Burmese chili paste, or balachong as it's also known, is a fiery, flavorful condiment that forms the backbone of countless Burmese dishes. Its rich, umami depth comes from a complex blend of chilies, shrimp paste, garlic, and often shallots or onions, creating a paste that's both intensely savory and delightfully spicy. This vibrant paste isn't just a condiment; it's a flavor powerhouse that adds a unique Southeast Asian flair to everything from noodle soups to stir-fries. The intense flavor profile is balanced by the subtle sweetness and umami notes, making it incredibly versatile in the kitchen.
Beyond its deliciousness, making your own balachong allows you to control the level of spiciness and the ingredients used. This guarantees a fresher, more authentic taste than store-bought versions. Ready to experience the magic of homemade Burmese chili paste? Let's dive into the step-by-step process to create your own batch of this incredible condiment.
Tools Needed
- Mortar and pestle
- Pan
- Grill (optional)
Ingredients
- Fried garlic: 100 grams
- Fried onions: 100 grams
- Fermented soybeans
- Dried shrimp
- Dried fish
- Dried chili: 100 grams
- Seasoning powder: 1 tablespoon
- Salt: 2 tablespoons
Step-by-Step Instructions
Step 1. Preparing the Ingredients
- Fry the dried chilies until fragrant.
- Fry the dried fish until slightly crispy.
- Grill or roast the fermented soybeans until crispy. This makes pounding easier.
Step 2. Pounding the Paste
- Pound the fermented soybeans in a mortar and pestle until finely ground.
- Add the fried chilies and pound together.
- Add the fried fish and continue pounding, not too finely.
- Add fried shallots and garlic, then dried shrimp, and pound to combine.
Step 3. Roasting and Seasoning the Paste
- In a pan, roast the chili paste mixture with a small amount of water, adding seasoning powder and salt.
- Roast over low heat until well blended and the flavors combine.
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Tips
- Adjust the amount of chili to your spice preference.
- Some recipes use shrimp paste; this recipe omits it, but it can be added for extra flavor.
- Don't over-pound the mixture; a slightly coarse texture is desired.
- Barachong chili paste is similar to Burmese chili paste but typically omits tamarind.
Nutrition
- Calories: approximately 600-800
- Fat: 30-40g
- Carbs: 50-70g
- Protein: 20-30g
FAQs
1. Can I adjust the spice level in this recipe?
Absolutely! Reduce the amount of chilies for less heat, or add more for extra fire. Start with less and add more to taste.
2. How long will the Burmese chili paste last?
Stored properly in an airtight container in the refrigerator, your homemade balachong should last for about 2-3 weeks. For longer storage, freeze it in ice cube trays for easy portioning.
Making your own Burmese chili paste is a rewarding experience, unlocking a world of flavor possibilities in your cooking. Now that you’ve mastered this recipe, experiment with different chili types or add other ingredients to personalize your balachong. Enjoy the vibrant taste of homemade Burmese chili paste in all your favorite dishes!