Shrimp Paste
Origin
The origin of shrimp paste seems to point to Maritime Southeast Asia. According to Thai tradition, the origin of kapi (thai fermented shrimp paste) can be traced to their southern territory.
Characteristic
Shrimp paste is concentrated product of finely ground fermented shrimps in sea salt has an even more compelling smell than its companion, fish sauce.
Structure
Gkapi is packaged in small plastic container or glass jars and is labeled as shrimp paste. The only ingredients listed are shrimp and salt. The color varies from a pinkish or purplish grey to a dark greyish Brown. The consistency also varies, from soft and pasty to dry and hard, depending on how long the fermented shrimp was allowed to dry in the sun.
Benefit
How to Keep
Most brands cover the top with a layer of wax to seal in freshness. remove this waxy layer before using. once opened, refrigerate the paste to keep it fresh-tasting, for although salty, it can change color over time and become even more concentrated. refrigerated, it keeps indefinitely. Always cook gkapi before consumption. Because different batches vary in saltiness and shrimpiness, make adjustment as necessary in recipes that call for it.
Taste
When the shrimp paste be pounded and blended in with an array of aromatic herbs and spices, its powerful smell dissipates and actually makes the entire concoction very fragrant
Aromatic
There are vastly varying qualities, the odor differing accordingly. Many are undeniably foul-smelling, but there are a few brands that actually have a pleasant, albeit very powerful, roasted shrimp aroma.
Nutrition
How to Cook
Shrimp paste its an essential ingredient in making chilli pastes and curry pastes. When cooked into food, a little bit of this concentrated paste adds a whole lot of delicious shrimp flavor.
Sources @Webster's New World Dictionary of Culinary Arts by Steven Labensky, Gaye G. Ingram, Sarah R. Labensky
@http://www.thaifoodandtravel.com/ingredients/gkabi.html
Origin
The origin of shrimp paste seems to point to Maritime Southeast Asia. According to Thai tradition, the origin of kapi (thai fermented shrimp paste) can be traced to their southern territory.
Characteristic
Shrimp paste is concentrated product of finely ground fermented shrimps in sea salt has an even more compelling smell than its companion, fish sauce.
Structure
Gkapi is packaged in small plastic container or glass jars and is labeled as shrimp paste. The only ingredients listed are shrimp and salt. The color varies from a pinkish or purplish grey to a dark greyish Brown. The consistency also varies, from soft and pasty to dry and hard, depending on how long the fermented shrimp was allowed to dry in the sun.
Benefit
How to Keep
Most brands cover the top with a layer of wax to seal in freshness. remove this waxy layer before using. once opened, refrigerate the paste to keep it fresh-tasting, for although salty, it can change color over time and become even more concentrated. refrigerated, it keeps indefinitely. Always cook gkapi before consumption. Because different batches vary in saltiness and shrimpiness, make adjustment as necessary in recipes that call for it.
Taste
When the shrimp paste be pounded and blended in with an array of aromatic herbs and spices, its powerful smell dissipates and actually makes the entire concoction very fragrant
Aromatic
There are vastly varying qualities, the odor differing accordingly. Many are undeniably foul-smelling, but there are a few brands that actually have a pleasant, albeit very powerful, roasted shrimp aroma.
Nutrition
How to Cook
Shrimp paste its an essential ingredient in making chilli pastes and curry pastes. When cooked into food, a little bit of this concentrated paste adds a whole lot of delicious shrimp flavor.
Sources @Webster's New World Dictionary of Culinary Arts by Steven Labensky, Gaye G. Ingram, Sarah R. Labensky
@http://www.thaifoodandtravel.com/ingredients/gkabi.html
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