Boothee-kyaw

Boothee-kyaw Recipe from Burma - A Mouthwatering Vegetarian Dish

Region / culture: Burma | Preparation time: 10 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Boothee-kyaw, a popular snack in Myanmar, is a delightful treat that showcases the simplicity and ingenuity of Burmese cuisine. This recipe involves deep-frying bananas or gourd slices coated in a rice flour batter, resulting in a crispy exterior and a soft, sweet interior. It's a versatile dish that can be enjoyed as a dessert, snack, or even a side dish. The simplicity of the ingredients and the cooking process makes Boothee-kyaw a beloved recipe among both locals and foreigners.

History

The origins of Boothee-kyaw can be traced back to the local street food culture in Myanmar. It is a testament to the Burmese people's ability to create delicious and satisfying food with minimal ingredients. Traditionally, this dish was made with gourd, but as it traveled and evolved, bananas became a popular alternative. The recipe has been passed down through generations, with each adding their own twist to the classic dish.

Ingredients

8 bananas or 0.25 lb (113 g) of gourd
3 tbsp of rice flour
1 tbsp of sticky rice flour
water

How to prepare

Peel the bananas or slice the gourd into finger-length pieces.
In a bowl, combine the rice flour and sticky rice flour with water until the mixture becomes a thick paste.
Dip the bananas or gourd pieces into the paste, ensuring they are fully covered, and deep-fry them.

Variations

While bananas and gourd are the traditional choices, other fruits or vegetables like sweet potatoes, apples, or pumpkin can also be used. Adding coconut flakes or sesame seeds to the batter before frying can introduce new textures and flavors.

Cooking Tips & Tricks

To ensure a crispy texture, make sure the oil is hot enough before frying. The batter should sizzle as soon as it hits the oil. Do not overcrowd the pan, as this can lower the oil's temperature and result in soggy Boothee-kyaw. For an extra crispy texture, some cooks add a pinch of baking soda to the batter. If using bananas, choose ones that are ripe but still firm to prevent them from becoming mushy when fried.

Serving Suggestions

Boothee-kyaw can be served hot or at room temperature. It's often enjoyed with a sprinkle of powdered sugar or a drizzle of honey on top. For a savory twist, it can be paired with a tangy tamarind sauce.

Cooking Techniques

Deep-frying is the traditional method for cooking Boothee-kyaw, but for a healthier version, they can be air-fried or baked until golden and crispy.

Ingredient Substitutions

For those looking to avoid rice flour, all-purpose flour or chickpea flour can be used as alternatives. These substitutions may slightly alter the texture and flavor of the final product.

Make Ahead Tips

The batter can be prepared ahead of time and stored in the refrigerator for up to a day. However, it's best to fry the Boothee-kyaw just before serving to maintain its crispy texture.

Presentation Ideas

Serve Boothee-kyaw on a platter garnished with mint leaves or edible flowers for a touch of elegance. A side of fruit salsa or a dipping sauce can also enhance its presentation and taste.

Pairing Recommendations

Boothee-kyaw pairs well with tea or coffee as a snack. It can also be served alongside a savory meal to add a sweet element.

Storage and Reheating Instructions

Leftover Boothee-kyaw can be stored in an airtight container in the refrigerator for up to two days. Reheat in an oven or air fryer to restore its crispiness before serving.

Nutrition Information

Calories per serving

A serving of Boothee-kyaw contains approximately 200-300 calories, making it a relatively high-calorie snack. The exact calorie count can vary based on the size of the servings and the amount of oil absorbed during frying.

Carbohydrates

Boothee-kyaw is primarily a source of carbohydrates due to the rice flour and the bananas or gourd. A single serving contains approximately 30-40 grams of carbohydrates, making it a high-energy snack. The carbohydrates in the bananas or gourd are also a good source of dietary fiber.

Fats

The fat content in Boothee-kyaw comes mainly from the oil used for deep-frying. Depending on the type of oil used and the frying technique, a serving can contain between 10 to 20 grams of fat. Using healthier oils like canola or vegetable oil and draining the fried pieces on paper towels can help reduce the fat content.

Proteins

Boothee-kyaw is not a significant source of protein, containing only about 2-3 grams per serving. However, it can be paired with protein-rich foods to create a balanced meal or snack.

Vitamins and minerals

Bananas are a good source of vitamins C and B6, as well as minerals like potassium and magnesium. Gourd, on the other hand, provides vitamins A and C, along with some minerals like iron and magnesium. The rice flour contributes minimal vitamins and minerals.

Alergens

The primary allergens in Boothee-kyaw are related to the rice flour, which may not be suitable for individuals with rice allergies. This recipe is gluten-free, making it a good option for those with gluten sensitivities or celiac disease.

Summary

Boothee-kyaw is a high-carbohydrate, moderate-fat, and low-protein snack. It provides a good source of energy and dietary fiber, along with some vitamins and minerals. However, due to its calorie content and potential allergens, it should be consumed in moderation.

Summary

Boothee-kyaw is a versatile and delightful snack that embodies the simplicity of Burmese cuisine. With its crispy texture and sweet flavor, it's a treat that can be enjoyed in various ways. Whether you stick to the traditional recipe or experiment with your own variations, Boothee-kyaw is sure to be a hit.

How did I get this recipe?

The first time I saw this recipe, I was immediately intrigued. It was a hot summer day and I was visiting my friend, Aye Aye, in Myanmar. She invited me into her home and handed me a plate of crispy, golden fried fritters that smelled heavenly. "This is boothee-kyaw," she said with a smile. "My grandmother taught me how to make it."

I took a bite and was instantly hooked. The fritters were made with chickpea flour, onions, garlic, and a secret blend of spices that danced on my tastebuds. I begged Aye Aye to show me how to make them and she happily obliged.

We spent the afternoon in her kitchen, chopping vegetables, mixing batter, and carefully frying the fritters to perfection. As we cooked, she shared stories of her grandmother, a wise and talented cook who had passed down the recipe through generations.

Aye Aye's grandmother had learned to make boothee-kyaw from her own mother, who had in turn learned it from a traveling merchant who had passed through their village many years ago. The recipe had been adapted and perfected over time, with each generation adding their own twist to make it uniquely theirs.

By the time the fritters were ready, I felt like I had been initiated into a sacred culinary tradition. As I bit into the crispy, savory goodness, I knew that I had stumbled upon something truly special.

When I returned home, I couldn't wait to share the recipe with my own family. I spent hours in my own kitchen, experimenting with different variations and perfecting the technique. I added a touch of turmeric for color, a sprinkle of cumin for depth, and a dash of chili powder for a kick of heat.

Over the years, I continued to make boothee-kyaw for my family and friends, each time passing down the recipe and the stories that came with it. It became a beloved dish, a symbol of tradition and heritage that brought us all together around the dinner table.

As the years went by, I collected more recipes from different places and people, each one adding to the tapestry of flavors and memories that filled my kitchen. But boothee-kyaw remained a constant favorite, a reminder of that fateful day in Myanmar when I first tasted its magic.

Now, as I stand in my kitchen, surrounded by the familiar sights and smells of home, I can't help but smile as I mix the batter for boothee-kyaw once again. The memories of Aye Aye and her grandmother flood back, filling me with a sense of gratitude for the culinary journey that has brought me to this moment.

And as I take the first bite of the crispy, golden fritter, I know that the recipe for boothee-kyaw will continue to be a cherished part of my family's story for generations to come.