Fish & dry fish

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.