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Shrimp paste being dried under the sun in Ma Wan, Hong Kong. Shrimp paste or prawn sauce is a fermented condiment commonly used in Southeast Asian and Coastal Chinese cuisines. It is primarily made from finely crushed shrimp or krill mixed with salt, and then fermented for several weeks. It is sold either in its wet form or sun-dried and either ...
Korean denjang, a fermented bean paste Japanese miso, a fermented bean paste. This is a list of notable food pastes.A food paste is a semi-liquid colloidal suspension, emulsion, or aggregation used in food preparation or eaten directly as a spread. [1]
Tomato paste. Àmàlà is a Nigeria specialty paste, thick and brown, made from yams. Baba ghanoush is an eggplant (aubergine) based paste. Date paste is used as a center-fill in pastries. Fermented bean paste is made from ground soyabeans and allowed to ferment. Funge de bombo is a manioc paste used in northern Angola, and elsewhere in Africa.
Despite being commonly described as a shrimp paste, some sources state balichão is actually made with krill. [1] [2] Some describe Balichão as a fish sauce. [3] Balichão is noted for having a distinct odor that some find foul. [4] [5] Some, however, find balichão's smell and taste milder and mellower than shrimp pastes from Southeast Asia. [6]
Rujak spicy sauce, made from palm sugar, tamarind, chili pepper and shrimp paste. [5] Sambal seruit A sambal from Lampung, made of fish, tempoyak, chili, shrimp paste, and aren palm juice. [52] Sambal setan A very hot sambal with Madame Jeanette peppers (red brownish, very sharp). The name literally means "devil's sauce". It is popular in ...
The preparation of bagoong alamang (shrimp or krill paste) is similar, with krill cleaned thoroughly and washed in weak brine solution (10%). As in fish bagoong, the shrimp are then mixed with salt in a 25% salt to 75% shrimp ratio by weight. [3] The products of the fermentation process are usually pale gray to white in color.
An essential ingredient in many curries and sauces. Shrimp paste can be found in many meals in Southeast Asia, often as an ingredient in dip for fish or vegetables. Physically processed Anchovette England: The main ingredient includes a fish mixture of pilchards, mackerel, and anchovies in various proportions, the rest being water, salt, etc.
' pressed fish ') is a pungent paste made of either fish or shrimp used in Burmese cuisine. Ngapi is typically made by fermenting fish or shrimp that is salted and ground then sundried. Like cheese, it can be distinguished based on main ingredient and regional origin. Ngapi can be distinguished by the type of fish used to make it.