Berdiri Puluhan Tahun, Kini Gunakan Teknologi Modern
MENEKUNI usaha pembuatan petis asli Madura sudah dilakoni keluarga besar Hj Diya sejak puluhan tahun silam. Kini, usaha yang sudah merambah hampir di semua kabupaten dan kota di Jawa Timur ini dipimpin Daiman. Pria bergelar sarjana ekonomi ini ditahbiskan sebagai generasi penerusnya.
“Saya hanya penerus yang diberi kepercayaan oleh Ummi (Hj Diya, Red.), dan ini tanggung jawab saya untuk membesarkan usaha keluarga ini,” ujar Daiman.
Berbekal ilmu yang didapat dari orangtuanya tersebut, Daiman berusaha membuat usaha pembuatan petis miliknya makin sukses dan memiliki pangsa pasar yang lebih luas lagi. Tapi bukan hanya itu tujuan utamanya. Soal rasa yang khas juga menjadi perhatian untuk kelangsungan usahanya tersebut.
“Yang saya nomorsatukan adalah kepuasan konsumen dalam hal rasa. Sebab rasa itu mencerminkan kualitas usaha yang kita geluti saat ini,” terangnya.
Setidaknya, ada sekitar 30 jenis pilihan rasa yang ditawarkan oleh Daiman selama ini. Semua jenis rasa itu tidak lain adalah hasil racikan antara rasa asin yang dihasilkan oleh ikan dan manis yang dihasilkan oleh gula serta aroma petis yang dihasilkan oleh rempah - rempah sebagai bumbu campuran. “Diantaranya adalah petis asin, petis asin manis, petis manis pedas, dan asin manis yang ada dicampuri bumbu - bumbu khas,” terang Daiman.
Bahkan, baru - baru ini ia mulai meracik petis rasa baru yang cocok di lidah warga Jawa yang cenderung kurang menyukai rasa asin, layaknya petis khas Madura. “Kalau petis Madura sudah pasti tidak jauh - jauh dari rasa asin. Tapi kalau di lidah orang Jawa, rasa asin ini kurang cocok,” ujarnya.
Pada koran ini kemarin (28/2) Daiman mengajak untuk melihat secara langsung proses pembuatan petis di tempat usahanya tersebut. Sekitar 20 pekerja dilibatkan dalam proses pembuatan petis hingga proses pembungkusan petis dalam kemasan. “Sudah tiga tahun ini kita menggunakan teknologi modern pada proses pengentalannya. Sebab untuk menggunakan tenaga manusia, kita sangat kewalahan,” terang Daiman.
Sejak menggunakan alat - alat yang modern tersebut, praktis proses pembuatan petis lebih higienis dan cepat. Bahkan proses awal dari hasil kukusan ikan hingga proses pengentalan menjadi petis kini hanya membutuhkan waktu kurang lebih dua hari. “Selain lebih bersih, kalau pakai alat modern jelas lebih cepat. Bahkan dalam sehari bisa lebih dari 1 ton petis kita hasilkan,” ujarnya yang bisa menjual petis hingga dua kuintal dalam setiap harinya.
Maka jangan heran jika untuk bahan - bahan mentah pembuatan petis - seperti air hasil kukusan ikan pindang, ia memiliki suplier khusus. “Kalau mencari setiap hari, kita pasti akan kelabakan untuk memenuhi kebutuhan. Jadi kita datangkan dari orang - orang tertentu,” ujar warga Desa Banyuanyar tersebut.
Kini, produksi petis yang dikenal dengan petis Hj Diya tersebut sudah merambah hampir di berbagai daerah. Bahkan, para TKW (tenaga kerja wanita) maupun TKI (tenaga kerja Indonesia) yang bekerja di negara - negara besar di dunia selalu menyempatkan untuk membeli petis sebelum berangkat lagi ke negeri rantaunya masing - masing. “TKI dan TKW dari Malaysia dan Arab Saudi sudah banyak yang membeli petis kita sebelum kembali bekerja. Umumnya untuk bekal agar tetap mengingat daerah asal Madura,” terang Daiman. (sari purwati/ed)
Sumber : Jawa Pos / Senin, 02 Maret 2009
Friday, March 19, 2010
Tuesday, March 2, 2010
Chinese Poet
“The first bowl sleekly moistened throat and lips,
The second banished all my loneliness
The third expelled the dullness from my mind,
Sharpening inspiration gained from all the books I've read.
