https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AShrimp_paste%2F30%2Fen 2026-04-19T13:20:31Z Revision history for this page on the wiki MediaWiki 1.43.0 https://wiki.tiffa.net/w/index.php?title=Translations:Shrimp_paste/30/en&diff=158778&oldid=prev 2025-06-26T11:58:05Z

<p>Importing a new version from external source</p> <p><b>New page</b></p><div>&#039;&#039;Petis udang&#039;&#039; is a version of shrimp/prawn paste used in Indonesia, Malaysia and Singapore. In Indonesia it is particularly popular in [[East Java]]. This thick black paste has a molasses like consistency instead of the hard brick like appearance of belacan. It also tastes sweeter because of the [[added sugar]]. Petis is produced by boiling down the slurry of leftovers from shrimp processing. Molasses is generally added to provide a sweet flavour to the petis. It is used to flavour common local street foods like &#039;&#039;[[popiah]]&#039;&#039; spring rolls, &#039;&#039;[[Asam laksa]]&#039;&#039;, &#039;&#039;chee cheong fan&#039;&#039; rice rolls and &#039;&#039;[[rojak]]&#039;&#039; salads, such as [[Rujak#Rujak Cingur|&#039;&#039;rujak cingur&#039;&#039;]] and [[Rujak#Rujak Petis|&#039;&#039;rujak petis&#039;&#039;]]. In Indonesia, major producer of &#039;&#039;petis&#039;&#039; are home industries in [[Sidoarjo]], [[Pasuruan]] and [[Gresik]] area in [[East Java]].</div>

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