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  1. Christelle says:

    Burma is a country I really want to visit, it is very high on my list, thanks for giving me an ‘avant-gout’! 🙂

  2. Really appreciate all the authentic recipes you’ve posted. It’s quite difficult to get your hands on Burmese recipes here in Australia. Like you mentioned – there’s only really one restaurant in Sydney (Strathfield).
    I was wondering if you have a recipe for Pe Pyote?

    1. Hi Li Yi
      Pe pyote is really easy to do, just need to find the right beans thought I have often used chickpeas as a substitute. Will email you more details.

      The palata dough needs to be fairly wet…and the kneading will make it elastic and stretchy. Hope that helps.

      – Cho

  3. Hi Cho (again),

    I tried making paratha from your recipe above and had problems stretching/rolling the dough out into a thin circular shape after making the “layers” according to the 3rd method. Do you know what I might be doing wrong? The dough is very resistant after being wound into a ball…perhaps there was not enough water?
    I left about less than 50mL of the water out of the original dough mixture because I thought it might have made it too sticky/wet.

    By the way, I made the “slow-cooked duck curry” dish from your recipe, except I used chicken thighs and it turned out exquisite! I had never tasted chicken in curry that’s so tender! I am looking forward to your book coming out in Melbourne and will definitely order it. But why is it not available in Sydney?


  4. my mom told me to get beans in the chinese supermarket to make pe-pyoke and they gave me soya beans now Im stuck with big container full of soya beans any suggestion? if you have any ideas.
    Love your website Ma Cho, really enjoy looking through it. keep up the good work. thanks.

    1. Hi Masha
      Best place to find the right pe is from Indian supermarket… I’ll see if I can find any good soya bean recipes.

      – Cho

  5. Dear Cho,

    I would like to have the recipe of Pe Pyote if you dont mind.
    I have been trying and till now never success yet…… I ordered bean from Burma, but my pe pyote is still not eatable… how good I am.

    Thanks in advance

    1. Hi Esther
      That’s great you’ve managed to get the right beans. It’s been difficult to find and I have been using chickpeas instead. You need to soak the beans overnight and boil them with a little baking soda. I’ll email you with more details.

      Best wishes,

  6. Hi Cho,
    Your book is amazing! I just received the two copies I ordered (one for me and one for my Mum and Dad). My Dad is Burmese (from Rangoon too) and he is going to love his copy!

    I am having a Burmese family feast in two weeks and I just know you will be getting more orders for your book from everyone in my very large extended family. Many thanks! XXX

  7. 3hungrytummies says:

    This is great! I’ll add this to my roti collection! thanks for the recipe

  8. Hi Cho

    HOw’re You?
    Thanks for all your recipes… great help even though I haven’t tried all of them. I am wondering if I can also get a copy of pae pyot recipe. Thanks again and appreciate your help!!! It’s been a pleasure surfing through your site!

    Best regards

  9. hi!

    would you please post/email me the pea pyote recipe? my favorite burmese restaurant closed down 🙁


  10. Leroy Chin says:

    Hi, thanks for telling me about this recipe. I have the dough elastic enough (you really do need to knead the dough for at least ten minutes), but I’m still working on the layers. I’ll try all three methods. Mine came out crispy, but it wasn’t flaky and layered. Maybe I squished down on it too much? I saw a video on youtube and they had a fourth way of making layers. They make them similar to the Chinese green onion pancake. They roll it up on itself to get a big tight tube of dough, then they roll it into a snail-like figure and then they tuck in the end. Then, they push it down to about a five inch disk.

    I am unfortunately looking for yet another type of Burmese bread recipe. When I was younger, I had a Burmese Chinese friend who served this Burmese bread with some curry. The bread was smaller than the htad taya and it was very buttery and flaky, almost like a croissant. I always that maybe she adapted this from a croissant recipe, but then I was at a Burmese restaurant in San Francisco and encountered it again. Do you know what I’m talking about? Do you have a recipe for that? I suppose it could be a variation on the htad taya, but it is really layered and buttery in a way that the htad taya is not.

    Please let me know.


  11. Hi, The right bean for Pe-Pyoke is VATANA beans from Indian Groceries. They have to be first soaked for about 3 hours, then drain the water and cover with damped cloth for about 2 days until they sprout. Then put in a little bit of jaggery and baking soda and steam them until tender.

  12. Dear Cho,
    Your recipes looks super awesome 😀
    BTW, Do u know how to make palata ( not 100 layer) and Dan Pauk
    thz for ur recipes

  13. Hi Cho,

    My girlfriend is Burmese and Pe – Pyoke with parathas are my favourite Burmese dish. Shame it’s not in your book. However her mum doesn’t make it as often as i would like (as much as i do ask), can you send me the recipe please? I want to surprise her by making it myself.

    Also re: the talk about ‘vatana’, alot of people are saying ‘vatana beans’ yet i searched it up and i’d say ‘vatana’ means whole peas. It also happens that my girlfriend’s mum’s pe- pyoke is made from whole green peas.



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