Homemade with Love's director Soe Marlar. She will manufacture mass production in the near future,( Direct sale only,not distributing on outside market yet) then the Burmese kitchen book. The cost is around USD 2.50, Net weight 325 Gram,0.7 Lb, Daw Soe Marla, a hostess who is known for social media, is constantly exploring the food and sharing with her host. To my understanding (what she's saying ): (1) .Clean the beans for at least 6-7 times to eliminate dusts and foreign partials, until the draining water cleared up. (2) After cleaned up soak in the water for 30 min to an hour ( or you can process right away). (3). Pour into a large pan, add some water till it (beans) covered, then add a few pinches of salt. (4) *Continuous stirring'(*if not, the beans will sit on the pot base and burnt/spoiled)on a stove till it mushy/pulpy (about 2 hours). (5). Darin all the water,*Save that water too, (you will need it for next process) let it sit for awhile ,then paste manually or use a Blander for creating paste. (6). The paste will be added again with the previous saved water from step five(5).The mixture must *Continuously stirring (is) needed,If not the paste will sit on the pot bottom and burn, taste will become"Bitter" which you do not want it! (7) Stir till it becomes pretty much dried up paste, * Reduce the stove heat. otherwise it will become some spoiler mushroom, smell etc..(8) Cool down the paste , fill it up in a container or a glass jar. Voila..You've made it. Cheers.
@gilberttut5792
4 жыл бұрын
I would like to know storage temperature. After opening, do I need to keep it in refrigerator.
@joewin2853
4 жыл бұрын
Bean paste does not need to be fermented? I've seen wikipedia description that say bean paste (in liquid form) needs to be fermented then fermented paste is cooked into final product Pone-yae-gyi(thick paste)?
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