social

Using Shrimp Paste

Also Known As:

Balachan, trassi, terasi, mam tom, Ngapi, Hom ha, Hay koh, bagoong alamang

Description:

Shrimp paste is small fermented shrimp used in many South East Asian cuisines. It usually comes in a solid brown block, but depending on the country of origin the shrimp paste can come in different varieties, sometimes found as a pale pinkish sauce. The smell is quite strong and can be unappetizing to those who are not used to it, but is cherished by many Asian countries.

Advertisement

Uses:

Shrimp paste is a staple in many South-East Asian cuisines and although the smell can be overpowering when raw it does become subtler when cooked. It is not made for immediate consumption and must be cooked before eaten.

Storage:

No need to refrigerate but it should be wrapped in tin foil in order to keep its odor contained.

Interesting Facts:

There are many different theories to the invention of shrimp paste, one of them being it was developed by fishermen who wanted to preserve their catch.

shrimp paste meal
 

Add your voice! Click below to comment. ThriftyFun is powered by your wisdom!

 
In This Page
Categories
Food and Recipes Food Tips AdviceOctober 6, 2008
Pages
More
💘
Valentine's Ideas!
🎂
Birthday Ideas!
🍀
St. Patrick's Ideas!
Facebook
Pinterest
YouTube
Instagram
Categories
Better LivingBudget & FinanceBusiness and LegalComputersConsumer AdviceCoronavirusCraftsEducationEntertainmentFood and RecipesHealth & BeautyHolidays and PartiesHome and GardenMake Your OwnOrganizingParentingPetsPhotosTravel and RecreationWeddings
Published by ThriftyFun.
Desktop Page | View Mobile
Disclaimer | Privacy Policy | Contact Us
Generated 2024-02-12 14:05:53 in 2 secs. ⛅️️
© 1997-2024 by Cumuli, Inc. All Rights Reserved.
https://www.thriftyfun.com/tf70783772.tip.html