Pon ye gyi
Pon ye gyi (Burmese: ပုန်းရည်ကြီး, Burmese pronunciation: [póʊɴjèd͡ʑí]; also spelt pone yay gyi and pone ye gyi) is a fermented bean paste commonly used as a condiment or marinade in Burmese cuisine, especially in pork and fish dishes. Pon ye gyi is traditionally made from horse gram beans, alongside other beans. The towns of Bagan, Nyaung U and Sale, and Myingyan in the country's central dry zone are major producers of this product.
|Alternative names||pone yay gyi, pone ye gyi|
|Type||Fermented bean paste|
|Place of origin||Myanmar (Burma)|
|Associated national cuisine||Burmese cuisine|
|Main ingredients||Macrotyloma uniflorum and other beans|
- "Pork Curry with Pone-Yay-Gyi". Wutyee Food House. 2012-12-26. Retrieved 2017-04-17.
- Phyo (23 June 2014). "Beans from Bagan". Myanmar Times.
- Ng, Brady (4 May 2015). "This Bean Curd Paste Is the Black Gold of Burma". Munchies. Retrieved 2017-04-17.
- "အထက်အညာက ပုန်းရည်ကြီး". MyFood (in Burmese). 2016-07-09. Retrieved 2017-04-17.