Beya Kyaw

Introduction

History

The origins of Beya Kyaw can be traced back to the rich culinary traditions of Myanmar (Burma). This dish is a testament to the ingenuity of Burmese cooking, which often involves simple ingredients transformed into something extraordinary. Historically, Beya Kyaw was a popular street food, enjoyed by people from all walks of life. Over time, it has gained popularity beyond Myanmar's borders, becoming a beloved snack in various parts of the world.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

To ensure your Beya Kyaw turns out perfectly, consider the following tips:

- Soak the split peas overnight to soften them, which is crucial for achieving the right texture.

- When processing the peas, aim for a smooth paste to ensure the fritters hold together well.

- Be generous with the oil when deep frying to get that desirable golden-brown crust.

- Keep the size of the fritters uniform for even cooking.

- Adjust the amount of chilies based on your preference for heat.

Serving Suggestions

Beya Kyaw can be served hot as a snack or appetizer. It pairs wonderfully with a tangy tamarind sauce or a simple chili sauce for an extra kick. For a complete meal, serve alongside a fresh salad or steamed rice.

Cooking Techniques

Deep-frying is the traditional method for cooking Beya Kyaw, resulting in a crispy exterior and soft interior. For a healthier alternative, consider air-frying or baking the fritters until golden brown.

Ingredient Substitutions

Yellow split peas can be used as an alternative to dried split peas.

- Green chilies can replace red chilies for a milder heat.

- Chickpea flour can be added to the paste to help bind the ingredients if the mixture is too wet.

Make Ahead Tips

The split pea paste can be prepared in advance and stored in the refrigerator for up to 2 days. Shape and fry the fritters just before serving to ensure they are fresh and crispy.

Presentation Ideas

Serve Beya Kyaw on a platter garnished with fresh cilantro leaves and lime wedges. A side of dipping sauce presented in a small bowl adds an elegant touch to the presentation.

Pairing Recommendations

Beya Kyaw pairs well with a light, crisp beer or a refreshing cucumber mint lemonade. For wine enthusiasts, a dry Riesling complements the flavors of the fritters beautifully.

Storage and Reheating Instructions

Store leftover Beya Kyaw in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer to restore the crispiness before serving.

Nutrition Information

Calories per serving

A serving of Beya Kyaw contains approximately 250 calories. This makes it a moderate-calorie snack option, suitable for those monitoring their calorie intake.

Carbohydrates

A serving of Beya Kyaw contains approximately 30 grams of carbohydrates. The primary source of these carbohydrates is the split peas, which are also an excellent source of fiber and protein.

Fats

Due to the deep-frying process, Beya Kyaw is relatively high in fats, with a serving containing about 15 grams of fat. However, using healthier oils such as canola or vegetable oil can help reduce the presence of saturated fats.

Proteins

Beya Kyaw is a good source of plant-based protein, with a serving providing around 8 grams of protein. This makes it a suitable snack for vegetarians and those looking to increase their protein intake.

Vitamins and minerals

Split peas are rich in several essential vitamins and minerals, including B vitamins, magnesium, potassium, and iron. These nutrients contribute to the overall nutritional value of Beya Kyaw, making it a wholesome choice.

Alergens

Beya Kyaw is naturally gluten-free and dairy-free, making it suitable for individuals with gluten intolerance or lactose intolerance. However, those with allergies to legumes should avoid this dish.

Summary

Overall, Beya Kyaw is a nutritious snack that offers a good balance of carbohydrates, proteins, and fats, along with essential vitamins and minerals. It is a calorie-conscious option that caters to various dietary needs.

Summary

Beya Kyaw is a versatile and nutritious snack that showcases the flavors of Burmese cuisine. Whether enjoyed on its own or as part of a meal, this recipe offers a delightful culinary experience. With its simple ingredients and straightforward preparation, Beya Kyaw is a must-try for anyone looking to explore the rich tapestry of Myanmar's food culture.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Beya Kyaw. It was many years ago, while I was visiting a bustling street market in Yangon, Myanmar. The air was filled with the aroma of sizzling spices and the sound of vendors calling out to passersby, enticing them with their delicious offerings.

As I wandered through the crowded stalls, my eyes were drawn to a small food stand where a young woman was expertly frying up batches of crispy, golden fritters. The smell wafting from her makeshift kitchen was intoxicating, and I knew I had to try whatever it was she was cooking.

I approached the stand and struck up a conversation with the woman, whose name was Daw Khin. She was kind enough to share with me the secret to her delicious fritters, which she called Beya Kyaw. The recipe was simple yet flavorful, and I could tell just by looking at the finished product that it would become a new favorite in my repertoire.

Daw Khin explained that Beya Kyaw was a traditional Burmese street food made from a batter of chickpea flour, onions, and various spices. The mixture was then fried until it was crispy and golden brown, resulting in a savory and addictive snack that was perfect for any occasion.

I watched as Daw Khin deftly prepared the fritters, her hands moving with practiced precision as she mixed the ingredients together in a large bowl. She then spooned the batter into the hot oil, each fritter sizzling as it hit the pan. The smell was mouthwatering, and I couldn't wait to taste the finished product.

After a few minutes of frying, Daw Khin carefully removed the fritters from the oil and placed them on a paper towel-lined plate to drain. The golden brown color and crispy texture of the fritters were a sight to behold, and I eagerly took a bite.

The taste was even better than I had imagined. The fritters were crunchy on the outside and tender on the inside, with a rich, complex flavor that came from the blend of spices and onions. I savored each bite, the flavors dancing on my tongue and leaving me craving more.

I thanked Daw Khin for sharing her recipe with me and promised to try making Beya Kyaw at home. She smiled and wished me luck, knowing that I would enjoy cooking this delicious dish as much as I had enjoyed eating it.

Back at home, I gathered the ingredients for Beya Kyaw and set to work. I mixed the chickpea flour with water to create a smooth batter, then added chopped onions, turmeric, cumin, and chili powder for flavor. The mixture was thick and fragrant, just like Daw Khin's had been.

I heated a pot of oil on the stove and carefully spooned the batter into the hot oil, watching as the fritters sizzled and bubbled. The smell that filled my kitchen was reminiscent of the bustling street market in Yangon, and I knew that I had captured a bit of that magic in my own home.

After a few minutes, the fritters were ready. I removed them from the oil and let them drain on a paper towel, the familiar golden brown color of Daw Khin's Beya Kyaw shining through. I couldn't wait to taste the results of my labor.

I took a bite of the fritter and was instantly transported back to that crowded street market in Myanmar. The flavors were just as I remembered them – spicy, savory, and utterly delicious. I savored each bite, feeling a sense of accomplishment at having recreated Daw Khin's recipe in my own kitchen.

Since that day, Beya Kyaw has become a staple in my cooking repertoire. I have shared the recipe with friends and family, each of whom has marveled at the unique flavors and crispy texture of these traditional Burmese fritters.

I am grateful to Daw Khin for introducing me to Beya Kyaw and for inspiring me to explore the world of flavors and cuisines beyond my own. The recipe holds a special place in my heart, a reminder of the joy of discovery and the thrill of stumbling upon something truly special. And whenever I make a batch of these delicious fritters, I am transported back to that bustling street market in Yangon, where the aroma of spices and the sound of sizzling oil filled the air, and a new culinary adventure awaited around every corner.

Categories

| Burmese Appetizers | Burmese Recipes | Fresh Chile Pepper Recipes | Fritter Recipes | Split Pea Recipes | Vegan Appetizer Recipes | Vegan Side Dish Recipes |

Recipes with the same ingredients