“ We ask all you great Myanmar Chefs, Friends, Myanmar Mothers UNITE and help FOOD Security it is east just 5 or more portion as :
“ Myanmar UNITED Culinary SHARE „4“ Myanmar UNITED Culinary CARE „,
Share Myanmar Cuisine for “ Love “ to all the people around the World and in all Myanmar.
*********************************
“ MCA & Friends,- Share with Myanmar Cuisine, 2 – Care with Myanmar Cuisine 2026 „, We Count on YOU to Share „4“ Care,….
Easy for YOU all, Easy to Share,“Give Myanmar Cuisine,- Gain Global Smiles to your Hearts“
– 1.) — With your Myanmar Traditional Meal, your own Breakfast, Lunch or Dinner share as Snack to 5 or 10 or 30 other people these days
During Myanmar International World Chefs Day 20.10.2026 – Start Between 16.10. and 24.10.2026
– 2.) — Record with your pictures, small movies, FB, a short 5 to 10 sentence story where you “ Myanmar Cuisine Shared/Cared “ when, to whom
, how many and what did you Share / “ Share – Care from your own daily Myanmar Meal as Snack with Global World People around YOU on a day 16. to 24.10.2026.
– 3.) — NOT Forget!!!! Send it all in short to Chef Ye Nanda Khin: Ye Nanda: burmachef@gmail.com
************************************
“ We Myanmar Chefs Look Back @ 30 Years MCA Excellence in Culinary – Culture – Community – Care – Communication 1996 – 2026 „
Myanmar Chefs International World Chefs Day 20.10.2026
( share Myanmar Cuisine Globally – your Myanmar daily Meal as Snack with your Friends, Colleges, at Markets, at Rail or Bus Stations, on Ships, all overthe World in
Foreign Countries wheere you are at present and at Home all Over Myanmar – from 5 to 10 to 10 Snack portion,-
“ Share UNITED Myanmar – All Ethnics – Cuisine “ between 16.10. and 24.10.2026 and send us yourPictures and Info text to: MyanmarChefSocialResponsible21@gmail.com // Chef Ye Nanda : burmachef@gmail.com
1f4df37a-67ef-410d-8f54-c61ca80331bb.png 1 1 1 aa Young Myanmar Chef Sai Lin Pyae Hein 13.2.2016.png
Chefs and Myanmar Culinary Lover Do it Just as Ye Nanda Khin 2018 in Northern India @ Pakistan Border – Punjab
Culinary Global World Chefs Heritage Summit “ Gold Medal achieved in India, where he cooked traditional dishes like Lephet and Phone Hin Gyi)……..
as Chef Ye Nanda Khin is a well-known Rakhine – Burmese chef and member of the Myanmar Chefs‘ Association who has represented Myanmar cuisine at
nternational culinary summits and master classes (such as the Culinary Global Heritage Summit in India, where he cooked traditional dishes like Lephet and Phone Hin Gyi).
1. Traditional Savory Snacks & Noodle Dishes
Nan Gyi Thoke (နန်းကြီးသုပ်): A beloved national favorite, this thick and round rice noodle salad is tossed in a rich, nutty dressing made of toasted chickpea flour, chili oil, fish sauce, and lime. It functions perfectly as breakfast, lunch, or a heavy daytime snack.
Mohinga (မုန့်ဟင်းခါး): Considered Myanmar’s national dish, this comforting snack consists of rice noodles served in a deeply aromatic, lemongrass-infused fish broth, topped with crispy fritters.
Ohn No Khow Swè (အုန်းနို့ခေါက်ဆွဲ): Wheat noodles served in a rich, lightly spiced chicken and coconut milk broth, often garnished with crispy fried noodles, raw onions, and lime.
2. Famous Burmese Salates (Thoke)
Burmese salads are a cornerstone of casual snacking, utilizing intense combinations of textures, acids, and savory crunches:
Lahpet Thoke (Tea Leaf Salad): Fermented pickled tea leaves tossed with fried garlic chips, toasted sesame seeds, roasted peanuts, split yellow peas, tomatoes, and fresh chilies. MCA events have even showcased modern fusions like Pickled Tea Leaf Samosas.
Gin Thoke (Ginger Salad): A punchy, crunchy variation featuring shredded pickled ginger mixed with an assortment of seeds, legumes, and fried garlic.
