There was once a time when I thought tofu was only made of soy beans. But after eating food from the eastern Shan state of Myanmar, I was glad to be proved wrong. Tofu can also be made with chickpeas. Even better, it can be made into one of the best noodle dishes anywhere on this planet. And I’m not overexaggerating.
Through a somewhat laborious process, the chickpea, unappealing to some, can be made into a universally friendly thick, almost creamy sauce, which is poured over sticky rice noodles. Top that off with fresh coriander, peanut, soy, chilli flakes (you need to add these yourself) and tender pork, and you have a slightly sweet and moreishly addictive breakfast of kings (and queens). And don’t forget to mop up excess chickpea tofu sauce with fried chickpea tofu fritters.
Inn gyin see sar eating house (http://www.myanmaryp.com/company/81649/Inn_Gyin_See_Sar_Eating_House) is one of the best places to have this stuff in the whole of Yangon, if you don’t have time to venture to Shan state. Just be warned this is a bit off the tourist trail so make sure your host or cab driver knows their way before heading off. Recommended accompaniments are their passionfruit juice and complimentary pickles to help cut through the protein rich sauce.
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