Preserved Food.. but.. Classic Delicacy

Preserved Food.. but.. Classic Delicacy

Every country may have its own value of tradition and rich food culture. As I am always curious about different food products, I tried different types of preserved meat after arriving  in US. But the immense array of food culture is never ending and out of this world. 

But we always get to have that kind of dish even though we are home away from home. 

The preserved/pickled shrimp has been an authentic delicacy since our young days in Burma( Myanmar). I get to have this dish in US, even though I am home away from home.
However, I need to make my own preserve shrimp by myself because it is not available anywhere else but Burma (Myanmar).

My mom and dad who grew up in the small town which is a famous for that kind of preserve shrimp. Taste is different from other food but it has it's own unique taste.
Preserved shrimp,prepared as salad, is served as a side dish to accompany other main dishes, together with lentil bean soup. This dish is also appetizing and taste great on its own, to enjoy with white rice.

I tried so many time to make the taste of preserved shrimp right, But my mom could make it best. Although it takes time to prepare this preserve shrimp, it is worthwhile to take the time. It can be kept frozen (in the freezer) and we can make that salad at any time when we need it. It is a handy quick fix meal for busy families too.

We could use pink salt instead of  sea salt to make the beautiful pink color.
Lots of lemon basil and Thai green chili makes this dish more flavorful and appetizing.

Pickled Shrimp or Preserved Shrimp

Ingredients

1 lb        Peeled deveined Jumbo Shrimp
3 tsp      Salt
1 cup     Cooled cooked rice
2 tbsp    Rice powder
Plastic    Strainer
Circle shape plate
10  lb    Weight any heavy item to press

Instructions

Procedure of making Preserved Shrimp ( Pickled Shrimp)

1. Cut half to each jumbo shrimp, cut along the butterfly line.
2. Pound gently each piece to make it flatten.
3. Warm the rice with high heat in microwave for 1 minute.
4. In the bowl, add rice, rice powder, 2 tsp of salt mix and mesh the rice with your finger tips.
5. Then add the pounded shrimp and 1 tsp salt to the bowl. Mix it thoroughly together with mashed rice and shrimp.
6. After every shrimp are blended together, spread that mixture into the strainer.
7. Tear out the cling wrap on top of the shrimp mixture to keep the moisture.
8. Place the circle shape plate on top of that paste. Then put the weight on top of the plate.
(  get rid of the liquid to make the firm shrimp meat )
9. Every morning, before cooking rice we wash the rice before cooking process. So we keep that washed rice water. Then we pour on top of that shrimp mixture to help developing the fermentation.
10. After 2-3 days, depend on the weather it is ready. Hot and humid weather will help to make faster making the preserve shrimp.
11. We may taste after 3 day, it should be sour and sweetness of shrimp in it.
Smell will not be pleasant because of fermentation process. But after making the salad, it is special treat for every Burmese food lovers.

Preserved Shrimp Salad ( 2 serving)

Ingredients

1 count Medium size red sweet onion

3-4       Thai green Chili

1.5 tbsp Olive oil or Peanut oil

1/2 tsp   roasted chili powder ( roasted crashed pepper)( optional)

Salt to taste

Instructions

1. Cut one sweet onion into thinly slices. ( Makes about one cup)
2. Cut Thai 3-4 green chili into small pieces ( Depends on the preference of spiciness )
3. Chop roughly to the Lemon basil leaves ( Easy to find it in Asian Groceries store).
4. Add olive oil with 1/2 tsp of chili powder in the mixing bowl.
5. Measure the pickled shrimp for about 1/2 cup ( We may cut the shrimp into small pieces       before mixing)
6. After adding all the ingredients into the bowl, mix it thoroughly to blend in all the flavors.
7. Transfer that salad into the serving plate.

Friendship Forever is The Priceless Treasure

Beet Root Bariany

This recipe is the honor of my close friend who cares about our friendship. She is also like a sister as we have shared a good time and bad times together as neighbors.
We would chat every morning as friends which energize us after the enjoyable conversation. Sometimes we walked around the neighborhood and talked about our family matters back home because we were both immigrants (aliens) at that time.

As caring friends, we would solve each other's difficulties encountered in daily life. Once her fridge broke down for no reason, I let her use my fridge to store her frozen food items for a few days as we are caring and looking out for each other. We had the understanding to take care of each other's home whenever either of us went overseas to meet with parents.
This would include watering indoor plants, plowing the snow and mowing the lawn.

Sometimes we shared our dishes, as we cook every day, just for changes. One day, she brought that beetroot rice which was totally new to me. The color of that rice is red and after trying it, I love the flavor too. It is flavored with Indian ingredients and is the food option of what we like to eat frequently.

It is easy to make in the rice cooker and can be cooked as a vegetarian dish if we skip adding the chicken pieces in it.

Beet Root Bariany and Grilled Lamb Chop

Ingredients

1 cup    Beet Root peeled rinse and chopped
4 cups   Basmati rice
1/2 cup  Chopped tomato
1/2 cup  Chopped potato
3 counts  Cloves
3 counts  Cardamons
2 count   Bay leaves
3 Tbsp    Melted Butter or Ghee Butter
1/2 lb     Chicken tenders ( cut small pieces)
1 tbsp    Garam Masala
1 tsp      Chili powder
1 count   Onion
2 cloves  Garlic
1tsp       Ground ginger
4 cups    Chicken broth

Instructions

1. Soak the rice for 1 hour.
2. Chop the onion, garlic, and ginger together in the chopper.
3. marinate the chicken pieces with Garam Masala and chili powder.
4. Melt the butter in the skillet on the stove then add the chopped onion, garlic and ginger together.
5. Then add the marinated chicken pieces into the pan cook for 10 minutes till all liquid is gone.
6. Add the rest of the ingredients such as tomato, potato and beetroot and stir.
7. Add the soaked rice into the pan together with cloves, cardamon and bay leaves.
8. Transfer those into the rice cooker or dutch oven then add chicken broth to the pot and cook as instruction from the rice cooker.
9. Or if it is in a dutch oven, add one more cup of water into it and cook with medium-high heat or 375-degree oven and bake it for 30-40 minutes with covering the pot.

Grilled Lamb Chop

Ingredients

2 Lb     Lamb chop  Cut into pieces
2 tbsp  Garam Masala
1 tsp    Cumin powder
1/2 tsp Chili powder
1 cup   Yogurt
2 tsp    Salt

 Instructions

1. In the bowl add all the seasoning together with yogurt.
2. Add all the lamb chop pieces into the bowl.
3. Mix it together with all the yogurt seasoning and store in the fridge for 6 hours.
4. Grill with medium-high heat to those pieces for 15 to 20 minutes depends on rare or well done as our preferences.