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Belachan in a market of Malaysia
Belachan in a market of Malaysia

Shrimp paste or shrimp sauce, is a common ingredient used in Southeast Asian and Southern Chinese cuisine. Chinese cuisine ( Traditional Chinese: 中國菜 Simplified Chinese: 中国菜 originated from the various regions of China and has become widespread in It is known as terasi (also spelled trassi, terasie) in Indonesian, Ngapi in Burmese kapi (กะปิ) in Thai, Khmer and Lao language, belacan (also spelled belachan, blachang) in Malay, mắm tôm in Vietnamese, bagoong alamang (also known as bagoong aramang) in Filipino and hom ha/hae ko (POJ: hê-ko) in Min Nan Chinese. Indonesian or Bahasa Indonesia, based on the Riau version of Malay language, was declared the official language with the declaration of The Burmese language (မြန်မာဘာသာ myà̃mà bàθà MLCTS: myanma bhasa) is the official Language of Burma. Thai (th ภาษาไทย, transcription: phasa thai, transliteration:; pʰāːsǎːtʰāj is the national and Khmer (ភាសាខ្មែរ or Cambodian, is the language of the Khmer people and the official language of Cambodia. Lao or Laotian (BGN/PCGN phasa lao IPA: pʰaːsaː laːw is a Tonal Language of the Tai-Kadai language family The Malay language ( ISO 639-1 code MS is an Austronesian language spoken by the Malay people and people of other ethnic groups who reside in the Vietnamese ( tiếng Việt, or less commonly Việt ngữ) formerly known under French colonization as Annamese ( see Annam) Filipino is the national and an Official language of the Philippines as designated in the 1987 Philippine Constitution. Pe̍h-ōe-jī ( POJ) ( is an Orthography in the Latin alphabet created and introduced to Fujian and Taiwan by Presbyterian The Southern Min language or Min Nan ( POJ: Bân-lâm-gú or "Southern Fujian" language refers to a family of Chinese languages Dialects

It is made from fermented ground shrimp, sun dried and then cut into fist-sized rectangular blocks. Fermentation in Food processing typically refers to the conversion of Sugar to Alcohol using Yeast under Anaerobic conditions True shrimp are swimming decapod Crustaceans classified in the Infraorder Caridea, found widely around the world in both fresh It is not designed, nor customarily used for immediate consumption and has to be fully cooked prior to consumption since it is raw. To many Westerners unfamiliar with this condiment, the smell can be extremely repulsive; however, it is an essential ingredient in many curries and sauces. Curry is the English description of any of a general variety of spicy dishes best known in Indian, Pakistani, Bangladeshi, Sri Lankan Shrimp paste can be found in most meals in Myanmar, Laos, Thailand, Malaysia, Singapore, Indonesia and the Philippines. Burma, officially the Union of Myanmar ( pjìdàunzṵ mjàmmà nàinŋàndɔ̀ is the largest country by geographical area in mainland Southeast Asia. Laos (ˈlɑːoʊs or /ˈlaʊs/ officially the Lao People's Democratic Republic, is a Landlocked country in Southeast Asia, bordered by Burma The Kingdom of Thailand (ˈtaɪlænd ราชอาณาจักรไทย, râːtɕʰa-ʔaːnaːtɕɑ̀k-tʰɑj For the biogeographical region see Malesia Malaysia (məˈleɪʒə or /məˈleɪziə/ is a country that consists of thirteen states and Singapore The Republic of Indonesia ( (Republik Indonesia is a Country in Southeast Asia. The Philippines ( Filipino: Pilipinas, officially known as the Republic of the Philippines (fil ''Republika ng Pilipinas'' RP It is often an ingredient in dipping sauce for fish or vegetables.

Contents

History

Possibly, fishermen first created the salted aged shrimp product as a means of preserving their catch. Another theory is that it was created so that tiny otherwise unmarketable shrimp could be sold. Whatever the reason, shrimp paste is an integral part of Southeast Asian cuisine. The shrimp paste industry has been important to the development of many coastal Asian communities.