The fourth brought forth light perspiration,
Dispersing a lifetime's troubles through my pores.
The fifth bowl cleansed ev'ry atom of my being.
The sixth has made me kin to the Immortals.
This seventh... I can take no more.”
-- Lu Tung
Dalam puisi tersebut dikatakan bahwa kenikmatan makan hanya sampai pada porsi ke enam. Masuk mangkuk ke-7 sudah ga' sanggup lagi. Ceritanya akan beda kalo makannya pake sambel terasi dan krupuk.
The second banished all my loneliness
The third expelled the dullness from my mind,
Sharpening inspiration gained from all the books I've read.
The fourth brought forth light perspiration,
Dispersing a lifetime's troubles through my pores.
The fifth bowl cleansed ev'ry atom of my being.
The sixth has made me kin to the Immortals.
This seventh... I can take no more.”
-- Lu Tung
Dalam puisi tersebut dikatakan bahwa kenikmatan makan hanya sampai pada porsi ke enam. Masuk mangkuk ke-7 sudah ga' sanggup lagi. Ceritanya akan beda kalo makannya pake sambel terasi dan krupuk.
Krupuk a.k.a Kerupuk
From Wikipedia, the free encyclopedia
Krupuk, kerupuk, or kroepoek in Indonesia; keropok in Malaysia; kropek in the Philippines; bánh phồng tôm in Vietnam; is a popular snack in parts of East and Southeast Asia. Krupuk are deep fried crackers made from starch and other ingredients that usually give the taste. Prawn based krupuk are popular types of krupuk. They are called krupuk udang in Indonesian, prawn crackers in British English, shrimp chips or shrimp crackers in American English, Nuvole di Drago (Dragon's Clouds) in Italian, 炸庀虾片 (fried prawn crisps) in Chinese.
Types
There are a number of variations on krupuk, many of which are made with seafood, but occasionally with fruits, nuts or vegetables; these variations are more usual in southeast Asia. Indonesia has perhaps the largest variety of krupuk. Sidoarjo in East Java and Garut in West Java are major producers of krupuk, and many recipes originate from there. A common variation, called emping is made from melinjo (Gnetum gnemon) nuts.
In Malaysia, krupuk are usually made by grinding fish, prawns, squid or vegetables into a paste, mixing with sago and then deep-frying it. It comes in three main forms: keropok lekor which is long and chewy, keropok losong (steamed) and keropok keping which is thin and crispy. It is frequently served with dipping sauces.
Prawn based krupuk are the most widely available in the west, and are white or light brown in colour. Despite the high amount of shrimps used, any shrimp taste is usually quite subtle. Perhaps the most common form is the Indonesian krupuk udang, made with dried shrimp and hence a light shade of pink.
In Chinese cuisine, prawn crackers may use food coloring (including shades of white, pale pink, green and blue), and tend to be lighter and non-spicy. Prawn crackers are a traditional complementary side dish and may accompany takeaway Chinese food in Australia, the United Kingdom and Ireland. Shrimp chips are usually served with roasted chicken dishes in Chinese restaurants.
Preparation
Krupuk are made by mixing prawns, tapioca flour and water. The mixture is rolled out, steamed, sliced and sun dried. Once dry, they are deep-fried in oil (which must be at high heat before cooking). In only a few seconds they expand from thumb-sized semi-transparent chips to white fluffy crackers, much like popcorn, as the small bubbles of air trapped in the flexible chips expand. If left in the open air for more than a few hours (depending on humidity), they start to soften and become chewy and therefore are ideally consumed within a few hours of being fried. Storing the crackers in a low humidity environment or an airtight container will preserve the crispness. Packets of unfried prawn crackers may be purchased in oriental stores, or stores that specialise in Asian cuisine. In the Netherlands, Belgium, Suriname, France and Australia they are also widely available in general supermarkets.
