| previous | next |
Title: Ngan Pya Ye Chet, Fish Sauce Saute
Categories: Burma Kosher Condiment
Yield: 4 Servings
| 1 | ts | Oil |
| 1 | lg | Onion, finely chopped |
| 1 | c | Fish sauce |
| 1 | Stem lemon grass, finely | |
| Sliced crossways, or | ||
| 2 | Strips lemon rind, finely | |
| Chopped | ||
| 6 | Cloves garlic, finely | |
| Chopped | ||
| 2 | Spring onions, finely | |
| Chopped | ||
| 1 | ts | Chilli powder |
Heat oil in frying pan. Put in chopped onion and fry for a few seconds, pour in fish sauce and bring to the boil. Remove from heat and immediately add lemon grass, garlic, spring onions and chili powder. Allow to cool.
Copyright 1995 by Raphael Meyer, American Asian Kashrus Services
| previous | next |