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.
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.