Most varieties of krupuk can also be prepared in a microwave oven, in which a few discs can be cooked in less than a minute. This will usually cause them to cook and expand in a way similar to when they are deep fried. For small quantities, this method is less messy, faster and healthier, as the krupuk do not become as oily.
http://en.wikipedia.org/wiki/Kerupuk
Petis
Dari Wikipedia bahasa Indonesia, ensiklopedia bebas
Petis adalah komponen dalam masakan Indonesia yang dibuat dari produk sampingan pengolahan makanan berkuah (biasanya dari pindang, kupang atau udang) yang dipanasi hingga cairan kuah menjadi kental seperti saus yang lebih padat. Dalam pengolahan selanjutnya, petis ditambah karamel gula batok. Ini menyebabkan warnanya menjadi coklat pekat dan rasanya manis.
Selain udang dan kupang, di (Boyolali), Jawa tengah, Indonesia, sebagai penghasil produk berbahan baku sapi seperti susu segar, dendeng, abon, kulit dan rambak (kerupuk yang dibuat dari kulit sapi), dikenal juga petis sapi. Yaitu petis yang terbuat dari hasil sampingan dalam proses pembuatan dendeng dan abon sapi. Aroma 'amis' petis yang dihasilkan tentu berbeda antara petis udang, petis kupang dengan petis sapi.
Berbeda dengan 'saudara'nya yang berupa terasi, yang dikenal dan dikonsumsi oleh penduduk Asia Tenggara umumnya, petis nampaknya hanya dikenal di Indonesia. Hampir semua negara di Asia tenggara, seperti Indonesia, Malaysia, Singapura, Thailand, Vietnam, Filipina, mengenal terasi, dengan variasi bentuk sediaan, kering, basah atau setengah basah, dan nama. Namun aroma yang keluar dari terasi hasil olahan negara-negara tersebut sama.
Petis biasa dipakai sebagai penyedap (seasoning) pada beberapa makanan seperti rujak (cingur, tahu, gobet, manis), kupang lontong (Sidoarjo), semanggi (Surabaya), lontong balap (Wonokromo, nama daerah di Surabaya), tahu campur (Lamongan), tahu tek (Lamongan), atau campor (Madura). Telur Petis di Surabaya termasuk hidangan rumahan yang favorit.
http://id.wikipedia.org/wiki/Petis
Petis adalah komponen dalam masakan Indonesia yang dibuat dari produk sampingan pengolahan makanan berkuah (biasanya dari pindang, kupang atau udang) yang dipanasi hingga cairan kuah menjadi kental seperti saus yang lebih padat. Dalam pengolahan selanjutnya, petis ditambah karamel gula batok. Ini menyebabkan warnanya menjadi coklat pekat dan rasanya manis.
Selain udang dan kupang, di (Boyolali), Jawa tengah, Indonesia, sebagai penghasil produk berbahan baku sapi seperti susu segar, dendeng, abon, kulit dan rambak (kerupuk yang dibuat dari kulit sapi), dikenal juga petis sapi. Yaitu petis yang terbuat dari hasil sampingan dalam proses pembuatan dendeng dan abon sapi. Aroma 'amis' petis yang dihasilkan tentu berbeda antara petis udang, petis kupang dengan petis sapi.
Berbeda dengan 'saudara'nya yang berupa terasi, yang dikenal dan dikonsumsi oleh penduduk Asia Tenggara umumnya, petis nampaknya hanya dikenal di Indonesia. Hampir semua negara di Asia tenggara, seperti Indonesia, Malaysia, Singapura, Thailand, Vietnam, Filipina, mengenal terasi, dengan variasi bentuk sediaan, kering, basah atau setengah basah, dan nama. Namun aroma yang keluar dari terasi hasil olahan negara-negara tersebut sama.
