Index

Burmese Curry Accompaniments System Burmese Curry: Oil-Forward, Mild, Complex Burmese Curry: The Oil-Forward Technique Burmese flavour layering (mohinga and lahpet) Burmese Laphet (Fermented Tea Leaf Salad) Burmese Mohinga Accompaniments: The Pe Gyaw (Split Pea Fritters) Burmese Mohinga (Fish and Lemongrass Noodle Soup) Burmese Mohinga: Fish Noodle Soup Burmese Ngapi (Fermented Fish/Shrimp Paste): Properties and Use Burmese Tea Leaf Salad (Laphet Thoke) Burmese Tea Salad Assembly (Laphet Thoke): Full Preparation Burmese Thanaka: The Culinary Mineral

Gaeng Hang Lay — Northern Braised Pork Curry / แกงฮังเล

Laarb: Minced Meat Salad and the Toasted Rice Powder Technique

Miang — Northern Betel Leaf Wrap Culture / เมี่ยง

Nam Ngiao — Northern Pork and Tomato Noodle Soup / น้ำเงี้ยว

Shrimp Paste (Kapi/Blachan): Preparation

缅甸烹饪 Burmese Cooking: The Crossroads of Flavour