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Burmese fritters

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Battered and deep-fried savory fritters of vegetables or seafood

Burmese fritters
An assortment of Burmese fritters
Alternative names	အကြော်စုံ
Course	Breakfast, snack (mont)
Place of origin	Myanmar
Region or state	Southeast Asia
Associatedcuisine	Burmese
Main ingredients	Various
Similar dishes	Vada,tempura,pakora,okoy,pholourie,bakwan
Media: Burmese fritters

Burmese fritters, known in Burmese asa-kyaw (အကြော်[ʔət͡ɕɔ̀]), are traditionalfritters consisting of vegetables or seafood that have been battered and deep-fried. Assorted fritters are calleda-kyaw-sone (အကြော်စုံ). Burmese fritters are generally savory, and often use beans and pulses, similar toSouth Asianvada.

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-sweettamarind-based sauce, or as toppings for common Burmese dishes.Gourd,chickpea and onion fritters are cut into small parts and eaten withmohinga, Myanmar's national dish. These fritters are also eaten withkauk hnyin baung rice and with a Burmese green sauce calleda-chin-yay (အချဉ်ရည်). Depending on the fritterhawker, the sauce is made from chili sauce diluted with vinegar, water,cilantro, finely diced tomatoes, garlic and onions.

Variations

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*Mat pe kyaw*, a fritter made with friedmung beans.

*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:

Bazun khwet kyaw (ပုစွန်ခွက်ကြော်) – fritters made ofbean sprouts andprawns, similar to Filipinookoy^[2]
Kawpyan kyaw (ကော်ပြန့်ကြော်) – friedpopiah filled with vegetables such as jicama, carrots, and bean sprouts^[3]
Mandalay pe kyaw (မန္တလေးပဲကြော်) –kidney bean fritters
Mat pe kyaw (မတ်ပဲကြော်) orMandalay baya kyaw (မန္တလေးဗယာကြော်) –black gram fritters, similar to South Indianmedu vada^[4]
Mont kat kyaw (မုန့်ကပ်ကြော်) – vegetable fritters battered in rice flour^[5]
- Bu thi kyaw (ဘူးသီးကြော်) – slices of friedbottle gourd
- Kyet thun kyaw (ကြက်သွန်ကြော်) – friedshallots oronions, similar topakora
- Myinkhwa ywet kyaw (မြင်းခွာရွက်ကြော်) – fried bouquets ofpennywort leaves
Mont hsi kyaw (မုန့်ဆီကြော်) – fried pancake withjaggery slices^[5]
Ngaphe kyaw (ငါးဖယ်ကြော်) – deep-friedfishcakes made frombronze featherback flesh
Ngapyaw kyaw (ငှက်ပျောကြော်) –banana fritters, made only with overripe bananas with no added sugar or honey
Pe kyaw (ပဲကြော်) – friedsplit pea crackers that traditionally garnishmohinga
Pyaungbu kyaw (ပြောင်းဖူးကြော်) –corn fritters similar to Indonesianbakwang jagung^[6]
Samuza (စမူဆာ) – deep-fried potato dumplings
Tohu kyaw (တိုဟူးကြော်) –Burmese tofu fritters
Yangon baya kyaw (ရန်ကုန်ဗယာကြော်) –yellow split pea fritters, similar topakora,falafel andpholourie^[4]^[7]
Yikyakway (အီကြာ‌ကွေး) – deep-fried Chinese crullers

Regional adaptations

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Egg bhejo or egg bejo (Tamil:முட்டை பேஜோ orமுட்டை 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 accompanieskhow suey oratho,^[9] both of which are adaptations ofBurmese noodle salad andohn 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

[edit]

^Bush, Austin (12 July 2017)."10 foods to try in Myanmar -- from tea leaf salad to Shan-style rice".CNN. Retrieved2020-05-31.
^"ပုစွန်ခွက်ကြော်".Food Magazine Myanmar. Archived from the original on October 26, 2016. Retrieved2019-11-13.
^"လူကြိုက်များတဲ့ ကော်ပြန့်ကြော်လေး ကြော်စားရအောင်".MyFood Myanmar (in Burmese). 2018-08-23.Archived from the original on 2018-08-25. Retrieved2021-11-03.
^^a ^bAye, MiMi (2019-06-13).Mandalay: Recipes and Tales from a Burmese Kitchen. Bloomsbury Publishing.ISBN 9781472959485.
^^a ^bTun, 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 Journal of Tropical Agriculture,50, Japanese Society for Tropical Agriculture,doi:10.11248/jsta1957.50.42,S2CID 83061804
^Aurora (2019-09-29)."ချိုဆိမ့်ဆိမ့်အရသာလေးနဲ့ အကြိုက်တွေ့ကြမယ့် ချိစ်ပြောင်းဖူးကြော်".ဧရာဝတီ (in Burmese).Archived from the original on 2019-10-05. Retrieved2021-11-03.
^Marks, C.; Thein, A. (1994).The Burmese Kitchen: Recipes from the Golden Land. M. Evans. p. 35.ISBN 978-1-59077-260-7. RetrievedNovember 5, 2016.
^"Egg Bejo – Burmese street food | Atho Egg masala".Cooking My Passion. 2021-07-11.
^"Burmese Egg Bhejo".Yummy Tummy. 2021-05-10. Retrieved2022-02-11.

