Shrimp paste

[seafoood]

This is Hong Kong, 8 Oct 2007, http://www.pbase.com/rhfau/image/53061892

Hai Soon Leong Sdn Bhd, 8 Oct 07, http://www.hslfood.com/products2b.htm

Chez pim: Ingredient: Kapi, Thai Shrimp Paste, 8 Oct 2007, http://chezpim.typepad.com/blogs/2006/04/ingredient_kapi.html

Sambal, 8 Oct 2007, http://en.wikipedia.org/wiki/Sambal

Shrimp Paste, 8 Oct 2007

Comments

[anonymous]

female
19
singapore

i love my belachan!

[anonymous]

19
Female
Singaporean
Singapore

I have tried it before as it is a common condiment used in Singapore, but as I don't react well to spicy flavors, I tend not to consume shrimp paste.

I have never seen the purple shrimp paste variety before, it looks like an interesting and I would like to try it if its available.

[anonymous]

1) age 19
2) gender female
3) nationality singapore pr
4) location singapore
5) your comments yes i tried cause my mom uses it to make belachan chilli. i think it taste WONDERFUL! gives the belachan a shrimpy fiesty taste. i don't suppose i'll call it a delicacy since it's more of a sauce to accompany your meal with and can't be eaten on its own.

[anonymous]

21
Singapore
Singaporean

Grew up eating this so it doesn't even come across as something different. Anyway it's all so mashed up you don't even know where it comes from. Might just be a whole lot ground up garbage for all we know. It tastes spicy and salty and sweet depending on what else they add to it. I don't know how else to describe it. Rotten? It does have a pungent smell to it which I'm not particularly fond of either, but still bearable. With all the stinking fermented stuff we eat, I actually wonder if the guy who came up with them was just selling those spoilt stuff that were left out too long. But then again if thrash tastes good, then who's to say we're not to eat them?

comment

[anonymous]

1) 21