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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 ...
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]
Har cheong gai is regarded as one of the most popular family fried chicken dishes in Singapore, [1] and is made with fermented shrimp paste (har cheong) and a host of other spices and ingredients. The shrimp paste used is not the darker Malaysian style paste used for rojak sauce, but the pinkish grey southeastern Chinese style.
Bagoóng – a Philippine condiment made of partially or completely fermented fish or shrimps and salt. [1] The fermentation process also produces a fish sauce known as patís. [2] Bagoóng monamon – a common ingredient used in Filipino cuisine and particularly in Northern Ilocano cuisine. It is made by fermenting salted anchovies and is used ...
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
Mắm nêm is a sauce made of fermented fish. Unlike the more familiar nước mắm (fish sauce), mắm nêm is powerfully pungent, similar to shrimp paste . Many of the regions that produce fish sauce, for example Central Vietnam , also produce mắm nêm.
Chinese consumers are opting for affordable alternatives across various categories to save money. The trend, known as pingti, is driven by economic challenges and is popular among young people.
Doenjang – Fermented soybean paste [1] Doubanjiang – Chinese spicy bean paste; Douchi – Fermented and salted black soybean; Dougan – firm variety of tofu; Edamame – Immature soybean pod used as a specialty food; Fermented bean paste – Fermented foods made from ground soybeans