From what I read, these yellow beans are very important ingredient of the cuisine and gets featured a lot. The salient point of course, is that you got to sprout the beans before cooking. The beans used is the regular yellow peas or Vatana in North. I simply dislike the aroma that comes after cooking the yellow peas. I avoid this as much as possible. The last time I was forced to get this was while making Ragda Patties.
However, for no reason, I seem to have stocked a whole packet of this and I suddenly realized that I don't have to shop for this! These yellow peas are the main ingredient of many Burmese breakfast dishes. Pe Byouk simply means Boiled Beans.
To understand this, it took me many days of reading. Some of the other dishes prepared with this is 'htamin jaw', fried rice with 'pe byouk' and 'yei nway jan' (burmese tea). Apart from rice, it is also paired with paratha, 'kauk nyin paung' (black sticky rice), 'hsi htamin' (yellow sticky rice), 'mont pyet talet' (rice pancake) and even with a bowl of plain white rice.
As I told you, I somehow don't like how the yellow peas smell after being cooked and I have couple of dishes that I avoided just for this smell. However after cooking this, I was so surprised that the aroma was missing and I actually enjoyed this dish so much. I nailed it finally to the fact that these yellow peas gets sprouted and then boiled. Sprouting removed that smell!
I decided going forward, it is going to be sprouted yellow peas for me!I enjoyed these boiled sauteed peas on the top of the Burmese Naan Flat-bread