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Pon Ye Gyi
''Pon ye gyi'' ( my, ပုန်းရည်ကြီး, ; 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. ''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). The towns of Bagan, Nyaung U and Sale, and Myingyan in the country's central dry zone are major producers of this product. See also *Fermented bean paste Fermented bean paste is a category of fermented foods typically made from ground soybeans, which are indigenous to the cuisines of East, South and Southeast Asia. In some cases, such as the production of ''miso'', other varieties of beans, such ... References {{Burmese ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Myanmar
Myanmar, ; UK pronunciations: US pronunciations incl. . Note: Wikipedia's IPA conventions require indicating /r/ even in British English although only some British English speakers pronounce r at the end of syllables. As John C. Wells, John Wells explains, the English spellings of both Myanmar and Burma assume a non-rhotic variety of English, in which the letter r before a consonant or finally serves merely to indicate a long vowel: [ˈmjænmɑː, ˈbɜːmə]. So the pronunciation of the last syllable of Myanmar as [mɑːr] or of Burma as [bɜːrmə] by some speakers in the UK and most speakers in North America is in fact a spelling pronunciation based on a misunderstanding of non-rhotic spelling conventions. The final ''r'' in ''Myanmar'' was not intended for pronunciation and is there to ensure that the final a is pronounced with the broad a, broad ''ah'' () in "father". If the Burmese name my, မြန်မာ, label=none were spelled "Myanma" in English, this would b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Burmese Cuisine
Burmese cuisine () encompasses the diverse regional culinary traditions of Myanmar, which have developed through longstanding agricultural practices, centuries of sociopolitical and economic change, and cross-cultural contact and trade with neighboring countries at the confluence of South Asia, Southeast Asia, and East Asia, including the modern-day nations of India, China, and Thailand. Burmese cuisine is typified by a wide-ranging array of dishes, including traditional Burmese curries, Burmese salads, and soups that are traditionally eaten with white rice. Burmese cuisine also features noodles in many forms, as fried or dry noodles, noodle soups, or as noodle salads, as well as Indian breads. Street food culture has also nurtured the profuse variety of traditional Burmese fritters and traditional snacks called '' mont''. The contrasting flavor profile of Burmese cuisine is broadly captured in the phrase ''chin ngan sat'' (ချဉ်ငန်စပ်), which literally me ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermented Bean Paste
Fermented bean paste is a category of fermented foods typically made from ground soybeans, which are indigenous to the cuisines of East, South and Southeast Asia. In some cases, such as the production of ''miso'', other varieties of beans, such as broad beans, may also be used. The pastes are usually salty and savoury, but may also be spicy, and are used as a condiment to flavour foods such as stir-fries, stews, and soups. The colours of such pastes range from light tan to reddish brown and dark brown. The differences in colour are due to different production methods, such as the conditions of fermentation, the addition of wheat flour, pulverized mantou, rice, or sugar and the presence of different microflora, such as bacteria or molds used in their production, as well as whether the soybeans are roasted (as in ''chunjang'') or aged (as in ''tauco'') before being ground. Fermented bean pastes are sometimes the starting material used in producing soy sauces, such as tamari, o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Macrotyloma Uniflorum
''Macrotyloma uniflorum'' (horsegram, also known as horse gram, kulthi bean, gahat, hurali, or Madras gram) is a legume native to tropical southern Asia, known for its distinct taste and texture, widely used legume in many cuisines. It is also known for human consumption for its rich nutrients and medicinal properties. It is commonly grown for horse feed, hence the name “horse gram”. Horse gram grown in parts of India, as well as Nepal, Malaysia, Sri Lanka, and is introduced to the West Indies. It is consumed whole, sprouted, or ground. It is consumed in many parts of India and is also known as a superfood, as many Hindus use them to gain nutrients that is not normally found in their sattvic (vegetarian) diet. Horse gram is also allowed to be eaten on some Hindu fasting days. Medical uses of these legumes have been discussed and is described in the Ayurveda. Description ''Macrotyloma uniflorum'' is a perennial climbing plant with a rhizome, growing to a height of about . The ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermented Bean Paste
Fermented bean paste is a category of fermented foods typically made from ground soybeans, which are indigenous to the cuisines of East, South and Southeast Asia. In some cases, such as the production of ''miso'', other varieties of beans, such as broad beans, may also be used. The pastes are usually salty and savoury, but may also be spicy, and are used as a condiment to flavour foods such as stir-fries, stews, and soups. The colours of such pastes range from light tan to reddish brown and dark brown. The differences in colour are due to different production methods, such as the conditions of fermentation, the addition of wheat flour, pulverized mantou, rice, or sugar and the presence of different microflora, such as bacteria or molds used in their production, as well as whether the soybeans are roasted (as in ''chunjang'') or aged (as in ''tauco'') before being ground. Fermented bean pastes are sometimes the starting material used in producing soy sauces, such as tamari, o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pork
