WHEN visiting Pyay, one of the most popular local specialities is the famous Pyay Rice Salad. Loved not only by locals but also by people across Myanmar, Pyay Rice Salad shops can be found nationwide. It’s as easy to prepare as it is delicious, which is why many house­holds often make it at home.

So, for those tired of plain rice every day and won­dering what to eat, here’s a simple recipe for Pyay Rice Salad.

Ingredients

1. Cooked white rice

2. Vermicelli (chickpea flour noodles)

3. Boiled potatoes (thinly sliced)

4. Roasted chickpea powder

5. Chilli powder

6. Dried prawn powder

7. Chicken powder

8. Fish sauce

9. Garlic oil (fried with turmeric)

10.Cabbage (thinly sliced)

11.Garlic

12.Green chillies

13.Salad leaves

14.Myanmar tofu (yellow chickpea tofu)

Preparation

• Rice & Potatoes: Cook rice as usual and let it cool. Boil potatoes until soft, peel, and slice thinly.

• Tofu: Slice the chickpea tofu thinly.

• Vermicelli: Soak vermicelli in water for 1 hour, drain, then boil for about 3 minutes and drain again.

• Garlic Oil: Fry garlic with turmeric powder in oil until golden, then cool and mix the fried garlic back into the oil.

• Soup Base: Boil water with dried prawn powder, salt, and chicken powder. Once boiling, add pounded chilli, garlic, and sliced cabbage, adjusting taste as needed.

Mixing the Salad

• Place rice in a mixing bowl, add sliced potatoes, and a little tamarind juice (or lime juice if preferred).

• Add vermicelli, tofu, garlic oil, fish sauce, salt, MSG (Monoso­dium Glutamate) or Ajinomoto if preferred, chickpea powder, and dried prawn powder.

• Mix gently so the rice grains don’t break.

• Finally, garnish with coriander, fried shal­lots, sliced cabbage, and tofu to taste.

Pyay Rice Salad pairs wonderfully with fried chicken, fried eggs, beef stir-fry, or mutton dishes. — MOON