Showing Tag: "shrimp paste" (Show all posts)

Sambal Belachan

Posted by Kroocrew on Wednesday, November 17, 2010, In : Singapore 


© Spice World All Rights reserved. Used with kind permission.

Sambal Belachan is identical to Sambol Trassi. The name differences are due to nationality. The origin is undoubtedly the same. There are variations but these are almost certainly due to a cooks preference or "Chinese whispers" in the multiple transcriptions and copies that are inevitable.




Ingredients:
  • 20 red chillies
  • 10 bird eye chilli
  • 5 shallots
  • 5 cloves garlic
  • 1 Dessert spoon belachan, toasted
  • 1 tsp salt
  • 1 tsp sugar
  • juice from 4 local...

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Sambal Goreng Telor

Posted by Kroocrew on Monday, November 15, 2010, In : Indonesia 


An Indonesian side-dish.



Ingredients:
  • 5 Eggs
  • 2 Tablespoon Oil
  • 3 Shallots
  • 2 cloves Garlic
  • ½ teaspoon Trassi (shrimp paste)
  • 1 red pepper
  • 2½ cm (1 in) Galangal
  • 1 Bay or Salam leaf
  • ½ teaspoon Tamarind paste
  • 2 teaspoons Sugar
  • ½ cup Coconut milk
  • 100 gm (3 1/3 oz) Shrimps
Method:
  1. Hard boil eggs for 10 minutes.
  2. In a wok with oil, fry diced onion, garlic, trassi, chillie and galangal slowly for 10 min.
  3. Add bay leaf, tamarind, sugar, coconut milk and ½ cup of water and cook for 5 min.
  4. Add shrimps and s...

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Sambal Trassi

Posted by Kroocrew on Monday, November 15, 2010, In : Indonesia 


© All Rights Reserved. Used with kind permission of "Pepy Nasution"



Ingredients:
  • 20 red Chillies or Lomboks (approx. 6 - 9 cm. long).
  • 2 teaspoons Salt.
  • 1 teaspoon ground Trassi (shrimp paste: any shrimp paste can be used for this preparation)
Method:
  1. Wash and dice the chillies and mix with the salt and shrimp paste.
  2. Grind or homogenise into a coarse paste.
  3. Keep refrigerated for up to 2 months.

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Noom Pachok (Breakfast Noodles)

Posted by Kroocrew on Monday, September 20, 2010, In : Cambodia 






Ingredients:
  • 1 lb Chicken
  • 5 cups Water
  • 1 White potato
  • 1 Yellow onion
  • 2-3 stalks Lemon Grass (minced)
  • 1 bundle Green onion bottoms (chopped) 
  • 1 tsp Shrimp paste
  • 1 tsp Toasted rice powder
  • 1 tbsp Curry powder (recipe follows)
  • 1 tbsp Fish sauce
  • 1 tsp Chopped mint leaves (optional)
  • 1 packet Noodles (suggest Angel Hair brand or fresh noodles)
  • Bean sprouts (optional)
  • Cabbage  (optional)
  • Salt
  • Pepper
  • Cooking oil (soybean is traditional)

Curry (Masala):
  • 1 1/2 tbsp
  • 1 tsp
  • 1/2 tsp
  • 1/2 tsp
  • 1 tsp
  • 3
  • 1 tbsp
  • 1 tsp Coriander...

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Curry Sumatra

Posted by Kroocrew on Tuesday, July 13, 2010, In : Indonesia 





Ingredients:
  • 1kg stewing steak or lamb
Curry:
  • 10 fresh chilies (long)
  • 1 tbsp shrimp paste
  • 4 onions sliced
  • ½ tsp turmeric
  • 6 crushed candlenuts
  • 2 cloves garlic, shopped
  • 1 length lemon grass
  • 1 cm (1/2 in) black ginger
  • 2 tsp salt
  • ¼ cup vegetable oil
  • 2 cups water
  • 2 cups coconut milk
Method:
  1. Cut meat into small cubes, about 2.5 cm (1 in)
  2. Heat a deep saucepan, add oil and gently fry the curry ingredients until fragrant.
  3. Add beef and stir until the spices are mixed with the pieces of beef.
  4. Cover with water and coc...

