This scrumptious Burmese dish is believed to have originated from the old city of Mrauk U, located in the Rakhine state in western Myanmar. It is said that Baik kut Kyee Kaik was introduced by King Minbin Phalaung in the 16th century. The name "Baik kut Kyee Kaik" literally translates to 'king's plate of mashed egg and potato' in Burmese.
The unique blend of flavors in Baik kut Kyee Kaik truly makes it a one-of-a-kind dish. Its primary ingredients are boiled eggs, potatoes, and a variety of aromatic herbs and spices, including coriander, lemongrass, sweet basil, and chili flakes. The egg and potato mash is then simmered in a savory fish-based broth until it is cooked through. The end result is a comforting and deeply satisfying dish that is served with steamed buns or rice.
This remarkable dish has a richness and depth of flavor that makes it a favorite among locals and tourists alike. Each individual ingredient has its own place in the dish, adding complexity and a tantalizing blend of sweet and savory notes. The aromatics and herbs provide a bright and fresh pop of flavor, while the fish and chili give it a more pungent note. The texture of the mashed egg and potato is also distinct, providing a delightful subtle crunch.
Overall, Baik kut Kyee Kaik is an incredibly flavorful and scrumptious dish that is sure to please anyone who tries it. Its unique blend of flavors and textures make it a true delight. Whether you're a Burmese local or just visiting, this fragrant and comforting dish is a must-try.
Baik Kut Kyee Kaik is a Burmese dish of fried fish in a special kind of gravy that is chock full of flavor and has been around for centuries. The intriguing name of this dish is actually derived from the Burmese phrase "bai kut kyee kaik," which translates to "fish cake."
The origin of this dish is believed to have stemmed from way back in the 9th century, when the Burmese people were ruled by the Mon Dynasty. During this era, one of the popular forms of fish used to create Baik Kut Kyee Kaik was freshwater prawns, which were widely available around the area. This type of fish was prepared in what was known as “temple cooking”, where herbs and spices were added to the fish to enhance its flavor.
The most recognizable ingredient in the dish is the use of fennel, which gives the dish its unique flavor. The fennel is either ground or pounded into a paste, which is then added to the fish. Generally, fennel is combined with some other herbs and spices, such as garlic, cumin, turmeric, and tamarind. Once the fish has been cooked, the juicy and flavorful sauce is then poured onto the fish and served.
Baik Kut Kyee Kaik is a very traditional Burmese dish that is still enjoyed today. It is a great way to enjoy fresh seafood, while at the same time indulging in a flavorful and aromatic dish. The combination of the juicy fish and fiery spices make this dish an absolute delight for the senses. If you ever have the opportunity to try this dish, it is sure to be one of the most memorable meals that you will have!
Ah, baik kut kyee kaik, the ubiquitous Burmese street food dish enjoyed by locals and travelers alike. This tasty treat is a combination of egg, pickled tea leaves, fried garlic, dried shrimp, and fish sauce, topped with crushed peanuts and cooked in an oiled wok.
The flavors of the dish are complex and can be easily tailored to suit anyones’ palate. For those who like a milder taste, the fried garlic and dried shrimp can be omitted. Those who prefer more heat can add chili flakes or pickled hot pepper. And no matter what flavor combination you select, the savory and savory fish sauce helps to tie all of the ingredients together.
The type of cooking oil used also affects the final outcome of the dish. Some cooks prefer to use only vegetable oil, as this will give the most consistent result over time. Other cooks prefer to use sesame oil, which imparts a nutty flavor and aroma.
When it comes to the egg, there are two very different approaches that can be taken. The traditional method is to use a whole egg, which will be slightly broken prior to being added to the wok. This technique results in a soft and fluffy egg, bursting with flavor. However, some chefs prefer to scramble the egg before adding it to the mix. This results in a firmer egg, with a more distinct texture.
Finally, don’t forget the toppings! These give the dish its own unique appeal, adding crunch and depth to the overall flavor. The most common topping is crushed peanuts, but other options include deep-fried shallots and sesame seeds.
No matter how you choose to make it, baik kut kyee kaik is sure to delight your taste buds and transport your taste buds to the streets of Burma. Whether you want to recreate this iconic dish at home or sample it first-hand in Burma, you’re sure to enjoy every single bite.