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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":437,"variations":439,"ingredients":449,"instructions":494,"pronunciation":526,"substitutions":527,"slug":540,"title":541,"shortTitle":542,"nativeName":543,"countrySlug":544,"region":545,"baseServings":546,"prepMinutes":547,"cookMinutes":548,"difficulty":549,"course":550,"diet":553,"mainIngredients":558,"images":559,"keywords":569,"publishedAt":575,"updatedAt":575,"authorSlug":576,"summary":577,"localeSlug":540,"alternates":578},[394,397,400,403,406],{"answer":395,"question":396},"Almost always moisture. Either the shrimp were not fried long enough to drive off their remaining water, the shallots were sliced too thickly to crisp through, or the relish was jarred while still warm and the trapped steam condensed inside the lid. Cool everything completely on a tray before storing, and keep it under a layer of oil.","Why did my balachaung go soft after a day?",{"answer":398,"question":399},"Ngapi is Burmese fermented fish or shrimp paste, sold in blocks or jars and used as the savoury base of most Burmese savoury cooking. You can leave it out and compensate with extra fish sauce and salt, but the result tastes like fried shrimp rather than like balachaung, because the fermented note is the backbone of the dish.","What is ngapi and can I leave it out?",{"answer":401,"question":402},"A teaspoon or two per person alongside a full bowl of rice. Balachaung is a concentrated salty condiment in the Burmese meal, not a side dish to be eaten by the spoonful, and a small jar comfortably feeds a household for a couple of weeks.","How much of it do you actually eat?",{"answer":404,"question":405},"Not usually. Most Burmese households keep the chilli moderate because a separate dish of fried chilli flakes is on the table for anyone who wants more heat. Coastal Rakhine versions are a genuine exception and are made considerably hotter.","Is balachaung very spicy?",{"answer":407,"question":408},"Yes, and it is prized. The oil left over is deeply flavoured with shrimp, garlic and chilli, and Burmese cooks spoon it over noodles, into salads and onto plain rice. Keep whatever does not go back over the relish in a separate jar in the fridge and use it within a month.","Can I use the frying oil for anything else?",[410,411,412,413,414,415],"Grind the dried shrimp to a loose floss, not a powder. Powder clumps and burns; floss separates into crisp threads in the oil.","Fry the garlic and shallots at a genuinely low heat and lift them out while they are still pale gold — they carry on darkening for a minute after leaving the oil.","Slice the shallots thinly and evenly. Thick pieces stay chewy and hold moisture, which is what turns the whole jar soft in storage.","Add the chilli powder off the heat. It scorches in seconds at frying temperature and turns the relish bitter and grey-brown.","Let everything cool completely before it goes into a jar. Warm relish steams inside the lid and the condensation undoes all the frying.","Keep the relish under a finger of its frying oil. That seal is what lets it sit at room temperature for weeks.","🦐","Balachaung is the jar that sits on a Burmese table when there is nothing else to eat: dried shrimp ground to a fibrous floss, fried in a great deal of oil with thin sheets of garlic and shallot until everything turns crisp and deep gold, then seasoned with chilli powder, fermented shrimp paste and enough tamarind to keep it from tasting flat. It is salty, crunchy, fishy and lightly sour, and it is eaten in very small amounts with a large bowl of plain rice. Made properly and kept under its own oil, it survives for weeks without a fridge, which is the entire point of it.","Myanmar is hot, and until recently most kitchens had no refrigeration at all, so the pantry leaned hard on things that keep: fermented pastes, dried fish, pickled tea, and fried condiments sealed under a layer of oil. Balachaung belongs to that last group. Dried shrimp are already preserved by salt and sun; frying them removes the last of the moisture, and the oil that covers the finished relish blocks air from reaching it. A jar made on a Sunday is still good a month later on a shelf, which is why it travels — students take it to hostels, monks receive it as alms, and Burmese families abroad ask for it in luggage more often than for anything else.