Category Archives: Myanmar/Burmese food

Myanmar food

Besan flour and Burmese chickpea tofu

Yesterday I had an exciting new food experience with a starch jelly common in Myanmar. There it is commonly referred to as “tofu” တိုဖူး, though it isn’t made from soy or processed in the ways in which beans are fermented … Continue reading

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Dried ngiu flowers and a Northern Thai spicy noodle soup

In the States we don’t generally think about eating flowers, but flowers have long been culinary tradition in many parts of the world. Mainland Southeast Asia is particularly fond of including flowers in meals, whether they are used as a … Continue reading

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Spiced and pounded beef salad

Recently I was inspired with a “Kachin pounded beef with herbs” recipe that I found in Naomi Duguid’s giant 2012 cookbook Burma: Rivers of Flavor. The dish was kind of unusual in that beef was boiled, then fried, and then … Continue reading

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Fermented tea leaf salad

I started to notice fermented tea salad packs from Myanmar about 2 years ago in Wisconsin.  In Philadelphia, these packages can be found at markets that cater to Southeast Asian tastes.  The best selection will be from South 7th St’s … Continue reading

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7th Street’s Friendly Market

A few days ago I gave a rough breakdown on the many markets on 7th Street.  I didn’t mean to leave out an important highlight on South 7th: the Friendly Market, a market with truly unusual food products.  The sign … Continue reading

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Markets of South Philly’s 7th Street

Among Philadelphia’s many hidden charms are its neighborhoods.  Some of those neighborhoods can transport you to other lands, complete with markets, restaurants, religious temples, and even street food–from sources that are commonplace in other countries.  Though long gone for France, … Continue reading

Posted in - Featured Food Discoveries, - Featured Markets, Cambodian food, Myanmar/Burmese food, Nepali food, Thai/Lao food | Tagged , , , , | 5 Comments