Fish & dry fish

Balachaung is a spicy and crispy condiment that is commonly used in Burmese cuisine. It is made by frying together a mixture of dried shrimp, shallots, garlic, chili flakes, and vegetable oil until it becomes crispy and caramelized.

Balachaung is typically served as a side dish or condiment to accompany steamed rice, noodle dishes, or curries. It can also be used as a topping for salads or as a flavoring ingredient in soups and stews. The flavor of balachaung is spicy and savory, with a complex umami taste from the dried shrimp and aromatics.

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, 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.

Shrimp sizes are commonly labeled using a similar format, such as 8/12,16/20, 21/25, or 26/30, where the numbers represent the count per kg. Smaller numbers indicate larger shrimp, while larger numbers indicate smaller shrimp.

Garnalengroottes worden gewoonlijk geëtiketteerd in een soortgelijk formaat, zoals 8/12 16/20, 21/25 of 26/30, waarbij de cijfers het aantal per kg vertegenwoordigen. Kleinere getallen duiden op grotere garnalen, terwijl grotere getallen kleinere garnalen aangeven.