완또푸쩌

Myanmar World Food Programme Skip to main content Photo credit A 7.7-magnitude earthquake struck central Myanmar on 28 March 2025, killing more than 3,700 people, destroying infrastructure and reverberating through neighbouring countries. The disaster compounds a humanitarian crisis linked to a multitude of political and socioeconomic challenges. Myanmar now ranks fifth globally in the number of acutely food-insecure people, making it a hunger hotspot of very high concern. Conflict and political crises have reversed progress on ending hunger and malnutrition, with a majority of people struggling with physical, social and economic access to food. Women, girls, elderly people, persons with disabilities and minorities are particularly affected. High levels of food insecurity are particularly prevalent in conflict-affected areas. At the same time, there are massive disruptions or slowdowns in sectors including banking, healthcare, education and transport. A total of 3.5 million people have been displaced from their homes across Myanmar, including over 3 million since the military takeover in early 2021. Meanwhile, almost 1 million Rohingya refugees from Myanmar remain in Bangladesh. One in three children under the age of 5 suffers from stunting  (low height for their age), while more than half a million children are projected to suffer from wasting in 2025 a 26 percent rise from 2024. Tuberculosis  and  HIV  infections are also on the rise, amid weakened health services and growing drug use since 2021.  One in three children under the age of 5 suffers from stunting (reduced height for their age), while wasting (underweight for their height) stands at 7 percent nationally. Tuberculosis and HIV infections are also high. Education remains inadequate at all levels, with the poorest households most at risk. Myanmar remains one of the countries most vulnerable to climate-related disasters. The country was affected by several floods in 2024, including those caused by Super Typhoon Yagi which had a devastating impact on an estimated 1 million people across 11 of the country's 14 statesregions.  The earthquake caused US11 billion in damages, equivalent to 14 percent of Myanmars GDP. As a result, the World Bank projects a 2.5 percent economic contraction in 202526, with inflation estimated at 34 percent. The average price of a basic food basket has increased four times compared to before the military takeover, leaving nutritious food out of reach for many.   The World Food Programme (WFP) provides life-saving food and cash assistance to internally displaced people and other vulnerable populations. This support is threatened by severe funding shortfalls, however. WFP also responds to sudden-onset emergencies.  Hunger levels are rising in the midst of Myanmar crisis What the World Food Programme is doing in Myanmar Crisis response WFP provides life-saving food andor cash assistance to people affected by conflict, climate-related disasters and other crises, as well as those who have limited or no livelihood options. In response to the devastating earthquake in March 2025, WFP has reached 400,000 affected people in Sagaing, Mandalay, southern Shan State and Nay Pyi Taw, with emergency food and cash for food. School meals WFPs school meals programme provides pre- and primary school students with on-site cooked meals or midday fortified biscuit snacks. Cooked meals, while mainly funded by WFP, also include ingredients contributed by parents and the community. Meals are served at schools, religious institutions and learning centres, with strong community involvement. This assistance is complemented by social and behavioural change communication to promote better hygiene and healthy eating habits among children and adolescents. Resilience building WFP implements community-based projects that create and or restore community assets and infrastructure such as feeder roads and land terracing. WFP provides a basic food basket or cash-based assistance, combined with nutrition messaging, to vulnerable people as they participate in the projects. These activities help communities achieve self-reliance, bolster resilience to stresses and shocks, and assist recovery from the impact of disasters. Working with community and local partners, WFP promotes inclusive participation and equal wages for women and men. Nutrition To improve nutrition and reduce wasting and stunting, WFP provides specialized nutritious foods or cash assistance to children, adolescent girls, and pregnant and breastfeeding women, combined with a comprehensive nutrition package. WFP also provides food, cash, specialized nutrition and counselling to people living with HIV and those undergoing tuberculosis treatment, to support nutritional recovery and treatment. WFP hosts the UN Network for Nutrition in Myanmar, strengthening collaboration between UN agencies and partners. WFP has also been engaging with food-related businesses in Myanmar to promote better nutrition through the SUN Business network (SBN Myanmar) since its launch in 2020. Humanitarian support services As the global lead of the Logistics Cluster, WFP provides support and coordination to humanitarian logistics partners. WFP also provides on-demand services such as cash transfers, food transport and distribution, administration, and information technology, as well as warehouse storage. As part of the earthquake response, the WFP-led Logistics Cluster has established free, shared storage facilities for humanitarian partners in Yangon and Mandalay, including temperature-controlled storage. Publications Fill the Nutrient Gap - Asia and the Pacific 7 July 2025 WFP in Asia and the Pacific: 2024 Year in Review 11 June 2025 Summary of evaluation evidence: WFP's emergency response 14 May 2025 WFPs support to social protection in Asia and the Pacific: Regional Implementation Plan 14 October 2024 Social Protection Information Systems in Asia Pacific 24 September 2024 Summary of evaluation evidence: Targeting in Emergencies 3 