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Nga thalaut paung

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This is an old revision of this page, as edited by Timrollpickering (talk | contribs) at 18:21, 19 August 2015 (→References: update stub template, replaced: {{Burma- → {{Myanmar- using AWB). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.

Nga thalaut paung (Template:Lang-my) is a freshwater hilsa fish dish from Burmese cuisine. The bony fish is cooked for hours with soy sauce, vinegar, tomatoes in lemongrass. The preparation melts the bones away.[1]

References

  1. ^ [Burma] October 2012 Afar magazine page 107 by Matt Gross


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