FermenteaWhere food goes to change

Myanmar (Burma)

Recipes by the places recorded in their sources.

Myanmar (Burma)

5 recipes

Newest first
50 per page
A bowl of chopped fermented tea leaves, lahpet, on a plain wooden table.

Laphet (lahpet)

Laphet is Myanmar’s fermented tea-leaf food, associated with ceremony and hospitality. This entry documents cultural context and regional production accounts; it is not a household fermentation recipe.

Shan State
Tea, cocoa and coffee
One representative fish-based Myanmar Ngapi variation: coarse fermented fish paste in a plain earthenware bowl. Ngapi varies by species and place; this is not a national standard.
High risk

Ngapi

Ngapi is a Myanmar name used for varied fermented fish and shrimp pastes. Selected market and processor samples document differences in species, ingredients, and process; the evidence does not support one nationwide formula.

Myanmar
Fish and seafood
A coarse reddish-brown Burmese balachaung dried-shrimp relish with fried shallot, garlic and chilli in a shallow ivory bowl, with rice softly out of focus.

Balachaung

A Myanmar relish of dried shrimp, fried eschalot and garlic, chilli, turmeric, tamarind and ngapi. Naomi Duguid’s published recipe makes about 1 cup; it contains crustacean shellfish.

Myanmar · Traditional method
· Condiments
Illustrative deep-brown, coarse pe poke soybean wafers on a pale plate, one piece broken to show the dense interior.

Pe poke

A Myanmar soybean ferment in which cooked beans turn sticky through alkaline bacterial fermentation, then are eaten fresh or seasoned, flattened and sun-dried into savoury wafers.

Myanmar · Traditional method
· Legumes and seeds
One plain Burmese nan bya: a thin, softly bubbled wheat flatbread cooked on a pan, with light golden marks and no topping.

Nan bya: Sandi Wai’s Burmese plain naan

Sandi Wai’s eight-piece Burmese plain naan uses yeast and baking powder, rests for 30 minutes and cooks on a hot nonstick pan without oil.

Myanmar · Modern adaptation
· Grains and starches