\n\nThe name is one of the clues to how far shrimp paste has moved around maritime Asia. Linguists generally connect balachaung to the same root as Malay belacan and the Macanese balichão, all of them pointing back to a shared trade in fermented shrimp along the coasts rather than to a single inventor. What Myanmar did with it is specific, though: instead of using the paste raw as a dip, Burmese cooks fry it into a dry, crunchy relish built around three separate crisp elements — shrimp, garlic and shallot — each fried to its own doneness and then combined.\n\nIt is not a curry and not a sambal, and the confusion causes most home-cooking failures. There is no sauce, nothing simmers, and the finished texture should rattle slightly against the side of a spoon. The savoury weight comes from ngapi, the fermented paste that anchors nearly every Burmese savoury dish, and the sourness from tamarind rather than from vinegar or lime, which would evaporate off in the pan. Chilli is present but restrained; balachaung is usually one of several things on the table, and the household chilli dish is separate.\n\nIn a full Burmese meal it appears as one of the small accompaniments beside the rice, the curry, the clear broth and the plate of raw vegetables. On a bad day it is the meal itself, spooned over rice with a raw cucumber, which is how a great many people in Yangon have eaten lunch at some point.","Keeps 3 to 4 weeks in a sealed jar at room temperature provided the relish is fully cool when jarred and covered with a finger of its own oil, and 3 months refrigerated. Always use a dry spoon; a wet one introduces the moisture that starts spoilage. If the relish softens, spread it on a tray and dry it in a low oven for 10 minutes to bring the crunch back.",[421,422,423,424],"Fries the shrimp, garlic and shallot separately so each one ends up genuinely crisp instead of collectively soggy.","Explains the moisture problem, which is the single reason most homemade balachaung goes soft within a day.","Balanced with tamarind rather than vinegar, so the sourness stays in the relish instead of steaming away.","Stores for weeks under its own oil, so one afternoon of frying covers a month of meals.",[426,427,428,429],"Wok or wide heavy frying pan","Spice grinder or food processor","Slotted spoon","Sealable glass jar",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":435,"calories":436,"estimated":8},13,4,1,780,9,165,[438],"Plain steamed rice, raw cucumber and a clear vegetable broth — or spooned over rice noodles and a boiled egg for a quick lunch.",[440,443,446],{"name":441,"description":442},"Balachaung with tomato","Chopped tomato is fried down into the mixture until jammy, giving a softer, moister relish that is eaten within a few days rather than stored.",{"name":444,"description":445},"Peanut balachaung","Crushed roasted peanuts are folded in at the end for extra crunch and a rounder flavour — common in Mandalay, which is groundnut country.",{"name":447,"description":448},"Extra-hot Rakhine style","Coastal cooks push the chilli far higher and add more ngapi, producing the punishing heat that Bamar cooks from the interior complain about.",[450,456,461,465,469,475,479,483,486,489,491],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},150,"dried-shrimp","dried shrimp, small and pale