Petis biasa dipakai sebagai penyedap (seasoning) pada beberapa makanan seperti rujak (cingur, tahu, gobet, manis), kupang lontong (Sidoarjo), semanggi (Surabaya), lontong balap (Wonokromo, nama daerah di Surabaya), tahu campur (Lamongan), tahu tek (Lamongan), atau campor (Madura). Telur Petis di Surabaya termasuk hidangan rumahan yang favorit.
http://id.wikipedia.org/wiki/Petis
Terasi
Terasi adalah bumbu masak yang dibuat dari ikan dan atau udang renik (jembret;gamberetti-it) yang difermentasikan, berbentuk seperti pasta dan berwarna hitam-coklat, kadang ditambah dengan bahan pewarna sehingga menjadi kemerahan. Terasi memiliki bau yang tajam dan biasanya digunakan untuk membuat sambal terasi, tapi juga ditemukan dalam berbagai resep tradisional Indonesia.
http://id.wikipedia.org/wiki/Terasi
http://id.wikipedia.org/wiki/Terasi
Shrimp paste
Shrimp paste or shrimp sauce, is a common ingredient used in Southeast Asian and Southern Chinese cuisine. It is known as terasi (also spelled trassi, terasie) in Indonesian, ngapi in Burmese, kapi (กะปิ) in Thai, Khmer and Lao language, belacan (also spelled belachan, blachang) in Malay, mắm ruốc, mắm tép and mắm tôm in Vietnamese (the name depends on the shrimp used)[1], bagoong alamang (also known as bagoong aramang) in Filipino and hom ha/hae ko (POJ: hê-ko) in Min Nan Chinese.
It is made from fermented ground shrimp, sun dried and then cut into fist-sized rectangular blocks. It is not designed, nor customarily used for immediate consumption and has to be fully cooked prior to consumption since it is raw. To many unfamiliar with this condiment, the strong smell can be considered unappetizing;[citation needed] however, it is an essential ingredient in many curries and sauces. Shrimp paste can be found in most meals in Myanmar, Laos, Thailand, Malaysia, Singapore, Indonesia and the Philippines. It is often an ingredient in dipping sauce for fish or vegetables.
History
Possibly, fishermen first created the salted aged shrimp product as a means of preserving their catch.[citation needed] Another theory is that it was created so that tiny otherwise unmarketable shrimp could be sold.[citation needed] Whatever the reason, shrimp paste is an integral part of Southeast Asian cuisine. The shrimp paste industry has been important to the development of many coastal Asian communities.
Varieties
Shrimp pastes vary in appearance from pale liquid sauces to solid chocolate-colored blocks. Shrimp paste produced in Hong Kong and Vietnam is typically a light pinkish gray while the type used for Burmese, Lao, Cambodian and Thai cooking is darker brown. While all shrimp paste has a pungent aroma, that of higher grades is generally milder. Markets near villages producing shrimp paste are the best places to obtain the highest quality product. Shrimp paste varies between different Asian cultures and can vary in smell, texture and saltiness.
Belacan or Terasi
A Malay-Indonesian sauce made with dried shrimp paste and chili pepper Belacan, a Malay variety of shrimp paste, is prepared from krill, also known as geragau in Kristang (Portuguese creole spoken in Malaysia) or rebon in Sundanese and Javanese. In Malaysia, normally the krill would be steamed first and after that are mashed into a paste and stored for several months. The fermented shrimp are then prepared, fried and hard-pressed into cakes.
Belacan is used as an ingredient in many dishes, or eaten on its own with rice. A common preparation is sambal belacan, made by mixing toasted belacan with chilli peppers, minced garlic, shallot paste and sugar and then fried.
Terasi (trassi in Dutch), an Indonesian variant of dried shrimp paste, is usually purchased in dark blocks, but is also sometimes sold ground. The color and aroma of terasi varies depending on which village produced it. The color ranges from soft purple-reddish hue to darkish brown. In Cirebon, a coastal city in West Java, terasi is made from tiny shrimp (krill) called "rebon", the very origin of the city's name. 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 asam (fresh sour vegetable soup), 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).
