[although they have switched and now use it, Myanmar was one of only 3 countries who didn’t use the metric system](https://youtu.be/gIWDVuHDpq0) along with the United States and Liberia
Mohinga (national dish) (rice noodles in broth (water, catfish, lemongrass, ginger, black peppercorns, white peppercorns, bay leaves, salt) with garlic, ginger, lemongrass, paprika, & turmeric, sauteed red onion, fish sauce, & toasted rice flour) (topped with boiled egg) (traditionally also topped with crispy split pea fritters which I was not able to find)
Shan Style Rice (balls of cooked jasmine rice, mashed potato, sauteed flakes fish (I used haddock), blended boiled tomato, sauteed tomato puree, turmeric, cayenne, & paprika, & fish sauce)
Gyeo Du (triangles of deep fried extra firm tofu stuffed with shredded cabbage, dried shrimp pounded into floss, cilantro, & fried sliced shallots & garlic) (filling tossed in roasted chickpea flour, garlic oil, tamarind juice, lime juice, & fish sauce)
Fiery Burmese Chicken & Green Beans (seared sliced chicken breast sprinkled with corn starch, 5 spice (anise, fennel, Sichuan pepper, clove, cinnamon), black pepper, & salt & seared green beans, sliced red bell pepper & onion & chopped garlic with sauce (soy sauce, rice vinegar, honey, shaoxing wine, sriracha, bird’s eye chilies) with Thai basil)
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Flag of Lithuania but I added a star
[although they have switched and now use it, Myanmar was one of only 3 countries who didn’t use the metric system](https://youtu.be/gIWDVuHDpq0) along with the United States and Liberia
Mohinga (national dish) (rice noodles in broth (water, catfish, lemongrass, ginger, black peppercorns, white peppercorns, bay leaves, salt) with garlic, ginger, lemongrass, paprika, & turmeric, sauteed red onion, fish sauce, & toasted rice flour) (topped with boiled egg) (traditionally also topped with crispy split pea fritters which I was not able to find)
Shan Style Rice (balls of cooked jasmine rice, mashed potato, sauteed flakes fish (I used haddock), blended boiled tomato, sauteed tomato puree, turmeric, cayenne, & paprika, & fish sauce)
Gyeo Du (triangles of deep fried extra firm tofu stuffed with shredded cabbage, dried shrimp pounded into floss, cilantro, & fried sliced shallots & garlic) (filling tossed in roasted chickpea flour, garlic oil, tamarind juice, lime juice, & fish sauce)
Fiery Burmese Chicken & Green Beans (seared sliced chicken breast sprinkled with corn starch, 5 spice (anise, fennel, Sichuan pepper, clove, cinnamon), black pepper, & salt & seared green beans, sliced red bell pepper & onion & chopped garlic with sauce (soy sauce, rice vinegar, honey, shaoxing wine, sriracha, bird’s eye chilies) with Thai basil)