Traditional Myanmar Dinner

From Left to right: A salty gravy which must be made of fish; roasted beans; fried garlic slices, small dried shrimps, and a dish like laing (made of gabi tubers with salty fish) or this must be the pickled tea leaves, I am not sure. These are complimentary to the orders of Rice and fish/meat, and served as dips for raw and steamed vegetables.

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The yellowing leaves are tough but they were served steamed, must be tree leaves; the miniature eggplants which were steamed, raw carrots, raw calamansi leaves, and another steamed green leaves, must be the tops of squash or sayote. These are dipped in the condiments and serve as side dish for the main dish of rice and fish/meat. I tried tearing up the calamnsi leaves and mix with my rice, they make my rice fragrant and savory, just like our pandan leaves. Another idea in serving rice!

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A soup made of potato, sweet potato or squash. 

Very thin one so that I cannot really identify.

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Two more saucers of red, which is mild chili for dips 

and the shredded white thing is shredded mango chutney. all for appetizer.

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Myanmarese serve unlimited rice as it is their tradition to give more rice until the guest say no. Diners intending on having another helping of rice, should leave some unfinished rice as a signal more is wanted. Rice and curry are to be eaten together rather than separately and soup can be taken at intervals. At the conclusion of the meal, deserts such as laphet, fruit or jaggery may be served along with water, green tea or juice. Laphet or pickled tea leaves with a dash of oil and served with sesame seeds, fried garlic and roasted peanuts, is another popular snack typical of Myanmar, served in a circular dish. More information here.