Pe Thee Pin Pauk Ngabaung Kyaw

Introduction

History

This recipe has been a popular street food in Myanmar for many years. It is often enjoyed as a snack or side dish with other Burmese dishes.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to wash the bean sprouts thoroughly and drain them well to remove any excess water.

- Be sure to remove the roots from the bean sprouts before adding them to the batter.

- When frying the fritters, make sure the oil is hot enough to ensure a crispy texture.

- Serve the fritters hot for the best flavor and texture.

Serving Suggestions

Serve Pe Thee Pin Pauk Ngabaung Kyaw hot with a side of spicy dipping sauce or a tangy tamarind chutney.

Cooking Techniques

Deep frying is the best technique for making Pe Thee Pin Pauk Ngabaung Kyaw to achieve a crispy texture.

Ingredient Substitutions

You can substitute the chickpea flour with besan flour or gram flour for a similar taste and texture.

Make Ahead Tips

You can prepare the batter and store it in the refrigerator for up to 24 hours before frying the fritters.

Presentation Ideas

Serve the fritters on a platter garnished with fresh herbs and a sprinkle of chaat masala for a colorful presentation.

Pairing Recommendations

Pe Thee Pin Pauk Ngabaung Kyaw pairs well with a hot cup of Burmese tea or a refreshing glass of lime soda.

Storage and Reheating Instructions

Store any leftover fritters in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster oven or air fryer for a few minutes until crispy.

Nutrition Information

Calories per serving

Each serving of Pe Thee Pin Pauk Ngabaung Kyaw contains approximately 250 calories.

Carbohydrates

Each serving of Pe Thee Pin Pauk Ngabaung Kyaw contains approximately 25g of carbohydrates.

Fats

Each serving of Pe Thee Pin Pauk Ngabaung Kyaw contains approximately 15g of fats.

Proteins

Each serving of Pe Thee Pin Pauk Ngabaung Kyaw contains approximately 5g of proteins.

Vitamins and minerals

This dish is a good source of vitamin C, iron, and fiber.

Alergens

This recipe contains gluten from the self-raising flour. It may also contain traces of nuts and soy.

Summary

Pe Thee Pin Pauk Ngabaung Kyaw is a delicious and crispy dish that is relatively high in fats and carbohydrates. It is a good source of protein and various vitamins and minerals.

Summary

Pe Thee Pin Pauk Ngabaung Kyaw is a delicious and crispy Burmese fritter made with fresh bean sprouts and a flavorful batter. This dish is perfect for a quick snack or appetizer and is sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Pe Thee Pin Pauk Ngabaung Kyaw. It was a warm summer day in the bustling market of Yangon, Myanmar. The air was filled with the fragrant aroma of spices, fresh produce, and sizzling street food. I was wandering through the bustling stalls, marveling at the vibrant colors and exotic ingredients, when I came across a small, unassuming vendor selling a variety of traditional Burmese dishes.

As I approached the stall, I was immediately drawn to the intoxicating scent wafting from a large pot of simmering curry. The vendor, a kindly elderly woman with weathered hands and a warm smile, noticed my curiosity and beckoned me over. She motioned for me to sit down at a makeshift table covered with a colorful tablecloth and a plate of steaming hot rice.

In broken English, she explained to me that the dish she was making was called Pe Thee Pin Pauk Ngabaung Kyaw, which roughly translated to "spicy eggplant curry with fried fish." Intrigued, I watched as she expertly chopped vegetables, ground spices, and simmered the curry to perfection. The aroma was tantalizing, and my mouth watered in anticipation.

After a few minutes, the vendor ladled a generous portion of the curry onto a plate of rice and handed it to me with a smile. I eagerly took a bite, and my taste buds exploded with a symphony of flavors – spicy, savory, tangy, and sweet all at once. It was unlike anything I had ever tasted before, and I knew in that moment that I had to learn how to make it myself.

I spent the rest of the afternoon chatting with the vendor, asking her questions about the ingredients and techniques she used to prepare the dish. She shared with me her family recipe, passed down through generations, and I scribbled down notes in my tattered recipe book. As the sun began to set and the market started to wind down, the vendor bid me farewell with a promise to visit her again soon.

Over the next few weeks, I poured over the recipe, experimenting with different variations and tweaking the flavors to suit my own tastes. I sourced the freshest ingredients from local markets, ground my own spices, and practiced my chopping and frying skills until I could recreate the dish with confidence.

Each time I made Pe Thee Pin Pauk Ngabaung Kyaw, the memories of that warm summer day in Yangon flooded back to me. I could almost hear the hustle and bustle of the market, smell the fragrant spices, and taste the savory curry on my tongue. It became more than just a recipe – it was a connection to a place and a people that had left a lasting impression on me.

As the years passed, I continued to make the dish for family gatherings, potlucks, and special occasions. My grandchildren would gather around the kitchen, wide-eyed and eager to help me chop vegetables or stir the simmering curry. I would regale them with stories of my adventures in Myanmar, the kind vendor who had shared her recipe with me, and the magic of cooking with love and passion.

And so, dear grandchildren, that is how I learned to make Pe Thee Pin Pauk Ngabaung Kyaw – a recipe that has brought joy, memories, and a taste of Myanmar into our home. May you always cherish the stories and traditions that come with each dish, and may you continue to pass them down to future generations. And who knows, maybe one day you'll have your own culinary adventure that will inspire a new family favorite. Until then, let's savor every bite and every moment shared around the table. Bon appétit!

Categories

| Burmese Appetizers | Burmese Recipes | Burmese Snacks | Burmese Vegetarian | Chickpea Flour Recipes | Mung Bean Sprout Recipes |

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