Shrimp pastes vary in appearance from pale liquid sauces to solid chocolate-colored blocks. Shrimp paste produced in Hong Kong and Vietnam is typically a light pinkish gray while the type used for Burmese, Laotian, Cambodian and Thai cooking is darker brown. While all shrimp paste has a pungent aroma, that of higher grades is generally milder. Markets near villages producing shrimp paste are the best places to obtain the highest quality product. Shrimp paste varies between different Asian cultures and can vary in smell, texture and saltiness. [6]
Belacan or Terasi
A Malay-Indonesian sauce made with dried shrimp paste and chili pepper Belacan, a Malay variety of shrimp paste, is prepared from krill, also known as geragau in Kristang (Portuguese creole spoken in Malaysia) or rebon in Sundanese and Javanese. In Malaysia, normally the krill would be steamed first and after that are mashed into a paste and stored for several months. The fermented shrimp are then prepared, fried and hard-pressed into cakes.
Belacan is used as an ingredient in many dishes, or eaten on its own with rice. A common preparation is sambal belacan, made by mixing toasted belacan with chilli peppers, minced garlic, shallot paste and sugar and then fried.
Terasi (trassi in Dutch), an Indonesian variant of dried shrimp paste, is usually purchased in dark blocks, but is also sometimes sold ground. The color and aroma of terasi varies depending on which village produced it. The color ranges from soft purple-reddish hue to darkish brown. In Cirebon, a coastal city in West Java, terasi is made from tiny shrimp (krill) called "rebon", the very origin of the city's name. In Sidoarjo, East Java, terasi is made from the mixture of ingredients such as fish, small shrimp (udang), and vegetables. Terasi is an important ingredient in Sambal Terasi, also many other Indonesian cuisine, such as sayur asam (fresh sour vegetable soup), lotek (also called gado-gado, Indonesian style salad in peanut sauce), karedok (similar to lotek, but the vegetables are served raw), and rujak (Indonesian style hot and spicy fruit salad).
Bagoong alamang
Shrimp paste in Dumaguete, Negros Oriental
Bagoong alamang is Filipino for shrimp paste, made from minute shrimp or krill (alamang) and is commonly eaten as a topping on green mangoes or used as a major cooking ingredient. Bagoong paste varies in appearance, flavor, and spiciness depending on the type. Pink and salty bagoong alamang is marketed as "fresh", and is essentially the shrimp-salt mixture left to marinate for a few days. This bagoong is rarely used in this form, save as a topping for unripe mangoes. The paste is customarily sauteed with various condiments, and its flavour can range from salty to spicy-sweet. The colour of the sauce will also vary with the cooking time and the ingredients used in the sauteeing. Cincalok is the Malaysian version of 'fresh' bagoong alamang.
Unlike in other parts of Southeast Asia, where the shrimp are fermented beyond recognition or ground to a smooth consistency, the shrimp in bagoong alamang are readily identifiable, and the sauce itself has a chunky consistency. A small amount of cooked or sauteed bagoong is served on the side of a popular dish called "Kare-kare", an oxtail stew made with peanuts. It is also used as the key flavouring ingredient of a sauteed pork dish, known as Binagoongan (lit. "that to which bagoong is applied"). The word bagoong, however, is also connoted with the bonnet mouth and anchovy fish version, bagoong terong.
Ngapi Yay
A watery dip or condiment that is very popular in Myanmar, especially the Burmese and Karen ethnic groups. The ngapi (either fish or shrimp, but mostly whole fish ngapi is used) is boiled with onions, tomato, garlic, pepper and other spices. The result is a greenish-grey broth-like sauce, which makes its way to every Burmese dining table. Fresh, raw or blanched vegetables and fruits (such as mint, cabbage, tomatoes, green mangoes, green apples, olives, chilli, onions and garlic) are dipped into the ngapi yay and eaten. Sometimes, in less affluent families, ngapi yay forms the main dish, and also the main source of protein.
Hom ha
This Chinese shrimp paste is popular in southeastern China. This shrimp paste is lighter in color than many southeast Asian varieties and is often used in Pork, seafood and vegetable stirfries. The shrimp paste industry has historically been important in the Hong Kong region.[7]
Hae Ko or Petis Udang
Hae Ko means prawn paste in the Hokkien dialect. It is also called Petis Udang in Malay and Indonesian. This version of shrimp/prawn paste is used in Malaysia, Singapore and Indonesia. In Indonesia it is particularly popular in East Java. This thick black paste has a molasses like consistency instead of the hard brick like appearance of belacan. It also tastes sweeter because of the added sugar. It is used to flavour common local street foods like popiah spring rolls, laksa curry, chee cheong fan rice rolls and rojak salads,[8] such as rujak cingur and rujak petis.
