Burmese on Kvalifood

Burmese Tamarind Sauce

Tue, 16 Apr 2024 17:48:17 +0100

Burmese Tamarind Sauce - kvalifood.com

A sharp, tangy dipping sauce from Myanmar where the tamarind does the heavy lifting and garlic and chilli back it up. This is the default accompaniment for all Burmese a-kyaw (deep-fried snacks) – gourd fritters, split pea crackers, and onion fritters. Also good drizzled over rice or noodle salads.

Makes ca. 180 ml

Ingredients

40 g tamarind pulp, coarsely chopped
120 ml hot water
3 garlic cloves, minced or pounded
2-3 fresh green chillies (cayenne or bird’s eye), seeded, finely chopped
1 tsp palm sugar (or brown sugar)
1/2 tsp salt
1 tbsp fresh cilantro, finely chopped (optional)

1½ oz tamarind pulp, coarsely chopped
4 fl oz hot water
3 garlic cloves, minced or pounded
2-3 fresh green chillies (cayenne or bird’s eye), seeded, finely chopped
1 tsp palm sugar (or brown sugar)
1/2 tsp salt
1 tbsp fresh cilantro, finely chopped (optional)

Directions

Place the tamarind pulp in a small bowl and pour the hot water over it. Let it soak for 15 minutes. Mash with a fork or your fingers to break up the pulp and separate it from seeds and fibres. Press through a fine sieve into a clean bowl, extracting as much liquid as possible. Discard the solids.

Laphet Thoke Dressing

Sat, 06 Apr 2024 13:38:04 +0100

Laphet Thoke Dressing - kvalifood.com

The dressing for Burmese tea leaf salad (laphet thoke). It is intentionally simple – garlic oil, lime juice, and fish sauce – because the fermented tea leaves carry the complexity. Making the garlic oil fresh gives you fried garlic chips as a bonus, which are essential to the salad.

Makes ca. 60 ml dressing (enough for 2-4 servings)

Ingredients

Garlic oil

4 tbsp peanut oil (or neutral vegetable oil)
6-8 garlic cloves, thinly sliced

Dressing

2 tbsp garlic oil (from above)
2 tbsp fresh lime juice
1 tbsp fish sauce
1/2 tsp sugar (optional)
salt, to taste

Garlic oil

4 tbsp peanut oil (or neutral vegetable oil)
6-8 garlic cloves, thinly sliced

Dressing

2 tbsp garlic oil (from above)
2 tbsp fresh lime juice
1 tbsp fish sauce
1/2 tsp sugar (optional)
salt, to taste

Directions

Heat the peanut oil in a small pan over medium-low heat. Add the sliced garlic and fry gently, stirring often, until golden and crisp – 3-5 minutes. Watch carefully, garlic burns fast.

Ngapi Kyaw

Fri, 13 Nov 2020 08:35:55 +0100

Ngapi Kyaw - kvalifood.com

A Burmese fried condiment of dried shrimp floss, shrimp paste, shallots, garlic, and chilli. Each ingredient is fried separately for maximum crispness, then combined into a dry, shelf-stable relish. It is a fixture at Burmese almsgiving ceremonies and a common side with plain rice and raw vegetables.

Makes ca. 350-400 g

Ingredients

200 g dried shrimp
200 g shallots, thinly sliced
30 g garlic (ca. 6 cloves), thinly sliced
15 g fresh ginger, cut into thin strips
250 ml peanut oil, for frying
1 tbsp toasted sesame oil
2 tsp shrimp paste (ngapi)
1 tsp chilli powder
2-3 dried red chillies, stemmed (optional)
1/2 tsp ground turmeric
2 tbsp lime juice (or white vinegar)
1 tsp salt

7 oz dried shrimp
7 oz shallots, thinly sliced
1 oz garlic (ca. 6 cloves), thinly sliced
½ oz fresh ginger, cut into thin strips
1 cup peanut oil, for frying
1 tbsp toasted sesame oil
2 tsp shrimp paste (ngapi)
1 tsp chilli powder
2-3 dried red chillies, stemmed (optional)
1/2 tsp ground turmeric
2 tbsp lime juice (or white vinegar)
1 tsp salt

Directions

Soak the dried shrimp in warm water for 10 minutes. Drain and pat dry thoroughly. Pound in a mortar and pestle or pulse in a food processor until reduced to fluffy strands, not a paste.

