Tuna & Shrimp Balachaung (90g)
Balachaung is one of the best-known condiments in Myanmar. It is an intensely umami, fragrant and spicy side dish, primarily made from dried shrimp, fish paste, shallot, garlic and dried chillies, yielding a complex and moreish side dish.
The terminology may not have originated in Myanmar, but it is enjoyed widely across the country. Modern variations of the dish are now increasingly common and creative in Myanmar, with both meat and vegetarian recipes appearing and revolutionising the dining experience in the country.
Enjoy it with pretty much anything: it's most often served over rice in Myanmar, but pairs equally well in toasties, on mashed potatoes, with dumplings or noodles.
Original: $8.81
-65%$8.81
$3.08Tuna & Shrimp Balachaung (90g)
Balachaung is one of the best-known condiments in Myanmar. It is an intensely umami, fragrant and spicy side dish, primarily made from dried shrimp, fish paste, shallot, garlic and dried chillies, yielding a complex and moreish side dish.
The terminology may not have originated in Myanmar, but it is enjoyed widely across the country. Modern variations of the dish are now increasingly common and creative in Myanmar, with both meat and vegetarian recipes appearing and revolutionising the dining experience in the country.
Enjoy it with pretty much anything: it's most often served over rice in Myanmar, but pairs equally well in toasties, on mashed potatoes, with dumplings or noodles.
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Description
Balachaung is one of the best-known condiments in Myanmar. It is an intensely umami, fragrant and spicy side dish, primarily made from dried shrimp, fish paste, shallot, garlic and dried chillies, yielding a complex and moreish side dish.
The terminology may not have originated in Myanmar, but it is enjoyed widely across the country. Modern variations of the dish are now increasingly common and creative in Myanmar, with both meat and vegetarian recipes appearing and revolutionising the dining experience in the country.
Enjoy it with pretty much anything: it's most often served over rice in Myanmar, but pairs equally well in toasties, on mashed potatoes, with dumplings or noodles.
