Sambal Petis (Shrimp Paste)

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Shrimp Paste

Sambal Petis (Shrimp paste or shrimp sauce), is a common ingredient used in Chinese cuisine, South and Southeast Asia. It is known as Terasi (also spelled trassi, terasie) in Indonesia, ngabi in Burma, dangpuitho in Mizo (northeastern India), kapi in Thailand, Khmer and Lao, belacan (also spelled belachan, blachang) in Malay, mắm ruốc, mắm tép and mắm tôm in Vietnamese (the name depends on the shrimp used), bagoong Alamang (also known as bagoong aramang) in Tagalog, haa1 zoeng3/haa1 gou1 in Chinese "Cantonese" hum HA/Hae Ko (Pe̍h-ōe-jī : Hê-Ko) in min nan Chinese. " Chakma people of Chittagong Hill Tracts in Bangladesh ", call it sidol, use shrimp paste widely in those cuisines.

It is made from fermented ground shrimp mixed with salt. Some versions in the wet form, like those in Vietnam and other versions of dried either cut into rectangular blocks size grip or sold in bulk. A key element in many curries and sauces. Shrimp paste can be found at most meals in Indonesia, Laos, Malaysia, Myanmar, Singapore, Thailand and Vietnam and the Philippines. Typically a component of dip for fish or vegetables.

  • 2 tbsp Black Shrimp Paste (Petis Udang)
  • 5 Red Chillies (Cabe Rawit)
  • 2 tbsp Sweet Soy Sauce(Kecap Manis)
  • 1 tsp Fried Garlic (Bawang Putih Goreng)
  • Hot Water (Air Panas)

Directions/Cara membuat:
1. Blend all together with food processor.

1. Campur semua bahan, ulek halus atau menggunakan food processor.

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