Ye Mon

Introduction

History

Ye Mon has been a staple in Burmese cuisine for generations. It is believed to have originated in the Mandalay region of Myanmar, where it was commonly sold by street vendors. The dish has since spread to other parts of the country and is now enjoyed by people all over the world.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to spread the rice paste evenly in the frying pan to ensure that the Ye Mon cooks evenly and crisps up nicely.

- Be sure to flip the Ye Mon over carefully to prevent it from breaking apart.

- You can customize the toppings on your Ye Mon to suit your taste preferences. Feel free to experiment with different ingredients such as shrimp, pork, or tofu.

Serving Suggestions

Ye Mon can be served as a snack or light meal on its own, or paired with a side salad or dipping sauce for added flavor.

Cooking Techniques

Ye Mon is typically cooked by spreading the rice paste in a frying pan and topping it with various ingredients before flipping it over to cook on both sides.

Ingredient Substitutions

If you don't have rice flour, you can use all-purpose flour as a substitute. You can also use different vegetables or proteins as toppings for your Ye Mon.

Make Ahead Tips

You can prepare the rice paste ahead of time and store it in the refrigerator until you are ready to cook the Ye Mon. You can also prepare the toppings in advance for easy assembly.

Presentation Ideas

You can garnish your Ye Mon with fresh herbs, sesame seeds, or a drizzle of soy sauce for an added touch of flavor and visual appeal.

Pairing Recommendations

Ye Mon pairs well with a cold beer or a refreshing glass of iced tea. You can also serve it with a side of pickled vegetables or kimchi for a tangy contrast.

Storage and Reheating Instructions

Ye Mon is best enjoyed fresh and crispy, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, simply place the Ye Mon in a toaster oven or oven at 350°F for a few minutes until heated through.

Nutrition Information

Calories per serving

Each serving of Ye Mon contains approximately 250 calories.

Carbohydrates

Ye Mon is a high-carbohydrate dish due to the rice flour used in the recipe. Each serving contains approximately 40 grams of carbohydrates.

Fats

Ye Mon is a relatively low-fat dish, with each serving containing approximately 5 grams of fat.

Proteins

Ye Mon is a moderate source of protein, with each serving containing approximately 6 grams of protein.

Vitamins and minerals

Ye Mon is a good source of vitamins and minerals, particularly vitamin C from the spring onions and ginger.

Alergens

Ye Mon contains gluten from the rice flour, so it may not be suitable for those with gluten sensitivities or allergies.

Summary

Overall, Ye Mon is a nutritious and balanced dish that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Ye Mon is a delicious and crispy Burmese street food that is easy to make at home. With its simple ingredients and customizable toppings, Ye Mon is a versatile dish that can be enjoyed as a snack or light meal. Try making Ye Mon for your next gathering or as a special treat for yourself!

How did I get this recipe?

The first time I saw this recipe, I was immediately hooked. The delicate balance of flavors and the rich history behind this dish intrigued me. It was called Ye Mon, a traditional Burmese curry that was passed down to me by a dear friend who had spent years perfecting the recipe.

I remember the day she first taught me how to make Ye Mon. We gathered all the ingredients - turmeric, ginger, garlic, lemongrass, and of course, the star of the dish, tender chunks of beef. As we worked together in the kitchen, she shared stories of her childhood in Burma, where Ye Mon was a staple at family gatherings and special occasions.

The key to making Ye Mon, she told me, was in the slow cooking process. The flavors needed time to meld together, creating a rich and aromatic curry that was unlike anything I had ever tasted before. She showed me how to marinate the beef in a blend of spices and aromatics, allowing it to soak up all the delicious flavors before slowly simmering it in coconut milk until it was tender and falling apart.

As the curry bubbled away on the stove, filling the kitchen with its tantalizing aroma, my friend shared more stories of her homeland. She spoke of the vibrant markets, the bustling streets, and the sense of community that existed in every corner of Burma. I could almost picture myself there, surrounded by the sights and sounds of this beautiful country.

Finally, after hours of simmering, the Ye Mon was ready. I ladled it into bowls, garnishing it with fresh cilantro and a squirt of lime juice. The first bite was pure bliss - tender chunks of beef coated in a creamy, fragrant curry that danced on my taste buds. It was a taste of Burma, a taste of my friend's childhood, and a taste of a culinary tradition that I was now a part of.

From that day on, Ye Mon became a regular dish in my kitchen. I would spend hours tinkering with the recipe, adjusting the spices and experimenting with different cuts of meat. Each time I made it, I felt a connection to my friend and to the rich history behind this dish.

Over the years, I have shared the recipe for Ye Mon with friends and family, passing on the tradition that was taught to me. It has become a beloved dish in my household, a symbol of the bond between me and my friend, and a reminder of the power of food to bring people together.

As I sit here now, reminiscing about that day in the kitchen with my friend, I can't help but feel grateful for the gift of Ye Mon. It has enriched my life in more ways than I can count, and I know that I will continue to make it for years to come, preserving a piece of Burma and a piece of my friend in every delicious bite.

Categories

| Burmese Recipes | Burmese Snacks | Pea Recipes | Peanut Oil Recipes | Rice Flour Recipes | Rice Recipes |

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