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Nam Prik Pao

Posted by Kroocrew on Sunday, July 11, 2010, In : Thailand 



Ingredients:
  • 4 Tbsp  oil
  • 3 Tbsp  chopped garlic
  • 3 Tbsp  chopped shallots
  • 3 Tbsp  coarsely chopped dried red chillies
  • 1 Tbsp  fermented shrimp paste
  • 1 Tbsp  fish sauce
  • 2 tsp  sugar
Method:
  1. Heat the oil, add the garlic and shallots and fry briefly, remove from the oil and set aside.
  2. Add the chillies and fry until they start to change colour, then remove them and set them aside.
  3. In a mortar and pestle or processor homogenise the shrimp paste, add the chillies, garlic and shallots, blending each in before ...

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Sataw and Shrimp ผัดเพชรซา (Phad Phet Sataw)

Posted by Kroocrew on Sunday, June 27, 2010, In : Thailand 


© This image is used with the kind permission of Khun Than Yutthachaibodin




Ingredients:
  • vegetable oil 1tablespoon
  • sugar2teaspoons
  • Stinky Bean 1cup 120 gm (4 oz)
  • shrimp 1/2 cup
  • fish sauce 1 tablespoon
  • red curry paste 1 tablespoon

Method:
  1. Peel and devein the shrimp.
  2. Add a tablespoon of oil to a wok or pan over medium heat.
  3. Drop the curry paste in and  break up the paste as far as possible.
  4. stir it around to let the oil bring out the aroma and flavors in the curry paste.
  5. Drain the sataw and add them t...

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Red Cooked Pork (Magyi Wet Thar Hin)

Posted by Kroocrew on Friday, June 18, 2010, In : Myanmar 





Ingredients:
  • 50g tamarind pulp
  • 250ml hot water
  • 2 large onions, quartered
  • 4 garlic cloves, crushed
  • 3 whole dried chillies, soaked in hot water
  • 120ml peanut oil
  • ¼ teaspoon ground turmeric
  • 1 tablespoon shrimp paste
  • 700g pork, cut into 3cm chunks

Method:
  1. Prepare the tamarind: Add the hot water to the tamarind and soak for a few minutes. Use your fingers when its cool enough to disperse the pulp and separate the fibers and seeds. Filter it through a sieve and use the back of a spoon to force some of the su...

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Ilocano Igado (Pinoy Pork kidney, liver and heart stew)

Posted by Kroocrew on Wednesday, June 16, 2010, In : Phillipines 






Ingredients:

  • 1 kg (2 lbs) combination of the following:
  • Pork liver; cut in slices
  • pork kidney; cut in slices
  • pork heart; cut in slices
  • 1 tablespoon garlic; minced
  • 1 medium onion; chopped
  • 1 segment ginger; cut in strips
  • 60 ml (1/4 cup) green peas
  • 1 small carrot; cut in slices
  • 1 bell pepper; cut in slices
  • 240 ml (1 cup) vinegar
  • Soy sauce
  • Salt and pepper
  • Cooking oil

Method:
  1. In a bowl, marinate liver in vinegar. Set aside.
  2. Saute garlic, ginger, and onion in oil.
  3. Add pork heart and kidney and  season it with salt...

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Kare Kare

Posted by Kroocrew on Wednesday, June 16, 2010, In : Phillipines 




Ingredients:
  • 1 kilo oxtail; cut in chunks
  • 1/2 kilo beef tripe; slice in 2”x3” lengths
  • 2 cloves garlic; crushed
  • 1 big onion; sliced
  • 1/2 cup peanuts ; grounded
  • 1/2 cup toasted rice; grounded
  • 1/4 cup annatto seeds
  • 1 heart of banana (puso ng saging); cut in lengths
  • 10 string beans; cut into 2” lengths
  • 1 eggplant; sliced
  • Salt and pepper to taste
  • Bagoong alamang (Phillipines shrimp and krill paste)
  • Cooking oil
Method:
  1. Place annatto seeds in 1/2 cup water for 30 minutes. Mash seeds and set aside the anna...

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Cincalok Dip

Posted by Kroocrew on Friday, February 26, 2010, In : Malaysian (Nyonya) 


© All Rights Reserved. Used with kind permission of Maria Ting




Cincalok is a paste of fermented small shrimp. It gives a very strong flavour so the dish that will be used to dip shouldn't be too salty...It is a good dip with fried fish, boil-cooked sotong (octopus) and fried mi hun (rice vermicelli).


