Pon Ye Gyi
Pon ye gyi turns Myanmar fermented horse-gram bean paste into a punchy table relish. The dark savory paste is loosened with garlic oil, shallots, chile, lime, and a little dried shrimp so it can be spooned beside rice, pork, fish, or crisp vegetables.
π Recipe adapted from Wikidata (Dish)
Warm the oil gently and fry the shallots until lightly golden; reserve a spoonful for garnish.
Stir the pon ye gyi paste into the warm oil until glossy and loosened.
Fold in fried garlic, dried shrimp, chile flakes, lime juice, and fish sauce if using.
Taste and adjust with more lime or oil until the relish is savory, tangy, and spoonable.
Serve in a small bowl with rice, herbs, cucumber, or grilled meat and fish.
π· Perfect Pairings
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