Main Dish – Burmese Vegan

Tofu and String Beans Stir-fry

Aye — Tue, 15 Mar 2022 09:25:34 +0000

Simple stir-fry with balanced flavors of sweet, sour, salty from natural vegetables and white bean curd, Tofu was a middle man to balance and enhance this dish. Just simply loving and comforting for your meal.

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San Byoke ( Burmese Congee )

Aye — Thu, 23 Dec 2021 11:00:55 +0000

San Byoke is Burmese rice porridge which is like Chinese congee. We eat it as comfort food on under the weather days. We also have this on winter cold days or in the night market in China Town and in some upper part of Burma as local daily food. According to my birth family, we always have this either on Sweet December Day or Christmas Day or on New Year Eve day. Recalling this family tradition, I realized how my family and relatives consider this food as our family comfort food and we perceive it as celebration food on a family occasion. Local people eat this food when they are not feeling well. For our family, this is one of our happy meals.

Sometimes, people cook this with overnight leftover rice which shortens the cooking time. And sometimes they just boil short-grain raw rice with a 1:2 ration of rice: water and cook a long time in the slow cooker. My tips would be to blend 2/3 of rice in a blender ahead of cooking to speed up your cooking time if you do have not much time to spend cooking. No matter what, the main point is to break down the rice to be a thick and smooth consistency of rice soup.

You can also serve your San Byoke with crispy onion oil or garlic oil to add flavor and color to your meal. And consider chilies oil if you are a fan of spicy flavor. Some people like to eat with fried dough or other fritters as well. I like to top with garnish like spring onion and parsley. My relatives love it with Shan mustard pickles.

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Bean Vermicelli Salad (Glass Noodles Salad)

Aye — Thu, 02 Dec 2021 11:00:02 +0000

Most Southeast Asians are very familiar with this food, Bean Vermicelli Salad, which we also called Glass Noodles Salad. This type of noodle is clear elastic noodles which are made from bean starch. It is a very healthy choice as Gluten-Free, Low-Carbs, Low-Fat, and Easy-to-Digest. It does not have much flavor of its own, so, it is very easy to pair with any kind of ingredients and create a lovely meal.
I see how Burmese, Thais, and Chinese love this noodles salad. We like to make sweet, sour, and spicy noodles salad with different ingredients. In this recipe, I just made this Glass Noodles Salad with simple and few ingredients like Yellow Bell Pepper, Red Bell Pepper, and Chives. It tasted so healthy and comforting also. I would like you to try this and let me know your experience of making and how you enjoy this.

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Trio Stew ( Oil-Free )

Aye — Fri, 26 Nov 2021 10:25:03 +0000

Trio Stew is a very healthy and heart-warming meal you can have for your body and mind. You would feel pleased in the soul with sweetness from the combo of Pumpkin, Carrot, and Potato. Their colors alone would charm you, their flavors would warm your heart, and the whole meal would boost your health.

The perfect meal when you are on the whole-food or clean or low-calorie diet. Still, this is a healthy meal even when you are not on any diet and not on any fitness goal. Just simply a healthy and lovely meal for everyone.

Perfect to pair with sourdough bread or wholewheat bread. But still lovely to serve on top of rice or with rice as well.

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Tumeric Rice Pot

Aye — Sat, 20 Nov 2021 10:29:21 +0000

I don’t know why but 80% of Burmese food has Tumeric as an ingredient. Burmese like to put Tumeric in everything they cook to flavor and add that heart-warming color in dishes. It also smells better when heated with oil and other ingredients. I can’t complain as we all know Tumeric has so many health benefits for us. Yes, a lot of traditional Burmese medicine also uses Tumeric as an ingredient.

I love Tumeric rice and I cook at home often. But it is not something we would consider traditional food surprisingly in the love affair of Burmese and Tumeric. I normally cook Tumeric rice with rice cooker but I also use this way as this technique gives a more golden color to the rice and is denser with a Tumeric aroma.

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Chickpea Tofu Salad

Aye — Sun, 14 Nov 2021 02:00:49 +0000

Chickpea Tofu Salad is a traditional food which the whole nation enjoyed differently depending on their geographic and cultural background with a slight difference in ingredients, the texture of Chickpea Tofu. This version is a common and easy way you can make it at home at any time. The very healthy, very comforting, and lovely meal you can enjoy with family and friends as well.

Please get your Chickpea Tofu ready with this recipe. And get your premium Burmese Chickpea Flour from here.

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Burmese Chickpea Tofu

Aye — Fri, 05 Nov 2021 11:00:40 +0000

If you are someone who has an allergy to soy or wants to avoid soy, Burmese Chickpea Tofu can be your favorite plant-based ingredient in your meals. If you love traditional Tofu, that is more lovely and Chickpea Tofu would taste more delicious than soy-tofu. Very creamy, good protein source, fulfilling, and versatile with many other ingredients and dishes.

Burmese Chickpea Tofu is easy to make and can be kept in the fridge for a few days safely. perfect for people who like making simple meals and still want to eat healthy meals easily. All you need is very few ingredients and the main ingredient is Raw Chickpea Flour, which you can order from our shop easily.

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Rice Noodles Salad

Aye — Fri, 29 Oct 2021 02:00:41 +0000

This is my most favorite noodles type. It is unique as fermented rice noodles, it takes time to make, made from rice starch, fermented, created it to be thin, beautiful elastic noodles with nutty and tangy flavors. Most people know that as Thai noodles, but it is originally from Mon and Rakhine ethnic groups from Burma if you research along with the history. We called it, Mont Di.

Burmese serve Mont Di in 2 forms traditionally, in soup and as a salad. Rakhine people would serve it spicy with chilies and fermented fish paste traditionally. For us, vegan version, we can use soy sauce and light mushroom sauce as our main ingredients to flavor this Mondi in both soup and salad versions.

People from other parts of Burma, we serve this Mont Di salad with different and many ingredients mainly all-vegan such as crispy tofu, fresh cabbage, onion, peanuts, crispy shallots, crispy beans fritters, parsley, and so on.

Following is my version, but no matter what Burmese version, you have to have roasted chickpea powder, garlic oil, onion oil to make amazing Burmese salads.

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Chickpea Omelette

Aye — Fri, 22 Oct 2021 13:24:32 +0000

Who would not love cruelty-free Omelette? Right?
There is more than one reason to try and love this Chickpea Omelette recipe.
It is effortless to make and a quick-fix-meal as it can be made in 10 minutes.
It is delicious and even more fluffy than an omelet made with egg.
It is high in protein and low in calories.
It is so comforting because of chickpea’s beany, earthy and nutty flavors.
It can be a side dish or main dish.
You can try this recipe with Burmese Vegan’s Organic Chickpea Flour from our shop, Lazada and Shopee.

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Potatoes and Mushroom Curry

Aye — Sat, 16 Oct 2021 04:45:51 +0000

Potatoes curry ( Aloo Hin ) is one of our staple curries in Burmese dining tables culturally. Geographically, we are neighbors with India, Bangladesh in North West of Burma. We share a lot of food and cultural traditions. When we say curry, most people think that it is either Indian food or some Asian food. However, the curry was historically introduced by the British, who colonized both India and Burma. The slight difference between Burmese and Indians cook curry is that Indians use more spices, and Burmese use fresh ingredients like onion, garlic, and ginger.

Usually, vegetarian and vegan versions of Burmese Aloo Hin, Potatoes Curry is cooked with potatoes alone. I added Portobello Mushroom to add more nutrition, enhancing the earthy sense from the combination of potatoes and mushrooms.

Pair this curry with steamed coconut rice.

Photography – Tam

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