Khaing Khaing Kyaw Bangkok Phetchaburi 31

A traditional Burmese dish tossed with tea leaves, fried beans, dried shrimp, garlic, and chilies. It has a sour, salty, spicy flavor and is crispy and nutritious.

A salad tossed with ginger, fried beans, and sesame. It combines the pungent flavor of ginger with the crispiness of beans.

A snack made by tossing boiled split peas with onions and oil.

Fresh tomatoes are tossed with peanuts, sesame, and onions. It has a tangy flavor.

Fresh horseweed is tossed. It is medicinal and has a bitter taste, but is refreshing.

Lime flesh is tossed with onions and chilies. It has a very sour and spicy flavor.

Fried tofu is tossed with cabbage and chilies.

Dried red fish is tossed. It has a salty and crispy taste.

Tender young snake gourd is tossed. It has a unique sour taste and texture.

Banana blossom is thinly sliced and tossed with peanuts and sesame. It has a refreshing and slightly sweet taste.

Star gooseberry is grilled and tossed. It has a slightly bitter and crispy taste.

White crab is tossed. It has a crispy and cooling taste.

Winged beans are thinly sliced and tossed. It has a fresh and crispy taste.

Green olive is tossed. It has a very sour and spicy flavor.

Green mango is shredded and tossed. It has a sour, salty, and spicy flavor.

Tomatoes are grilled, peeled, and tossed. It has a fragrant smoky flavor and is tender.

A salad made with Burmese tofu (made from chickpeas). It is soft, smooth, and has a rich flavor.

Fish fillet is fried and tossed. A chewy fish fritter salad with firm meat.

A traditional Burmese pork dish stir-fried and cooked. It is a rich, oily curry with a robust flavor.

A rich, oily curry made with pork and potatoes.

Pork intestines are cooked with spices.

A tender pork dish slow-cooked with a sweet flavor.

A sweet pork dish cooked without chilies.

A spicy pork dish cooked with a lot of chilies.

Pork is cooked with sour bamboo shoots. It has a tangy flavor.

Pork is cooked with mustard greens (sour mustard).

Pork hock is steamed until tender and served with kailan leaves.

Pork cooked with Bagan-style fermented bean paste. It is dark in color with a unique sour, salty, and spicy flavor.

Pork cooked with fermented bean paste and dried kapok flowers.

A rich, oily curry made with duck.

A spicy wild curry made with duck, chilies, and lemongrass.

A sweet dish made by steaming duck until tender.

A dish made with duck and potatoes.

Duck is cooked with pineapple pieces. It has a mixed sweet and sour flavor.

Duck is cooked with tea leaves. It has the slightly bitter taste of tea.

A dish made with duck and winter melon.

Duck eggs are cooked in tomato paste.

A dish made with duck eggs, dried fish, and potatoes mixed together.

A dish made with duck eggs and mixed vegetables.

Catfish is fried until crispy. You can choose between sweet or spicy flavor.

Catfish fillet cooked in a curry sauce. Easy to eat as it is boneless.

A wild curry made with catfish and ginger.

Rohu fish chunks are deep-fried.

A dish made with Rohu fish and radish.

Rohu fish is steamed with spices.

Hilsa fish is slow-cooked until tender. It has a very rich flavor.

Fish fillet is rolled and cooked in a rich, oily curry. The meat is firm and delicious.

Basa fish cooked in a rich, oily curry. The meat is tender and fatty.

Rohu fish is cooked until the water evaporates and becomes a rich, oily curry.

Rohu fish is cooked in a sour broth with sour leaves.

Rohu fish is cooked in a sweet and sour tamarind sauce.