Varieties

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 Cuisine, Lao cuisine, Khmer Cuisine and Thai cooking is darker brown. Hong Kong ( officially the Hong Kong Special Administrative Region, is a territory located on China 's south coast on the Pearl River Delta, and borders Vietnam (ˌviːɛtˈnɑːm Việt Nam) officially The cuisine of Myanmar (or Burma has been influenced by the respective cuisines of China, India and Thailand. Lao cuisine is the Cuisine of the Lao ethnic group of Laos and Northeast Thailand ( Isan) Khmer cuisine ( Khmer សិល្បៈខាងធ្វើម្ហូបខ្មែរ is another name for the food widely While all shrimp paste has a notoriously 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. Therefore, the correct shrimp paste should be chosen for the food being prepared.

Ngapi Yay

Main article: Burmese condiments

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 vegetables and fruits, such as mint, cabbage, tomatoes, green mangoes, green apples, olives, chili, onions and garlics 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 proteins.

Belacan

Sambal belacan, a Malay-Indonesian sauce made with dried shrimp paste and chili pepper
Sambal belacan, a Malay-Indonesian sauce made with dried shrimp paste and chili pepper

Belacan, a Malay variety of shrimp paste, is prepared from fresh tiny shrimp of a species known as geragau in Malay. For the Indian dish see Sambar (dish. For the ethnic group see Sambal people. These are mashed into a paste and buried for several months. The fermented shrimp are then dug up, 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 belacan with chilli peppers, minced garlic, shallot paste and sugar and then fried. For the Indian dish see Sambar (dish. For the ethnic group see Sambal people. The chili pepper, chilli pepper, or chili, is the fruit of the plants from the Genus Capsicum, which are members of the nightshade The aroma from the frying mixture can be unpalatable to Westerners who have not become accustomed to it, but is an absolute delight to the Asian connoisseur.

Terasi

Terasi, 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 famous for fine quality terasi producer, terasi is made from tiny shrimp called "rebon", the very origin of the city's name. Cirebon (formerly referred to as Cheribon in English is a City on the north coast of the Indonesian island of Java. West Java (Jawa Barat with population around 3572 million is the most populous province of Indonesia, located on Java Island. In Sidoarjo, East Java, terasi is made from the mixture of ingredients such as fish, small shrimp, and vegetables. Sidoarjo is a regency ( kabupaten) of East Java, Indonesia. Sidoarjo is bordered by Surabaya city and Gresik regency East Java (Jawa Timur is a province of Indonesia. It is located on the eastern part of the island of Java and also includes neighboring Madura 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). For the Indian dish see Sambar (dish. For the ethnic group see Sambal people. See also List of Indonesian cuisine Indonesian cuisine reflects the vast variety of people that live on the 6000 populated islands that make up Indonesia Gado-gado is a traditional dish in Indonesian cuisine and comprises a vegetable salad served with a peanut sauce dressing Peanut sauce, satay sauce, or kacang sambal is a sauce widely used in Indonesian cuisine, Malaysian cuisine, Thai cuisine, and Rojak ( is a fruit and vegetable salad dish commonly found in Malaysia, Singapore and Indonesia (where it is called Rujak) Fruit salad (also called Macedonia) is a dish consisting of various kinds of Fruit, served either in their own juices or a Syrup.

Bagoong Alamang

Bagoong Alamang is Filipino a 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. Philippine cuisine has evolved over several centuries from its Malay roots to a cuisine of predominantly Spanish Mangoes belong to the genus Mangifera, consisting of numerous species of tropical fruiting Trees in the Flowering plant family Anacardiaceae 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 a few days. This bagoong is rarely used in this form, save as a topping for unripe mangoes. The paste can be 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.

