Pae Pya Khao

Pae Pya Khao Recipe - Vegetarian Dish from Burma

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

Vegetarian diet

Introduction

Pae Pya Khao is a traditional Burmese dish that features Chinese tofu cooked with a flavorful blend of spices and vegetables. This dish is a popular choice for vegetarians and those looking for a healthy and delicious meal option.

History

Pae Pya Khao has been a staple in Burmese cuisine for generations. The dish is known for its simple yet delicious combination of tofu, vegetables, and spices. It is often served as a main course or as a side dish alongside other Burmese favorites.

Ingredients

1 Chinese tofu cake
3 tbsp corn or peanut oil
1 small onion, sliced
1 small rutabaga, peeled
0.25 cup chopped ripe tomato
1 tbsp green chili, thinly sliced
2 tsp soy sauce
0.25 tsp ground cumin seed
0.5 tsp salt
0.25 cup water

How to prepare

Cut the tofu into rectangles that are 1 inch wide and 2 inches long.
Place the tofu on absorbent paper towels to remove any excess water.
Heat oil in a skillet.
Fry the tofu over medium heat until it turns light brown on both sides. Set it aside.
Remove half of the oil from the skillet.
In the remaining oil, sauté the onion over medium heat for 2 minutes until it browns.
Add the tomato, chile, soy sauce, cumin seed, and salt. Stir-fry for 1–2 minutes.
Pour 0.25 cup of water into the mixture and cover the skillet.
Allow it to cook for 5 minutes.
Next, add the tofu and stir. Cook for an additional 3 minutes.

Variations

Add vegetables such as bell peppers, broccoli, or mushrooms for added flavor and nutrition.
Substitute tofu with tempeh or seitan for a different twist on the dish.

Cooking Tips & Tricks

Make sure to drain the tofu well before cooking to remove excess water and ensure a crispy texture.

- Adjust the amount of chili according to your spice preference.

- Be sure to stir the ingredients well to evenly distribute the flavors throughout the dish.

Serving Suggestions

Pae Pya Khao can be served with steamed rice or noodles for a complete meal. It can also be enjoyed on its own as a light and flavorful dish.

Cooking Techniques

Stir-frying, sautéing

Ingredient Substitutions

Peanut oil can be substituted with vegetable oil or coconut oil.

- Rutabaga can be substituted with turnip or potato.

Make Ahead Tips

Pae Pya Khao can be prepared ahead of time and stored in the refrigerator for up to 2 days. Simply reheat before serving.

Presentation Ideas

Garnish with fresh cilantro or green onions for a pop of color and flavor.

Pairing Recommendations

Serve Pae Pya Khao with a side of pickled vegetables or a fresh salad for a well-rounded meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave until heated through.

Nutrition Information

Calories per serving

Calories: 220 per serving

Carbohydrates

Carbohydrates: 12g per serving

Fats

Total Fat: 15g per serving

Proteins

Protein: 10g per serving

Vitamins and minerals

Pae Pya Khao is a good source of Vitamin C, Vitamin K, and Calcium.

Alergens

Contains soy

Summary

Pae Pya Khao is a nutritious dish that is high in protein and low in carbohydrates. It is a great option for those looking for a healthy and satisfying meal.

Summary

Pae Pya Khao is a delicious and nutritious Burmese dish that is sure to satisfy your taste buds. With its flavorful blend of spices and vegetables, this dish is a great option for a healthy and satisfying meal.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Pae Pya Khao. It was many years ago, when I was just a young girl living in a small village in Thailand. My grandmother, who was a renowned cook in our community, had invited me to help her prepare a special meal for a visiting monk.

As we worked together in the kitchen, she told me stories of how she had learned to cook from her own grandmother, who in turn had learned from generations before her. It was a tradition that had been passed down through the ages, and I felt honored to be a part of it.

The dish we were making that day was Pae Pya Khao, a traditional Thai rice porridge that was often served to monks as a sign of respect and reverence. It was a simple dish, made with just a few basic ingredients, but it was one that required a gentle touch and a keen eye for detail.

As my grandmother showed me how to prepare the rice and simmer it slowly until it was soft and creamy, she explained the importance of patience and precision in cooking. She taught me how to season the porridge with just the right amount of salt and pepper, and how to garnish it with fresh herbs and a squeeze of lime juice for a burst of flavor.

But the most important part of the recipe, my grandmother told me, was the love and intention that went into every step of the cooking process. She said that when we cook with care and mindfulness, our food becomes more than just nourishment for the body – it becomes a gift for the soul.

After hours of simmering and stirring, the Pae Pya Khao was finally ready. We ladled it into bowls and garnished it with a sprinkle of chopped cilantro and a drizzle of chili oil. As we set the table for the monk, my grandmother whispered a silent prayer of thanks for the food we had prepared and the hands that had brought it to us.

When the monk arrived and took his first spoonful of the porridge, his eyes lit up with delight. He praised my grandmother for her skill and dedication in the kitchen, and thanked her for the delicious meal. I beamed with pride, knowing that I had played a part in creating something so special and meaningful.

From that day on, Pae Pya Khao became a staple in our household, a dish that we would often make for special occasions and family gatherings. Whenever I prepare it now, I can still hear my grandmother's voice guiding me through the steps, reminding me of the love and tradition that go into every bite.

As I sit down to enjoy a bowl of Pae Pya Khao with my own grandchildren, I feel grateful for the lessons I learned that day in the kitchen with my grandmother. Cooking is not just about following a recipe – it's about honoring the past, celebrating the present, and nourishing the future. And in every spoonful of this simple rice porridge, I taste the richness of a lifetime of love and tradition.