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.
 A plate of Burmese fritters | |
| Course | Breakfast, snack (mont) |
|---|---|
| Place of origin | Myanmar (Burma) |
| Region or state | Southeast Asia |
| Associated cuisine | Burmese |
| Main ingredients | Various |
| Similar dishes | Vada, tempura, pakora, okoy, pholourie, bakwan |
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
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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 (‹See Tfd›ပုစွန်ခွက်ကြော်) – fritters made of bean sprouts and prawns, similar to Filipino okoy[2]
- Kawpyan kyaw (‹See Tfd›ကော်ပြန့်ကြော်) – fried popiah filled with vegetables such as jicama, carrots, and bean sprouts[3]
- Mandalay pe kyaw (‹See Tfd›မန္တလေးပဲကြော်) – kidney bean fritters
- Mat pe kyaw (‹See Tfd›မတ်ပဲကြော်) or Mandalay baya kyaw (မန္တလေးဗယာကြော်) – black gram fritters, similar to South Indian medu vada[4]
- Mont kat kyaw (‹See Tfd›မုန့်ကပ်ကြော်) – vegetable fritters battered in rice flour[5]
- Mont hsi kyaw (‹See Tfd›မုန့်ဆီကြော်) – fried pancake with jaggery slices[5]
- Ngaphe kyaw (‹See Tfd›ငါးဖယ်ကြော်) – deep-fried fishcakes made from bronze featherback flesh
- Ngapyaw kyaw (‹See Tfd›ငှက်ပျောကြော်) – banana fritters, made only with overripe bananas with no added sugar or honey
- Pe kyaw (‹See Tfd›ပဲကြော်) – fried split pea crackers that traditionally garnish mohinga
- Pyaungbu kyaw (‹See Tfd›ပြောင်းဖူးကြော်) – corn fritters similar to Indonesian bakwang jagung[6]
- Samuza (‹See Tfd›စမူဆာ) – deep-fried potato dumplings
- Tohu kyaw (‹See Tfd›တိုဟူးကြော်) – Burmese tofu fritters
- Yangon baya kyaw (‹See Tfd›ရန်ကုန်ဗယာကြော်) – yellow split pea fritters, similar to pakora, falafel and pholourie[4][7]
- Yikyakway (‹See Tfd›အီကြာကွေး) – deep-fried Chinese crullers
Regional adaptations
editEgg 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' (‹See Tfd›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. Retrieved 2020-05-31.
- ^ "ပုစွန်ခွက်ကြော်". Food Magazine Myanmar. Retrieved 2019-11-13.
- ^ "လူကြိုက်များတဲ့ ကော်ပြန့်ကြော်လေး ကြော်စားရအောင်". MyFood Myanmar (in Burmese). 2018-08-23. Archived from the original on 2018-08-25. Retrieved 2021-11-03.
- ^ a b Aye, MiMi (2019-06-13). Mandalay: Recipes and Tales from a Burmese Kitchen. Bloomsbury Publishing. ISBN 9781472959485.
- ^ 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 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. Retrieved 2021-11-03.
- ^ Marks, C.; Thein, A. (1994). The Burmese Kitchen: Recipes from the Golden Land. M. Evans. p. 35. ISBN 978-1-59077-260-7. Retrieved November 5, 2016.
- ^ "Egg Bejo – Burmese street food | Atho Egg masala". Cooking My Passion. 2021-07-11.
- ^ "Burmese Egg Bhejo". Yummy Tummy. 2021-05-10. Retrieved 2022-02-11.
See also
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