Here is a straightforward Burmese recipe for a vegetarian balachaung. For ease, utilize store-bought crispy fried onions and garlic. This delightful condiment is my go-to for adding an umami kick to danbauk, Burmese fried rice, noodle salads, and other dishes.
Ingredients
Oil as needed
Pinch of turmeric powder
Crushed red chili flakes
Crispy fried garlic
Crispy fried onions
Crushed red chili flakes
Salt to taste
MSG to taste
Pinch of turmeric powder
Crushed red chili flakes
Crispy fried garlic
Crispy fried onions
Crushed red chili flakes
Salt to taste
MSG to taste
Method
Heat some oil and add turmeric powder. Then fry a little bit of the crushed red chili flakes on low heat for about 7 minutes. Roasting the chili flakes in oil imparts smokiness and flavor of the chilies into the oil.
Add the desired amount of crispy fried garlic and onions. Adjust the ratios to taste. Ideally, start with equal parts by mass.
Add salt and MSG. Because the condiment is boosting umami, adjust the seasoning to a little more “salty”—avoid oversalting. It’s a fine balance.
