Bu Thee KyawThee Kyaw
They prepare bu thee yaw or crunchy pumpkin doughnuts, a favourite Myanmar deli. It is made of pumpkin stripes immersed in a dough of riceflour and deep-fried in smoky olive fat. It is most often found on the streets, at crossroads, buses and market places, but can also be ordered in a restaurant.
However, by far the most genuine way to savour this treat is through the small teahouses along the road that can be found throughout Myanmar. The seller is preparing the French fries while he waits for the warming of the film. Then a young pumpkin is sliced into finger-like stripes before it is steeped in the dough. If smokes come up from the top of the film, the pumpkin paws are thrown in and only removed when they turn gold.
There are small desks near by carrying a few teacups, a jug of simple teas, a salad platter, a small salad dressing, and a small gravy. Bu thee grayaw is a mixture of warm chili fruit, cloves of garden cloves and Thai sap. Whilst you are waiting for your snacks to be made, you can enjoy the teas that are on the farm and see the pumpkin meatballs swim in the olive oils while the fire burns and rustles underneath.
Finally the bu thee comes out of the frying olive and is put on the dining area. Usually served with salad, corn leaf and the aromatic chili, cloves of cloves and tamarinds, with warm teas as chasers. At least once a month we can't help but eat.
It was even the favourite meal of the Myanmar Magi, the history goes. So if you want to try making your own pumpkin meatballs, here's the recipe: Cut the pumpkin into thin slices. As soon as the olive seed begins to smoulder, immerse the pumpkin finger in the dough and sear.