rather than dark red","g","For the relish",{"qty":457,"ref":458,"name":459,"unit":460,"group":455},20,"garlic","garlic cloves, sliced as thinly as you can","clove",{"qty":462,"ref":463,"name":464,"unit":454,"group":455},200,"onion","shallots or small red onions, sliced paper-thin",{"qty":466,"name":467,"unit":468,"group":455},300,"peanut or sunflower oil, for frying","ml",{"qty":470,"ref":471,"name":472,"unit":473,"group":474},2,"shrimp-paste","shrimp paste (ngapi)","tsp","For the seasoning",{"qty":470,"ref":476,"name":477,"unit":478,"group":474},"chili-flakes","Burmese chilli powder or coarse chilli flakes","tbsp",{"qty":480,"ref":481,"name":482,"unit":473,"group":474},0.5,"turmeric","ground turmeric",{"qty":433,"ref":484,"name":485,"unit":478,"group":474},"tamarind","tamarind pulp, soaked in 3 tbsp hot water and strained",{"qty":433,"ref":487,"name":488,"unit":478,"group":474},"fish-sauce","fish sauce",{"qty":433,"name":490,"unit":473,"group":474},"sugar",{"qty":433,"name":492,"unit":493,"group":474},"salt, only if needed at the end","pinch",[495,498,503,507,511,516,519,523],{"text":496,"title":497},"Pulse the dried shrimp in a spice grinder or processor in short bursts until they break into a loose, fibrous floss. Stop while there are still visible threads — a fine powder will clump and scorch in the oil.","Grind the shrimp",{"tip":499,"text":500,"title":501,"timerSeconds":502},"Pull the garlic out earlier than looks right. Residual heat takes it two shades darker on the paper, and burnt garlic turns the whole jar bitter.","Heat the oil in a wok over a low-to-medium flame and add the sliced garlic. Fry gently for 6 to 8 minutes, stirring, until the slices are pale gold and the bubbling slows, then lift them out with a slotted spoon onto kitchen paper.","Fry the garlic",420,{"text":504,"title":505,"timerSeconds":506},"Add the sliced shallots to the same oil and fry for 10 to 14 minutes over low heat, stirring often, until they shrink, stop steaming and turn an even light brown. Drain them onto paper alongside the garlic.","Fry the shallots",720,{"text":508,"title":509,"timerSeconds":510},"Pour off all but about 6 tablespoons of the oil and reserve it. Add the shrimp floss to the pan and fry over medium-low heat for 8 to 10 minutes, stirring constantly, until it darkens, separates into dry threads and smells toasted rather than raw.","Fry the shrimp floss",540,{"tip":512,"text":513,"title":514,"timerSeconds":515},"The pan must return to dry. Any liquid left behind is what shortens the shelf life from weeks to days.","Push the shrimp to one side, add the shrimp paste and turmeric to the hot oil and mash them for a minute until the paste breaks down and the smell turns nutty. Stir everything together with the fish sauce, tamarind water and sugar and cook for 2 to 3 minutes until the pan is dry again.","Season the pan",180,{"text":517,"title":518},"Take the pan off the heat, wait 30 seconds for the temperature to drop, then stir in the chilli powder. It will bloom in the residual heat without scorching and turn the mixture a deep rust colour.","Add the chilli off the heat",{"text":520,"title":521,"timerSeconds":522},"Crumble in the fried garlic and shallots and toss everything together. Spread the relish on a tray and leave it until completely cool and crisp, which takes about 30 minutes, tasting for salt once cold.","Combine and cool",1800,{"text":524,"title":525},"Pack the cold relish into a clean dry jar and pour over enough of the reserved frying oil to cover the surface by a finger. Seal and store in a cupboard, always digging in with a dry spoon.","Jar it","BAH-lah-chown",[528,532,536],{"note":529,"swap":530,"original":531},"Common in coastal Rakhine kitchens. They are bonier and stronger, so use about a third less and taste before adding fish sauce.","Dried anchovies or dried whitebait, soaked