Main Ingredients : Pork, dried Indian gooseberry, dried myrobalan, dried marian plum, dried mango, fermented fish paste, onions.
Key Spices Used : Garlic, ginger, bay leaves, cinnamon and masala spices (cumin seeds, cardamon, coriander seeds, and cloves), turmeric powder, ground chili
Cooking Method : Slow Cooking over low heat after prepare the sauce base which is fried in oil until aromatic and golden
Taste : Balance flavors and a rich, aromatic sauce.
Cultural/Traditional Significance : Wet Thar Hin Lay was originally prepared as an Ayuvedic royal meal, in which ingredients were selected not only for flavor but also for their medicinal properties. The dish reflects the Burmese court’s belief in food as a means of restoring balance and supporting overall well-being.
Local Popularity : There is different way of cooking among the ethnic people in Myanmar. This dish is one of the most popular dishes in Myanmar Family
It commonly available in restaurants/street food stalls : Yes
It seasonal : No
Key Spices Used : Garlic, ginger, bay leaves, cinnamon and masala spices (cumin seeds, cardamon, coriander seeds, and cloves), turmeric powder, ground chili
Cooking Method : Slow Cooking over low heat after prepare the sauce base which is fried in oil until aromatic and golden
Taste : Balance flavors and a rich, aromatic sauce.
Cultural/Traditional Significance : Wet Thar Hin Lay was originally prepared as an Ayuvedic royal meal, in which ingredients were selected not only for flavor but also for their medicinal properties. The dish reflects the Burmese court’s belief in food as a means of restoring balance and supporting overall well-being.
Local Popularity : There is different way of cooking among the ethnic people in Myanmar. This dish is one of the most popular dishes in Myanmar Family
It commonly available in restaurants/street food stalls : Yes
It seasonal : No