Ah Thoke Sone (Rainbow Salad): A versatile street-style salad mixing multiple elements like potatoes, papaya, noodles, and rice together with tamarind juice and chili flakes.
image.pngimage.png
3. Traditional Sweets & Seasonal Snacks
Htamane (ထမနဲ): A seasonal, highly collaborative savory-sweet delicacy prepared around February. It features glutinous rice kneaded vigorously with copious amounts of cooking oil, fried ginger, coconut flakes, toasted peanuts, and sesame seeds.
Mote Let Kauk: Distinctive fried ring-shaped donuts made from sticky glutinous rice flour, typically served at tea time.
1 United Chefs Food is Health in Myanmar 1996 – 2026.png 1 1 Myanmar Cuisine Share & Care 20.10.2026 World Chefs Day 20261008_160329 – Copy.jpg
Tea Leaf Salad (Laphet Thoke): A signature Burmese dish made with fermented tea leaves, crunchy fried beans, nuts, and garlic.
Curry: Rich, oily, and aromatic meat or seafood curries simmered with onions, garlic, and spices.
Tea Shop Meal: A classic spread featuring a hot cup of sweet milky tea paired with snacks or light bites.
Deep-Fried Stuff (A-Kyaw): Assorted crispy fritters like split-pea or gourd fritters commonly eaten as street food or breakfast.
Shan-Style Tofu Noodles (Hto-hpu Nwe): Warm, thick Shan-style chickpea or tofu paste served over rice noodles.
Nangyi Thoke: A thick rice-noodle salad tossed with chickpea flour, chicken, fish cake, boiled egg, and lime.
Sweet Snacks (Moun): Traditional Burmese sweet treats and gelatinous cakes often made from coconut, rice flour, or palm sugar.
Mohinga: Myanmar’s national dish consisting of a rich, spiced catfish and lemongrass broth served over rice noodles.
Shan-Style Noodles: Thin rice noodles tossed in a savory-sweet pepper sauce with marinated chicken or pork, greens, and crushed peanuts.
Shan-Style Rice (nga htamin): Turmeric-infused rice pressed with fish and oil, typically served with garlic oil, leeks, and fried pork rind.
image.png 1 Myo Sandar & Y – MCA Chefs to France 2025 – 26 1000034835.jpg 0 0 A 30 Years MCA Chefs in Myanmar 1996 – 2026 IMG_1743050254267.jpg Food Aid Myanmar – Education 2026.jpg
Liebelein New MCA web Post News 18.10.– Bitte Story und MCA Program fuer 20.10. mit allem text und Bildren posten auf MCA WWW – Danke
Dear Liebelein Chef Andrew – Good Morning – Good Day
I wish YOU the best Health Security and Happiness – United Culinary Friendship
Can YOU pls post here for all Myanmar Chefs Y-MCA – MCA website and all FB & Social Media to all chefs and friends to try to follow and share Myanmar Cuisine
between 19.10. and 24.10.2026 — of their own days Myanmar meal to 5 or 10 or 30 or etc people all around them or at a place, church, orphanage, market
, railway or bus station — etc
Thanks pls send me the Links after sending out thanks
Oliver E Soe Thet see below all 18.10.26 Ngaopali Beach – Myanmar
**************************************************************************
“ We ask all you great Myanmar Chefs, Friends, Myanmar Mothers UNITE and help FOOD Security it is east just 5 or more portion as :
“ Myanmar UNITED Culinary SHARE „4“ Myanmar UNITED Culinary CARE „,
Share Myanmar Cuisine for “ Love “ to all the people around the World and in all Myanmar.
*********************************
“ MCA & Friends,- Share with Myanmar Cuisine, 2 – Care with Myanmar Cuisine 2026 „, We Count on YOU to Share „4“ Care,….
*********************************************************************************************************************************************************
Easy for YOU all, Easy to Share,“Give Myanmar Cuisine,- Gain Global Smiles to your Hearts“
– 1.) — With your Myanmar Traditional Meal, your own Breakfast, Lunch or Dinner share as Snack to 5 or 10 or 30 other people these days
During Myanmar International World Chefs Day 20.10.2026 – Start Between 16.10. and 24.10.2026
– 2.) — Record with your pictures, small movies, FB, a short 5 to 10 sentence story where you “ Myanmar Cuisine Shared/Cared “ when, to whom
, how many and what did you Share / “ Share – Care from your own daily Myanmar Meal as Snack with Global World People around YOU on a day 16. to 24.10.2026.
