Pe Chan Gyaw

Introduction

History

Pe Chan Gyaw has been a beloved snack in Myanmar for generations. It is often sold by street vendors and is a favorite among locals and tourists alike. The combination of rice flour and split peas creates a unique texture that is both crispy and satisfying.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to soak the split peas overnight to ensure they are soft enough to blend into the mixture.

- Use a spoon to drop the mixture into the hot oil for even cooking.

- Drain the fried Pe Chan Gyaw on absorbent paper to remove excess oil.

Serving Suggestions

Serve Pe Chan Gyaw with a side of spicy dipping sauce or a refreshing cucumber salad.

Cooking Techniques

Deep-frying is the best technique for making Pe Chan Gyaw to achieve a crispy texture.

Ingredient Substitutions

You can substitute yellow split peas with green split peas or lentils.

Make Ahead Tips

You can prepare the mixture ahead of time and deep-fry the Pe Chan Gyaw when ready to serve.

Presentation Ideas

Serve Pe Chan Gyaw in a decorative bowl with a sprinkle of sesame seeds on top.

Pairing Recommendations

Pair Pe Chan Gyaw with a hot cup of Burmese tea for a perfect snack combination.

Storage and Reheating Instructions

Store leftover Pe Chan Gyaw in an airtight container at room temperature. Reheat in the oven or air fryer for a few minutes to regain crispiness.

Nutrition Information

Calories per serving

Each serving of Pe Chan Gyaw contains approximately 200 calories.

Carbohydrates

Each serving of Pe Chan Gyaw contains approximately 20g of carbohydrates.

Fats

Each serving of Pe Chan Gyaw contains approximately 10g of fats.

Proteins

Each serving of Pe Chan Gyaw contains approximately 5g of proteins.

Vitamins and minerals

Pe Chan Gyaw is a good source of iron and fiber.

Alergens

Pe Chan Gyaw contains gluten from the rice flour.

Summary

Pe Chan Gyaw is a delicious snack that is high in carbohydrates and fats, making it a satisfying treat.

Summary

Pe Chan Gyaw is a delicious and crispy Burmese snack that is easy to make at home. Enjoy this savory treat with your favorite dipping sauce for a satisfying snack anytime.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Pe Chan Gyaw. It was many years ago, when I was just a young girl living in a small village in Myanmar. My grandmother, who was known throughout the village for her delicious cooking, had invited some of her friends over for a dinner party. I watched in awe as she prepared dish after dish, each one more mouthwatering than the last.

One of the dishes she made that night was Pe Chan Gyaw, a traditional Burmese tofu fritter. I had never seen anything like it before, and I was fascinated by the way my grandmother expertly fried the tofu until it was crispy and golden brown. The aroma that filled the kitchen was heavenly, and I couldn't wait to taste it.

When the fritters were finally ready, my grandmother arranged them on a large platter and garnished them with fresh herbs and a tangy dipping sauce. The first bite was pure bliss – the tofu was light and fluffy on the inside, with a crispy exterior that gave way to a burst of flavor with each bite. I was hooked.

After that night, I begged my grandmother to teach me how to make Pe Chan Gyaw. She smiled and agreed, knowing how much I loved to cook. She told me that the recipe had been passed down through generations of our family, and that she had learned it from her own grandmother when she was a young girl.

To make Pe Chan Gyaw, you start by pressing firm tofu to remove excess moisture. Then, you cut the tofu into small cubes and marinate them in a mixture of soy sauce, garlic, ginger, and turmeric. The tofu is then coated in a mixture of chickpea flour and rice flour, which gives it a crispy texture when fried.

The secret to a perfect Pe Chan Gyaw, my grandmother told me, is to fry the tofu in hot oil until it is golden brown and crispy on all sides. It takes patience and practice, but the end result is well worth the effort.

Over the years, I have made Pe Chan Gyaw countless times, each time adding my own twist to the recipe. Sometimes I like to add a sprinkle of chili flakes for a little extra heat, or a squeeze of lime juice for a touch of acidity. No matter how I choose to serve it, Pe Chan Gyaw always reminds me of my grandmother and the love and care she put into every dish she made.

I have since shared the recipe with my own children and grandchildren, passing down the tradition of making Pe Chan Gyaw from generation to generation. It brings me joy to see them gathered around the kitchen, just as I did when I was a young girl, learning the art of cooking from their elders.

As I sit here now, reminiscing about that first taste of Pe Chan Gyaw so many years ago, I am filled with gratitude for the gift of cooking that my grandmother passed down to me. It is a gift that has not only nourished my body, but also my soul, connecting me to my roots and the generations that came before me.

And so, as I continue to make Pe Chan Gyaw for my family and friends, I am reminded of the power of food to bring people together, to create memories and traditions that will last a lifetime. My grandmother may no longer be with us, but her spirit lives on in every dish I make, and in the love and care that I put into each and every meal.

Categories

| Burmese Appetizers | Burmese Recipes | Pea Recipes | Rice Flour Recipes |

Recipes with the same ingredients