Pon ye gyi

*Pon ye gyi*
	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]

References

^ "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.

[1] "Pork Curry with Pone-Yay-Gyi". Wutyee Food House. 2012-12-26. Retrieved 2017-04-17.

[2] Phyo (23 June 2014). "Beans from Bagan". Myanmar Times.

[3] 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).

[4] Ng, Brady (4 May 2015). "This Bean Curd Paste Is the Black Gold of Burma". Munchies. Retrieved 2017-04-17.

[5] "အထက်အညာက ပုန်းရည်ကြီး". MyFood (in Burmese). 2016-07-09. Archived from the original on 2017-04-17. Retrieved 2017-04-17.

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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 Satuditha Tea culture Teahouse Tiffin carrier Zhonghe Myanmar Street
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See also

References