Pork is the culinary name for the meat of the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE. Pork is eaten both freshly cooked and preserved; curing extends the shelf life of pork products. Ham, gammon, bacon, and sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork. Pork is the most popular meat in the Western world, particularly in Central Europe. It is also very popular in East and Southeast Asia ( Mainland Southeast Asia, Philippines, Singapore, and East Timor). The meat is highly prized in Asian cuisines, especially in Mainland China, for its fat content and texture. Some religions and cultures prohibit pork consumption, notably Islam and Judaism. History Pigs were domesticated in Mesopotamia around 13,000 BC. Charcuterie is the branch of cooking devoted to prepared meat products such as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fish
Fish are aquatic, craniate, gill-bearing animals that lack limbs with digits. Included in this definition are the living hagfish, lampreys, and cartilaginous and bony fish as well as various extinct related groups. Approximately 95% of living fish species are ray-finned fish, belonging to the class Actinopterygii, with around 99% of those being teleosts. The earliest organisms that can be classified as fish were soft-bodied chordates that first appeared during the Cambrian period. Although they lacked a true spine, they possessed notochords which allowed them to be more agile than their invertebrate counterparts. Fish would continue to evolve through the Paleozoic era, diversifying into a wide variety of forms. Many fish of the Paleozoic developed external armor that protected them from predators. The first fish with jaws appeared in the Silurian period, after which many (such as sharks) became formidable marine predators rather than just the prey of arthropods. Mos ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bagan
Bagan (, ; formerly Pagan) is an ancient city and a UNESCO World Heritage Site in the Mandalay Region of Myanmar. From the 9th to 13th centuries, the city was the capital of the Bagan Kingdom, the first kingdom that unified the regions that would later constitute Myanmar. During the kingdom's height between the 11th and 13th centuries, more than 10,000 Buddhist temples, pagodas and monasteries were constructed in the Bagan plains alone, of which the remains of over 2200 temples and pagodas survive. The Bagan Archaeological Zone is a main attraction for the country's nascent tourism industry. Etymology Bagan is the present-day standard Burmese pronunciation of the Burmese word ''Pugan'' ( my-Mymr, ပုဂံ), derived from Old Burmese ''Pukam'' ( my-Mymr, ပုကမ်). Its classical Pali name is ''Arimaddanapura'' ( my-Mymr, အရိမဒ္ဒနာပူရ, lit. "the City that Tramples on Enemies"). Its other names in Pali are in reference to its extreme dry zone cl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nyaung U
Nyaung-U ( my, ညောင်ဦးမြို့) is the administrative town of Nyaung-U Township of Nyaung-U District in the Mandalay Region of central Myanmar. It lies on the eastern bank of Ayeyarwaddy River. It is just 4 kilometers away from old Bagan, a popular tourist attraction. The Shwezigon Pagoda is located there. The other popular places in and around Nyaung-U were * Htilominlo Pagoda * Gubyaukgyi Pagoda * Ahlodawpyae Pagoda and * Hgnet Pyit Taung Hill It is the home of Nyaung U Airport Nyaung U Airport ( my, ပုဂံညောင်ဦးလေဆိပ်) is an airport located in Nyaung-U (or Nyaung Oo), a town in the Mandalay Region, Myanmar. It is the primary air gateway to the ancient sites of Bagan and surrounding .... It can be reached by air, by railway, by bus and by boat. The 8.10 inches (203 mm) rainfall of 19 Oct 2011 was the record breaking one for past 47 years. The previous record was 5.67 inches (144 mm) of 9 Oct 1989. It h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sale, Myanmar
Salay ( my, စလေမြို့) is a town located in Chauk Township, Magway District, Magway Region, Myanmar (Burma). Salay is located by the eastern banks of the Ayeyarwady River, and its nearest town is Chauk, which is about away. Salay developed as a satellite town of Bagan in the 12th and 13th centuries and is still an important religious center. Salay houses 50 active Buddhist monasteries, including the Yokesone Monastery, as well as Bagan-era monuments like the Man Buddha Image. Salay is a center for lacquerware manufacturing. Salay is also known as the birthplace of U Ponnya U or u, is the twenty-first and sixth-to-last letter and fifth vowel letter of the Latin alphabet, used in the modern English alphabet, the alphabets of other western European languages and others worldwide. Its name in English is ''u'' (pro ..., one of Burma's most celebrated writers. References Populated places in Magway Region {{Magway-geo-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Myingyan
Myingyan (, ) is a city and district in the Mandalay Division of central Myanmar, previously, it was a district in the Meiktila Division of Upper Burma. It is currently the capital of Myingyan Township and lies along the National Highway 2. , the city had a population of 276,096 and the district had 1,055,957. It lies in the valley of the Ayeyarwady River, to the south of Mandalay, on the east bank of the river. The area around the town is flat, especially to the north and along the banks of the Ayeyarwady. Inland the country rises in gently undulating slopes. The most noticeable feature is Popa Hill, an extinct volcano, to the south-east. The highest peak is . above sea-level. The climate is dry, with high south winds from March until September. The annual rainfall averages about . The temperature varies between . The ordinary crops are millet, sesame, cotton, maize, rice and a great variety of peas and beans. There are no forests, but a great deal of low scrubland. Myingyan is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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