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Cereals and bread from Myanmar
Htamin chin, "sour rice", is a Shan dish of rice kneaded with boiled fish or meat and tomato and shaped into balls. Ishige recorded a Shan version eaten two to three hours after mixing, with the sourness coming from the tomato. It is a boundary entry; a fermented-rice version is mentioned only in secondary sources.
A short entry: the sources we found record only what is said here about Htamin chin itself.
| Cooked rice | [ishige1986] |
| Boiled beef or pork, or fish | [ishige1986] |
| Tomato | [ishige1986] |
Total time across the recorded steps: 2 h – 3 h
What changes: Rice is kneaded with boiled fish and tomato
Output: sour rice mixture.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Htamin chin, "sour rice", is a Shan dish of rice kneaded with boiled fish or meat and tomato and shaped into balls. Ishige recorded a Shan version eaten two to three hours after mixing, with the sourness coming from the tomato. It is a boundary entry; a fermented-rice version is mentioned only in secondary sources. Made in 3 steps over 2 h – 3 h. The longest step, leave the mixture to stand, takes 2–3 h (Ishige N. 1986).
| Main step | 2–3 hReported[ishige1986] | Leave the mixture to stand |
|---|
Htamin chin is sour from tomato rather than from fermentation in the one primary description found. Ishige links the name to Burmese narezushi-type foods such as ngachin, where fish and rice do ferment.
The Shan version is eaten within a few hours of mixing cooked fish or meat with rice.
Every number is labelled with how it is known. How this atlas is made
Ishige (1986) recorded htamin gin in Shan State in his survey of narezushi in Asia and judged it a quick (hayazushi-like) relative of the fermented fish and rice foods.
