Shrimp paste/ja: Difference between revisions

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===Haam ha===

''Haam ha'' ({{zh|t=鹹蝦|cy=hàahm hā}}; {{zh|p=xiánxiā}}) alternatively spelled "''hom ha''", also known as ''har cheong'' ({{zh|t=蝦醬|cy=hā jeung}}; {{zh|p=xiājiàng}}). It is a finely ground shrimp paste popular in southeastern Chinese cooking, and a staple seasoning in many places Cantonese people settled. It is lighter in colour compared to shrimp pastes made farther south. It is considered indispensable in many pork, seafood, and vegetable stir fry dishes. The smell and flavor are very strong. A pearl-sized ball of ''haam ha'' is enough to season a stir fry for two people. The shrimp paste industry has historically been important in the Hong Kong region, and Hong Kong factories continue to ship ''haam ha'' to communities around the world.

=== Kapi ===

[[File:Kapi chiang mai warorot market 01.jpg|thumb|left|Baskets and mounds of Thai shrimp paste (''kapi'') at Warorot market, [[Chiang Mai]], Thailand]]

In Thailand, shrimp paste is called ''kapi'' ({{langx|th|กะปิ}}); ({{langx|lo|ກະປິ}}). In Thailand is an essential ingredient in many types of ''[[nam phrik]]'', spicy dips or sauces, and in all [[Thai curry]] pastes, such as the paste used in ''[[kaeng som]]''. Very popular in Thailand is ''nam phrik kapi'', a spicy [[condiment]] made with fresh shrimp paste and most often eaten together with fried ''pla thu'' ([[Rastrelliger brachysoma|short mackerel]]) and fried, steamed or raw vegetables. In [[Southern Thailand]], there are three types of shrimp paste: one made only from shrimp, one containing a mixture of shrimp and fish ingredients, and another paste that is sweet. ''Nam phrik maeng da'' is available in [[Hat Yai]] and [[Satun]] markets. The body fluids of the [[horseshoe crab]] (''maeng da'') are pressed and mixed with ''kapi'', giving a quite sweet taste. ''Nam phrik makham'' is ''kapi'' mixed with [[tamarind]] (''makham'') and is more sour.

Another common Thai food product is ''mun kung'', which is confusingly also commonly translated as "shrimp paste". ''Mun kung'' is orange, oily, and more liquid while ''kapi'' is grey, light purple or even black, and much more solid and crumbly. ''Mun kung'' is actually the fat from inside the head of the shrimp, from the organ that plays the role of the liver and pancreas, making it somewhat like a shrimp [[pâté]] or [[foie gras]]. The term "shrimp [[tomalley]]" may also be used for ''man kung'' although "tomalley" by default is generally assumed to be harvested from lobster or crab, and may also be used in English translations of the culinary extremely different Japanese food product ''[[kanimiso]]''.

===Mắm tôm===

[[File:Mắm tôm.JPG|thumb|220px|Vietnamese mắm tôm (shrimp paste)]]

In Vietnam, shrimp paste (''mắm tôm'', {{IPA|vi|mam˧ˀ˦ tom˧|IPA}}) are of two varieties: a thickened paste or a more liquefied sauce. To prepare for serving it is usually mixed with sugar, lime juice, [[kumquat]] and chili when used as a dipping sauce. Vietnamese people often use ''mắm tôm'' as a dipping sauce for boiled meat, fried tofu, fried fish or for seasoning some soup dishes, such as ''[[bún mắm]]''.

===Ngapi yay===

{{Main|Ngapi}}

===Petis udang===

[[File:Petis.JPG|thumb|left|Molasses-like consistency of black ''petis udang'', produced in [[Sidoarjo]], East Java, Indonesia]]

''Petis udang'' 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 ''[[popiah]]'' spring rolls, ''[[Asam laksa]]'', ''chee cheong fan'' rice rolls and ''[[rojak]]'' salads, such as [[Rujak#Rujak Cingur|''rujak cingur'']] and [[Rujak#Rujak Petis|''rujak petis'']]. In Indonesia, major producer of ''petis'' are home industries in [[Sidoarjo]], [[Pasuruan]] and [[Gresik]] area in [[East Java]].

===Sidol===

In the [[Chittagong Hill Tracts]], Bangladesh, shrimp paste is called ''sidol'' or ''nappi'' by the indigenous [[Jumma people]]. They use it to make vegetable food, such as bamboo shoots curry. This [[bamboo shoot]] curry is a traditional food of the indigenous [[Jumma people]]. They eat it in this way. First bamboo shoots are collected from the bamboo forest, then defoliated and boiled in water. Then boiling water is mixed with the shrimp paste. Some chili, garlic paste, salt, and flour are added to the shrimp paste mixed with water. The mixture is heated and, after a few minutes, put on the boiled bamboo shoots on the mixture while still heating. After some minutes, the food is ready to serve.

===Terasi===

[[File:Trassie Poeder.jpg|thumb|right|Powdered ground ''trassi'' in the Netherlands]]

Terasi ({{Langx|nl|trassi}}, {{Langx|jv|ꦠꦿꦱꦶ|translit=trasi}}), an Indonesian (especially [[Java]]nese) variant of dried shrimp paste, is usually purchased in dark blocks, but is also sometimes sold ground as granulated coarse powder. The colour and aroma of terasi varies depending on which village produced it. The colour ranges from a soft purple-reddish hue to darkish brown. In [[Cirebon]], a coastal city in [[West Java]], terasi is made from tiny shrimp (''[[Acetes]]'') called ''rebon'', the origin of the city's name. Another kind is petis made from shrimp or tuna mixed with palm sugar. In [[Sidoarjo]], [[East Java]], terasi is made from the mixture of ingredients such as fish, small shrimp (''udang''), and vegetables. Terasi is an important ingredient in [[sambal]] terasi, also many other [[Indonesian cuisine]], such as [[sayur asem]] (vegetable soup with tamarind), 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]]).

On the island of [[Lombok]], Indonesia, a more savoury and sweet shrimp paste called ''lengkare'' is made.

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==Industry==

[[Image:Shrimp.paste-hill tracts.jpg|thumb|upright|A vendor selling shrimp paste]]

Shrimp paste continues to be made by fishing families in coastal villages. They sell it to [[vendor]]s, middlemen, or [[Wholesaling|distributors]] who package it for resale to consumers. Shrimp paste is often known for the region it comes from since production techniques and quality vary from village to village. Some coastal regions in Indonesia, such as [[Bagansiapiapi]] in [[Riau]], [[Indramayu]], [[Cirebon]] in [[West Java]], and [[Sidoarjo]] in [[East Java]]; as well as villages such as [[Pulau Betong]] in Malaysia, [[Ma Wan]] island in Hong Kong and in [[Lingayen Gulf]], [[Pangasinan]] in the Philippines are well known for producing very fine-quality shrimp paste.

==Preparation==

==Availability==

[[Image:Trassie oedang.jpg|thumb|left|Trassi udang, as bought in a Dutch supermarket]]

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Shrimp paste can be found in nations outside Southeast Asia in markets catering to Asian customers. In the Netherlands, Indonesian-style shrimp paste can be found in supermarkets selling Asian foods, such as ''Trassie Oedang'' from the [[Conimex]] brand. In the United States, brands of Thai shrimp paste such as ''Pantainorasingh'' and ''Tra Chang'' can be found. Shrimp pastes from other countries are also available in [[Asian supermarket]]s and through mail order. It is also readily available in Suriname due to the high concentration of Javanese inhabitants. In Australia, shrimp paste can be found in most suburbs where Southeast Asian people reside.