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Breakfast and Brunch in Myanmar (formerly Burma) - an overview

The traditional breakfast in town and country alike is htamin gyaw, fried rice with boiled peas (pè byoke) and green tea, especially among the poor. Glutinous rice or kao hnyin is a popular alternative, steamed wrapped in banana leaf often with peas as kao hnyin baung served with a sprinkle of crushed and salted toasted sesame. Equally popular is the black variety cooked the same way. Si damin is sticky rice cooked with turmeric and onions in peanut oil and served with crushed and salted toasted sesame and crispfried onions. Assorted fritters such as baya gyaw go with all of them. Nan bya or naan (Indian-style flatbreads) again with rice and peas or simply buttered is served with Indian tea or coffee. Fried chapati, blistered like nan bya but crispy, with pè byoke and crispy fried onions is a popular alternative. E kya kway (Chinese-style fried breadsticks or youtiao) with Indian tea or coffee is another favourite. Mohinga, perhaps the most popular of all, now available as an "all-day breakfast" in many towns and cities, is rice vermicelli in fish broth kept on the boil with chickpea flour and/or crushed toasted rice, lemon grass, sliced banana stem, onions, garlic, ginger, pepper and fish paste and served with crispy fried onions,crushed dried chilli, coriander, fish sauce and lime. Add fritters such as split chickpea, urad dal or gourd boiled egg and fried fish cake.

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