Pon ye gyi facts for kids
Pon ye gyi
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| Alternative names | pone yay gyi, pone ye gyi |
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| Type | Fermented bean paste |
| Place of origin | Myanmar (Burma) |
| Associated national cuisine | Burmese cuisine |
| Main ingredients | Macrotyloma uniflorum and other beans |
Pon ye gyi (Burmese: ပုန်းရည်ကြီး, Burmese pronunciation: [póʊɴjèd͡ʑí]) is a special kind of fermented bean paste from Myanmar. You might also see it spelled pone yay gyi or pone ye gyi. It's often used in Burmese cuisine to add flavor to dishes. Think of it like a sauce or a seasoning! People especially love to use it with pork and fish meals.
What is Pon ye gyi?
Pon ye gyi is a thick, reddish-brown paste. It's made from beans that have been fermented. Fermentation is a natural process where tiny living things, like good bacteria, change food. This process gives Pon ye gyi its unique taste and helps keep it fresh.
How is it Made?
Making Pon ye gyi is a careful process. First, the main ingredient, which is usually horse gram beans, is used. Other types of beans can be added too.
- The beans are boiled until they are soft.
- Next, they are pounded with salt. This makes them into a smooth mixture.
- Then, this mixture is left to ferment for about 12 hours. During this time, it changes into the thick, reddish-brown paste we know as Pon ye gyi. It becomes similar to other bean sauces, like soya bean sauce.
Where is it Found?
Pon ye gyi is eaten all over Myanmar. It's often served as a side dish with meals. Some of the main places where Pon ye gyi is made are in the central dry zone of Myanmar. These include the towns of Bagan, Nyaung U, Sale, and Myingyan. These areas are famous for producing this traditional food.
