• 50g dried mushroom stalks
  • 4 garlic cloves, thinly sliced
  • 2 shallots, thinly sliced lengthways
  • 2 teaspoons crushed dried chillies
  • ½ teaspoon sugar
  • pinch of salt
  • peanut oil to fry garlic & shallots


  1. Once the mushroom stalks are dried again after re-hydrating, grind in a pestle and mortar until they resemble feather-like strands or floss. You can indeed use a food processor and blitz into a coarse powder.
  2. Heat plenty of oil in a saucepan and fry the shallots until golden brown. Do the same for the garlic. Drain the shallots and garlic on kitchen paper.
  3. Taking 2 to 3 tablespoons of the fried oil, heat in a frying pan. Add the mushroom floss and stir continuously so it does not burn. Once the mushroom has turned golden brown, add the dried chillies, sugar and salt.
  4. Continue to stir until the chillies are fragrant. Return the fried shallots and garlic to the frying pan. Mix through the mushroom floss and remove from the heat. When cooled, pour into a glass jar and keep in the fridge until needed. Similar to ngapi kyaw, this is excellent on rice, toast, noodles, vegetables – everything!