 Pon ye gyi | |
| Alternative names | pone yay gyi, pone ye gyi |
|---|---|
| Type | Fermented bean paste |
| Place of origin | Myanmar (Burma) |
| Associated cuisine | Burmese cuisine |
| Main ingredients | Macrotyloma uniflorum and other beans |
Pon ye gyi (Burmese: ပုန်းရည်ကြီး, Burmese pronunciation: [póʊɴjèd͡ʑí]; also spelt pone yay gyi and pone ye gyi) is a fermented bean paste commonly used as a condiment or marinade in Burmese cuisine, especially in pork and fish dishes.[1][2] Pon ye gyi is traditionally made from horse gram beans, alongside other beans. To prepare the paste, the seeds are boiled, pounded with salt and fermented for about 12 hours into a product similar to soya bean sauce, producing a viscous paste with a reddish brown colour. It is consumed as a side-dish all over Myanmar(2019[3]). The towns of Bagan,[4] Nyaung U and Sale, and Myingyan in the country's central Dry Zone are major producers of this product.[5]
- ^ "Pork Curry with Pone-Yay-Gyi". Wutyee Food House. 2012-12-26. Retrieved 2017-04-17.
- ^ Phyo (23 June 2014). "Beans from Bagan". Myanmar Times.
- ^ Aye MM, Aung NN, Ni KT (2019). "STUDY ON CHARACTERISTICS OF PROCESSED POONYIGYI FROM HORSE GRAM BEANS" (PDF). Journal of the Myanmar Academy of Arts and Science. XVII (1B).
- ^ Ng, Brady (4 May 2015). "This Bean Curd Paste Is the Black Gold of Burma". Munchies. Retrieved 2017-04-17.
- ^ "အထက်အညာက ပုန်းရည်ကြီး". MyFood (in Burmese). 2016-07-09. Archived from the original on 2017-04-17. Retrieved 2017-04-17.