Английская Википедия:Burmese fritters
Шаблон:Short description Шаблон:Infobox food
Burmese fritters (Шаблон:Lang-my; Шаблон:IPA-my; 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 (Шаблон:Lang-my). 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 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
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:
- Bazun khwet kyaw (Шаблон:My) – fritters made of bean sprouts and prawns, similar to Filipino okoy[2]
- Kawpyan kyaw (Шаблон:My) – fried popiah filled with vegetables such as jicama, carrots, and bean sprouts[3]
- Mandalay pe kyaw (Шаблон:My) – kidney bean fritters
- Mat pe kyaw (Шаблон:My) or Mandalay baya kyaw (မန္တလေးဗယာကြော်) – black gram fritters, similar to South Indian medu vada[4]
- Mont kat kyaw (Шаблон:My) – vegetable fritters battered in rice flour[5]
- Mont hsi kyaw (Шаблон:My) – fried pancake with jaggery slices[5]
- Ngaphe kyaw (Шаблон:My) – deep-fried fishcakes made from bronze featherback flesh
- Ngapyaw kyaw (Шаблон:My) – banana fritters, made only with overripe bananas with no added sugar or honey
- Pe kyaw (Шаблон:My) – fried split pea crackers that traditionally garnish mohinga
- Pyaungbu kyaw (Шаблон:My) – corn fritters similar to Indonesian bakwang jagung[6]
- Samuza (Шаблон:My) – deep-fried potato dumplings
- Tohu kyaw (Шаблон:My) – Burmese tofu fritters
- Yangon baya kyaw (Шаблон:My) – yellow split pea fritters, similar to pakora, falafel and pholourie[4][7]
- Yikyakway (Шаблон:My) – deep-fried Chinese crullers
Regional adaptations
Egg bhejo or egg bejo (Шаблон:Lang-ta or Шаблон:Lang) 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' (Шаблон:My), the fried split pea cracker that traditionally accompanies the aforementioned Burmese dishes.
References
See also
Шаблон:Burmese cuisine Шаблон:Doughnuts
