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.

"keski fish" or "keski mach" as it is commonly known in some parts of India. Keski is a type of freshwater fish found in rivers and lakes in India, particularly in the northern and eastern regions.

Keski fish is known for its delicate taste and is often prepared by frying or cooking in curries. It is also rich in protein, omega-3 fatty acids, and other essential nutrients, making it a healthy and nutritious food choice.