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Mandalay Mee Shay (မႏၲေလးၿမီးရွည္)


ၿမီးရွည္လုပ္ရန္ မုန္႔တီဖတ္ (နန္းလတ္)           – ၁   ပိႆာ

၀က္သား (၃-ထပ္သား (သို႔) ၾကက္သား        – ၅၀ က်ပ္သား

ခ်င္း                                                     – လက္တဆစ္ခန္႔

ၾကက္သြန္ျဖဴ                                       – ၅ က်ပ္သား

ၾကက္သြန္ၿမိတ္ (လွီးၿပီးသား)            - လက္ ၂ ဆုပ္ခန္႔

ပဲငပိ (အငံ)                                         – ၁ ခြက္စာ (အၾကမ္းပန္းကန္)

တ႐ုတ္နံနံ (ပါးပါးလွီးၿပီးသား)            - လက္ ၁ ဆုပ္ခန္႔

ပဲငံျပာရည္အၾကည္                            - အနည္းငယ္

ေကာ္မႈန္႔                                            – ၅ က်ပ္သား

ဆီတိုဟူး                                            – ၇ တံုးခန္႔

ပဲပင္ေပါက္                                          – ၂၀ က်ပ္သား

ႀကံမဆုိင္                                            – ၂၀ က်ပ္သား

အီၾကာေကြး                                        – အနည္းငယ္


၁။ မုန္႔တီဖတ္မ်ားကို ေရေႏြးျဖင့္ျပဳတ္ၿပီး စစ္ထားပါ။ ၀က္သားမ်ားကို ခ်င္း၊ ၾကက္သြန္ျဖဴ၊ ဆားလိုအပ္ သေလာက္ ထည့္ၿပီး ႏူးအိေနေအာင္ ျပဳတ္ရပါမယ္။ အမွ်င္ေလးမ်ားျဖစ္ေအာင္ ႏႊင္ထားပါ။ င႐ုတ္ပြ ေျခာက္မ်ားကို ဆီပူမွာ ညိဳေရာင္သန္းလာသည္အထိ ေၾကာ္ကာ ေအးလွ်င္ ညက္ေအာင္ေထာင္းကာ ေၾကာ္ဆီမွာပဲ ျပန္စိမ္ထားပါ။

၂။ ဆီတို႔ဟူးကို ေရေႏြးျဖင့္ မပ်စ္မက်ဲ ေဖ်ာ္ထားပါ။ ပဲပင္ေပါက္ကို ေရေႏြးေဖ်ာထားပါ။

ႀကံမဆုိင္ကို ပါးပါးလွီးထားေပးပါ။ ေကာ္မႈန္႔ကို ေရေႏြးျဖင့္ေဖ်ာ္ၿပီး မပ်စ္မက်ဲ ေဖ်ာ္ထားပါ။



         ၿမီးရွည္ဖတ္တစ္ပဲြစာကို ပန္းကန္တြင္ ထည့္ပါ။ ပဲငံျပာရည္ (အခ်ိဳစားဇြန္း ၁ ဇြန္း)၊ ေကာ္ရည္ ၁ ဇြန္း (စားပြဲတင္ဇြန္း)၊ ပဲငပိ ၁ ဇြန္း (အခ်ိဳဇြန္း)၊ င႐ုတ္ဆီ ၁ ဇြန္း (စားပြဲတင္)၊ ပဲပင္ေပါက္၊ ၾကက္သြန္ၿမိတ္၊ ႀကံမဆုိင္၊ ဆီတ႔ိုဟူး (၁ ဇြန္း-အခ်ိဳစားဇြန္း)၊ အသားျပဳတ္ လိုသေလာက္ျဖင့္ျပင္ေပးပါ။ ဂ်ံဳလုံးေၾကာ္အစား အီၾကာေကြးကို ညွပ္ထည့္ေပးပါ။ စားခါမွ ႏွံ႕ေအာင္ ေမႊေပးရပါမယ္။



၀က္ျပဳတ္ရည္ (သို႔) ၾကက္ျပဳတ္ရည္ က်ဲက်ဲဆူဆူကို တ႐ုတ္နံနံ၊ ၾကက္သြန္ျဖဴ ဓါးျပား႐ိုက္ေပၚ ေလာင္းထည့္ကာ င႐ုတ္ေကာင္း၊ ဆားခတ္ကာ တြဲစားႏိုင္ပါၿပီ။ 



Throughout my stay in England, I had to make do of the cravings by myself as a MeeShay lover. As a true Myanmar who loves Myammar food, I spent all those 10 years in a country so far from my hometown discovering and experimenting the desire for my own comfort food, Myanmar Traditional food. This dish which I often make and also is one of the signature dishes of Mandaly will be shared now with all of you.


Boil the Mont Ti with warm water and rinse it for a while.
Boil the pork to tenderness with a reasonable amount of ginger, garlic and salt. Then chip the boiled pork to little string-like pieces. This depends on the consumer. Either string-like pieces or tiny ones, it’s your choice.
Fry dried capsicum in hot oil till it turns brown and cool down for quite, ground them thoroughly afterwards and you can leave them in the frying pan that was used before.
You can make a not-so-thick-not-so-watery paste by mixing the Si Tofu with warm water. Put the beansprouts in warm water, slice up the sour mustards thin enough and finally water up the Kaw Mhont in a clean bowl.
To serve
Put a pre-serving of Mon Ti in a soup med-sized soup bowl.
Soup Time 
By pouring a hot pork or chicken soup onto Chinese Nan Nan and Garlic and by adding pepper with a pinch of salt, you can now enjoy a very simple yet delicious home-made soup of your own. Enjoy !


He was born in Yangon, the

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