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Shrimp paste: Southeast Asia: Made from fermented ground shrimp, sun dried and either cut into fist-sized rectangular blocks or sold in bulk. 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
Baba ghanoush – an eggplant (aubergine) based paste; Date paste – used as a pastry filling; Funge de bombo – a manioc paste used in northern Angola, and elsewhere in Africa; Guava paste; Hilbet – a paste made in Ethiopia and Eritrea from legumes, mainly lentils or faba beans, with garlic, ginger and spices [5]
Anchovy paste has been used for centuries as a source of nutrients and to provide flavour to foods. [6] [7] Allec, a food byproduct used as a condiment that dates to the times of classical antiquity and Ancient Rome, is the paste left over from the preparation of liquamen (a predecessor to garum prepared using various oily fish, including anchovies) that has been described as a "precursor to ...
A food paste is a semi-liquid colloidal suspension, emulsion, or aggregation used in food preparation or eaten directly as a spread. [1] Pastes are often highly spicy or aromatic, are often prepared well in advance of actual usage, and are often made into a preserve for future use.
Ketchup and mustard on fries Various grades of U.S. maple syrup. A condiment is a supplemental food (such as a sauce or powder) that is added to some foods to impart a particular flavor, enhance their flavor, [1] or, in some cultures, to complement the dish, but that cannot stand alone as a dish.
Bánh canh – Vietnamese soup with thick rice noodles, that can use crab, prawn, fish cake, or shrimp; Bisque – Cream-based soup of French origin, made from crustaceans; Bún mắm – Vietnamese vermicelli soup, with shrimp, shrimp paste, or fish paste; Bún riêu – Traditional Vietnamese soup, with fish, crab, or snail
The name consists of the two Korean words saeu (새우, shrimp) and jeot. Saeu-jeot is widely used throughout Korean cuisine but is mostly used as an ingredient in kimchi and dipping pastes. The shrimp used for making saeu-jeot are called jeot-saeu (젓새우) and are smaller and have thinner shells than ordinary shrimp. [2]
Kaeng som kung dok khae is a version with shrimps and dok khae, the flowers of the Sesbania grandiflora A traditional and basic kaeng som pla from Southern Thailand. Kaeng som, gaeng som [1] (Thai: แกงส้ม, pronounced [kɛ̄ːŋ sôm]), Asam rebus, or Thai/Lao/Malaysian sour curry [2] is a sour and spicy fish curry or soup with vegetables popular in Southeast Asia. [3]