September 2024 Show more In focus In photos: 5 hunger hotspots where famine is looming Story 16 June 2025 Explainer: How WFPs supply chain works to tackle hunger Story 9 April 2025 Myanmar earthquake: Race to stem the aftershock of hunger amid monsoon fears Story 11 April 2025 Myanmar earthquake: WFP delivers assistance to hardest-hit areas Story 4 April 2025 Myanmar earthquake: WFP already on the ground Story 30 March 2025 Myanmar earthquake: WFP ready to assist Story 28 March 2025 Show more Myanmar news releases Go to page Partners and donors Achieving Zero Hunger is the work of many. Our work in Myanmar is made possible by the support and collaboration of our partners and donors, including: Australia Canada Denmark European Union Germany Italy Israel Japan Republic of Korea Luxembourg The Netherlands New Zealand Norway Poland Russian Federation Sweden Switzerland Thailand Timor Leste The Republic of Turkey United Kingdom United States Livelihoods and Food Security Fund (LIFT) Myanmar Humanitarian Fund UN Central Emergency Response Fund Japan Association for WFP Private donors View all Find out more about the state of food security in Myanmar Visit the food security analysis page Operations in Myanmar Myanmar interim country strategic plan (20242025) MM02 - Interim Country Strategic Plan (ICSP) View all operations Contacts Office United Nations Building No. 20-25 Kyine Tone Street Zawana Theidi Quarter, Oattara Thiri Township Nay Pyi Taw, Myanmar Nay Pyi Taw Myanmar (Burma) Phone 95 (0) 67 34174235 (3 lines) Email wfp.myanmarwfp.org For media inquiries wfp.myanmarwfp.org Social WFPAsiaPacific United Nations Myanmar Advanced search

Myanmar-Style Shan Soup Recipe FermentWorks This soup also is a preview of a simple legume ferment from our upcoming book on fermented legumes and grains. We are super excited to announce that is what we have been working on all year (much of why you havent heard much from us.) Just this week it is out there in the big world with a beautiful cover and ready for pre-order. In it we have taken the mystery out of some of the worlds most delicious and unique fermentsincluding koji, miso, natto, and tempehmaking them easy with step-by-step instructions. We hope you enjoy the recipe and the soup warms you up. Cheers,Kirsten and ChristopherMyanmar-Style Shan SoupYield: 4 good-sized bowls of porridgeFermentation: 12 hours for the first ferment and 3 hours for the secondGluten-free, veganDuring our trip to Myanmar, we had planned to visit the region in the northern part of the country where tea leaves are fermented, which is home to many different ethnic groups, several with their own standing armies. We had to change our plans at the last minute because fighting broke out between Myanmars government army and one of those regional armies, cutting off our access to the tea villages. We found tea plantations and the fermentation we were seeking, including this tofu, in other parts of the country.In Burmese, this soup is called hto-hpu new, which either means warm tofu or hot tofu. We got various translations and, depending upon where we were eating it and which hot chile had been added, it did range from warm to very hot. This is a great base for some interesting soup bowls.8   cups water2   cups chickpeagarbanzo flour1   tablespoon peanut oil1   teaspoon salt½ teaspoon powdered turmericHot sauce (optional), for topping.Chopped cilantro, cooked rice noodles, chopped roasted peanuts, blanched greens, or finely sliced shallots (optional), for topping1.  Pour the water into a large bowl. Add the chickpea flour and whisk until well combined. Cover the bowl with a plate or lid and let ferment at room temperature for 12 hours.2.  Stretch a piece of cheesecloth across another large bowl and secure with a rubber band. Pour the chickpea batter through the cheesecloth into the bowl. This may take a little time and patience. It helps to have a rubber spatula handy to periodically scrape the the cheesecloth to remove the chickpea sediment. Compost the chickpea sediment. Cover the bowl of broth and let ferment for 3 hours at room temperature.3.  Pour the oil into a heavy pot and rub it around to coat the bottom and sides. Stir the chickpea broth and pour all of it into the pot. Stir in the salt and turmeric.4.  Bring the mixture to a boil over high heat, then reduce the heat to medium-low and cook at a slow boil until thickened and slightly reduced, 20 to 25 minutes. Stir continuously with a spatula to keep the mixture from sticking to the bottom of the pot.5.  Remove the pot from the heat and serve the soup immediately, topped with a drizzle of hot sauce, if you like, and your favorite fresh toppings. Kirsten Shockey

Myanmar - World Food Program USA Skip to content WFP Food Trucks Keep Moving Inside Gaza as Hunger Deepens and Restrictions Persist The World Food Programme (WFP) continues to deliver lifesaving food assistance inside Gaza as the fear of starvation intensifies. WFP Food Trucks Keep Moving Inside Gaza as Hunger Deepens and Restrictions Persist The World Food Programme (WFP) continues to deliver lifesaving food assistance inside Gaza as the fear of starvation intensifies. Facebook-f X-twitter Instagram Linkedin Youtube Tiktok Fill the Silence Our fellow humans are brimming with innate, limitless potential. All they need is food to achieve it. Facebook-f X-twitter Instagram Linkedin Youtube Tiktok Give by Mail:World Food Program USAP.O. Box 96316Washington, DC 20090-6316 Make a Will August is National Make-a-Will month, so use this time to build a legacy that will save the world's hungriest people. Facebook-f X-twitter Instagram Linkedin Youtube Tiktok Jozy Altidore World-renowned U.S. soccer player Jozy Altidore joins WFP as a High-Level Supporter and advocates for a world without hunger. Facebook-f X-twitter Instagram Linkedin Youtube Tiktok Donate Donate Pastoralism Gets a Reboot in Drying Kenya Facebook-f X-twitter Instagram Linkedin Youtube Tiktok Pastoralism Gets a Reboot in Drying Kenya Pastoralism Gets a Reboot in Drying Kenya Facebook-f X-twitter Instagram Linkedin Youtube Tiktok Pastoralism Gets a Reboot in Drying Kenya Facebook-f X-twitter Instagram Linkedin Youtube Tiktok Pastoralism Gets a Reboot in Drying Kenya Facebook-f X-twitter Instagram Linkedin Youtube Tiktok Myanmar faces the worst humanitarian crisis in its recent history. Conflict and extreme weather events have pushed over 15 million people into critical levels of hunger. Donate Since the military takeover in February 2021, people in Myanmar have faced relentless economic and political crises. The recent 7.7 magnitude earthquake only worsens an already dire situation. WFP has reached over 180,000 earthquake survivors with ready-to-eat food and is scaling up its emergency response to reach more affected communities. 