Ngapi htaung – shrimp paste

écrit le par Posté dans : Burma, Sauce | tag(s) : , , ,
Ease : 1
Cost : 1
Spicy : 2
People : 4
Baking :

Ingrédients :

  • 2 tablespoons of dried shrimp powder
  • 2 tablespoons of dried shrimp paste (ngapi)
  • 2 onions
  • 4 cloves garlic
  • 2 teaspoon of chili powder
  • 1 teaspoon of salt
  • ½ lemon juice

Préparation :

Spread shrimp paste and wrap in aluminum foil.
Wrap also onion and garlic in foil and put them on the grill with shrimp paste a few minutes.
Then pounded in a mortar, and add the powdered dried shrimp, chili, salt and lemon juice. You must obtain a paste.
It is eaten in very small quantities with rice.

Chicken on spicy Bhutanese red rice
Here is a Bhutanese dish of chicken, chilli and red rice. Red rice is very rependu in Bhutan.
sweet and sour pork
The Thailand cuisine, although similar in some respects to that of its neighboring Chinese, Indians ...
Nhoam svay bekie krime - green mango salad
In Cambodia, Nhoam svay bekie krime is used as a basic entry or dish with marinated chicken fried or...
Thai fondue
This is Thai fondue with beef, pork and veal. Let yourself be tempted by this Thai dish!
Pork with Szechuan sauce
Sichuan cuisine, known for its tangy and spicy taste, is one of eight major regional cuisines of Chi...
Tempura - shrimp and vegetable fritters
Tempura fritters are fried shrimp and vegetables, this recipe is delicious Japanese.
Momos Spinach - Spinach Ravioli
The momos dumplings are widespread in Bhutan and Nepal.
Banh tom chien - shrimp fritters
Banh tom chien is the famous shrimp fritters, this dish is originally from Vietnam in all Asian rest...
Fish Curry with Mustard
Fish Curry with Mustard is wide spread in Bangladesh which is close to the sea and Bengali are very ...
beef rendang
Beef rendang is a very popular dish from Indonesia, it is also found in Malaysia and Brunei.