Burmese fritters
Myanmar Fried Snack.jpg
A plate of Burmese fritters
CourseBreakfast, snack (mont)
Place of originMyanmar (Burma)
Region or stateSoutheast Asia
Associated national cuisineBurmese
Main ingredientsVarious
Similar dishesVada, tempura, pakora, okoy, pholourie, bakwan

Burmese fritters (Burmese: အကြော်; pronounced [ʔət͡ɕɔ̀]; known as a-kyaw in Burmese) are traditional fritters consisting of vegetables or seafood that have been battered and deep-fried. Assorted fritters are called a-kyaw-sone (Burmese: အကြော်စုံ). Burmese fritters are generally savory, and often use beans and pulses, similar to South Asian vada.

The fritters are eaten mainly at breakfast or as a snack at teatime, served at tea shops and hawker stands alike.[1] They are typically served as standalone snacks dipped in a sour-sweet tamarind-based sauce, or as toppings for common Burmese dishes. Gourd, chickpea and onion fritters are cut into small parts and eaten with mohinga, Myanmar's national dish. These fritters are also eaten with kauk hnyin baung rice and with a Burmese green sauce called chin-saw-gar (ချဉ်စော်ကား) or a-chin-yay (အချဉ်ရည်). Depending on the fritter hawker, the sauce is made from chili sauce diluted with vinegar, water, cilantro, finely diced tomatoes, garlic and onions.

Variations

Mat pe kyaw, a fritter made with fried mung beans.
Mat pe kyaw, a fritter made with fried mung beans.
Paung din and Burmese fritters are a common breakfast food in Myanmar (Burma).
Paung din and Burmese fritters are a common breakfast food in Myanmar (Burma).

Diced onions, chickpea, potatoes, a variety of leafy vegetables, brown bean paste, Burmese tofu, chayote, banana and crackling are other popular fritter ingredients. Typical Burmese fritters include:

Regional adaptations

Egg bhejo or egg bejo (Tamil: முட்டை பேஜோ or முட்டை பேஜோ) is a common Indian street snack of Burmese origin, consisting of hardboiled eggs stuffed with fried onions, garlic, coriander, and chilis and seasoned with tamarind and lemon juice.[8] The snack traditionally accompanies khow suey or atho,[9] both of which are adaptations of Burmese noodle salad and ohn no khao swè respectively. The term 'bhejo' is a corruption of Burmese 'pe kyaw' (ပဲကြော်), the fried split pea cracker that traditionally accompanies the aforementioned Burmese dishes.

References

  1. ^ Bush, Austin. "10 foods to try in Myanmar -- from tea leaf salad to Shan-style rice". CNN. Retrieved 2020-05-31.
  2. ^ "ပုစွန်ခွက်ကြော်". Food Magazine Myanmar. Retrieved 2019-11-13.
  3. ^ "လူကြိုက်များတဲ့ ကော်ပြန့်ကြော်လေး ကြော်စားရအောင်". MyFood Myanmar (in Burmese). 2018-08-23. Archived from the original on 2018-08-25. Retrieved 2021-11-03.
  4. ^ a b Aye, MiMi (2019-06-13). Mandalay: Recipes and Tales from a Burmese Kitchen. Bloomsbury Publishing. ISBN 9781472959485.
  5. ^ a b Tun, Ye Tint; IRIE, Kenji; SEIN, THAN; SHIRATA, Kazuto; TOYOHARA, Hidekazu; KIKUCHI, Fumio; FUJIMAKI, Hiroshi (2006), Diverse Utilization of Myanmar Rice with Varied Amylose Contents, Japanese Society for Tropical Agriculture, doi:10.11248/jsta1957.50.42
  6. ^ Aurora (2019-09-29). "ချိုဆိမ့်ဆိမ့်အရသာလေးနဲ့ အကြိုက်တွေ့ကြမယ့် ချိစ်ပြောင်းဖူးကြော်". ဧရာဝတီ (in Burmese). Archived from the original on 2019-10-05. Retrieved 2021-11-03.
  7. ^ Marks, C.; Thein, A. (1994). The Burmese Kitchen: Recipes from the Golden Land. M. Evans. p. 35. ISBN 978-1-59077-260-7. Retrieved November 5, 2016.
  8. ^ "Egg Bejo – Burmese street food | Atho Egg masala". Cooking My Passion. 2021-07-11.
  9. ^ "Burmese Egg Bhejo". Yummy Tummy. 2021-05-10. Retrieved 2022-02-11.

See also