15.2 million people are experiencing extreme hunger. 4x The cost of a basic food basket has more than quadrupled since 2021. 1.6M WFP still aims to reach 1.6 million people this year. Conflict A total of 3.5 million people have been displaced from their homes across Myanmar, including over 3 million since the military takeover in early 2021. Most displaced people have no access to food and rely on humanitarian assistance. Learn More Extreme Weather Myanmar is one of the countries most at risk of cyclones, floods and landslides due to its geographic location. The country was recently hit by several floods in 2024, including those caused by Super Typhoon Yagi, that affected at least 1 million people. Learn More Rising Prices Since the military takeover in February 2021, food prices have soared to more than four times their previous levels. In just the past year, the cost of a basic food basket including rice, oil, beans and salt has increased by 50. Access to nutritious food is beyond the reach of many, and adults are skipping meals so that children can eat. Learn More WFP implemented its first operation in Myanmar in 1978 in the northern Rakhine State and established its office in 1994. Today, WFP provides crisis-affected communities with food, cash and nutrition support. WFP provides lifesaving food to people displaced andor affected by ongoing crises in conflict zones. WFP also provides regular support for extremely food insecure people in Kachin, Shan, Chin and Rakhine states who have been displaced since before the military takeover. Learn More Nutrition WFP provides nutrition support to pregnant and breastfeeding women, children aged 6 months to 5 years old, and people living with HIV and TB. This includes malnutrition prevention and treatment services, nutrition education, cash assistance and counseling to caregivers. Learn More School Meals Where it is safe and feasible, WFP continues to provide children with school meals. Students receive fortified biscuit snacks, warm cooked meals or take-home rations. WFP works with communities, parent groups and religious institutions to provide these meals to students. Learn More News Release April 3, 2025 News Release March 28, 2025 News Release May 13, 2023 Blog August 17, 2022 View More News Email Sign up Text Join to 97691 Instagram Tiktok Facebook-f X-twitter Linkedin Youtube For every dollar spent, 89 cents goes directly to supporting WFPs mission to end hunger. Donate 2025 World Food Program, USA, World Food Program USA is a nonprofit 501(c)(3) public charity (tax ID 13-3843435). Scroll to Top

Recipe: Myanmar P-ao Village Coffee Rogue Wave Coffee Skip to content Your cart is empty Continue shopping Have an account? Log in to check out faster. Gift Cards Gift Cards Panama - Janson Geisha Lot 938 Natural - 100g Regular price Sale price 39,000 KRW Unit price  per  Sale Sold out Burundi - Bukeye Muramvya Province Natural Regular price Sale price 29,000 KRW Unit price  per  Sale Sold out El Salvador - Cerro Las Ranas Honey Regular price Sale price 26,000 KRW Unit price  per  Sale Sold out Order Notes: Order Notes: Estimated total 0 KRW Taxes, discounts and shipping calculated at checkout It is common to come across specialty coffee and see descriptions that encapsulate terms like interesting and exciting, but this coffee from Myanmar is well-deserving of both of these titles. Its anaerobic processing method accentuates and brings out the coffee cherrys fruit notes. Expect to find deep notes of raspberry, blueberry, cherry and plum fruit in a cup! It is a cup to be enjoyed while the coffee cools and the notes become more prominent. At the risk of hyperbole, coffees like this are a special occasion unto themselves. They show their true potential when brewed with intent and you take a few moments out of your day to savour your coffee. Due to this, we are going to be sharing a recipe for a smaller cup of coffee. It is perfect for that mid-afternoon coffee break. An added benefit is that for us coffee addicts itching to try new coffees, recipes like this allow more cups of different coffee to be made in a day.and thats a win in our books! Here is what you need 13.5g of Myanmar P-ao Village coffee A conical brewer (aka a coffee dripper) 210ml of water, about 30 seconds off boil (93 degrees Celsius). Directions This is the simple brew: pour 40g of water in a circular motion and ensure all of the coffee grounds are wet. Let the wettened coffee bloom for 40 seconds.  At 40 seconds, once again pour in a circular, gentle motion up to 140g. Pay attention to the colour of the slurry you are looking for a consistent colour, which points to even extraction.  At 1:20, do one more final, circular, gentle pour up to 210g.  Once you have completed this pour, pick your conical dripper up and give the contents of the dripper a swirl before placing the dripper back down with a thunk. Your work is now done! Let the water draw down and prepare to indulge. Your total brew time should be 2:20-2:30. Pour your fresh brew into a warm cup and allow your mind to wander for a few minutes as you enjoy this unique coffee.   Share Link Back to blog Choosing a selection results in a full page refresh. Opens in a new window.

