Balachaung
The Quirky Foodster Team
Ingredients
- Dried shrimp, soaked briefly and drained — 1 cup (100 g / 3.5 oz)
- Thinly sliced garlic — 1 cup (100 g / 3.5 oz)
- Thinly sliced shallots — 1/2 cup (60 g / 2 oz)
- Dried chillies, chopped — 3–4
- Oil — 1/2 cup (120 ml / 4 fl oz)
- Fish sauce — 1 tbsp
- Sugar — 1 tsp
- Salt — to taste
Method
- Pulse the soaked, drained dried shrimp briefly in a food processor or pound coarsely, until shredded but not a fine paste.
- Heat the oil in a frying pan and fry the sliced garlic until golden and crisp; remove with a slotted spoon and set aside.
- In the same oil, fry the sliced shallots until golden and crisp; remove and set aside.
- Fry the shredded dried shrimp in the same oil for 3–4 minutes until fragrant and slightly crisp.
- Add the chopped dried chillies and cook briefly.
- Return the fried garlic and shallots to the pan, along with the fish sauce, sugar and salt, stirring to combine.
- Cook for a further 2–3 minutes until everything is well combined and fragrant.
- Let cool completely before storing.
Introduction: A crispy, intensely savoury condiment made from fried dried shrimp, garlic and chilli, served as a flavour-packed accompaniment to rice and curry.
Cultural Background: Balachaung is a staple condiment across Myanmar, its concentrated, umami-rich flavour able to enliven even the simplest bowl of rice, and every family tends to keep a jar on hand as an everyday pantry staple.
Tips: Fry the garlic and shallots separately and in the same oil used for the shrimp, to build layered flavour without burning any one component. Let the mixture cool fully before storing in a jar, as this helps it keep longer.
Variations: Adjust the chilli quantity to taste for more or less heat. Add a few tamarind pulp for a subtly tangy version.
Storage: Store in a sealed jar at room temperature for up to 3 weeks, or refrigerate for longer freshness.
Reheating: Served at room temperature and not reheated.
Nutrition: Per serving (approx., 2 tbsp): 120 kcal, 6 g protein, 9 g fat, 4 g carbohydrate.
FAQs:
Q: What is balachaung used for?
A: As a condiment stirred into plain rice, spooned over curries, or
Q: Can this be made without dried shrimp?
A: Fried mushroom flakes can approximate a similar
- Dried shrimp, soaked briefly and drained — 1 cup (100 g / 3.5 oz)
- Thinly sliced garlic — 1 cup (100 g / 3.5 oz)
- Thinly sliced shallots — 1/2 cup (60 g / 2 oz)
- Dried chillies, chopped — 3–4
- Oil — 1/2 cup (120 ml / 4 fl oz)
- Fish sauce — 1 tbsp
- Sugar — 1 tsp
- Salt — to taste
Please log in to leave a comment.