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.
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; )
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. (
seaprod.html )
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.
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