Mohinga: Myanmar's National Dish Butterfield RobinsonEat amp; DrinkAsia-PacificPublished on August 27, 2013Mohinga: Myanmars National DishBy Karen MacRaeIts hard to go hungry while walking the streets of Yangon or Mandalay. Assuming you dont mind fish soup from a cart, that is. Mohinga Regarded as Myanmars national dish and prolific across the country, mohinga is a fish soup made with rice noodles. The exact recipe varies based on regional tastes and ingredients, but youll find a typical version in the countrys south, where fresh fish abounds. To form the rich and hardy broth, vendors combine chickpea flour with a host of vegetables and seasoning, including onions, lemongrass, garlic, ginger and banana tree stem, then cook it in fish sauce. After combining the stew with rice vermicelli, the dish can be topped with an array of optional additions, including crispy fritters, chickpeas or a boiled eggmeaning each bowl of mohinga, like each individual experience in Myanmar, is completely unique. Street Hawkers A mohinga street hawker roams the streets in search of customers. Due to its popularity, youll rarelyif ever!find mohinga in short supply. Sold by street hawkers and roadside stalls, Myanmar city streets are rife with mohinga. The original purveyors of Myanmars de facto national dish roam the streets, developing regular customers in certain neighbourhoodsand returning often once the relationship is established. Traditionally, these roving soup salesmen would carry a shoulder stick with a soup cauldron on one side and rice vermicelli on the other. More recently, trishaws like the one pictured in the banner above have become popular as wellthey bear all the ingredients one needs for a morning mohinga, minus the lower back pain for the salesman. In both cases, the broth is kept warm in the cauldron and combined with the vermicelli and other toppings after a customer has ordered. Find your next adventure.Get insider access, travel inspiration and a first look at new adventures, straight to your inbox.First NameFirst NameEmailEmail

The interface between consumers and their food environment in Myanmar: an exploratory mixed-methods study - PubMed Clipboard, Search History, and several other advanced features are temporarily unavailable. Skip to main page content The .gov means its official. Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure youre on a federal government site. The site is secure. The https: ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely. Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation Clipboard My BibliographyCollectionsCitation manager Display options Format Add to Collections Add to My Bibliography Your saved search Create a file for external citation management software Your RSS Feed Display options Format Abstract Objective: To examine consumers' perceptions of their food environments, their food consumption patterns and preferences, and to better understand the attributes of foods that are available within food environments in Myanmar. Design: An exploratory mixed-methods study using a combination of focus group discussions, market and consumer surveys. Setting: Four study settings in Myanmar were included: an upper-income township of Yangon; a lower-income township of Yangon; a middle-income township in the southern Myanmar town of Dawei; and a lower-income village in the country's dry zone of Magway. Participants: Thirty-two women participated in the focus groups discussions, twenty market surveys were conducted and 362 consumers (both men and women) completed food consumption surveys. Results: Focus group participants indicated that the availability of a diverse range of foods had increased over time, while the quality of foods had decreased. Health was seen primarily through the lens of food safety and there was an overall lack of knowledge about which foods were more or less healthy. Consumers preferred fruits, vegetables and red meat compared with highly processed snack foodsbeverages. Although consumers reported low intakes of highly processed snack foods, Burmese street food was consumed in high quantities. The market surveys suggested that fresh, minimally processed and highly processed foods were available at all markets across the study settings. Conclusions: Consumers are exposed to a variety of foods, of varying quality, within their food environments in Myanmar. Interventions aimed at increasing consumer knowledge regarding healthy diets and improving food safety are needed. Keywords: Dietary patterns; Food environment; Food preferences; Low- and middle-income countries; Myanmar; Nutrition transition. PubMed Disclaimer Figures Fig. 1 (colour online) An overview of Fig. 1 (colour online) An overview of the infrastructure in the markets in the food Fig. 1 (colour online) An overview of the infrastructure in the markets in the food environments examined in each of the study settings (, Yangon, upper income, urban; , Yangon, lower income, urban; , Magway, lower income, rural; , Dawei, middle income, coastal) in Myanmar, JuneAugust 2017 Fig. 2 (colour online) An overview of Fig. 2 (colour online) An overview of the main types of food products in the Fig. 2 (colour online) An overview of the main types of food products in the markets in each of the study settings (, Yangon, upper income, urban; , Yangon, lower income, urban; , Magway, lower income, rural; , Dawei, middle income, coastal) in Myanmar, JuneAugust 2017 Fig. 3 (colour online) An overview of Fig. 3 (colour online) An overview of consumers typical intakes