Fermented Fish and Fish Products: An Overview - Aquaculture Microbiology and Biotechnology - page 142

no more liquid comes out (Heen and Kreuzer, 1962; http://en.wikipedia.
org/wiki/Fish_sauce ) .
Balao Balao
Balao balao , which has its origin in the Philippines, is a fermented rice-
shrimp ( Penaeus indicus or Macrobrachium spp.) product. It is prepared by
mixing boiled rice, whole raw shrimps and salt (5 : 1; shrimp:salt ratio).
The product is stored in jars and is fermented for 7-10 d. The mixture
becomes less sour the longer the fermentation takes place. The shells
of the shrimp become red and soft, and the mixture including the rice,
becomes liquid. In the general preparation it is fried with garlic and onion
after fermentation. It is eaten as a sauce or as a complete meal in itself
(Steinkraus, 1992, 1997).
Belachan
Belachan is a Malay-Indonesian shrimp paste made of small shrimps to
which a relatively small amount of salt (20 : 1 shrimp:salt ratio) and chillie
pepper, belasan is added. The mixture is dried on mats on the ground and
kept in the sun. After 4-8 h of drying, during which 50% of the moisture
is lost, any contaminants in the shrimp are removed. The shrimp are then
chopped up and squeezed into wooden vats so that no more air is present.
The paste which results is fermented for 7 d. After 7 d the substance is taken
out of the barrel and is dried for 3-5 h in the sun. The paste is again ground
after which it is put back in the wooden vats. The paste is fermented for a
further 1 mon ( www.amazines.com/Belachan_related.html ).
Ngapi Yay
A watery dip or condiment that is very popular in Myanmar, especially
with the Burmese and Karen ethnic groups. The ngapi (either fi sh or
shrimp, but mostly whole fi sh 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, raw or
blanched vegetables and fruits (such as mint, cabbage, tomatoes, green
mangoes, green apples, olives, chillies, onions and garlic) are dipped into
the ngapi yay and eaten. Sometimes, in less affl uent families, ngapi yay is
the main dish, and also the main source of protein (Heen and Kreuzer,
1962; en.wikipedia.org/wiki/Shrimp_paste ).
Trassi(Terasi)
Trassi , an Indonesian variant of dried shrimp paste, is usually purchased
in dark blocks, but is sometimes also ground. The colour and aroma of
terasi varies depending on which village produced it. The colour ranges
from a soft purple-reddish hue to darkish brown. In Cirebon, a coastal city