Burma . 136. VILLAGE WELL. 64 BURMA. 137. CARRYING HOME THE WATER-POTS. fuel is required only forcooking and in manufac-tures. Rice is the staple ofevery meal, except in thedry zone. The millet andsorghum which there takethe place of rice are cookedin the same way but needlonger boiling. A rice-boiling (ta-o-dyei) is thecommon phrase for an in-terval of about twentyminutes. After washingin several waters, rice isput to boil in an earthenpot with enough water to cover it and boiled till the grains are quite clear. The rice-water is poured oiif, and the rice is put back on the fire to steam. Ric
Burma . 136. VILLAGE WELL. 64 BURMA. 137. CARRYING HOME THE WATER-POTS. fuel is required only forcooking and in manufac-tures. Rice is the staple ofevery meal, except in thedry zone. The millet andsorghum which there takethe place of rice are cookedin the same way but needlonger boiling. A rice-boiling (ta-o-dyei) is thecommon phrase for an in-terval of about twentyminutes. After washingin several waters, rice isput to boil in an earthenpot with enough water to cover it and boiled till the grains are quite clear. The rice-water is poured oiif, and the rice is put back on the fire to steam. Rice is cooked fresh for every meal and is eaten hot. A relish is made to eat with the rice, consisting of a watery stew of fresh greens or of pulse. The fat used is sesamum oil {hnan-zt). This curry is seasoned with turmeric (saiiwin), capsicum {ngayottki— chilli), and either salt-fish or ngapi (p. 92). Fresh fish, prawns, or meat are added if avail-able. In default of cultivated vegetables, wild greens of all sorts, bamboo-shoots a
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Keywords: ., bookcentury1900, bookdecade1900, bookidcu31, booksubjectethnology