across the different study settings Fig. 3 (colour online) An overview of consumers typical intakes across the different study settings (, Yangon, upper income, urban; , Yangon, lower income, urban; , Magway, lower income, rural; , Dawei, middle income, coastal) in Myanmar, JuneAugust 2017. Statistically significant at P 005 (χ 2 test) Fig. 4 (colour online) Consumers reported food Fig. 4 (colour online) Consumers reported food preferences across the different study settings ( , Fig. 4 (colour online) Consumers reported food preferences across the different study settings (, Yangon, upper income, urban; , Yangon, lower income, urban; , Magway, lower income, rural; , Dawei, middle income, coastal) in Myanmar, JuneAugust 2017. Statistically significant at P 005 (χ 2 test) See this image and copyright information in PMC Similar articles Food Environments and Diet Quality Among Vendors and Consumers in Five Traditional Urban Markets in Kenya. Demmler KM, van der Steen S, Trevenen-Jones A, de Kanter E. Demmler KM, et al. Nutrients. 2024 Dec 30;17(1):116. doi: 10.3390nu17010116. Nutrients. 2024. PMID: 39796550 Free PMC article. Availability, variety and distribution of healthy and unhealthy foods and beverages sold at street food stands in Mexico City. Rosales Chavez JB, Bruening M, Royer MF, Ohri-Vachaspati P, Lee RE, Jehn M. Rosales Chavez JB, et al. Public Health Nutr. 2021 Dec;24(17):5577-5588. doi: 10.1017S136898002100330X. Epub 2021 Aug 9. Public Health Nutr. 2021. PMID: 34369345 Free PMC article. Variation of Adolescent Snack Food Choices and Preferences along a Continuum of Processing Levels: The Case of Apples. Svisco E, Byker Shanks C, Ahmed S, Bark K. Svisco E, et al. Foods. 2019 Feb 1;8(2):50. doi: 10.3390foods8020050. Foods. 2019. PMID: 30717139 Free PMC article. The role of foreign direct investment in the nutrition transition. Hawkes C. Hawkes C. Public Health Nutr. 2005 Jun;8(4):357-65. doi: 10.1079phn2004706. Public Health Nutr. 2005. PMID: 15975180 Review. Snack food and beverage consumption and young child nutrition in low- and middle-income countries: A systematic review. Pries AM, Filteau S, Ferguson EL. Pries AM, et al. Matern Child Nutr. 2019 Jun;15 Suppl 4(Suppl 4):e12729. doi: 10.1111mcn.12729. Matern Child Nutr. 2019. PMID: 31225715 Free PMC article. See all similar articles Cited by A qualitative exploration of ultra-processed foods consumption and eating out behaviours in an Indonesian urban food environment. Colozza D. Colozza D. Nutr Health. 2024 Sep;30(3):613-623. doi: 10.117702601060221133897. Epub 2022 Nov 4. Nutr Health. 2024. PMID: 36330688 Free PMC article. Dietary health perceptions and sources of nutritional knowledge in an urban food environment: a qualitative study from Indonesia. Colozza D. Colozza D. Public Health Nutr. 2021 Jul;24(10):2848-2858. doi: 10.1017S1368980020003900. Epub 2020 Oct 7. Public Health Nutr. 2021. PMID: 33023710 Free PMC article. Association between body mass index and ready-to-eat food consumption among sedentary staff in Nay Pyi Taw union territory, Myanmar. Thike TZ, Saw YM, Lin H, Chit K, Tun AB, Htet H, Cho SM, Khine AT, Saw TN, Kariya T, Yamamoto E, Hamajima N. Thike TZ, et al. BMC Public Health. 2020 Feb 10;20(1):206. doi: 10.1186s12889-020-8308-6. BMC Public Health. 2020. PMID: 32041555 Free PMC article. Food Environment Typology: Advancing an Expanded Definition, Framework, and Methodological Approach for Improved Characterization of Wild, Cultivated, and Built Food Environments toward Sustainable Diets. Downs SM, Ahmed S, Fanzo J, Herforth A. Downs SM, et al. Foods. 2020 Apr 22;9(4):532. doi: 10.3390foods9040532. Foods. 2020. PMID: 32331424 Free PMC article. Examining the trade-offs of palm oil production and consumption from a sustainable diets perspective: lessons learned from Myanmar. Downs SM, Nicholas K, Khine Linn K, Fanzo J. Downs SM, et al. Public Health Nutr. 2021 Nov 15;25(4):1-13. doi: 10.1017S1368980021004353. Online ahead of print. Public Health Nutr. 2021. PMID: 34776032 Free PMC article. See all "Cited by" articles References Malik VS, Willett WC Hu FB (2013) Global obesity: trends, risk factors and policy implications. Nature Rev Endocrinol 9, 1327. - PubMed Ng M, Fleming T, Robinson M et al.. (2014) Global, regional, and national prevalence of overweight and obesity in children and adults during 19802013: a systematic analysis for the Global Burden of Disease Study 2013. Lancet 384, 766781. - PMC - PubMed Downs SM (2016) The multiple burdens of malnutrition; food system drivers and solutions. Sight Life 30, 4145. Hawkes C, Harris J Gillespie S (2017) Changing diets: urbanization and the nutrition transition. In 2017 Global Food Policy Report, pp. 3441 Washington, DC: International Food Policy Research Institute. High Level Panel of Experts (2017) Nutrition and Food Systems. A report by the High Level Panel of Experts on Food Security and Nutrition of the Committee on World Food Security. Rome: HLPE. LinkOut - more resources Full Text Sources Cambridge University Press Europe PubMed Central PubMed Central Molecular Biology Databases NIAID Data Ecosystem - Find datasets on Infectious and Immune-mediated Diseases Full text links Cambridge University Press Free PMC article Cite Format: Send To Clipboard Email Save My Bibliography Collections Citation Manager NCBI Literature Resources MeSH PMC Bookshelf Disclaimer The PubMed wordmark and PubMed logo are registered trademarks of the U.S. Department of Health and Human Services (HHS). Unauthorized use of these marks is strictly prohibited.

