Fish & dry fish

Shrimp Balachaung

Balachaung, also spelled "bala chong" or "bawarchi" in some regions, is a popular condiment in Burmese cuisine. It is a flavorful mixture made from dried shrimp, garlic, shallots, red chili, and oil. The ingredients are finely chopped or pounded and then fried until crispy.

Here's a general overview of the preparation:

1. Ingredients:

   • Dried shrimp
   • Garlic
   • Shallots
   • Red chili (dried or fresh)
   • Oil for frying

2. Preparation:

   • The dried shrimp are usually soaked in water to soften them before being chopped or ground into small pieces.
   • Garlic and shallots are finely chopped.
   • Red chilies are often pounded or chopped, depending on the desired level of spiciness.
   • The ingredients are then fried in oil until they become crispy and golden brown.

3. Variations:

   • Balachaung can have variations in terms of the spiciness level and the specific ingredients used. Some recipes may include additional elements like fish sauce or other seasonings.

4. Usage:

   • Balachaung is used as a condiment or relish and is often served as a side dish or accompaniment to main meals.
   • It can be sprinkled on rice or noodles, or used as a topping for various dishes to add a flavorful and spicy kick.

Balachaung adds a rich umami flavor, crunch, and spiciness to dishes. It's a versatile condiment that enhances the taste of many Burmese dishes. Keep in mind that regional variations may exist, and different households may have their own unique recipes for making balachaung.

Balachaung, ook gespeld als "bala chong" of "bawarchi" in sommige regio's, is een populair bijgerecht in de Birmese keuken. Het is een smaakvol mengsel gemaakt van gedroogde garnalen, knoflook, sjalotten, rode chilipeper en olie. De ingrediënten worden fijngehakt of gestampt en vervolgens gebakken tot ze knapperig zijn.

Balachaung voegt een rijke umamismaak, knapperigheid en pittigheid toe aan gerechten. Het is een veelzijdig bijgerecht dat de smaak van veel Birmese gerechten versterkt. Houd er rekening mee dat er regionale variaties kunnen zijn en dat verschillende huishoudens hun eigen unieke recepten kunnen hebben voor het maken van balachaung.

Magur Mach, also known as the walking catfish, is a species of freshwater catfish found in South and Southeast Asia, including India and Bangladesh. It is an important food fish in these regions and is also grown commercially in fish farms.

Magur Mach has a unique ability to breathe air and can survive in low-oxygen environments, which allows it to move short distances over land. It has a soft texture and a mild, sweet taste, making it a popular ingredient in curries and other traditional dishes.

Rohu Egg (রুই মাছের ডিম)

Rohu fish is a species of freshwater fish that is commonly consumed in the Indian subcontinent and other Southeast Asian countries. While Rohu eggs are not as commonly consumed as the fish itself, they are still a nutritious and tasty food.

Rohu fish eggs are small and round, with a pale yellow to light orange color. They are a rich source of protein and omega-3 fatty acids, which are essential for maintaining good health.

Rohu fish eggs can be cooked in a variety of ways. They can be boiled, fried, or used in curries or soups. In some Indian cuisines, such as Bengali cuisine, Rohu fish eggs are used to make a popular dish called "Macher Dimer Bora," which is a fritter made with fish eggs and spices.

Overall, Rohu fish eggs are a nutritious and tasty ingredient that can be used in a variety of dishes. However, they are not as widely consumed as the fish itself, and may be harder to find in some areas.