MCA – WCWB / FAO(UN ) Healthy Myanmar Cuisine Show and Hands on Lecture
Healthy Myanmar Cuisine Show and Hands on Lecture
Nay Pyi Taw – MCA-WCWB with UN s – FAO
Promoting an Integrated Home Garden and School Garden Approach for food and nutrition security in Myanmar,- arranged by: MoALI, MoHS,MoE & FAO, 14.12.2017
On the invitation of Myanmar s FAO,- the agriculture arm of the UN,- Myanmar Chefs Association – WCWB Myanmar, arranged a live and hands on cooking educational for officials of three Union Ministries and School teacher of Myanmar schools. Myanmar Healthy Food was the target for the FAO s presentations of the ” Integrated School gardens ” project which ran now for one year and is planned to be upgraded to a wider audience and later country wide.
A brain child of Mrs Cinzia – FAO to have next to all FAO and 3 Union Ministries presentations to the workshop on 14.12.17 at Kempinski and Parkroyal Hotel s in Nay Pyi Taw.., also a real live and hands on – interactive culinary event by the MCA NPT Chefs Stanny and Romeo, with their teams, complimented with Daw Thuzar Myint s educational talks on Nutrition, Food Hygiene and Food Safety, smoke points, cross termination and more hints how to cook the good Myanmar Traditional Cuisine more healthy in the 2017 modern health context.
Over 70 officer from the 3 Union Ministry of Health, Agriculture & Education were present next to school teachers from Myanmar to see, learn and eat a healthy designed Myanmar Traditional Menu with balanced ingredients and healthy cooking methods. ( no overheating of oil, use of good cooking oil,- )
Also to speak about old habits which are not relevant anymore as hygiene and food safety in Myanmar markets improved ( with much space to do much more of course ). So did a pregnant or lactating Myanmar woman not eat any pork anymore, which often resulted in B1 and Vitamin B complex deficiency…
Executive Chef or Parkroyal Hotel – Romeo, also integrated two fusion style dishes of ” Modern Myanmar Cuisine ” with pickled Tea Leave and Prawn – both to show case that MSG Monosodium Glutamate is in no way needed in Myanmar Cuisine as all natural Myanmar Ingredients are still so pure and so rich in flavor and own character — Myanmar Agriculture & Marine products taste by itself and no need any additive to boost a better food …. Very different to neighbor countries where same products are highly boosted with fertilizer, medical drugs, genes changed and with high content of water which ends up in a product which needs more seasoning,— NOT so in near all Food from Myanmar jet – hopeful it remains as such,– Myanmar Agriculture and Marine food products have the chance to be a future Special Export market for Organic and Healthy Grown as well cooked food for a healthy nations people.
It was great to see all the audience participating much and questioned one after the other to the chefs and Daw Thuzar Myint a great – healthy culinary exchange between Ministry officers, educators and chefs of Myanmar Chefs Association – World Chefs Without Borders, Myanmar……
At the sideline we met much Government staff from Agriculture Ministry knowing each other since 22 years through Daw Nyi Nyi Yin, – Or chef Naung which was 4 years ago the first batch of the Yangon Training Restaurant Shwe Sabwe , through Belmond 5 star Hotel now at Kempinski Nay Pyi Taw.
After the great successful event, Oliver E Soe Thet from MCA handed over 1,3 million Kyat to MCA Nay Pyi Taw to use for the benefit of Young Chefs Nay Pyi Taw in support for competitions participation, domestic and international and for educational matters and travel support to Young Chefs of Myanmar.
Some more curry & Tips from MCA Chefs & Daw Thuzar Myint ,
– Bitter Gourd curry with tomatoes and dried shrimp¸
-Baked tomato salad with sliced onion and green chili and Myanmar coriander leaves, peanut oil
– Eggplant with Tomatoes and dried shrimp¸
– Minced fish is warped with leaves and then cook as Myanmar curry as usual
– Lentil soup with ginger and garlic, roasted onions & dry chili
– Fried leave of spinach is good functional food as Iron rich especially for girls, women.
– Soy bean card and bean court (garnished by Chinese corridor ) is protein rich and also
functional food as prevention of cancer for female.
– Sour dish as salad of Tomatoes , Onion and Lime.
– Cooking of Fish‚ or chicken curry with vegetables is ,better than cooking meat alone , for a
balanced‚ nutrition as combination effect.
– Avoid high flame cooking ‚
– Avoid the frying over smoke point. Otherwise, there may be Trans Fat formation , tendency to
liver cancer as Potential Hazard.
– Manjok – Sweet Potato can block Iodine to the body with a long time negative result of Thyroid despite eating fish often….a big issue in Philippines with their Casava, Sweet Potato Salad,
We thank very much Mrs Cinzia and FAO for the chance and opportunity , invitation to this exciting event in Nay Pyi Taw, Great thanks to Kempinski and Parkroyal Hotels for all arrangements and Chefs be able to do such a great educational culinary event for FAO and three Union Ministries.
Oliver E Soe Thet
President Myanmar Chefs Association
Global Board World Chefs Without Borders
Ngapali beach / Nay Pyi Taw 17.12.2017 , Myanmar