Behind the recipe: The Mohinga Martini based on Myanmars national breakfast dish DRiNK Home News Features Venues Recipes Videos 中文 February 6, 2019 Bangkok-based sustainability advocate Mark Lloyd shares the story behind his zero-waste Mohinga Martini, based on Myanmars breakfast staple commonly made with catfish, vermicelli noodles, fish sauce, fish paste, ginger, banana stem, lemongrass, onions, garlic and chickpea flour. By Holly Graham.  I started my bartending career back in the UK, and after moving to Bangkok for my wifes job, I quickly found myself running J.Boroski but the nights were brutal, so that didnt last long. Noting the lack of sustainability and zero-waste programs in the city, I decided to really start advocating zero-waste, as its something Im passionate about. I go and consult with bars internally, looking at their kitchen and bar program and trying to marry them together. Ill look at the kitchen menu first, then take bits from their waste and put it back into the bar program. Jen Queen invited me over to Yangon to do a bar takeover at Gecko, which doubles as a Japanese restaurant. That morning, I tried mohinga for breakfast and the first thing I thought was This would make a great Martini! The Gecko kitchen had the fatty offcuts of salmon from their sushi, so I fat washed vodka with the salmon trim, as fat is the best way to transfer flavour. Mark Lloyd serving the Mohinga Martini at Yangon Zay To do this, I fried the skins in butter and then added them to vodka. For the vermouth, I added coriander stems, ginger trimmings and lemongrass bottoms all bits they didnt use from the kitchen which are also flavours in mohinga to white wine, and steeped it for six hours. After it cooled, I fortified it with sherry. The flavour comes out really powerful thanks to the fresh ingredients. I also garnished it with proper mohinga crackers bought from a street mohinga stall the owner was hesitant to sell them, but when I offered to buy her out for the day, she obliged! The drink is essentially an extremely dirty Martini. When I served it at the guest shift at Gecko, it sold out very quickly. Granted, I didnt make too much, as I didnt want to leave Jen with a bottle of salmon skin vodka! Everyone was really intrigued and it was well received. I then recently served it at the Yangon Zay festival this year, which was attended by Yangons high society. Apparently I sold a Mohinga Martini to Myanmars biggest pop star and another guy who turned up in a pink pin striped suit I assume he was important too! I did get a lot of shit for being a white guy making a cocktail based on a national dish we translated some of the comments found online and they were not kind. Luckily they werent people who actually tried the drink, because the faces of those who did said everything. I told them to sip the drink, then bite the cracker, and they were blown away with how legit it tasted. Im never one to say no if I have an out-there idea, or someone wants something unusual to be made, Ill make it. Recipe (Click to view) Mohinga Martini by Mark Lloyd previous article Mohinga Martini by Mark Lloyd next article Recipe: Bloody Mary

Myanmar junta bans satellite dishes in media crackdown Myanmar The Guardian Skip to main contentSkip to navigationSkip to navigation Demonstrators march during an anti-military coup protest in Mandalay, Myanmar, on Wednesday. Photograph: EPADemonstrators march during an anti-military coup protest in Mandalay, Myanmar, on Wednesday. Photograph: EPA This article is more than 4 years oldMyanmar junta bans satellite dishes in media crackdownThis article is more than 4 years oldAnyone who installs satellite dishes could face a one-year prison sentence or 320 fine, military-controlled media reportedMyanmars military junta has banned satellite dishes, threatening prison sentences for anyone who violates the measure, as it intensifies its crackdown on access to independent news outlets.The junta, which faces unanimous opposition from the public and has struggled to maintain order, has imposed increasingly tough restrictions on communication since seizing power on 1 February.Mobile data has been cut for most people for more than 50 days, while broadband access has also been subject to severe restrictions. Several media outlets have been banned but continue to operate in hiding, either publishing online or broadcasting for television.We wanted to scare them: the brothers who fought back against Myanmars armyRead moreOn Wednesday, the military-controlled newspaper Global New Light of Myanmar reported that news agencies were using illegal satellite dishes to broadcast programmes that harm the state security, the rule of law and community peace and tranquillity. Anyone who installs satellite dishes could face a one-year prison sentence or K500,000 (320) as a fine, it said.More than 80 journalists have been arrested in recent months, according to the independent Irrawaddy news outlet, which is itself facing legal action under Article 505(a) of the Penal Code. This law states that publishing information that causes fear or spreads false news is punishable by up to three years in prison.On Monday, Yuki Kitazumi, a Japanese journalist, was charged under the same law, according to a report by Kyodo news agency. Kitazumi became the first foreign reporter to face charges since the coup.Thousands of people have been arrested under the junta, including 3,677 people who have been sentenced or are in detention, according to the Assistance Association for Political Prisoners (AAPP) advocacy group. It reported that 769 people have been killed by the military.Despite the risks of military violence, protesters have continued to gather to oppose the coup. Teachers, students and parents marched outside schools in Mandalay on Wednesday morning, according to local media, calling for a boycott of the education system under the junta. On Tuesday night, a candlelit vigil was held in northern Kachin state.Earlier this week, five protesters were killed and another injured in a blast in the southern region of Bago. State media said the group were trying to plant a bomb, and that Thet Win Hlaing, a 35-year old former MP for Aung San Suu Kyis National League for Democracy (NLD) party, was among those who died.A number of blasts have been reported in Yangon and other cities over recent weeks, including some targeting government and military property.On Tuesday, Myanmars ambassador to the United Nations told the US Congress to intensify pressure on the military by imposing more targeted sanctions. Kyaw Moe Tun called for measures against the state-run Maynamar oil and gas company Myanmar Oil and Gas Enterprise, and the state-owned bank Myanmar Foreign Trade Bank.I wish to stress that Myanmar is not just witnessing another major setback to democracy, but also the crisis is threatening the regional peace and security, he said.The US, along with several western countries, has condemned the coup and imposed sanctions on the generals as well as some of their family members and businesses.Explore more on these topicsMyanmarMyanmar coupnewsShareReuse this contentMost viewedMost viewed

