Myanmar - Tomato Shrimp Paste Dip

Tomato Shrimp Paste Dip

Ingredients

-       1/2 cup chopped onion

-       2 teaspoons minced garlic

-       3/4 cup chopped tomatoes

-       2 teaspoons or less shrimp paste

-       1/3 cup oil

-       1 to 2 teaspoons chili powder

-       Large pinch turmeric

-       4 green chilies

-       Salt to taste

-       1 small bunch coriander leaves

Directions

-       Chop onion and garlic finely.

-       Skin and chop tomatoes.

-       Soak shrimp paste in 1/2 cup water.

-       Heat oil, put in onion, garlic, and chili with turmeric, and fry till fragrant.

-       Add chopped tomato, stir, cover, and simmer till well cooked together.

-       Add shrimp paste liquid and whole green chilies.

-       Continue cooking till water is absorbed and oil appears.

-       Add salt if needed.

-       Chop coriander leaves and sprinkle on top after dishing up.

Myanmar - Shrimp Paste Relish (Ngapidaung)

Shrimp Paste Relish 

(Ngapidaung)

Ingredients

-       2 teaspoons shrimp paste

-       1 large onion

-       1 bulb garlic

-       3/4 teaspoon chili powder

-       2 tablespoons shrimp powder

-       4 to 6 lime wedges

-       A few lettuce leaves or sprigs

Directions

-       Spread paste on clay pot lid and bake over hot coals, or spread on foil and bake in oven till it dries.

-       Remove outer skins of onion and garlic, prick garlic cloves with a pin, and bake them till soft.

-       Pan roast chili powder till dark and aromatic.

-       Peel onion and garlic and pound them with chili till well homogen-ized.

-       Put in baked paste, then dried shrimp powder, and pound till all is well mixed.

-       Add salt if desired.

-       Shape pleasingly on a salad plate, surround with lime wedges and lettuce leaves.

This relish may have sour fruit such as young tamarind, green mango, or marian pounded into it, in which case lime is not necessary.

Myanmar - Shrimp Paste Dip

Shrimp Paste Dip

Ingredients

-       1 1/2 tablespoons shrimp paste

-       1 bulb garlic

-       6 green chilies

-       1/2 teaspoon sugar

-       1/2 teaspoon (or to taste) salt

-       1 Lime

-       1 small bunch coriander leaves

Directions

-       Spread shrimp paste on clay pot lid and bake over hot coals, or on foil in oven, till it begins to dry.

-       Bake garlic after removing outer layers of skin, piercing with pin to prevent popping.

-       Bake chilies also till soft and darkened.

-       Peel baked garlic and chilies, discarding seeds if you prefer milder taste.

-       Pound together garlic and chili skins till finely mashed.

-       Put in baked paste and pound again.

-       Put into small dish. Add 2 tablespoons hot water.

-       Mix in sugar and add salt to taste.

-       Just before use, squeeze in lime, mix, and sprinkle with chopped coriander leaves.

Myanmar - Hanglay Curry Paste

Hanglay Curry Paste

This is a Northern Thai/Burmese style of curry paste

Ingredients

-       3 tablespoons of very thinly sliced lemon grass

-       3 tablespoons of palm sugar

-       1 tablespoon thick soy sauce

-       2 tablespoons of garlic, minced

-       2 tablespoons dried red Thai chile peppers, crumbled

-       2 tablespoons of shallots (small red or purple onions), thinly sliced

-       1 tablespoon ginger, grated

-       1 tablespoon shrimp paste

-       1 tablespoon coriander seed

-       1 tablespoon cumin seed

-       pinch turmeric powder

-       quarter cup fish sauce

-       1 tablespoon tamarind concentrate mixed with 3 tablespoons water

Directions

-       Toast the coriander and cumin seeds until fragrant, and grate.

-       Combine all the curry paste ingredients and process to a fine paste.

-       Shelf life: Will keep 3-4 weeks in a well stoppered container, or may be frozen (I suggest you freeze it in an ice cube tray to give useable portions for cookingwithout defrosting a large batch).