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Discover the secret behind the bold and distinctive flavors of Burmese cuisine with Ngapi Yay, a unique Fermented Fish/Shrimp Condiment. Elevate your culinary experience as you delve into the intricacies of this traditional Burmese delicacy.
1 lb (about 450g) Fermented Fish or Shrimp
2 cups (475ml) Vegetable Oil
1 cup (240g) Shallots, thinly sliced
1 cup (240g) Garlic, minced
1 cup (240g) Dried Chili Flakes
1 cup (240g) Fish Sauce
1 cup (240g) Palm Sugar, grated
1 cup (240ml) Tamarind Juice
Prepare Fermented Seafood:
Rinse the fermented fish or shrimp thoroughly. Drain excess water and set aside.
In a pan, heat vegetable oil and sauté shallots and garlic until golden brown.
Add Chili Flakes:
Stir in dried chili flakes, creating a fragrant base for the condiment.
Incorporate Fermented Seafood:
Add the fermented fish or shrimp to the aromatic mixture, stirring continuously.
Introduce Fish Sauce and Tamarind:
Pour in fish sauce and tamarind juice, ensuring even distribution.
Sweeten with Palm Sugar:
Grate palm sugar into the mixture, balancing the flavors with a hint of sweetness.
Simmer to Perfection:
Let the condiment simmer until it reaches a thick and rich consistency.
Ngapi Yay is a versatile condiment, perfect for enhancing the flavors of various Burmese dishes. Serve it as a dipping sauce or incorporate it into your favorite recipes.
Ngapi Yay encapsulates the essence of Burmese culinary artistry, adding depth and intensity to your dining experience. Unleash the magic of fermented seafood with this cherished condiment.