Hella Delicious: 101 - Peanut Balachaung

This signature Burmese side dish is usually made with dried shrimp powder. This version with only peanuts is served for vegetarians and can be made more or less spicy according to taste.

A purely addictive combination of flavors. An excellent protein complement condiment for rice. It also makes a nice topping for salads or soups.

2 whole bulbs of garlic, thinly sliced. More or less can be used according to taste.

Enough oil to fry the garlic and a 1/2 teaspoon of turmeric.

Fry the garlic in oil to crispy, be careful not to burn it. Take it out of the oil a little before you think it is golden enough as it will continue cooking once out of the oil and easily burns.

But be careful not to take it out too early too as it will just be soggy. This garlic can also be a tasty topping to salads or other dishes. Keep the turmeric oil for adding to salads.

Use about six onions, thinly sliced.

Enough oil to deep fry the onions. Add turmeric to the oil while heating.

Fry the onions to golden brown in the oil. Strain and keep the oil, some of which will be used for frying the ginger and peanuts. Follow the advice given about the fried garlic and beware of either burning or under-cooking the onions. This results in a delicious and sweet flavor. The fried onions can also be used as a topping to other dishes or a tasty addition to salads.

2-3 inches of ginger. Peel (save peels for tea). Pound the ginger into a pulp.

3-4 cups peanuts chopped, pounded or put through a food processor

Heat the oil from the fried onions. Add a pinch more turmeric and chili powder according to taste.

As it is a condiment for rice you can make it hotter and saltier than you might normally. This will compensate for the blander flavor of rice.

Add the ginger and let it cook briefly. Add the peanuts. Keep stirring while they get lightly toasted. Be sure to keep stirring or the peanuts will burn.

Add the fish sauce (or salt for vegetarians) after you have turned off the flame.

Let the ginger and peanut mixture cool before adding to it the fried garlic and onions. This will help to retain the crispy texture of the garlic and onions. Once it is all mixed up bottle it up so it will retain its crispy-ness.

This recipe will make about two weeks worth of balachaung for about 4 people, using it as a condiment.

Usually I make this if I know I am going to be too busy to cook the next coming weeks, or if I am broke. This way I can simply cook up some rice and have a simple nutritious meal with rice and balachaung and maybe some steamed veggies or an avocado for good measure.

This is actually the vegetarian version of a condiment that is served at nearly every meal in Myanmar. Usually balachaung contains powdered dried shrimp.

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