Nga Yoke Thee Achin

Sat, 19 Aug 2017 12:38:29 +0100

Nga Yoke Thee Achin - kvalifood.com

A Burmese tart-sweet chilli sauce made from dried red chillies, garlic, fish sauce, and rice vinegar. It is a pantry condiment, not made fresh per meal – blend it once and it keeps for weeks in the fridge. The sauce seems thin when first made but thickens as the chilli particles absorb liquid. Let it rest at least 24 hours before using.

Makes ca. 425 ml

Burmese Crispy Garlic Oil

Wed, 06 Jun 2012 20:10:50 +0100

Burmese Crispy Garlic Oil - kvalifood.com

A simple Burmese pantry condiment that yields two products: golden garlic-infused oil and crunchy garlic bits. Both are used across Burmese cooking – drizzled over noodles, rice, soups, and salads, or scattered on top of mohinga and shan noodle dishes. The optional turmeric is a distinctly Burmese addition that turns the oil a warm gold.

Makes ca. 240 ml oil and 3-4 tbsp crispy garlic

Balachaung

Sat, 15 Jan 2011 01:55:07 +0100

Balachaung - kvalifood.com

A Burmese crispy fried condiment made from dried shrimp, garlic, onions, and chilli. Each component is fried separately until completely dry and crunchy, then combined. It keeps for months at room temperature and is a staple of Burmese home cooking – mixed into rice, scattered over noodles and vegetables, or eaten as a side with any meal.

Makes ca. 400 g

Ingredients

250 g dried shrimp
200 g shallots, thinly sliced
50 g garlic (ca. 10 cloves), thinly sliced
1 thumb-sized piece fresh ginger, thinly sliced
6-8 dried red chillies, stemmed
1 tsp chilli powder
1/2 tsp ground turmeric
400 ml peanut oil, for frying
1 tbsp toasted sesame oil
2 tsp shrimp paste (ngapi)
2 tbsp lime juice (or white vinegar)
1-2 tsp salt

9 oz dried shrimp
7 oz shallots, thinly sliced
2 oz garlic (ca. 10 cloves), thinly sliced
1 thumb-sized piece fresh ginger, thinly sliced
6-8 dried red chillies, stemmed
1 tsp chilli powder
1/2 tsp ground turmeric
1¾ cups peanut oil, for frying
1 tbsp toasted sesame oil
2 tsp shrimp paste (ngapi)
2 tbsp lime juice (or white vinegar)
1-2 tsp salt

Directions

Rinse the dried shrimp, drain, and pat dry thoroughly. Pulse in a food processor until reduced to fluffy, feathery strands. Do not turn them into a paste.

Ngapi Yay

Sun, 05 Apr 2009 21:46:07 +0100

Ngapi Yay - kvalifood.com

A thin, savoury dip of boiled fermented fish paste seasoned with garlic, chilli, and lime. This is the everyday table condiment of Lower Burma, served with a platter of raw and blanched vegetables alongside rice. In less affluent households it serves as both the main dish and the principal protein source.

Makes ca. 250 ml

Ingredients

Dip

2 tbsp fermented fish paste (ngapi, or Thai shrimp paste as substitute)
240 ml water
1 small onion, roughly chopped
1 small tomato, roughly chopped
4 garlic cloves – 2 whole, 2 minced
2 fresh bird’s eye chillies, finely sliced
1 tbsp fresh lime juice
1 tbsp dried shrimp powder (optional)
salt, to taste

Dip

2 tbsp fermented fish paste (ngapi, or Thai shrimp paste as substitute)
1 cup water
1 small onion, roughly chopped
1 small tomato, roughly chopped
4 garlic cloves – 2 whole, 2 minced
2 fresh bird’s eye chillies, finely sliced
1 tbsp fresh lime juice
1 tbsp dried shrimp powder (optional)
salt, to taste

Directions

Combine the fish paste, water, chopped onion, chopped tomato, and the 2 whole garlic cloves in a small saucepan. Bring to a gentle boil over medium heat, stirring to dissolve the paste.