Estimated reading time: 1 minute
Nga Yok Chin – Burmese Chilli Dip is a very simple red chilli condiment/dip that lends heat & tang to any South East Asian Dip. I love to add a small spoonful to my plate as I’m having some rice and curry.
Also perfect as a marinade and my other favourite way, jazz up your mayo! In fact, I love mixing all sorts of South East Asian chilli dips to mayonnaise before serving it. Makes a whole lot of difference!
Shall we get our aprons on?
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Lin xx
Nga Yok Chin – Burmese Chilli Dip
How to make Burmese Chilli Dip (Nga Yok Chin).
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Calories: 32kcal
Ingredients
- 2 fresh red chillies
- 1 clove garlic
- juice of 1 lime
- ½ tsp white vinegar
- 2 tsp fish sauce
- 1 tsp soy sauce
- ½ tsp palm sugar
- 1 Tbsp fresh coriander
- 1 tsp spring onions
Instructions
- Pound or chop the chillies & garlic.
- Add sugar and the seasonings & mix well.
- Finally, add the herbs and serve immediately.
- Or add to mayonnaise or soured cream
Nutrition
Calories: 32kcal | Carbohydrates: 8g | Protein: 2g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 1283mg | Potassium: 125mg | Fiber: 1g | Sugar: 3g | Vitamin A: 90IU | Vitamin C: 18mg | Calcium: 20mg | Iron: 1mg
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