However, since there isn't any document such as recipes written for personal use or published in form of a cook book that gives any information on what original or traditional Bamar cuisine is the answer to this question is left to speculation. Please note that what I am writing about the Bamar cuisine is the conclusion I have personally come to after extensive and thorough research. Other peoples' research may lead to different results depending on what sources are available. I have read and heard about a royal palace book with the title 'Sâ-do-Hce'-Cân' that was - so it is said - written on palm leaves in 1866 during king Mindon Min's reign (1853 to 1878) and allegedly contains recipes. I have seriously tried to get a copy of this transcribed and in 1965 by the Hanthawaddy Press published book but did not succeed in finding one. It is said that this book contains 89 recipes but nothing is said about the kind and origins of these recipes. I do however doubt that all (if any) of these recipes are recipes of pure Bamar origin.
Vedic Hindus since the Vedic times gave a number of vegetarian recipes to the Indian cuisine. Later, Christians, British, Buddhists, Portuguese, Muslims from Turkey, Arabia, and Persia, and others had their influence as well when they arrived in India. Vegetarianism came to prominence during the rule of Ashoka, one of the greatest of Indian rulers who was a promoter of Buddhism; currently, 31% of Indians are vegetarians. In India, food, culture, religion, and regional festivals are all closely related. Indian meat and fish cuisine is mostly influenced by the Muslim population. Rice, atta (whole wheat flour), and almost five dozen varieties of pulses form the staple of Indian cuisine with the most important being chana (bengal gram), toor (pigeon pea or red gram), urad (black gram) and mung (green gram). Chana is usually utilized in different forms, and can be used whole or processed in a mill that removes the skin, eg dhuli moong or dhuli urad, and can also be sometimes mixed with rice and khichri (a food that is excellent for digestion and similar to the chick pea, but smaller and more flavorful). The Indian dal consists exclusively of pulses except chana.
It is, however, not only complete dishes that the Indian cuisine has introduced in to the Burmese cuisine. It has also given the traditional Burmese cooking style an Indian touch by having Burmese women and cooks use Indian condiments such as Masala (curry powder) what is traditionally not used in Burma. And here the story does not end, the introduction of milk, butter and dairy products such a cheese, yoghurt and sour milk as well as the drinking of black tea with milk and sugar (surprised?) are additional ways in which Indians have influenced the Burmese cuisine. The Chinese have ensured their presence in the Burmese cuisine in two ways. One way was to introduce Chinese-style cooking into Burmese households and restaurants by using previously not known, lesser used or differently combined vegetables such as celery and Chinese cabbage, fungus such as Chinese mushrooms, sauces such as oyster sauce and other things such as bean curd (tofu). The other way in which the Chinese have carved out their place in the Burmese cuisine is Chinese dishes such as Peking-baigin (Peking duck), Kawpyan-kyaw (Spring Rolls) and Pausi (Chinese dumpling). Chinese cooking style, Chinese vegetables, etc. and dishes have become integral part of the Burmese cuisine.
Ampoule Monday , April 16th , 2018 - 20:32:40 PM
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