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Burmese food reflects a great influences of her many
neighbors especially the two largest countries which is China and India.
China's influence can be seen in the usage of noodles and soy sauce while
the Indian origin could be seen with the Burmese curries, though not as
highly spiced. Lots of garlic, ginger, turmeric, chili, onion and shrimp
paste are used as flavor and served with bowls of home made pickles and
chutneys. Soft and moist boiled rice are served at every meal unlike in
other Asian countries where it is steamed. |