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Sauces and condiments from Myanmar
Pè ngan-pya-ye, "bean fish-sauce", is Myanmar soy sauce. In Lashio, roasted and boiled soybeans are mixed with wheat flour and dried in shade and then sun as a mould grows on them, then set in brine in glazed jars in full sun for months. The liquid is boiled down with wheat bran and jaggery and bottled.
| Soybeans | Roasted, then boiled in plenty of water[swemartin2008] |
| Wheat flour | Mixed in once the beans cool[swemartin2008] |
| Salt5/8 tin per jar of soybean | Dissolved into the brine; the tin is a local measure[swemartin2008] |
| Wheat bran10 gallons per jar | Boiled with the extract, as the source writes it[swemartin2008] |
| Brown cane sugar (jaggery)A few slabs | [swemartin2008] |
| Starter | koji/qu/mold-starter (home koji, "inoculated with fungal spores") |
Total time across the recorded steps: 2.8 months
What changes: Roasted soybeans are boiled, cooled and mixed with wheat flour
Output: bean and flour mix.
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
Pè ngan-pya-ye, "bean fish-sauce", is Myanmar soy sauce. In Lashio, roasted and boiled soybeans are mixed with wheat flour and dried in shade and then sun as a mould grows on them, then set in brine in glazed jars in full sun for months. The liquid is boiled down with wheat bran and jaggery and bottled. Made in 5 steps over 2.8 months. The longest step, mix with brine in glazed jars and set in full sun, takes at least 2.3 months (Swe Mar Tin 2008). Fungal spores on the dried bean and flour mix does most of the fermenting.
| Main step | at least 2.3 monthsReported[swemartin2008] | Mix with brine in glazed jars and set in full sun |
|---|
Like Chinese and Japanese soy sauce it is a koji-and-brine ferment, but the koji dries in shade and sun rather than in a warm room, the jars stand in full sun, and the liquid is boiled with wheat bran and jaggery at the end, which thickens and sweetens it.
The recipe records salt in the jar mash and a final boil of the extract.
Every number is labelled with how it is known. How this atlas is made
Wikipedia reports Burmese soy sauce from the Bagan era, with writings in praise of pe ngan byar yay, but gives no source for it.
