Ingredients

  • 2 mangoes
  • Salt, ngapi (fermented fish paste)
  • 4 shallots, 4 cloves garlic
  • Fish sauce, dried shrimp
  • Sugar, seasoning powder (or) chicken powder
  • Turmeric, crushed dried chili, oil

Method

Grate the 2 mangoes. If you don't like it too sour, knead with salt, rinse with water, and drain.

Thinly slice the 4 shallots, add about a betel-nut-sized amount of ngapi, fish sauce, about a handful of pounded dried shrimp, sugar, seasoning powder (or) chicken powder, turmeric, crushed dried chili, and oil into a pot, mix well, and place on the stove.

If it wilts slightly and becomes dry, add water as needed and continue cooking.

Add the 4 cloves of thinly sliced garlic, let the oil separate out, and once the mango reaches your desired softness and taste, add fresh green chili and remove from heat.

Credit: Chet Kyi Kya Sote