briefly and dried","Dried shrimp",{"note":533,"swap":534,"original":535},"Keeps the salt level right but loses the fermented depth, which is most of what makes the relish taste Burmese.","An extra tablespoon of fish sauce plus a pinch of extra salt","Shrimp paste (ngapi)",{"note":537,"swap":538,"original":539},"Sharper and less rounded, and it shortens the shelf life because the extra moisture goes in at the end rather than cooking out.","A teaspoon of lime juice stirred in once the pan is off the heat","Tamarind","balachaung","Balachaung (Burmese Dried Shrimp and Garlic Relish)","Balachaung","ငါးပိကြော်","myanmar","Yangon and the Irrawaddy Delta",12,25,35,"medium",[551,552],"side","sauce",[554,555,556,557],"dairy-free","gluten-free","pescatarian","nut-free",[452,458,463,476],[560,563,565,567],{"alt":561,"src":562},"A jar of Burmese balachaung, rust-coloured crisp dried shrimp with fried garlic and shallots under oil","\u002Fimages\u002Frecipes\u002Fbalachaung\u002Fhero.jpg",{"alt":561,"src":564},"\u002Fimages\u002Frecipes\u002Fbalachaung\u002Fhero-16x9.jpg",{"alt":561,"src":566},"\u002Fimages\u002Frecipes\u002Fbalachaung\u002Fhero-4x3.jpg",{"alt":561,"src":568},"\u002Fimages\u002Frecipes\u002Fbalachaung\u002Fhero-1x1.jpg",[540,570,571,572,573,574],"burmese dried shrimp relish","ngapi","myanmar condiment","fried garlic relish","shrimp paste","2026-08-21","dishroute-kitchen","Dried shrimp ground to a floss and fried with sheets of garlic and shallot until crisp, sharpened with chilli and tamarind, then stored under its own oil.",{"en":579},"\u002Frecipe\u002Fbalachaung",{"items":581,"total":636,"page":433,"limit":855,"hasMore":856},[582,592,629,663,694,720,745,773,804,828],{"slug":540,"title":541,"shortTitle":542,"nativeName":543,"countrySlug":544,"region":545,"baseServings":546,"prepMinutes":547,"cookMinutes":548,"difficulty":549,"course":583,"diet":584,"mainIngredients":585,"images":586,"keywords":591,"publishedAt":575,"updatedAt":575,"authorSlug":576},[551,552],[554,555,556,557],[452,458,463,476],[587,588,589,590],{"alt":561,"src":562},{"alt":561,"src":564},{"alt":561,"src":566},{"alt":561,"src":568},[540,570,571,572,573,574],{"slug":593,"title":594,"shortTitle":595,"nativeName":596,"countrySlug":544,"region":597,"baseServings":598,"prepMinutes":599,"cookMinutes":600,"restMinutes":601,"difficulty":602,"course":603,"diet":605,"mainIngredients":607,"images":612,"keywords":622,"publishedAt":628,"updatedAt":628,"authorSlug":576},"burmese-danbauk","Danbauk (Burmese Chicken Biryani with Cashews)","Danbauk","ဒံပေါက်","Yangon",6,30,55,60,"hard",[604],"main",[606,555],"halal-friendly",[608,609,610,611],"chicken","basmati-rice","yogurt","cashews",[613,616,618,620],{"alt":614,"src":615},"Plate of Burmese danbauk biryani with golden rice, chicken, cashews, raisins and fresh mint leaves","\u002Fimages\u002Frecipes\u002Fburmese-danbauk\u002Fhero.jpg",{"alt":614,"src":617},"\u002Fimages\u002Frecipes\u002Fburmese-danbauk\u002Fhero-16x9.jpg",{"alt":614,"src":619},"\u002Fimages\u002Frecipes\u002Fburmese-danbauk\u002Fhero-4x3.jpg",{"alt":614,"src":621},"\u002Fimages\u002Frecipes\u002Fburmese-danbauk\u002Fhero-1x1.jpg",[623,624,544,625,626,627],"danbauk","burmese biryani","chicken biryani","basmati rice","yangon","2026-08-20",{"slug":630,"title":631,"shortTitle":632,"nativeName":633,"countrySlug":544,"region":634,"baseServings":432,"prepMinutes":635,"cookMinutes":636,"difficulty":637,"course":638,"diet":641,"mainIngredients":642,"images":647,"keywords":657,"publishedAt":628,"updatedAt":628,"authorSlug":576},"lahpet-thoke","Lahpet Thoke (Burmese Fermented Tea Leaf Salad)","Lahpet Thoke","လက်ဖက်သုပ်","Shan State and nationwide",15,10,"easy",[639,640],"appetizer","snack",[554,555],[643,644,645,646],"peanuts","cabbage","tomato","sesame-seeds",[648,651,653,655],{"alt":649,"src":650},"Burmese tea leaf salad with dark pickled