တိုဟူးနွေး

Burmese

Etymology

တိုဟူး (tuihu:, “chickpea bean curd”) +‎ နွေး (nwe:, “warm”), with the former element borrowed from Chinese 豆腐.

Pronunciation

  • IPA(key): /tòhúnwé/
  • Romanization: MLCTS: tuihu:nwe: • ALA-LC: tuihūʺnveʺ • BGN/PCGN: tohu:nwe: • Okell: touhùnweì

Noun

တိုဟူးနွေး • (tuihu:nwe:)

  1. soft chickpea tofu, served warm before it sets and garnished as a salad

Further reading

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