Thingyan rice
Traditional Mon dish of Myanmar
-
Media: Thingan rice
Thingyan rice (Burmese: သင်္ကြန်ထမင်း, pronounced [ðəd͡ʑàɴ tʰəmɪ́ɴ], Thingyan htamin; Mon: ပုင်သင်္ကြာန်) is a traditional Mon dish served during Thingyan, the traditional Burmese New Year. Thingyan rice is infused with water and commonly served with a salad of cured salted fish, which is blanched and fried with onions, along with sour mango or marian plum.[1][2] The dish is then garnished with roasted chili peppers.[3] Although Thingyan rice originates from the Mon people, it is now commonly prepared throughout Lower Burma.[4]
This festive dish has also been adapted into Central Thai cuisine, where it is known as khao chae.
References
- ^ "How to spend long Thingyan holidays". The Myanmar Times. Retrieved 2018-04-02.
- ^ "သင်္ကြန်ထမင်းစားပြီး ရင်အေးကြစေဖို့". မဇ္ဈိမ မာလ်တီမီဒီယာ (in Burmese). 2017-04-08. Retrieved 2018-04-02.
- ^ "သင်္ကြန်ထမင်း". Wutyee Food House (in Burmese). 2014-03-18. Retrieved 2018-04-02.
- ^ "Wax-Flavored Thingyan Rice". myanmars.net. Retrieved 2018-04-02.
See also
- Thingyan
- Khao chae
- v
- t
- e
Burmese cuisine
- Burmese salads
- Cassia flower bud salad
- Fermented tea leaf salad
- Khauk swè thoke
- Nan gyi thohk
- Mont di
- Papaya salad
- Burmese curry
- Burmese fritters
- Baya gyaw
- Banana fritters
- Samuza
- Burmese tofu
- Lahpet
- Breads
- Soups
- Thizone hin
- Talabaw
- Burmese mont
- Apon
- Bein mont
- Curry puff
- Halawa
- Pathein halawa
- Htamane
- Gyalabi
- Khanon i
- Khanon htok
- Khauk mont
- Kulfi
- Kyaukkyaw
- Ladu
- Malaing lone
- Masakat
- Mayway mont
- Mont baung
- Mont kalama
- Mont kywe the
- Mont lin maya
- Mont lone yay baw
- Nankhatai
- Nga mont
- Ngapyaw baung
- Ounhmangu
- Pashu mont
- Sanwin makin
- Shwe htamin
- Thagu
- Thagu byin
- Htanthi mont
- Htoe mont
- Burmese fruit preserves
- Burmese pork offal skewers
- Kawpyan
beverages
ingredients
Category
