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Sauces and condiments from Central Dry Zone of Myanmar: Bagan, Nyaung-U, Sale and Myingyan
Pon ye gyi is a black paste from Bagan made from horse gram. Researchers say the best comes from the Bagan region. The beans are boiled for hours and kneaded, and the slurry stands before being boiled down to a thick black paste, which is also sun-dried into powder. Researchers call the commercial paste naturally fermented, but the sources we found do not name the microbes that act, and the only measured process is a laboratory version made with an added starch enzyme.
| Horse gram (pe bazat) | The main and only ingredient of the commercial paste[zinmarlinn] |
| Sodium bicarbonate0.3 % (lab) | Added during boiling to soften the beans in the laboratory method[moemoeaye] |
| Salt0.2 % (lab) | [moemoeaye] |
| Paste from a previous batch (starter) | Added to the bean paste at one factory in Nyaung-U, where the observer, Suzuki Lapheko, said the paste contains hardly any salt[marukome2022] |
| Starter | backslop at one Nyaung-U factory (some paste from a previous batch) |
Total time across the recorded steps: 20 h
What changes: Horse gram boils for hours and the cooking liquor is kept
Output: cooking liquor and soft beans, kneaded into a slurry.
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
Pon ye gyi is a black paste from Bagan made from horse gram. Researchers say the best comes from the Bagan region. The beans are boiled for hours and kneaded, and the slurry stands before being boiled down to a thick black paste, which is also sun-dried into powder. Researchers call the commercial paste naturally fermented, but the sources we found do not name the microbes that act, and the only measured process is a laboratory version made with an added starch enzyme. Made in 4 steps over 20 h. The longest step, let the slurry stand (fermentation uncertain), takes 12 h (Moe Moe Aye 1579) and runs at 28–32 °C (Moe Moe Aye 1579).
| Main step | 12 hReported[moemoeaye] | Let the slurry stand (fermentation uncertain) |
|---|---|---|
| Temperature | 28–32 °CReported[moemoeaye] | Let the slurry stand (fermentation uncertain) |
| Acidity | pH 7.1 → 6.6Measured[moemoeaye] | Let the slurry stand (fermentation uncertain) |
Unlike soybean pastes such as tuong or tauco, pon ye gyi is made from horse gram, and it is boiled down for hours into a smooth black paste.
The paste is boiled down at the end. The laboratory version kept 14 weeks at best, and the 21-hour one that kept that long tasted sour.
Every number is labelled with how it is known. How this atlas is made
