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| Food - Shan Influence |
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| Shan hkauk swe | Htamin gyin |
| Htamin gyin - Rice, tomato and potato or fish salad
kneaded into round balls dressed and garnished with crisp fried
onion in oil, tamarind sauce, coriander, spring onions and
garlic. Chinese chives roots (ju myit), fried whole dried
chilli, grilled dried fermented bean cakes (pe bouk) and
fried dried tofu (topu gyauk kyaw) on the side. Lahpet thouk - Salad of pickled tea leaves with fried peas, peanuts and garlic, toasted sesame, fresh garlic, tomato, green chilli, crushed dried shrimps, preserved ginger and dressed with peanut oil, fish sauce and lime. Papaya Salad Shan Tohpu - Type of tofu made from chickpea flour or yellow split pea eaten as fritters (tohpu gyaw) or in a salad (tohpu thouk), also eaten hot before it sets as tophu byawk aka tophu nway and as fried dried tofu (tophu gyauk kyaw). Shan hkauk swe - Rice Noodles with chicken or minced pork, onions, garlic, tomatoes, chilli, crushed roasted peanuts, young vine of mangetout, served with tohpu gyaw or tophu nway and pickled mustard greens (monnyingyin). Wet thachin - Preserved minced pork in rice Wet tha hmyit chin - Pork with sour bamboo shoots. |
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