Biology Reference
In-Depth Information
in West Java famous for producing fi ne quality
terasi
, it is made from tiny
shrimp called “
rebon
”, the origin of the city's name. In Sidoarjo, East Java,
terasi
is made from the mixture of ingredients such as fi sh, small shrimp,
and vegetables.
Terasi
is an important ingredient in
sambal terasi
, also many
other Indonesian dishes, 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) (Heen and Kreuzer, 1962; en.wikipedia.
org/wiki/Shrimp_paste).
Bagoong Alamang
Bagoong alamang
is a Filipino 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.
Bagoong
paste varies in appearance,
fl avour, 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 for a few days. The paste can be sautéed with various
condiments, and its fl avour can range from salty to spicy-sweet.
Cincalok is the Malaysian version of 'fresh'
bagoong alamang
. (Heen and
Kreuzer
,
1962;
www.encyclopedia.com/doc/1O39-bagoong.html
)
Hom Ha
This Chinese shrimp paste is popular in southeastern China. This shrimp
paste is lighter in colour than many Southeast Asian varieties and is
often used to cook pork. The shrimp paste industry has historically been
important in the Hong Kong region. (
www.clovegarden.com/ingred/
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
Belachan
. It also
tastes sweeter because of the added sugar. It is used to fl avour common
local street foods like
popiah
spring rolls,
laksa
curry,
chee cheong fan
rice
rolls and
rojak
salad. (Heen and Kreuzer, 1962).
The list of fi sh and shrimp pastes from countries in Asia and Africa is
given in Table 6.3.