Galmbo
Galmbo is a dried shrimp paste used in Goa, India, particularly in the spicy sauce balchao.
Belacan or Terasi
A Malay-Indonesian sauce made with dried shrimp paste and chili pepper Belacan, a Malay variety of shrimp paste, is prepared from krill, also known as geragau in Kristang (Portuguese creole spoken in Malaysia) or rebon in Sundanese and Javanese. In Malaysia, normally the krill would be steamed first and after that are mashed into a paste and stored for several months. The fermented shrimp are then prepared, fried and hard-pressed into cakes.
Belacan is used as an ingredient in many dishes, or eaten on its own with rice. A common preparation is sambal belacan, made by mixing toasted belacan with chilli peppers, minced garlic, shallot paste and sugar and then fried.
Terasi (trassi in Dutch), an Indonesian variant of dried shrimp paste, is usually purchased in dark blocks, but is also sometimes sold ground. The color and aroma of terasi varies depending on which village produced it. The color ranges from soft purple-reddish hue to darkish brown. In Cirebon, a coastal city in West Java, terasi is made from tiny shrimp (krill) called "rebon", the very origin of the city's name. In Sidoarjo, East Java, terasi is made from the mixture of ingredients such as fish, small shrimp (udang), and vegetables. Terasi is an important ingredient in Sambal Terasi, also many other Indonesian cuisine, such as sayur asam (fresh sour vegetable soup), lotek (also called gado-gado, Indonesian style salad in peanut sauce), karedok (similar to lotek, but the vegetables are served raw), and rujak (Indonesian style hot and spicy fruit salad).
Bagoong alamang
Shrimp paste in Dumaguete, Negros Oriental
Bagoong alamang is Filipino for shrimp paste, made from minute shrimp or krill (alamang) and is commonly eaten as a topping on green mangoes or used as a major cooking ingredient. Bagoong paste varies in appearance, flavor, and spiciness depending on the type. Pink and salty bagoong alamang is marketed as "fresh", and is essentially the shrimp-salt mixture left to marinate for a few days. This bagoong is rarely used in this form, save as a topping for unripe mangoes. The paste is customarily sauteed with various condiments, and its flavour can range from salty to spicy-sweet. The colour of the sauce will also vary with the cooking time and the ingredients used in the sauteeing. Cincalok is the Malaysian version of 'fresh' bagoong alamang.
Unlike in other parts of Southeast Asia, where the shrimp are fermented beyond recognition or ground to a smooth consistency, the shrimp in bagoong alamang are readily identifiable, and the sauce itself has a chunky consistency. A small amount of cooked or sauteed bagoong is served on the side of a popular dish called "Kare-kare", an oxtail stew made with peanuts. It is also used as the key flavouring ingredient of a sauteed pork dish, known as Binagoongan (lit. "that to which bagoong is applied"). The word bagoong, however, is also connoted with the bonnet mouth and anchovy fish version, bagoong terong.
Ngapi Yay
A watery dip or condiment that is very popular in Myanmar, especially the Burmese and Karen ethnic groups. The ngapi (either fish or shrimp, but mostly whole fish ngapi is used) is boiled with onions, tomato, garlic, pepper and other spices. The result is a greenish-grey broth-like sauce, which makes its way to every Burmese dining table. Fresh, raw or blanched vegetables and fruits (such as mint, cabbage, tomatoes, green mangoes, green apples, olives, chilli, onions and garlic) are dipped into the ngapi yay and eaten. Sometimes, in less affluent families, ngapi yay forms the main dish, and also the main source of protein.
Hom ha
This Chinese shrimp paste is popular in southeastern China. This shrimp paste is lighter in color than many southeast Asian varieties and is often used in Pork, seafood and vegetable stirfries. The shrimp paste industry has historically been important in the Hong Kong region.[7]
Hae Ko or Petis Udang
Hae Ko means prawn paste in the Hokkien dialect. It is also called Petis Udang in Malay and Indonesian. This version of shrimp/prawn paste is used in Malaysia, Singapore and Indonesia. In Indonesia it is particularly popular in East Java. This thick black paste has a molasses like consistency instead of the hard brick like appearance of belacan. It also tastes sweeter because of the added sugar. It is used to flavour common local street foods like popiah spring rolls, laksa curry, chee cheong fan rice rolls and rojak salads,[8] such as rujak cingur and rujak petis.
Galmbo
Galmbo is a dried shrimp paste used in Goa, India, particularly in the spicy sauce balchao.
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