Balachaung Recipe Video
More info: www.helladelicious.com. This is a signature Burmese side dish. Purely addictive combination of flavors. An excellent protein complement condiment for rice. Delicious when tossed with steamed vegetables and cream cheese.
Summary
Preparation Time30 MinCooking Time30 Min
Ready In1 Hr 0 MinDifficulty LevelVery Easy
Health IndexHealthy++Servings5
Main IngredientNuts
Ingredients
Peanuts, chopped or pounded
2-3 heads of Garlic, sliced
3-4 inches of Ginger, pounded
lots and lots of Onions, sliced-the more the better
pinch Turmeric, adds anti-viral, fungal, bacterial properties and anti-oxidates the heated oil
Peanut oil enough to deep fry the onions and garlic to golden
Salt or Fish sauce-depending on if you are vegetarian or not and as noted by Shanti use Golden Boy fish sauce instead of Tiparo if you can get it-it is much healthier.
Chili powder use as much or as little as you like depending on your love for firey food!
The amounts of all these ingredients depends on how many people you are making it for and what flavors you prefer. In other words, trust your instincts and make it how you like it!
Directions
Prepare all the ingredients. Fry the garlic and then the onions to golden and crispy. Allow to cool and drain.
Heat oil and add turmeric and chili powder. Add the ginger and then the peanuts. (At this point you could also add dried shrimp powder) Be sure to turn down the heat when adding the peanuts and keep stirring as they can burn easily. When they are toasted and well mixed allow the peanut and ginger mixture to cool fully. Then mix in the fried onions and garlic. If the peanut mixture is still hot when the onions and garlic are added they will loose their crispness.
Keep bottled in a tightly sealed jar and use as a condiment for rice and curry or use it as a tasty addition to salads. I also like to just eat it as a snack.
Heat oil and add turmeric and chili powder. Add the ginger and then the peanuts. (At this point you could also add dried shrimp powder) Be sure to turn down the heat when adding the peanuts and keep stirring as they can burn easily. When they are toasted and well mixed allow the peanut and ginger mixture to cool fully. Then mix in the fried onions and garlic. If the peanut mixture is still hot when the onions and garlic are added they will loose their crispness.
Keep bottled in a tightly sealed jar and use as a condiment for rice and curry or use it as a tasty addition to salads. I also like to just eat it as a snack.
Comments
Comments: 5 |
Add a Comment
butterbites says :
looks great. next on my to-try list for sure :)
Posted on: 4 December 2007 - 1:18pm
admin says :
Tastemates feature is based on shared interest aka favorites. While both of you seems to like this, none of you have added this recipe to your favorite.
Kindly express your choices to get a better ifood.tv experience.
With Regards, ifood.tv Admin
Posted on: 2 December 2007 - 9:53pm
Hella Delicious says :
Thanks Admin,
Gosh got a bit of a orwellian feeling from that quick response!
I have finally got an internet speed that will allow me to be more active on this site!
Join the HELLA DeliCIOus FOOD RevOLUtion
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Posted on: 2 December 2007 - 9:59pm
Hella Delicious says :
No Doubt eh?....I get the feeling we must be taste-buddies but I haven't figured out how that works yet?!
Join the HELLA DeliCIOus FOOD RevOLUtion
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Posted on: 2 December 2007 - 9:28pm