tea, peanuts, split peas, shredded cabbage and tomato in a bowl","\u002Fimages\u002Frecipes\u002Flahpet-thoke\u002Fhero.jpg",{"alt":649,"src":652},"\u002Fimages\u002Frecipes\u002Flahpet-thoke\u002Fhero-16x9.jpg",{"alt":649,"src":654},"\u002Fimages\u002Frecipes\u002Flahpet-thoke\u002Fhero-4x3.jpg",{"alt":649,"src":656},"\u002Fimages\u002Frecipes\u002Flahpet-thoke\u002Fhero-1x1.jpg",[658,659,660,544,661,662],"lahpet thoke","tea leaf salad","burmese salad","fermented tea","laphet",{"slug":664,"title":665,"shortTitle":666,"nativeName":667,"countrySlug":544,"region":545,"baseServings":598,"prepMinutes":548,"cookMinutes":668,"difficulty":602,"course":669,"diet":672,"mainIngredients":673,"images":678,"keywords":688,"publishedAt":628,"updatedAt":628,"authorSlug":576},"mohinga","Mohinga (Burmese Catfish Rice Noodle Soup)","Mohinga","မုန့်ဟင်းခါး",70,[670,671],"soup","breakfast",[556,554],[674,675,676,677],"white-fish","rice-noodles","lemongrass","chickpea-flour",[679,682,684,686],{"alt":680,"src":681},"Bowl of Burmese mohinga: thick golden catfish broth over rice vermicelli topped with egg, cilantro and lime","\u002Fimages\u002Frecipes\u002Fmohinga\u002Fhero.jpg",{"alt":680,"src":683},"\u002Fimages\u002Frecipes\u002Fmohinga\u002Fhero-16x9.jpg",{"alt":680,"src":685},"\u002Fimages\u002Frecipes\u002Fmohinga\u002Fhero-4x3.jpg",{"alt":680,"src":687},"\u002Fimages\u002Frecipes\u002Fmohinga\u002Fhero-1x1.jpg",[664,689,690,691,692,693],"burmese","fish noodle soup","myanmar breakfast","rice noodles","catfish soup",{"slug":695,"title":696,"shortTitle":697,"nativeName":698,"countrySlug":544,"region":699,"baseServings":432,"prepMinutes":547,"cookMinutes":700,"difficulty":549,"course":701,"diet":702,"mainIngredients":703,"images":705,"keywords":715,"publishedAt":628,"updatedAt":628,"authorSlug":576},"nan-gyi-thoke","Nan Gyi Thoke (Burmese Thick Rice Noodle Salad)","Nan Gyi Thoke","နန်းကြီးသုပ်","Mandalay",45,[604],[554,555],[608,675,704,677],"coconut-milk",[706,709,711,713],{"alt":707,"src":708},"Bowl of nan gyi thoke: thick rice noodles coated in orange chicken curry with egg slices and cilantro","\u002Fimages\u002Frecipes\u002Fnan-gyi-thoke\u002Fhero.jpg",{"alt":707,"src":710},"\u002Fimages\u002Frecipes\u002Fnan-gyi-thoke\u002Fhero-16x9.jpg",{"alt":707,"src":712},"\u002Fimages\u002Frecipes\u002Fnan-gyi-thoke\u002Fhero-4x3.jpg",{"alt":707,"src":714},"\u002Fimages\u002Frecipes\u002Fnan-gyi-thoke\u002Fhero-1x1.jpg",[716,717,544,718,719],"nan gyi thoke","burmese noodle salad","mandalay breakfast","thick rice noodles",{"slug":721,"title":722,"shortTitle":723,"nativeName":724,"countrySlug":544,"region":597,"baseServings":432,"prepMinutes":547,"cookMinutes":725,"difficulty":549,"course":726,"diet":727,"mainIngredients":728,"images":730,"keywords":740,"publishedAt":628,"updatedAt":628,"authorSlug":576},"ohn-no-khao-swe","Ohn No Khao Swè (Burmese Coconut Chicken Noodles)","Ohn No Khao Swè","အုန်းနို့ခေါက်ဆွဲ",40,[604,670],[554],[608,704,729,677],"egg-noodles",[731,734,736,738],{"alt":732,"src":733},"Bowl of Burmese coconut chicken noodles topped with crispy fried noodles, boiled egg and raw onion slices","\u002Fimages\u002Frecipes\u002Fohn-no-khao-swe\u002Fhero.jpg",{"alt":732,"src":735},"\u002Fimages\u002Frecipes\u002Fohn-no-khao-swe\u002Fhero-16x9.jpg",{"alt":732,"src":737},"\u002Fimages\u002Frecipes\u002Fohn-no-khao-swe\u002Fhero-4x3.jpg",{"alt":732,"src":739},"\u002Fimages\u002Frecipes\u002Fohn-no-khao-swe\u002Fhero-1x1.jpg",[741,742,544,743,744],"ohn no khao swe","burmese coconut noodles","coconut chicken soup","khao swe",{"slug":746,"title":747,"shortTitle":748,"nativeName":749,"countrySlug":544,"region":597,"baseServings":432,"prepMinutes":457,"cookMinutes":599,"difficulty":637,"course":750,"diet":752,"mainIngredients":754,"images":758,"keywords":768,"publishedAt":628,"updatedAt":628,"authorSlug":576},"samusa-thoke","Samusa