Pe puat(ပဲပုပ်) or thoa nao[ถั่วเน่า] is fermented soybeans used in Shan cuisine as well as Northern Thai cuisine, Tai Lu cuisine, and related cuisines. Pe puat is not made with specific bacteria culture, so the flavor may vary slightly each time.

Pe puat is prepared in three stages: First, fermented soybeans[ถั่วเน่าซา] are made by cooking soaked soybeans then leaving them to ferment for three days or so. They are best kept at a consistent warm temperature until fermented by naturally occurring bacteria cultures. Discoloration is normal, but do not proceed if lots of mold appears. At this point, it should somewhat resemble Japanese natto and can be eaten. For a slimy natto texture, keep it moistened.

Second, fermented soybean paste[ถั่วเน่าเมอะ] is made by seasoning and mashing fermented soybeans. Usually just salt is added, but sometimes garlic, shallot, chili, lemongrass, fresh dill, coriander leaves, and/or other ingredients are added. This paste can make a good dip alongside sticky rice or fresh vegetables.

Third, dried fermented soybean disks[ถั่วเน่าแข็บ] are made by flattening the paste and drying it in the sun. The dried disks can be stored for a long time and used to flavor dishes. The terms pe puat(ပဲပုပ်) most often refers to its dried form, as it is commonly used in Shan cuisine.

Dry pe puat is generally roasted briefly over fire before using. It has similar use to shrimp paste. It is used in Shan dishes like nam ngiao[น้ำเงี้ยว] as well as Northern Thai dishes like jo phak kad[จอผักกาด] and nam phrik ong[น้ำพริกอ่อง].

Recipe

Ingredients

• 4 cup soybean, soaked overnight and drained
• water to cover
• 1 tbsp salt
• 2 clove garlic, minced (optional)
• 1 – 4 bird eye chili, minced (optional)
• 4 lemongrass core, minced (optional)

Directions

• boil soybean, water
• simmer until soft, 1 to 4 hours, adding water as needed to keep covered
• drain
• wrap with banana leaf
• poke holes in leaf for better air circulation (optional)
• let sit until fermented, about 3 days
• serve or use for dried fermented soybean disks
• pound fermented soybean, salt, chili, lemongrass
• flatten into disks between banana leaves
• dry in full sunlight, about 3 days (take inside at night)
• use or store