Myanmar Food: 15 Traditional Dishes You Should Eat - Rainforest Cruises Home Myanmar Myanmar Travel Guide Myanmar Food: 15 Traditional Dishes You Should Eat Myanmar Food: 15 Traditional Dishes You Should Eat Cuisine 1. Nan Gyi Thoke2. Burmese Tofu3. Mohinga4. Samosa thoke5. Kyaw Fried snacks6. Myanmar Shrimp Curry7. Khao Soi8. Nan Gyi thoke9. Laphet Thoke Tea leaf salad10. Ohn No Khao Swè11. Htamin Jin12. Shan-style tofu noodles13. Burmese Coconut Rice14. Ngapi Ye dipping sauce15. Shan-style noodles Myanmar food is an integral part of the Burmese way of life. The people of Myanmar love to indulge in food and spend a great many hours preparing and eating a meal, emphasizing on the cooking procedure rather than ingredients, and therefore paving a way for a variety of dishes with constant improvisation. Burmese cuisine is an exotic blend of noodles, seafood, and rice, spiced up and enhanced by condiments and salads. Fruits, a feature of the tropical climate, are also an important part of this cuisine. The food has been influenced by the techniques, ingredients and flavors of Myanmars neighbors: Thailand, India and China. Dishes are characterized by the extensive use of fish products, while pork, beef and poultry are more commonly used in landlocked cities like Mandalay. The great Irrawaddy river flows through the country, which means freshwater fish is a mainstay everywhere, and a primary source of protein, used in a variety of ways; fresh, salted, whole or filleted, salted and dried, made into a salty paste, or fermented sour and pressed. The Burmese enjoy a wide range of salads (thoke), usually dominated by one major ingredient which may include rice, wheat and rice noodles, glass noodles and vermicelli, to potato, ginger, tomato, kaffir lime, lahpet (pickled tea), and the pounded, fermented fish paste known as ngapi. These salads have always been popular as fast foods in Burmese cities. Every dish has at least three of the five tastes of salty, sweet, sour, bitter and umami, and every meal has a host of accompaniments. Texture is just as important as flavor, even within the same dish for example, a bowl of Mandalay Meeshay will contain tender rice noodles, crunchy-sour pickles, beansprouts that snap to the bite, and meltingly rich morsels of pork. Myanmar traditional food is wholesome, nutritious, and filled with the right amount of carbs, proteins, and vitamins. See below for a selection of must-try dishes from the Burmese cuisine. 1. Nan Gyi Thoke Also known as Mandalay Mont Di, this is a hearty, warm salad of fat rice noodles, chicken or beef curry, chili oil, toasted chickpea powder, coriander and sliced shallots. 2. Burmese Tofu Burmese tofu is made from chickpeas, while Shan tofu is made from split peas neither type is made from the more standard soya beans. You can enjoy Burmese tofu in the form of fritters, which are crisp outside and fluffy inside (tohu kyaw) and served with a tangy tamarind dip; or sliced up into a salad (tohu thoke) with a piquant dressing; or even served while still warm and molten (tohu nway) over a bowl of spicy noodles. 3. Mohinga Mohinga is the national dish of Myanmar. This hearty, herb-based, lemongrass and rice noodle soup, often supplemented with the crunchy pith of the banana tree is usually eaten for breakfast. It is heaped with crispy split-pea fritters, sliced soft boiled duck eggs and bouncy fishcakes, scattered with roasted chili flakes and shredded coriander leaves. Served with lime or lemon wedges to squeeze on top, this is a perfect, balanced breakfast dish which is now creeping in as a filling snack that can be relished at any time of the day. Few people actually make mohinga at home, as there are countless street vendors and cafés vying for business, and everyone has their favorite. 4. Samosa thoke The samosa thoke is a traditional Burmese street food that resembles the Indian samosa chaat but not entirely because Burmese samosas are smaller than their Indian cousins. They are filled in with potatoes and chickpea powder. These deep-fried pastries are then dunked in a plain Burmese curry and garnished with mint leaves, sliced onions, tomatoes, cabbage, and brown chickpeas. The base dish is not spicy at all so you can choose to add more chili if you wish. 5. Kyaw Fried snacks Myanmar has many popular fried foods that are light, crunchy and grease-free, which you can find on the street. In addition to deep-fried samosas and pancakes, you will find gourd fritters, urad dal fritters, prawn fritters, onion fritters, whitebait fritters, tofu fritters, spring rolls, sweets, breads, and noodles topped with deep-fried crispy garnishes. 6. Myanmar Shrimp Curry Different from Thai or Indian curries, high on flavors, medium on spices, and low on broth, a Burmese shrimp curry has its own characteristic flavor and taste. Paired with rice, it can make for a perfect lunch. 7. Khao Soi Khao Soi is a noodle soup made with chicken broth, shallots, and bean sprouts. 8. Nan Gyi thoke This mouth-watering dish takes the form of thick, round rice noodles with chicken, thin slices of fish cake, par-boiled bean sprouts and slices of hard-boiled egg. 9. Laphet Thoke Tea leaf salad Lahpet Thoke is one of Myanmars most iconic dishes. The sour, slightly bitter, pickled tea leaves are mixed by hand with shredded white cabbage, sliced tomatoes, ginger and other fried spices, dried shrimp, crunchy peanuts, lima beans and peas to create a piquant and savory salad, bursting with flavor and textures. The dish can be a snack, an appetizer or coupled with a plate of rice. Lahpet Thoke is widely observed at traditional ceremonies. 10. Ohn No Khao Swè This Burmese curried soup contains egg noodles accompanied by coconut cream, vermicelli, and chicken along with spices. Consume with tangy lemon pieces, eggs, and fish sauces. 