The Rakhine people of Western Myanmar love very hot spicy food and make this dip hotter than I can handle it. Therefore, although I say the chili’s are optional, it is no longer an Arakanese dip if the chilis are not added!

serves 4

• 5-6 Japanese eggplants
• ½ small white onion, sliced very thin and rinsed under cold water
• 1/4 c cold pressed peanut oil
• 2-3 hot green or red fresh chilis (optional)

This recipe will make about two weeks worth of balachaung for about 4 people, using it as a condiment. Usually I make this if I know I am going to be too busy to cook the next coming weeks, or if I am broke. This way I can simply cook up some rice and have a simple nutritious meal with rice and balachaung and maybe some steamed veggies or an avocado for good measure. This is actually the vegetarian version of a condiment that is served at nearly every meal in Myanmar (Burma). Usually balachaung contains powdered dried shrimp.

Recipe:
2 whole bulbs of garlic, thinly sliced. More or less can be used according to taste. Enough oil to fry the garlic and a ½ teaspoon of turmeric.

Fry the garlic in oil to crispy, be careful not to burn it. Take it out of the oil a little before you think it is golden enough as it will continue cooking once out of the oil for a little while.