– 3.) — NOT Forget!!!! Send it all in short to Chef Ye Nanda Khin: Ye Nanda: burmachef@gmail.com
************************************
“ We Myanmar Chefs Look Back @ 30 Years MCA Excellence in Culinary – Culture – Community – Care – Communication 1996 – 2026 „
Myanmar Chefs International World Chefs Day 20.10.2026
( share Myanmar Cuisine Globally – your Myanmar daily Meal as Snack with your Friends, Colleges, at Markets, at Rail or Bus Stations, on Ships, all overthe World in
Foreign Countries wheere you are at present and at Home all Over Myanmar – from 5 to 10 to 10 Snack portion,-
“ Share UNITED Myanmar – All Ethnics – Cuisine “ between 16.10. and 24.10.2026 and send us yourPictures and Info text to: MyanmarChefSocialResponsible21@gmail.com // Chef Ye Nanda : burmachef@gmail.com
Chefs and Myanmar Culinary Lover Do it Just as Ye Nanda Khin 2018 in Northern India @ Pakistan Border – Punjab
Culinary Global World Chefs Heritage Summit “ Gold Medal achieved in India, where he cooked traditional dishes like Lephet and Phone Hin Gyi)……..
as Chef Ye Nanda Khin is a well-known Rakhine – Burmese chef and member of the Myanmar Chefs‘ Association who has represented Myanmar cuisine at
nternational culinary summits and master classes (such as the Culinary Global Heritage Summit in India, where he cooked traditional dishes like Lephet and Phone Hin Gyi).
1. Traditional Savory Snacks & Noodle Dishes
Nan Gyi Thoke (နန်းကြီးသုပ်): A beloved national favorite, this thick and round rice noodle salad is tossed in a rich, nutty dressing made of toasted chickpea flour, chili oil, fish sauce, and lime. It functions perfectly as breakfast, lunch, or a heavy daytime snack.
Mohinga (မုန့်ဟင်းခါး): Considered Myanmar’s national dish, this comforting snack consists of rice noodles served in a deeply aromatic, lemongrass-infused fish broth, topped with crispy fritters.
Ohn No Khow Swè (အုန်းနို့ခေါက်ဆွဲ): Wheat noodles served in a rich, lightly spiced chicken and coconut milk broth, often garnished with crispy fried noodles, raw onions, and lime.
2. Famous Burmese Salates (Thoke)
Burmese salads are a cornerstone of casual snacking, utilizing intense combinations of textures, acids, and savory crunches:
Lahpet Thoke (Tea Leaf Salad): Fermented pickled tea leaves tossed with fried garlic chips, toasted sesame seeds, roasted peanuts, split yellow peas, tomatoes, and fresh chilies. MCA events have even showcased modern fusions like Pickled Tea Leaf Samosas.
Gin Thoke (Ginger Salad): A punchy, crunchy variation featuring shredded pickled ginger mixed with an assortment of seeds, legumes, and fried garlic.
Ah Thoke Sone (Rainbow Salad): A versatile street-style salad mixing multiple elements like potatoes, papaya, noodles, and rice together with tamarind juice and chili flakes.
3. Traditional Sweets & Seasonal Snacks
Htamane (ထမနဲ): A seasonal, highly collaborative savory-sweet delicacy prepared around February. It features glutinous rice kneaded vigorously with copious amounts of cooking oil, fried ginger, coconut flakes, toasted peanuts, and sesame seeds.
Mote Let Kauk: Distinctive fried ring-shaped donuts made from sticky glutinous rice flour, typically served at tea time.
Tea Leaf Salad (Laphet Thoke): A signature Burmese dish made with fermented tea leaves, crunchy fried beans, nuts, and garlic.
Curry: Rich, oily, and aromatic meat or seafood curries simmered with onions, garlic, and spices.
Tea Shop Meal: A classic spread featuring a hot cup of sweet milky tea paired with snacks or light bites.
Deep-Fried Stuff (A-Kyaw): Assorted crispy fritters like split-pea or gourd fritters commonly eaten as street food or breakfast.
Shan-Style Tofu Noodles (Hto-hpu Nwe): Warm, thick Shan-style chickpea or tofu paste served over rice noodles.
Nangyi Thoke: A thick rice-noodle salad tossed with chickpea flour, chicken, fish cake, boiled egg, and lime.
Sweet Snacks (Moun): Traditional Burmese sweet treats and gelatinous cakes often made from coconut, rice flour, or palm sugar.
Mohinga: Myanmar’s national dish consisting of a rich, spiced catfish and lemongrass broth served over rice noodles.
Shan-Style Noodles: Thin rice noodles tossed in a savory-sweet pepper sauce with marinated chicken or pork, greens, and crushed peanuts.
Shan-Style Rice (nga htamin): Turmeric-infused rice pressed with fish and oil, typically served with garlic oil, leeks, and fried pork rind.