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2 recipes

Pon ye gyiFermented bean sauce

Bagan, among its thousands of temples, is just as known in Myanmar for pon ye gyi, the thick, glossy black bean paste sold in clay pots at Nyaung-U market. Workshops there boil beans, ferment them under cloth, steep them in brine and boil the dark liquid down for hours. At home it is a seasoning rather than a dip: fried with garlic, onion and chilli as pon ye gyi kyaw, it becomes the savoury base for pork or chicken curries and for stir-fried greens, and is eaten with rice and raw vegetables through the hot dry season. The taste is deeply salty, savoury and slightly sweet-bitter, with a soft funk like miso and black bean sauce combined, and a texture like thick molasses. Common mistake: stopping the reduction too soon; a thin brown sauce will not keep and lacks depth, so cook it until it is black, glossy and falls from the spoon in ribbons. Bagan makers use different beans; this home method uses soybeans with a Bacillus-style ferment like thua nao. It is ready when a spoonful sets into a thick gloss on a cold plate. Chef's tip: stir more often near the end, when it can catch.

375 minBurmeseBasicsVeganGluten free
by KrazyBadal 0 views

SchmaltzRendered chicken fat with crackling

Before vegetable oil reached the shtetl, rendered chicken fat was the cooking fat of every Ashkenazi kitchen that kept meat and dairy apart, and in Bnei Brak and Jerusalem's Geula many grandmothers still keep a jar of it in the fridge for roast potatoes, chopped liver and matzo balls. Skin and fat trimmed from chickens are melted slowly with a little water until the fat runs clear and gold, then onion is added so the fat takes on a sweet, savoury depth. The crisp scraps left behind, gribenes, are salted and nibbled like crackling or scattered over mashed potato. The usual mistake is turning the heat up to hurry it: the skin browns before the fat has melted out and the schmaltz tastes scorched. Chef's tip: ask a kosher butcher for skin and fat trimmings, or save them in a bag in the freezer each time you joint a chicken until you have enough.

70 minIsraeliBasicsGluten free
by KrazyBadal 0 views