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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 ...
Sambal belacan A Malay style sambal. Fresh chillies are pounded together with toasted shrimp paste (belacan) in a stone mortar to which sugar and lime juice are added. Limau kesturi or calamansi lime is used traditionally but may be substituted with lime outside Southeast Asia. [63] Tomatoes are optional ingredients.
A spicy condiment called sambal tempoyak is made from the mixture of fermented durian, ground belacan (shrimp paste) and chili pepper. [7] Brengkes tempoyak iwak lais served in a traditional restaurant in Palembang. In Lampung, tempoyak is made as sambal seruit tempoyak.
Add the garlic-ginger paste and cook, stirring, until aromatic, about 3 minutes. Add the sriracha liquid and bring to a boil. Remove the pan from the heat and stir to let some of the heat dissipate.
A Peranakan dish, chicken curry kapitan has a tangy flavor made from tamarind juice, candlenuts, fresh turmeric root and belacan (shrimp paste.) As for the name, kapitan was the title of an Indian ...
Some common uses include grinding the chillies into a paste or sambal; chopping fresh chillies as a condiment or garnish; and pickling whole or cut chillies. Belacan is essential to Malaysian cooking. It is a type of shrimp paste which is pressed into a block and sun-dried. In its raw form it has a pungent smell.