11. Htamin Jin This famous rice dish is cooked with potatoes, tamarind pulp, and shrimp paste. It is commonly served with fried garlic, while for a spicier taste, dried chilies can be incorporated. 12. Shan-style tofu noodles The dish does not include tofu, but a thick sticky yellow porridge made from chickpea flour and turmeric, and served over thin rice noodles, marinated chicken or pork, topped with chili oil and pickled veggies and broth. 13. Burmese Coconut Rice Cooked rice with onions, coconut milk, sugar and salt, the taste of this wholesome dish is not at all spicy, but deliciously sweet. 14. Ngapi Ye dipping sauce This dip for deep fried items contains mashed fish or ngapi, lemon juice, shrimp powder and garlic. 15. Shan-style noodles The dish is a combination of thin, flat rice noodles in a clear, peppery broth with marinated chicken or pork, served with a side of pickled vegetables. Compared with other noodle dishes, it is relatively simple but delicious. Disclaimer While Rainforest Cruises aim to provide accurate and up-to-date information, we make no representations as to the accuracy or completeness of any information herein or found by following any link on this site. Rainforest Cruises cannot and will not accept responsibility for any omissions or inaccuracies, or for any consequences arising therefrom, including any losses, injuries, or damages resulting from the display or use of this information. This entry was posted April 28, 2021 You may also like 9 Top Places To Visit In Myanmar Known as the Golden Land, Myanmar is rich in culture, history, sublime landscapes, hospitable people and deeply Buddhist culture. The countrys diverse beauty ranges from snow-capped Himalayan mountaintops to vast underwater reefs Read More Where To Stay In Myanmar: The Best Hotels Areas Looking for some ideas on where to stay in Myanmar? Heres a guide to the best hotels in Myanmar: Yangon The Strand Yangon This 1901 icon from the heyday of stylish travel Read More The 10 Best Things To Do In Myanmar Formerly called Burma, Myanmar is a country full of mysterious cultural richness and natural beauties, despite going through many ordeals and hardships. Sharing borders with India, China, Thailand, and Bangladesh, Myanmar has Read More Thanaka The Bark Behind Burmese Beauty There isnt a more distinct image of Burmese women than their golden-painted cheeks. Young or old, Buddhist or Muslim, almost all females in Myanmar make up their faces daily with a paste Read More Ethnic Groups of Myanmar: An Ethnological Guide To Burmese Tribes A trip to Myanmar is like visiting hundreds of different countries all rolled into one. With over 135 separate ethnic groups of Myanmar, each with its own different culture and customs, this Read More Best Time To Cruise The Irrawaddy River The Irrawaddy River is quite literally the backbone of Myanmar (Burma), running down the countrys spine from north to south. It emerges from the confluence of the Mali and NMai rivers in Read More Chindwin River in Myanmar A total count of 65 different rivers flow instinctively untamed through the huge Myanmar republic. These profound bodies of water spread in connection to the Indian and Pacific Oceans. One of particular Read More Irrawaddy River Dolphin Dolphins are unarguably one of the most beautiful and intellectually gifted creatures on earth. With elusive communicational skills, their language is far more extensive and complex than that of the human race. Read More Myanmar Travel Tips: What To Know Before You Go To Burma Note: As of February 2021, the following remarks about the political situation in Myanmar are no longer valid.  Not long ago this intriguing Asian country was largely off-limits to the Western tourist. Read More On the Lookout for Expert Advice Offers? Join over 20,000 discerning travelers and be the first to receive our monthly exclusive discounts, inspiring travel content and expert tips, straight to your inbox. Join Our Newsletter Please fill in the form beneath and youll be added to our newsletter. As Featured In

Myanmar Dipping Sauce - International Cuisine Home About Me Privacy Policy Journey by Country Recipes Travel My Cookbook Exploring the world through food Connect with us Facebook1 Twitter Jump to Recipe   Print Recipe   Myanmar dipping sauce goes perfectly with the spiced yellow split pea fritters. The sauce hits all the notes I love about Southeast Asian  cuisine.  It is a little spicy, sweet, sour and has that lovely umami flavor that fish sauce lends to a dish. I loved it so much I actually poured it over the fermented green tea salad for extra dressing the next day. This Myanmar dipping sauce is lovely  and really quick and easy to whip up.  Enjoy! This sauce would be amazing on all sorts of things! Print Pin 5 from 5 votes Myanmar Dipping Sauce Course Sauce Cuisine Myanmar Prep Time 5 minutes minutes Total Time 5 minutes minutes Servings 1 4 cup sauce Calories 26kcal Author International Cuisine Ingredientsjuice of 1 lime1 Tablespoon fish sauce1 teaspoon sugar1 clove garlic minced1 chili red or green, minced1 Tablespoon fresh cilantro minced InstructionsMix all the ingredients together well in a bowl or jar.Serve with yellow split pea frittersEnjoy! NutritionCalories: 26kcal Carbohydrates: 5g Protein: 1g Sodium: 1413mg Potassium: 51mg Sugar: 4g Vitamin C: 0.9mg   More Myanmar (Burma)Myanmar Mohinga (Fish base Soup with Rice Noodles)Spiced Yellow Split Pea FrittersFermented Green Tea Salad (Lahpet Thoke)Falooda 323 shares Facebook1 Twitter 5 from 5 votes (5 ratings without comment) Something went wrong. Please try again.

Reddit - 인터넷의 중심 메인 콘텐츠로 바로가기 myanmar 커뮤니티로 이동 rmyanmar rmyanmar Mingalaba မငဂလပ; and welcome to rmyanmar, the sub for Myanmar (Burma), the country known as the Golden Land. PLEASE USE NSFW TAG WHEN APPLICABLE. New to Reddit? Please this post: https:www.reddit.comrmyanmarcommentsmhevaqwelcometormyanmarifyourenewtothissubread 멤버 수 온라인 접속자 Vandal007 What is the national dish of Myanmar? I am making a series where I cook every national dish and my first step is to come to the sub and ask the question. now I understand that not every country has a defined national dish and that some countries have many different regions with different cuisines. in that case I will make the one that you guys agree on best represents Myanmar. please let me know what you think 인기 게시물 Reddit reReddit: 2024년 12월 6일 인기 게시물 Reddit reReddit: 2024년 12월 인기 게시물 Reddit reReddit: 2024년 인기 게시물 Reddit 콘텐츠 규정 개인정보 처리방침 이용 약관 접근성 Reddit, Inc. 2025. All rights reserved.