Burmese cuisine

Burmese cooking sits between India and China: curries without cream, a great deal of fermentation, and salads tossed by hand.

Burmese curry is built on oil rather than coconut milk, and it is recognised by the layer of red oil on top — the sign that the spices were fried properly.

Fermentation is everywhere: tea leaves, the fish paste ngapi, beans. Sourness in Burmese food comes from ferment more often than from citrus.