v t e Burmese cuisine
List of Burmese dishes List of ingredients in Burmese cuisine
Salads	Burmese salads Cassia flower bud salad Fermented tea leaf salad Khauk swè thoke Nan gyi thohk Mont di Papaya salad
Rice dishes	Burmese fried rice Buttered rice Coconut rice Congee Danpauk Glutinous rice Hsi htamin Htamanè Sticky rice in bamboo Htamin jin Milk rice Thingyan rice
Noodle dishes	Dry Kat kyi kaik Sigyet khauk swè Noodle soups Kawyay khauk swe Kya zan hinga Kyay oh Meeshay Misua Mohinga Nam ngiao Ohn no khao swè
Other dishes	Burmese curry Chicken curry Goat curry Nga thalaut paung Shrimp curry Burmese fritters Baya gyaw Banana fritters Samuza Burmese tofu Lahpet Breads Chapati Nanbya Palata Puri Toshay Soups Thizone hin Talabaw
Snacks	Burmese mont Apon Bein mont Curry puff Halawa Pathein halawa Htamane Gyalabi Khanon i Khanon htok Khauk mont Kulfi Kyaukkyaw Ladu Malaing lone Masakat Mayway mont Mont baung Mont kalama Mont kywe the Mont lin maya Mont lone yay baw Nankhatai Nga mont Ngapyaw baung Ounhmangu Pashu mont Sanwin makin Shwe htamin Thagu Thagu byin Htanthi mont Htoe mont Burmese fruit preserves Burmese pork offal skewers Kawpyan
Drinks and beverages	Burmese tea Burmese milk tea Mont let saung Palm wine Phaluda Shalabat Sugarcane juice Shwe yin aye Yogurt Zozu
Seasonings and ingredients	Dried shrimp Jaggery Ngachin Ngapi Mango pickle Mohnyin tjin Paw hsan hmwe Pon ye gyi
Miscellaneous	Beef taboo Daunglan Kachin cuisine Satuditha Tea culture Teahouse Tiffin carrier Zhonghe Myanmar Street
Category

Doughnuts,fritters, and otherfried-dough foods

Sweet

Africa and Asia	Adhirasam Bambalouni Binangkal Boortsog Buñuelo Chak-chak Cascaron Chirote Chin chin Churro Gorgoria Gosh-e fil Gulab jamun Gwaramari Imarti Jalebi Koe'sister/Koeksister Kevum Kumukunsi Lokma (awameh,zalabya) Lokot-lokot Maejap-gwa Mahua Maruya Mochi donuts Panyalam Pilipit Pinakufu Puff-puff Qottab Sata andagi Sel roti Sfenj Sfinz Shakoy Shankarpali Shebakia Shuangbaotai Sufganiyah Sweet shells Tulumba (bamiyeh) Vetkoek Zalabiyeh
Americas	Bear claw Bolinho de chuva Boston cream Brown Bobby Buñuelo Churro Cider doughnut Coconut doughnut Cronut Cruller Dutchie Fried Coke Funnel cake Jelly doughnut Long John Maple bacon donut Maple bar Old-fashioned doughnut Persian Picarones Potato doughnut Sopaipilla Sour cream doughnut Tiger tail donut Timbits Touton Wonut
Europe	Angel wings Beignet Berliner Bombolone Buñuelo Churro Diples Fánk Fartura Fasnacht Fazuelos Filhós Fritule Fudge doughnut Klenät Knieküchle Krofne Malassada Mekitsa Oliebol Pączki Papanași Pastisset Pestiños Prusurate Pyshka (ponchik) Rosette Schenkele Smultring Uštipci Zeppole

Savory

Africa and Asia	Balep korkun Bhaji Bhatoora Burmese fritters Ham chim peng Javanese doughnut Khuushuur Luchi Mee Siput Muar Mücver Murukku Okoy Ox-tongue pastry Pakora Papri chaat Pişi Puri Qutab Samosa Sha phaley Shelpek Vada Vetkoek Youtiao
Europe and the Americas	Chebureki Fleischkuekle Fritelli Frybread Funnel cake Haliva Lángos Lihapiirakka Lörtsy Pampushka Panzerotti Pastel Pasztecik szczeciński Peremech Pirozhki

Companies

Lists

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Variations

Regional adaptations

References

See also