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Fermented Shrimp ပုဇွန်ချဥ် (Burmese/Myanmar Cuisine) ~All About Food by kSkk
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Fermented Shrimp ပုဇွန်ချဥ် (Burmese/Myanmar Cuisine)
It is one of my favourite dishes. I love it so much. 😍. This dish is the unique and signature of Myanmar. We made it to get a hard texture, keeping weight on the mixture in the bag or wrap. Another tradition is that we tie very tight to the mixture bag and keep it in the water while putting weight on it until the fermentation process is done in that water, when is the process done? we hang the bag to drain out all excess water.
You can find this in the Philippines, too. They call it Balo Balo. They use the same ingredients as Burmese, but they make it a mushy texture that keeps the water together, which came out of it.
Interesting, right?
When you make it, the fermentation process may not be the same at different temperatures. If the temperature is warmer place, the process will be done early, but if the temperature is not warm enough, it will take longer. You can check by smelling of sourness and by looking at the shrimp colour should turns orange colour which is like cooked shrimp.
Some may prefer less sourness, then can stop the fermentation process earlier when the smell and shrimp colour just turned ready.
I like sourness more, so I let the fermentation process continue for 2 to 3 more days.
When the process is done, please remove it from the bag, transfer it into a container, and keep it in the fridge for up to 2 weeks. In earlier days, they took some potion to have it right away and kept it in the same leaf wrap and placed it in a cold place or kept it back in the water for many days.
Please check the details of the ingredients,
This will help me a lot if you can give me a few seconds, please, [Subscribe] and like [👍] to my All About Food by kSkk-YouTube channel for the next fun recipes and also click the little [🔔] bell icon to get notification when I upload next video weekly. Leave a comment and suggestions below. Also, I would love to hear from you.
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Follow me on social media,
YouTube Channel:
Facebook:
Instagram:
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Try my other recipes,
*Spaghetti Bolognese
*Chicken Liver Peri Peri(South African Cuisine)
*Fried Split Chickpeas/ Chickpeas Curry/Chana Dal/Dabha Chana Dal
___________
INGREDIENTS:
1cup fresh shrimp-cleaned,pat dry&cut
1cup cooked cold rice
1tbsp salt
*hand full of love-don't skip it :)
Enjoy!
___________
Music:*
Musician:*
___________
THANKS FOR WATCHING
All About Food by kSkk
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It is one of my favourite dishes. I love it so much. 😍. This dish is the unique and signature of Myanmar. We made it to get a hard texture, keeping weight on the mixture in the bag or wrap. Another tradition is that we tie very tight to the mixture bag and keep it in the water while putting weight on it until the fermentation process is done in that water, when is the process done? we hang the bag to drain out all excess water.
You can find this in the Philippines, too. They call it Balo Balo. They use the same ingredients as Burmese, but they make it a mushy texture that keeps the water together, which came out of it.
Interesting, right?
When you make it, the fermentation process may not be the same at different temperatures. If the temperature is warmer place, the process will be done early, but if the temperature is not warm enough, it will take longer. You can check by smelling of sourness and by looking at the shrimp colour should turns orange colour which is like cooked shrimp.
Some may prefer less sourness, then can stop the fermentation process earlier when the smell and shrimp colour just turned ready.
I like sourness more, so I let the fermentation process continue for 2 to 3 more days.
When the process is done, please remove it from the bag, transfer it into a container, and keep it in the fridge for up to 2 weeks. In earlier days, they took some potion to have it right away and kept it in the same leaf wrap and placed it in a cold place or kept it back in the water for many days.
Please check the details of the ingredients,
This will help me a lot if you can give me a few seconds, please, [Subscribe] and like [👍] to my All About Food by kSkk-YouTube channel for the next fun recipes and also click the little [🔔] bell icon to get notification when I upload next video weekly. Leave a comment and suggestions below. Also, I would love to hear from you.
___________
Follow me on social media,
YouTube Channel:
Facebook:
Instagram:
___________
Try my other recipes,
*Spaghetti Bolognese
*Chicken Liver Peri Peri(South African Cuisine)
*Fried Split Chickpeas/ Chickpeas Curry/Chana Dal/Dabha Chana Dal
___________
INGREDIENTS:
1cup fresh shrimp-cleaned,pat dry&cut
1cup cooked cold rice
1tbsp salt
*hand full of love-don't skip it :)
Enjoy!
___________
Music:*
Musician:*
___________
THANKS FOR WATCHING
All About Food by kSkk
#allaboutfoodbykskk #fermentedshrimp #fermentedprawn #shrimpfermentation #prawnfermentation #balaobalao #fermentedfood #fermentation #burmesecuisine #burmesefood #burmeserecipe #burmesefoods #myanmarfoods #myanmarcuisine #myanmarrecipe #yangonfood #myanmarfoodvlogger #burmesefoodvlogger #shrimppickle #prawnpickle #pickledshrimp #pickledprawn #burmesefermentedfood #myanmarfermentedfood #ပုဇွန်ချဥ် #ပုစွန်ချဥ် #ပုစွန် #ပုဇွန် #ပုစွန်ချဥ်လုပ်နည်း #ပုဇွန်ချဥ်လုပ်နည်း #ပုဇွန်အကောင်ချဥ် #ပုစွန်အကောင်ချဥ် #အချဥ်တည်နည်း #ငါးချဥ် #ငချဥ် #food #recipe #homecook #foodblogger #foodvlogger
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