Authentic Burmese Ngapi Kyaw Recipe: A Fish Paste Delight

Ingredients

2 cups of dried shrimp
1 cup of dried fish
1 large onion, finely chopped
6 cloves of garlic, minced
2 tablespoons of turmeric powder
2 tablespoons of paprika
1 tablespoon of fish sauce
1 tablespoon of tamarind paste
1 teaspoon of salt
1 teaspoon of sugar
4 tablespoons of vegetable oil
1 bunch of fresh coriander for garnish
1 cup of water

Steps and instructions

Soak the dried shrimp and dried fish in a bowl of water for about 30 minutes to soften them.
Drain the shrimp and fish, then pound them into a coarse paste using a mortar and pestle.
Heat the vegetable oil in a large frying pan over medium heat.
Add the chopped onion and minced garlic to the pan and fry until the onion becomes translucent.
Add the pounded shrimp and fish to the pan and fry until they become crispy.
Add the turmeric powder, paprika, fish sauce, tamarind paste, salt, and sugar to the pan, stirring well to combine all the ingredients.
Add a cup of water to the pan and simmer the mixture until the water has evaporated and the mixture has thickened to your desired consistency.
Remove the pan from the heat and set it aside to let the ngapi kyaw cool down.
Garnish the ngapi kyaw with fresh coriander before serving.

Tools for making

Mortar and Pestle - Used to pound the dried shrimp and fish into a coarse paste.
Frying Pan - A large frying pan is needed to fry the ingredients and cook the ngapi kyaw.
Knife - Required to finely chop the onion and mince the garlic.
Measuring Spoons - Needed to accurately measure the turmeric powder, paprika, fish sauce, tamarind paste, salt, and sugar.
Spatula - Used for stirring and flipping the ingredients while frying.
Bowl - Used for soaking the dried shrimp and fish in water.
Cooking Spoon - Used for stirring and combining the ingredients while cooking.
Cutting Board - Required to chop the onion and mince the garlic.

Recipe variations

Replace dried shrimp with dried anchovies for a different flavor profile.
Experiment with different types of dried fish, such as dried mackerel or dried squid.
Add finely chopped green chilies or chili flakes for extra heat.
Include a teaspoon of shrimp paste for a richer umami taste.
For a vegetarian version, substitute dried shrimp and fish with dried mushrooms.
Add finely grated ginger for a hint of freshness.
Try using coconut oil instead of vegetable oil for a tropical twist.
Squeeze some lime or lemon juice over the ngapi kyaw before serving for a tangy kick.
Sprinkle toasted sesame seeds on top for added crunch and nuttiness.
For a smoky flavor, grill the dried shrimp and fish before pounding them into a paste.

Recipe overview

Ngapi Kyaw is a traditional Burmese dish that is both flavorful and versatile. It is primarily made from dried shrimp and fish that have been pounded into a paste and then fried until crispy. The dish is seasoned with a blend of spices including turmeric and paprika, and flavored with fish sauce and tamarind paste. A hint of sweetness is also added with a touch of sugar. This recipe will guide you through the process of preparing Ngapi Kyaw in a simple and straightforward manner. You can expect a delicious, savory dish that pairs well with rice or vegetables. Garnish with fresh coriander for added color and flavor. Enjoy the rich tastes and textures of this classic Burmese cuisine.

Common questions

Can I use fresh shrimp instead of dried shrimp? No, the recipe specifically calls for dried shrimp as it provides a unique flavor and texture to ngapi kyaw.
Can I substitute dried fish with fresh fish? It is recommended to use dried fish as it adds a distinct flavor to the dish. If you can't find dried fish, you can try using dried anchovies as a substitute.
Is there a vegetarian version of this recipe? Yes, you can omit the dried shrimp and fish, and instead use a combination of fermented soybean paste and soy sauce to create a vegetarian version of ngapi kyaw.
Can I adjust the amount of spices used? Yes, you can adjust the amount of turmeric powder, paprika, salt, and sugar according to your taste preferences. However, be mindful not to overpower the dish with any particular spice.
Is it necessary to garnish with coriander? Garnishing with fresh coriander adds a refreshing flavor and visual appeal to the dish. However, it is optional, and you can skip it if you prefer.

Serving dishes and utensils

Mixing Bowl - For soaking the dried shrimp and fish.
Mortar and Pestle - To pound the shrimp and fish into a coarse paste.
Frying Pan - To fry the ngapi kyaw mixture.
Spatula - For stirring and flipping the ingredients while frying.
Knife - To chop the onion and mince the garlic.
Measuring Spoons - To accurately measure the ingredients.
Cooking Spoon - To mix and stir the ngapi kyaw during cooking.

Origin stories

Ngapi Kyaw, a popular Burmese condiment, has its roots in the coastal regions of Myanmar where seafood is plentiful. The intriguing aspect of this dish lies in the harmonious fusion of local flavors - the pungency of dried shrimp and fish, the earthiness of turmeric, and the tanginess of tamarind. So deeply ingrained is this condiment in the culinary culture of Myanmar that it is often said, a meal without Ngapi Kyaw is like a day without sunshine. The dish's humble origins, combined with its immense flavor profile, reflect the spirit of the Burmese people, who are known for their resilience and love for hearty, home-cooked food.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.