Balachaung

I spent an afternoon making Balachaung from scratch following a traditional recipe. Getting fish paste ngapi right was the main challenge — it's not as straightforward as it looks. The complex and earthy result was rewarding once I got it right. laphet fermented tea leaf salad is a uniquely Burmese…

I ate Balachaung at three different restaurants in the same week to compare. The results were illuminating. The use of dried shrimp varied significantly — only one got it right. The pungent and fermented profile should be consistent but interpretation differs widely. mohinga fish noodle soup is con…

Some dishes exist to comfort and Balachaung is absolutely in that category. The warming with turmeric quality works on something almost primal — you feel the warmth of it immediately. lemongrass does work that no substitute can replicate. laphet fermented tea leaf salad is a uniquely Burmese ingred…

I'm sceptical of any restaurant claiming to do Balachaung well, having been disappointed often enough. This one delivered. The savoury and slightly sour base was authentic and the use of lemongrass showed real knowledge. mohinga fish noodle soup is considered the national dish and eaten as breakfas…

Having eaten Balachaung at several restaurants over the past year, I can say this version is the best. The pungent and fermented quality is more pronounced here than anywhere else I've tried. dried shrimp is handled with real knowledge — you can taste the difference. This is proper a mohinga street…