Ingredients:
Dried Shrimps 200gm
Chopped Garlic 300gm
Sliced Onions 1½ kg
Squid Brand Fish Sauce 2 tsp (Imported from Thailand)
Ground Red Chilli 3 tsp
Salt 2 tsp
Cooking Oil 1 litre


About the Recipe : Burmese Dried Balachaung
Origin : South East Asian Countries especially in Myanmar (Burma)

Burmese Balachaung is a condiment made with fried onions, shrimp, garlic, ginger and red chillies. Extremely delicious and keeps well for months!

But the dry version has a very good shelf life, since it's been made with dried shrimps and everything is fried crisp.

You can use these to top curries, as a side to rice, and me, I also enjoy it with rotis.

The Balachaung is cooled completely before storing. You use a clean, dry spoon to get the Balachaung. If properly stored, your Balachaung will keep well for several months.

A key attraction of Burmese food is it's extensive use of fish products such as fish sauce and ngapi (fish or shrimp paste).

I clearly explained the cooking process in Video kindly go through that and any queries comment me in the comment section


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#ဘာလချောင်‌ကြော်နည်း #ပုစွန်‌ခြောက်ဘာလချောင်‌ကြော်နည်း #Dried_Prawn_recipe #Balachaung #Burmese_Balachaung #Burmese_Dish #Burmese_recipe #Burmese_Food #Burmese_side_dish # Dried_Prawn_recipe #ပုစွန်‌ခြောက် #ဗာလချောင်ကြော်နည်