Shrimp Paste known as Kapi in Thailand, Terasi in Indonesia, Belacan in Malaysia and Hom Ha in China is an integral and indispensable ingredient in S.E. Asian cooking. Shrimp Paste has a unique pungent aroma, which many people find distasteful but when used in cooking this smell dissipates completely and adds a rich flavour to food. The smell of Shrimp Paste can vary enormously between the different brands but none can be described as pleasant.
Ingredients :7 mabong fish (or any fish of your own choice)
Add some salt and saffron powder into the fish, mix in and deep fry).
To Blend/Ground:
10 green ch...
Ingredients :2 (abt 300g) Cencaru/Torpedo Scad Fish -De-gut, leave the head on and make incisions at both edges.
1 tbsp turmeric/kunyit powder
some banana leaves...
Ingredients :250g thin spaghetti (prepared as written on the packaging - instead of salt, I added 1 tbsp of margarine)
Parmesan cheese (as needed) for the topping
...
Ingredients :1 kilo pork belly, cubed
3 cups of water
1 head of garlic, minced
1 large white onion, minced
4 tomatoes, diced
4 siling haba, minced
2 cups of shrim...
Shrimp Paste known as Kapi in Thailand, Terasi in Indonesia, Belacan in Malaysia and Hom Ha in China is an integral and indispensable ingredient in S.E. Asian cooking. Shrimp Paste has a unique pungent aroma, which many people find distasteful but when used in cooking this smell dissipates completely and adds a rich flavour to food. The smell of Shrimp Paste can vary enormously between the different brands but none can be described as pleasant.
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