In Myanmar, the tradition of selling trailside bowls of Mont Di is still alive. The traditional way of making these amazing rice noodles can take up to a week and involves 18 steps, which is why only a few skilled people still make it by hand. The old and tried recipe ensures the coveted quality that’s usually lacking in machine-milled noodles.
The Variety of Mont Di
Although this dish is a national treasure for entire Myanmar, it comes in different varieties that correspond to each different region. The flavors vary depending on the ingredients that are most commonly available in the area. In the south, Mont Di is commonly served with eel or fish. The rice vermicelli can be had in a soup or a salad.
In inland cities, it’s more common to use meat as an addition to the rice noodles. The meat is cooked on the side and added atop the dish like a sauce. In most areas, people like to douse their Mont Di with oil. Commonly used spices include chilies, garlic, turmeric, and onion, as well as red or green chili paste.
Fresh Noodles Require Hard Work
Many Mont Di sellers had the intricate recipe handed down through generations. Paul Salopek, writer and National Geographic Fellow, met several sellers of this dish. Such is the case with 52-year-old Ma Yin who has been hand-making the dish her entire life, just like the women in her family did before her. She explains that it is a tiring process and a venture with little income, which is why many of her neighbors gave up on the business.
Because of the subtropical heat in Myanmar, the vermicelli sours quickly. That means that the noodles can’t be stockpiled and need to be bought fresh. The process to make them can take a week and some of the steps are quite intricate. The rice is soaked for days, then cooked, pounded in a traditional stone pounder, kneaded, and strained into boiling water. When cooked, the vermicelli is usually washed with cool water before being made into the Mont Di dish.
Marvel at Autumn Foliage on the Longest Mountain Coaster in the US
Anyone who loves roller coasters will surely want to add this one to their bucket list! Located in New York, the Cliffside Mountain Coaster opened recently and immediately started captivating everyone’s attention. And what better time to open up a new roller coaster that passes through a stunning resort out in nature than at the beginning of Autumn when all the foliage is colorful and mesmerizing?
The Olympic Bobsledding Track Got a New Purpose
The new coaster is actually a repurposed bobsled track that was used for the Olympic games in 1932 and 1980. It’s located at Mt Van Hoevenberg in Lake Placid, which is the first winter resort in America with a history that spans over 100 years. It’s one of the few villages in the world that hosted the Olympic games twice. Riders of the new coaster will be able to glide through that historic track surrounded by stunning foliage and get to see what it was like for the bobsledding teams that took that same course so many years before. As an additional treat, riders will be able to hear commentary the entire ride for the full experience.
A Stunning View of Autumn Foliage
To take this stunning coaster ride, it’s necessary to pre-purchase tickets online so that the organizers can maintain capacity control at all times. Rides will be available on the weekends with extended hours for Columbus Day weekend. The track is 1.4 miles long and the visitors will be riding in their individual carts, whose speed they can control. As the facility follows all NY state protocols, visitors will be required to wear masks, and the coaster carts will be properly sanitized between each use. Governor Andrew M. Cuomo says that this coaster is a thrilling addition to the Olympic Regional Development Authority venues and that the efforts to modernize the whole Mt Van Hoevenberg complex is ongoing. The coaster will help provide fun for families and athletes alike throughout the year, attracting more summer visitors and boosting the local businesses!