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Soy and legumes from Myanmar
Nan Phat Shin is the cake left after pressing groundnut or sesame oil, soaked in water, salted and left to sour for three to five days. The souring is probably lactic, though the study that describes it says this still needs confirming. Using old fermented cake as a starter halves the time. It is eaten as a salad with onion, green chilli, coriander and lemon leaves.
| Groundnut or sesame oil cake | [bobo2022] |
| Water2–2.5 times the weight of the cake | [bobo2022] |
| SaltA suitable amount | [bobo2022] |
| Onion, green chilli, coriander and lemon leavesTo taste | To dress it as a salad[bobo2022] |
| Starter | previously fermented oil cake used as a starter halves the fermentation time |
Total time across the recorded steps: 3.4 days – 5.8 days
What changes: Chopped oil cake soaks in 2 to 2.5 times its weight of water until it breaks up
Output: oil cake suspended in water.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Nan Phat Shin is the cake left after pressing groundnut or sesame oil, soaked in water, salted and left to sour for three to five days. The souring is probably lactic, though the study that describes it says this still needs confirming. Using old fermented cake as a starter halves the time. It is eaten as a salad with onion, green chilli, coriander and lemon leaves. Made in 4 steps over 3.4 days – 5.8 days. The longest step, let it sour, takes 3–5 days (Bo Bo 2022). Lactic acid bacteria and Lactobacillus helveticus do most of the fermenting.
| Main step | 3–5 daysReported[bobo2022] | Let it sour |
|---|---|---|
| Acidity | pH 4.4Measured[bobo2022] | Let it sour |
Unlike tempeh or oncom, which grow a mould through a cake, Nan Phat Shin is a wet, salted, probably lactic ferment of oil-press cake, closer to a pickle. It had the highest pH of six Myanmar plant ferments in the same study.
Finished samples were only mildly acid (pH 4.44), and the study did not test for mycotoxins. Peanuts are among the foods with the highest aflatoxin B1 levels in surveys across Southeast Asia (Ab Dullah 2026, with data from four countries, none of them Myanmar), and a 2014 report on Myanmar's edible oil sector notes that aflatoxins remain in groundnut cake after industrial oil processing (Wijnands 2014). Clean, dry cake is not proof against this. WHO says most mycotoxins survive food processing, so souring cannot be counted on to remove them. WHO advises discarding nuts that look mouldy, discoloured or shrivelled, and that goes for the cake too. The source gives no salt amount and no safety test, and this is eaten uncooked, so treat it as a record of practice, not a tested home method.
Every number is labelled with how it is known. How this atlas is made