Ingredients:
  • 5 tbsp Cincalok
  • 3 shallots, peeled and sliced thinly
  • 1 tbsp chillie padi (small hot chillies), chopped finely
  • 2 tbsp lime juice
  • 1 tbsp sugar

Method:
  1. Combine all ingredients and mix well

It h...
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Bicol Express

Posted by Kroocrew on Friday, February 12, 2010, In : Phillipines 




CC license


Ingredients:

  • 1 kilo of pork meat; cut lengthwise
  • 1/2 cup of Philippine bird's eye chillie* (siling labuyo)
  • 3 cups coconut milk
  • 1 cm cube ( or to your preference) shrimp bagoong( Delicious but pungent ingredient. bad smell)
  • 1 tablespoon garlic; crushed
  • 1 small onion; chopped

Method:

  1. In a saucepan, sauté the garlic and onion.
  2. Add the pork and chillie. Stir fry for few minutes until pork starts to render fat and edges turn to brown.
  3. Pour the shrimp bagoong and coconut milk. Simmer until the por...

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Base Gede (Basic Indonesian Spice Paste)

Posted by Kroocrew on Sunday, January 31, 2010, In : Indonesia 





Ingredients
  • 300 gr (10 1/2 oz) large red chili halved, seeded and chopped
  • 100 gr (3 1/2 oz) garlic, peeled and chopped
  • 75 gr (2 1/2 oz) ginger, peeled and chopped
  • 500 gr (18 oz) shallot, peeled and chopped
  • 75 gr (2 1/2 oz) laos (finger-root; chinese keys), peeled and chopped
  • 100 gr ( 3 1/2 oz) kencur root (Kaempferia galanga*), peeled and chopped
  • 175 gr (6 oz) fresh turmeric, peeled and chopped
  • 2½ Tbsp dried shrimp paste, roasted
  • 2½ Tbsp coriander seed crushed
  • 75 gr (2 1/2 oz) candlenut
  • 1¼ Tbsp blac...

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Udang Masak Lemak Nenas (Pineapple Prawn Curry)

Posted by Kroocrew on Tuesday, January 12, 2010, In : Malaysian (Nyonya) 


CC license



Ingredients:

Paste:

  • 15 to 20 dried chillies (cut and soak in hot water for 20 mins)
  • 10 to 12 shallots
  • 4 cloves garlic
  • 2 candlenuts
  • 2 stalks lemongrass
  • 2.5 cm (1 in) turmeric
  • 1 cm (1/2 in) galangal
  • 1 tbsp shrimp paste (belacan or any other shrimp paste)
  • About 1 litre water
  • Half of a ripen pineapple (not over-ripe), cut into 1.5 inch pieces
  • 250 ml thick coconut milk
  • 10 to 12 large prawns with shell intact

Method:

  1. Homogenise all "paste" ingredients with a food processor or pestle and mortar to form a paste...

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Binagoongang Baboy

Posted by Kroocrew on Friday, January 8, 2010, In : Phillipines 





CC license


Ingredients:

  • 1 kilo pork loin, cut into small cubes
  • 1/2 cup cane vinegar
  • 1/2 cup bagoong or shrimp paste
  • 4 cloves garlic, minced
  • 5 pieces black pepper, cracked
  • 1 tablespoon sugar
  • 3 pieces jalapeno chillie or other, optional
  • 1/4 teaspoon monosodium glutamate (MSG), optional


Method:

  1. Place pork, vinegar, shrimp paste, garlic, and pepper corns in a cooking pan and mix well.
  2. Cover and bring to a boil without stirring.
  3. Lower the heat and simmer for 40 minutes or until the pork is tender, checking occasionall...

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Nam Phrik Kapi (Shrimp flavoured vegetableThai dip)

Posted by Kroocrew on Wednesday, August 19, 2009, In : Thailand 

Nam Phrik Kapi is the most famous dip of Thailand. 


The whole objective of nam phriks is to bring in the balance of sour, sweet, spicy and saltiness. Of course this is subjective and the good thai cook tends to stand back and be objective overlooking their own personal palate preferences.


Ingredients: 

3+ phrik khii nuu (very small Thai chillies)
1 tablespoon garlic
1 tablespoon sugar
1 squeezed lime (about 1 tablespoon of juice)
1/4 cup Kapi (Thai shrimp paste)
1 tablespoon water
2 tablespoons makheu...

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