Saturday, October 16, 2010

Burmese Balachaung

Source: Sri Owen "The Classic Asian Cookbook"

Makes about 300g.  Can be kept up to 4 wks in refrigerator.

Dried shrimps, 250g (or 8oz)
Cooking oil, 3 tbsp

Onions, very finely chopped, 2 pcs
Garlic, finely sliced, 8 cloves

Sesame oil, 2 tsp
Large fresh red chillies, deseeded and chopped, 3-8 pcs
Fresh ginger root, finely chopped, 2 tsp
Turmeric powder, ½ tsp
Fish sauce ( or Nam Pla in Thai), 1 tbsp
Salt, ½ tsp or to taste
Sugar (optional), 1 tsp

Juice of 2 limes/lemons

1. Soak dried shrimps in a bowl of warm water for 10 mins, then drain in a sieve.

2. Chop soaked dried shrimps finely with pestle and mortar or electric food processor.

3. Fry onions and garlic.  Heat oil in wok and fry both ingredients for 5-8 mins with continuous stirring.  Then transfer to a bowl and set aside for later use.

4. Stir fry sesame oil, chillies, ginger, tumeric powder, fish sauce, salt and sugar (if used) together in wok for 3 mins.  Then add in chopped shrimps and fry for 4 mins.  If mixture is too dry, add 4 tbsp water and continuous stir fry for 2-3 mins.

5. Return fried onions and garlic back to wok and stir fry for 1-2 min.  May add more salt if needed.

6. Add in lime/lemon juice and stir for a few seconds before turn off heat.  Allow Balachaung to cool down to room temperature.

7. Transfer cooled Balachaung to airtight container. 


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