Balchao Preserve / Galmbo Preserve

Galmbo - Galmo

A: Regular

B: Spicy

Made two variations of this preserve which is used as an ingredient in making Balchao (Pork and Seafood)

 

A: Regular

Ingredients:

230gms Fresh Galmo (baby shrimps)

280ml Coconut feni

1 whole Kashmiri chilli

½ teaspoon salt

4 cloves of garlic

4-5 Peppercorns

Galmo

Preparation:

1. Clean the fresh Galmo well.

2. Apply salt and hang it in a muslin cloth for 24 hrs.

3. Press slightly to drain all the water.

3

4. One you open the cloth it will have a strong odor.

4

5. Now take a mixer and add the galmbo, peppercorns, garlic and 250 ml of feni.

6. Grind by giving it just 4 plus (coarsely grind).

5

7. Take a dry glass bottle and add the red chilli whole followed by the ground paste.

6

8. Add the remaining feni into the mixer to remove any paste that is left and add to the bottle (yield was about 500ml).

7

8

9. Close the bottle and keep it to mature for 3 weeks before using.

9

 

B: Spicy

Ingredients:

230gms Fresh Galmo (baby shrimps)

280ml Coconut feni

1 whole Kashmiri chilli deseeded

3 Cancona chillies (Kholchyo)

½ teaspoon salt

3 cloves of garlic

4 peppercorns

Galmbo

Preparation:

1. Clean the fresh Galmo well.

2

2. Wash and sundry it for 4-5 hrs.

3

4

3. Now take a mixer and add the galmbo, garlic, salt, cancona chillies, peppercorns and 250 ml of feni.

5

4. Grind by giving it just 4 plus (coarsely grind).

6

5. Take a dry glass bottle and add the ground paste. I poured half and I stopped thought I should add one large deseeded Kashmiri chill and grind again.

9

6. This gave it a nice pink colour.

7

7. Add the remaining feni into the mixer to remove any paste that is left and add to the bottle (yield was about 500ml).

8

8. Close the bottle and keep it to mature for 3 weeks before using.

Balchao

Enjoy life, it’s delicious.

 

*** I used Big Boss coconut feni  in this recipe (Green label)

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8 Comments Add yours

  1. Mitchelle Dsouza says:

    Interesting. But what and how would you use this preserve for?

    Like

    1. alvesnaaron says:

      To make Pork balchao or even seafood balchao. Add while cooking . I will be doing a balchao post soon you will see in that.

      Like

  2. Neil P says:

    Sounds delicious…. I’m sure this cld be used for various dishes, including a nice fishy pulao

    Like

  3. AFernandes says:

    Love all the recipes..will you be posting anything for Goa sausages?

    Like

    1. alvesnaaron says:

      Working on the post … Hopefully soon.

      Like

  4. sabina fernandes says:

    how to use this balchao preserve.

    Like

    1. alvesnaaron says:

      Please check my Pork balchao post ..

      Like

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