Sambar (Tamil: [saːmbaːɾ] ⓘ, romanized: Sāmbār) is a lentil-based vegetable stew, cooked with pigeon pea and tamarind broth.[1] It is originated from ...

Burmese pork offal skewers, also known as wet tha dok hto (Burmese: ဝက်သားတုတ်ထိုး, pronounced [wɛʔθádoʊʔtʰó]; lit. 'pork on a skewer'; also romanized...

Shrimp paste or prawn sauce is a fermented condiment commonly used in Southeast Asian and Coastal Chinese cuisines. It is primarily made from finely c...

Ohn no khao swè (Burmese: အုန်းနို့ခေါက်ဆွဲ; MLCTS: un: nui. hkauk hcwai:; IPA: [ʔóʊɰ̃ no̰ kʰaʊʔ sʰwɛ́]) is a Burmese dish consisting of wheat noodles...

Cassia flower bud salad (Burmese: မယ်ဇလီဖူးသုပ်; pronounced [mɛ̀zəlì pʰú θoʊʔ]; also known as mezali phu thoke) is a festive Burmese salad traditional...