Recently the repression of local community dairies has reached a surreal frenzy. How do you feel about raw milk? Do you feel governments are really protecting OUR safety spending so much money to harass small local farms when the biggest killers come from mass production and industrial farming?
More info here about the US Food Crisis and your food freedom.
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!
5-6 Japanese eggplants
½ small white onion, sliced very thin and rinsed under cold water
Method: Blanch green beans and cut into about 1 inch lengths. Toss the ingredients together with your hands at the last minute before you serve to your guests. In some areas of Myanmar it is said that the Chef’s hands themselves add the secret ingredient to these famous hand tossed salads.
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.