Thoke (Burmese Samosa Salad)","Samusa Thoke","စမူဆာသုပ်",[751,640],"street-food",[554,753],"vegetarian",[755,756,644,757],"potato","chickpeas","lime",[759,762,764,766],{"alt":760,"src":761},"Burmese samosa salad: torn samosa pieces in yellow potato curry with cabbage, raw onion and mint","\u002Fimages\u002Frecipes\u002Fsamusa-thoke\u002Fhero.jpg",{"alt":760,"src":763},"\u002Fimages\u002Frecipes\u002Fsamusa-thoke\u002Fhero-16x9.jpg",{"alt":760,"src":765},"\u002Fimages\u002Frecipes\u002Fsamusa-thoke\u002Fhero-4x3.jpg",{"alt":760,"src":767},"\u002Fimages\u002Frecipes\u002Fsamusa-thoke\u002Fhero-1x1.jpg",[769,770,771,544,772],"samusa thoke","samosa salad","burmese street food","yangon snack",{"slug":774,"title":775,"shortTitle":776,"nativeName":777,"countrySlug":544,"region":778,"baseServings":546,"prepMinutes":635,"cookMinutes":779,"restMinutes":599,"difficulty":549,"course":780,"diet":782,"mainIngredients":783,"images":787,"keywords":797,"publishedAt":575,"updatedAt":575,"authorSlug":576},"sanwin-makin","Sanwin Makin (Burmese Semolina and Coconut Cake)","Sanwin Makin","ဆနွင်းမကင်း","Yangon and Mandalay",50,[781,640],"dessert",[753,557],[784,704,785,786],"semolina","ghee","eggs",[788,791,793,795],{"alt":789,"src":790},"Diamond-cut slices of Burmese semolina coconut cake with a dark cracked top scattered with poppy seeds","\u002Fimages\u002Frecipes\u002Fsanwin-makin\u002Fhero.jpg",{"alt":789,"src":792},"\u002Fimages\u002Frecipes\u002Fsanwin-makin\u002Fhero-16x9.jpg",{"alt":789,"src":794},"\u002Fimages\u002Frecipes\u002Fsanwin-makin\u002Fhero-4x3.jpg",{"alt":789,"src":796},"\u002Fimages\u002Frecipes\u002Fsanwin-makin\u002Fhero-1x1.jpg",[798,799,800,801,802,803],"sanwin makin","burmese semolina cake","shwegyi mont","myanmar dessert","coconut semolina cake","burmese mont",{"slug":805,"title":806,"shortTitle":807,"nativeName":808,"countrySlug":544,"region":809,"baseServings":432,"prepMinutes":457,"cookMinutes":548,"difficulty":549,"course":810,"diet":811,"mainIngredients":812,"images":813,"keywords":823,"publishedAt":628,"updatedAt":628,"authorSlug":576},"shan-noodles","Shan Khao Swè (Shan Rice Noodles with Tomato Chicken)","Shan Khao Swè","ရှမ်းခေါက်ဆွဲ","Shan State",[604],[554,555],[608,645,675,458],[814,817,819,821],{"alt":815,"src":816},"Shan noodles: flat rice noodles under tomato minced chicken sauce with pickled greens and peanuts on the side","\u002Fimages\u002Frecipes\u002Fshan-noodles\u002Fhero.jpg",{"alt":815,"src":818},"\u002Fimages\u002Frecipes\u002Fshan-noodles\u002Fhero-16x9.jpg",{"alt":815,"src":820},"\u002Fimages\u002Frecipes\u002Fshan-noodles\u002Fhero-4x3.jpg",{"alt":815,"src":822},"\u002Fimages\u002Frecipes\u002Fshan-noodles\u002Fhero-1x1.jpg",[824,825,826,544,827],"shan noodles","shan khao swe","burmese noodles","tomato chicken noodles",{"slug":829,"title":830,"shortTitle":831,"nativeName":832,"countrySlug":544,"region":833,"baseServings":432,"prepMinutes":457,"cookMinutes":834,"difficulty":549,"course":835,"diet":836,"mainIngredients":837,"images":839,"keywords":849,"publishedAt":628,"updatedAt":628,"authorSlug":576},"burmese-pork-curry","Wetha Hnat (Burmese Pork Belly Curry with Tamarind)","Wetha Hnat","ဝက်သားနှပ်","Central Myanmar",90,[604],[554,555],[838,463,484,481],"pork-belly",[840,843,845,847],{"alt":841,"src":842},"Burmese pork belly curry in a dark pot, tender cubes under a layer of red-orange oil with cilantro","\u002Fimages\u002Frecipes\u002Fburmese-pork-curry\u002Fhero.jpg",{"alt":841,"src":844},"\u002Fimages\u002Frecipes\u002Fburmese-pork-curry\u002Fhero-16x9.jpg",{"alt":841,"src":846},"\u002Fimages\u002Frecipes\u002Fburmese-pork-curry\u002Fhero-4x3.jpg",{"alt":841,"src":848},"\u002Fimages\u002Frecipes\u002Fburmese-pork-curry\u002Fhero-1x1.jpg",[850,851,852,853,484,854],"burmese pork curry","wetha hnat","myanmar curry","pork belly","si pyan",24,false,1788563792805]