easy",[655,545],"appetizer",[586,587],[658,659,660,485],"peanuts","cabbage","tomato",[662,665,667,669],{"alt":663,"src":664},"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":663,"src":666},"\u002Fimages\u002Frecipes\u002Flahpet-thoke\u002Fhero-16x9.jpg",{"alt":663,"src":668},"\u002Fimages\u002Frecipes\u002Flahpet-thoke\u002Fhero-4x3.jpg",{"alt":663,"src":670},"\u002Fimages\u002Frecipes\u002Flahpet-thoke\u002Fhero-1x1.jpg",[672,673,674,536,675,676],"lahpet thoke","tea leaf salad","burmese salad","fermented tea","laphet",{"slug":678,"title":679,"shortTitle":680,"nativeName":681,"countrySlug":536,"region":579,"baseServings":616,"prepMinutes":581,"cookMinutes":682,"difficulty":618,"course":683,"diet":686,"mainIngredients":687,"images":692,"keywords":702,"publishedAt":644,"updatedAt":644,"authorSlug":568},"mohinga","Mohinga (Burmese Catfish Rice Noodle Soup)","Mohinga","မုန့်ဟင်းခါး",70,[684,685],"soup","breakfast",[588,586],[688,689,690,691],"white-fish","rice-noodles","lemongrass","chickpea-flour",[693,696,698,700],{"alt":694,"src":695},"Bowl of Burmese mohinga: thick golden catfish broth over rice vermicelli topped with egg, cilantro and lime","\u002Fimages\u002Frecipes\u002Fmohinga\u002Fhero.jpg",{"alt":694,"src":697},"\u002Fimages\u002Frecipes\u002Fmohinga\u002Fhero-16x9.jpg",{"alt":694,"src":699},"\u002Fimages\u002Frecipes\u002Fmohinga\u002Fhero-4x3.jpg",{"alt":694,"src":701},"\u002Fimages\u002Frecipes\u002Fmohinga\u002Fhero-1x1.jpg",[678,703,704,705,706,707],"burmese","fish noodle soup","myanmar breakfast","rice noodles","catfish soup",{"slug":709,"title":710,"shortTitle":711,"nativeName":712,"countrySlug":536,"region":713,"baseServings":651,"prepMinutes":580,"cookMinutes":714,"difficulty":542,"course":715,"diet":716,"mainIngredients":717,"images":718,"keywords":728,"publishedAt":644,"updatedAt":644,"authorSlug":568},"nan-gyi-thoke","Nan Gyi Thoke (Burmese Thick Rice Noodle Salad)","Nan Gyi Thoke","နန်းကြီးသုပ်","Mandalay",45,[620],[586,587],[624,689,459,691],[719,722,724,726],{"alt":720,"src":721},"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":720,"src":723},"\u002Fimages\u002Frecipes\u002Fnan-gyi-thoke\u002Fhero-16x9.jpg",{"alt":720,"src":725},"\u002Fimages\u002Frecipes\u002Fnan-gyi-thoke\u002Fhero-4x3.jpg",{"alt":720,"src":727},"\u002Fimages\u002Frecipes\u002Fnan-gyi-thoke\u002Fhero-1x1.jpg",[729,730,536,731,732],"nan gyi thoke","burmese noodle salad","mandalay breakfast","thick rice noodles",{"slug":734,"title":735,"shortTitle":736,"nativeName":737,"countrySlug":536,"region":615,"baseServings":651,"prepMinutes":580,"cookMinutes":738,"difficulty":542,"course":739,"diet":740,"mainIngredients":741,"images":743,"keywords":753,"publishedAt":644,"updatedAt":644,"authorSlug":568},"ohn-no-khao-swe","Ohn No Khao Swè (Burmese Coconut Chicken Noodles)","Ohn No Khao Swè","အုန်းနို့ခေါက်ဆွဲ",40,[620,684],[586],[624,459,742,691],"egg-noodles",[744,747,749,751],{"alt":745,"src":746},"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":745,"src":748},"\u002Fimages\u002Frecipes\u002Fohn-no-khao-swe\u002Fhero-16x9.jpg",{"alt":745,"src":750},"\u002Fimages\u002Frecipes\u002Fohn-no-khao-swe\u002Fhero-4x3.jpg",{"alt":745,"src":752},"\u002Fimages\u002Frecipes\u002Fohn-no-khao-swe\u002Fhero-1x1.jpg",[754,755,536,756,757],"ohn no khao swe","burmese coconut noodles","coconut