Be inspired by ♥ Dried Shrimp Relish

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Recipe For Dried Shrimp Relish — 8 Comments

  1. Yum! I know you think no way you were eating this, you made it just for having said you did, but it sounds delicious to me! Cook up some jasmine rice, add a little butter to it, and mix in a bit of this and shovel into your mouth. Granted, the version I’m familiar with is fairly dry, but I think eliminating the water and cooking it till dry will get me the texture I want. It is the burmese version of the japanese furikake – comes in endless variations and everyone makes theirs just a little differently. My favorite has crushed peanuts and sesame seeds mixed in too.

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    • thanks for these great ideas JC 🙂

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  2. Pingback: Braised Oxtail With Peanut Sauce For Eat For The Earth | Karé-Karé | Lavender and Lime

  3. Pingback: Project Food Blog: Kye Thar Hin – Burmese Chicken Curry « Lavender and Lime

  4. LOL! I can imagine the pungent odour wafting out from your windows and doors. But well done Tandy…..I would imagine you can only really use it in very particular regional recipes. xx

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    • The Balachaung is for cooking from the Myanmar region. I am holding onto the recipe as I may need it for the next PFB challenge *holding thumbs*

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  5. Well done, are you going to eat it?

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    • not a chance! But I need some for a recipe and then I am going to donate it 🙂

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