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. Bagoong Terong or bagoong, and bugguong in the Ilocano language is a common ingredient used in the Philippines and particularly in Northern

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 and vegetable stirfries. The shrimp paste industry has historically been important in the Hong Kong region. [1]

Hae Ko

Hae Ko means prawn paste in the Hokkien dialect. It is also called petis udang in Malay. This version of shrimp/prawn paste is used in Malaysia, Singapore and Indonesia. 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 salad. Popiah is a Hokkien / Chaozhou-style fresh Spring roll common in Taiwan, Singapore, and Malaysia. Laksa is a popular spicy Noodle soup from Peranakan culture which is a merger of Chinese and Malay elements found in Malaysia and Rojak ( is a fruit and vegetable salad dish commonly found in Malaysia, Singapore and Indonesia (where it is called Rujak) [[2]]

Industry

A vendor selling shrimp paste
A vendor selling shrimp paste

Shrimp paste continues to be made by fishing families in coastal villages. They sell it to vendors, middlemen or distributors who package it for resale to consumers. A vendor or a supplier is a Supply chain management term meaning anyone who provides goods or services to a company A distributor is a device in the Ignition system of an Internal combustion engine that routes High voltage from the Ignition coil to the Consumers refers to individuals or households that use goods and services generated within the economy. Shrimp paste is often known for the region it comes from since production techniques and quality vary from village to village. Some coastal regions in Indonesia such as Bagan Siapi-api in North Sumatra, Indramayu and Cirebon in West Java, and Sidoarjo in East Java, as well as villages such as Pulau Betong in Malaysia or Ma Wan island in Hong Kong, Lingayen Gulf, Pangasinan in the Philippines are well known for producing very fine quality shrimp paste. The Republic of Indonesia ( (Republik Indonesia is a Country in Southeast Asia. North Sumatra (Sumatera Utara is a province of Indonesia. Its capital is Medan. Indramayu is the capital of the Indramayu Regency of West Java, Indonesia. Cirebon (formerly referred to as Cheribon in English is a City on the north coast of the Indonesian island of Java. West Java (Jawa Barat with population around 3572 million is the most populous province of Indonesia, located on Java Island. Sidoarjo is a regency ( kabupaten) of East Java, Indonesia. Sidoarjo is bordered by Surabaya city and Gresik regency East Java (Jawa Timur is a province of Indonesia. It is located on the eastern part of the island of Java and also includes neighboring Madura Pulau Betong is a small island in Penang, Malaysia.Made up of 2 islands it is approximately in size and is privately owned For the biogeographical region see Malesia Malaysia (məˈleɪʒə or /məˈleɪziə/ is a country that consists of thirteen states and Ma Wan ( is an Island of Hong Kong, located between Lantau Island and Tsing Yi Island. Hong Kong ( officially the Hong Kong Special Administrative Region, is a territory located on China 's south coast on the Pearl River Delta, and borders The Philippines ( Filipino: Pilipinas, officially known as the Republic of the Philippines (fil ''Republika ng Pilipinas'' RP

Preparation

Preparation techniques can vary greatly; however, the following procedure is most common in China, and much of Southeast Asia.

After being caught, small shrimp are unloaded, rinsed and drained before being dried. Drying can be done on plastic mats on the ground in the sun, on metal beds on low stilts, or using other methods. After several days, the shrimp-salt mixture will darken and turn into a thick pulp.

If the shrimp used to produce the paste were small, it is ready to be served as soon as the individual shrimp have decayed beyond recognition. If the shrimp are larger, fermentation will take longer and the pulp will be ground to provide a smoother consistency. The fermentation/grinding process is usually repeated several times until the paste fully matures. The paste is then dried and cut into bricks by the villagers to be sold. Dried shrimp paste does not require refrigeration.

Availability

Trassi udang, as bought in a Dutch supermarket.
Trassi udang, as bought in a Dutch supermarket.

Shrimp paste can be found in nations outside Southeast Asia in markets catering to Asian customers. In the United States brands of Thai shrimp paste such as Pantainorasingh and Tra Chang can be found. The United States of America —commonly referred to as the Shrimp pastes from other countries are also available in Asian supermarkets and through mail order. An Asian supermarket, sometimes called an " Oriental Supermarket ", is a grocery store in non- Asian countries that stock items imported In Europe it can simply be bought in the supermarket.

See also

External links

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