Myeik Kaat Kyay Kite

When they say to Myeik food, Myeik Kaat Kyay Kite is at the top. It looks like fried noodles, but not fried noodles. Kaat Kyay Kite is fried, but it’s taste is not sweet as fried noodles. The taste is spicy and sour. The smell are fragrant with banana leaves. In Dawei, Dawei Monti (mok lat thote) is a popular local delicacy, and Myeik Kaat Kyay Kite is unique in Myeik.
Kaat Kyay Kite are eaten at any time. Breakfast, lunch and dinner can be eaten at any time.
Once in Myeik, you must first run to the Kaat Kyay Kite shop. That’s the best with the smell of sour toddy and a lot of seafoods. There is no denying that seafood is available in Myeik which is close near the sea. You can fry it with a variety of seafood such as prawns, squids, abalones, etc. For those who do not like seafood, you can also fry it with a variety of meats such as chicken, pork and beef. The leaves are usually added to the bean sprouts, and the crispy taste of the bean sprouts is my favorite. Some of them are fried with bay leaf. In some cases, they use local sour toddy. Kaat Kyay Keti will perfect with this toddy smell. This toddy gets in Myeik that’s one of Tanintharyi local.

In this fried consists of flat rice noodles fried with squid slices, bean sprouts, prawns, sour toddy (Pa Ohn Ye), steamed pea (pe byok), spring onion, pepper and light soy sauce. It is popular locally where it is found in the Southern coastal region of Myanmar especially in Tanintharyi region and in Yangon.
This dish gets the name Kaat Kyay Kite (scissor bitten) because while the noodle and ingredients are being fried in a wok, the cook uses scissors to cut up the noodles for easier cooking and serving.
A comparable dish is Char Kway Teow, a popular dish in Singapore and Malaysia. Myeik Kaat Kyay Kite uses prawns and squid as main ingredients.
Kaat Kyay Kite are made with a large plate of noodles. The difference is that the boiled beans are added. I have never seen beans cooked in fried noodles, but in this boiled beans are added. The other fact is that the half boiled eggs are also added. And the unique in that is sauce. It also has a combination of Kaat Kyay Kite to soothe scabs. Dip green bean sprouts in toddy and mix with chili powder. This is the life of Kaat Kyay Kite. When you arrive in Myeik, you should try this delicious Kaat Kyay Kite. Although we says this’s Myeik locally food, we can also get in Yangon and all over the Tanintharyi Division. The facts that want to describe how to get sour toddy (Pa Ohn Ye).

Is Pa Ohn Ye a coconut juice? Many When you hear the word ‘Nipa palm juice”(Pa Ohn Ye), you think that the coconut juice is fermented. But no. Pa Ohn Ye is near the coast of Mon, Tanintharyi, Rakhine and delta coasts It is a growing plant that ferments the juice of Nipa palm. Where is Pa Ohn Ye used? People in Myeik use coconut juice, fish paste, Kaat Kyay Ketik, It is added to foods such as pickles. In addition, the fish is washed with Pa Ohn Ye to remove the odor. It is white in color and has a sharp odor. The taste is sour. The longer it lasts, the more sour it tastes. Pure Pa Ohn Ye from Dhaniphu can be eaten with pickles, scallops, noodle salad, Dawei Mok Latt Thout and many other delicious dishes. So,this is enough how to make Kaat Kyay Kite and we believe that you will interesting this delicious Myeik local food. If you have free time, we will invite and welcome to Tanintharyi. And yo can eat many many delicious locally food. When you arrive, don’t forget to try this delicious dish’s taste. The following is shown how to create Kaat Kyay Kite.

 

 

Ingredients for Kaat Kyay Ketik frying Rice Noodles

Shrimp Tiger
Squids or
sausage
Oyster
Chicken
Bean sprouts
leek
garlic
Duck egg
Boiled beans(pellpyuat)

Ingredients for taste

Sour Toddy(Pa Ohn Ye)
Soy sauce
Salt
Chicken powder

 

How to prepare for frying

First of all, chicken. Serve with prawns (salt, chicken powder (half a teaspoon)

How to fry

1. Add oil to the pan and sauté the garlic. Add chilli powder (1 tablespoon) and mix for 1 second.
2. Then chicken, Shrimp Tiger Add the squid, shrimp and sausage and mix until tender.
3. . Put the rice noddles in a bowl and add the toddy. Salt (half a teaspoon); Chicken powder Stir in the soy sauce and pour into the pan.
4. Stir until smooth. Lightly season with salt (3 teaspoons); Chicken powder (1 tablespoon); Add sugar (1 teaspoon).
5. Jean sprouts just before the pot is ready. Boiled beans Add the egg yolks. 6. Sprinkle the onions just before getting out of the oven and enjoy the delicious Myeik Local food.

Author- Rose

Translator- Rose