Vegetarian Ngapi Kyaw
Crispy Aromatic Relish
Why This Recipe Works
A deeply savory condiment used to dress up plain rice or vegetables. This version omits the traditional dried shrimp, relying on caramelized onions, garlic, and chile for its punchy flavor.
Instructions
Heat the oil in a wok or saucepan over medium heat. Test the temperature with an onion slice; it should bubble immediately upon contact.
Fry the onion slices, stirring often to ensure they cook evenly. Once they begin to take on color, lower the heat to medium-low and fry for about 12 minutes until they are golden and browning in spots.
Add the sliced garlic to the oil and cook for another 3 minutes until both the garlic and onions are crisp and golden. Remove from the heat and stir in the chile flakes, letting them steep in the hot oil for a minute.
Strain the mixture through a fine-mesh sieve into a heatproof bowl. Return the crispy onions and garlic to the wok (without the oil) and season with salt. Toast gently for 2 minutes to meld the flavors, then cool completely before storing.
Frequently Asked Questions
Can I freeze this recipe?
Store in an airtight container at room temperature for up to 1 week for best quality. Refrigeration is not recommended as it can soften the fried ingredients.