chicken soup","khao swe",{"slug":759,"title":760,"shortTitle":761,"nativeName":762,"countrySlug":536,"region":615,"baseServings":651,"prepMinutes":763,"cookMinutes":541,"difficulty":653,"course":764,"diet":766,"mainIngredients":767,"images":771,"keywords":781,"publishedAt":644,"updatedAt":644,"authorSlug":568},"samusa-thoke","Samusa Thoke (Burmese Samosa Salad)","Samusa Thoke","စမူဆာသုပ်",20,[765,545],"street-food",[586,547],[768,769,659,770],"potato","chickpeas","lime",[772,775,777,779],{"alt":773,"src":774},"Burmese samosa salad: torn samosa pieces in yellow potato curry with cabbage, raw onion and mint","\u002Fimages\u002Frecipes\u002Fsamusa-thoke\u002Fhero.jpg",{"alt":773,"src":776},"\u002Fimages\u002Frecipes\u002Fsamusa-thoke\u002Fhero-16x9.jpg",{"alt":773,"src":778},"\u002Fimages\u002Frecipes\u002Fsamusa-thoke\u002Fhero-4x3.jpg",{"alt":773,"src":780},"\u002Fimages\u002Frecipes\u002Fsamusa-thoke\u002Fhero-1x1.jpg",[782,783,784,536,785],"samusa thoke","samosa salad","burmese street food","yangon snack",{"slug":532,"title":533,"shortTitle":534,"nativeName":535,"countrySlug":536,"region":537,"baseServings":538,"prepMinutes":539,"cookMinutes":540,"restMinutes":541,"difficulty":542,"course":787,"diet":788,"mainIngredients":789,"images":790,"keywords":795,"publishedAt":567,"updatedAt":567,"authorSlug":568},[544,545],[547,548],[453,459,466,469],[791,792,793,794],{"alt":552,"src":553},{"alt":552,"src":555},{"alt":552,"src":557},{"alt":552,"src":559},[561,562,563,564,565,566],{"slug":797,"title":798,"shortTitle":799,"nativeName":800,"countrySlug":536,"region":801,"baseServings":651,"prepMinutes":763,"cookMinutes":581,"difficulty":542,"course":802,"diet":803,"mainIngredients":804,"images":805,"keywords":815,"publishedAt":644,"updatedAt":644,"authorSlug":568},"shan-noodles","Shan Khao Swè (Shan Rice Noodles with Tomato Chicken)","Shan Khao Swè","ရှမ်းခေါက်ဆွဲ","Shan State",[620],[586,587],[624,660,689,591],[806,809,811,813],{"alt":807,"src":808},"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":807,"src":810},"\u002Fimages\u002Frecipes\u002Fshan-noodles\u002Fhero-16x9.jpg",{"alt":807,"src":812},"\u002Fimages\u002Frecipes\u002Fshan-noodles\u002Fhero-4x3.jpg",{"alt":807,"src":814},"\u002Fimages\u002Frecipes\u002Fshan-noodles\u002Fhero-1x1.jpg",[816,817,818,536,819],"shan noodles","shan khao swe","burmese noodles","tomato chicken noodles",{"slug":821,"title":822,"shortTitle":823,"nativeName":824,"countrySlug":536,"region":825,"baseServings":651,"prepMinutes":763,"cookMinutes":826,"difficulty":542,"course":827,"diet":828,"mainIngredients":829,"images":833,"keywords":843,"publishedAt":644,"updatedAt":644,"authorSlug":568},"burmese-pork-curry","Wetha Hnat (Burmese Pork Belly Curry with Tamarind)","Wetha Hnat","ဝက်သားနှပ်","Central Myanmar",90,[620],[586,587],[830,592,831,832],"pork-belly","tamarind","turmeric",[834,837,839,841],{"alt":835,"src":836},"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":835,"src":838},"\u002Fimages\u002Frecipes\u002Fburmese-pork-curry\u002Fhero-16x9.jpg",{"alt":835,"src":840},"\u002Fimages\u002Frecipes\u002Fburmese-pork-curry\u002Fhero-4x3.jpg",{"alt":835,"src":842},"\u002Fimages\u002Frecipes\u002Fburmese-pork-curry\u002Fhero-1x1.jpg",[844,845,846,847,831,848],"burmese pork curry","wetha hnat","myanmar curry","pork belly","si pyan",false,1788563802994]