Bagoong Alamang
Bagoong Alamang is Filipino for shrimp paste, made from minute shrimp or krill (alamang) and is commonly eaten as a topping on green mangoes or used as a major cooking ingredient. Bagoong paste varies in appearance, flavor, and spiciness depending on the type. Pink and salty bagoong alamang is marketed as "fresh", and is essentially the shrimp-salt mixture left to marinate for a few days. This bagoong is rarely used in this form, save as a topping for unripe mangoes. The paste is customarily sauteed with various condiments, and its flavour can range from salty to spicy-sweet. The colour of the sauce will also vary with the cooking time and the ingredients used in the sauteeing. Cincalok is the Malaysian version of 'fresh' bagoong alamang.
Unlike in other parts of Southeast Asia, where the shrimp are fermented beyond recognition or ground to a smooth consistency, the shrimp in bagoong alamang are readily identifiable, and the sauce itself has a chunky consistency. A small amount of cooked or sauteed bagoong is served on the side of a popular dish called "Kare-kare", an oxtail stew made with peanuts. It is also used as the key flavouring ingredient of a sauteed pork dish, known as Binagoongan (lit. "that to which bagoong is applied"). The word bagoong, however, is also connoted with the bonnet mouth and anchovy fish version, bagoong terong.
Ngapi Yay
A watery dip or condiment that is very popular in Myanmar, especially the Burmese and Karen ethnic groups. The ngapi (either fish or shrimp, but mostly whole fish ngapi is used) is boiled with onions, tomato, garlic, pepper and other spices. The result is a greenish-grey broth-like sauce, which makes its way to every Burmese dining table. Fresh, raw or blanched vegetables and fruits (such as mint, cabbage, tomatoes, green mangoes, green apples, olives, chilli, onions and garlic) are dipped into the ngapi yay and eaten. Sometimes, in less affluent families, ngapi yay forms the main dish, and also the main source of protein.
Hom ha
This Chinese shrimp paste is popular in southeastern China. This shrimp paste is lighter in color than many southeast Asian varieties and is often used in Pork and vegetable stirfries. The shrimp paste industry has historically been important in the Hong Kong region.[7]
Hae Ko or Petis Udang
Hae Ko means prawn paste in the Hokkien dialect. It is also called Petis Udang in Malay and Indonesian. This version of shrimp/prawn paste is used in Malaysia, Singapore and Indonesia. 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. It is used to flavour common local street foods like popiah spring rolls, laksa curry, chee cheong fan rice rolls and rojak salads,[8] such as rujak cingur and rujak petis.
Industry
A vendor selling shrimp paste
Shrimp paste continues to be made by fishing families in coastal villages. They sell it to vendors, middlemen or 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 Bagan Siapi-api in North Sumatra, Indramayu and Cirebon in West Java, and Sidoarjo in East Java, as well as villages such as Pulau Betong in Malaysia or Ma Wan island in Hong Kong, Lingayen Gulf, Pangasinan in the Philippines are well known for producing very fine quality shrimp paste.
[edit] Preparation
Preparation techniques can vary greatly; however, the following procedure is most common in China, and much of Southeast Asia.
After being caught, small shrimp are unloaded, rinsed and drained before being dried. Drying can be done on plastic mats on the ground in the sun, on metal beds on low stilts, or using other methods. After several days, the shrimp-salt mixture will darken and turn into a thick pulp. If the shrimp used to produce the paste were small, it is ready to be served as soon as the individual shrimp have decayed beyond recognition. If the shrimp are larger, fermentation will take longer and the pulp will be ground to provide a smoother consistency. The fermentation/grinding process is usually repeated several times until the paste fully matures. The paste is then dried and cut into bricks by the villagers to be sold. Dried shrimp paste does not require refrigeration.
Availability
Trassi udang, as bought in a Dutch supermarket.
Shrimp paste can be found in nations outside Southeast Asia in markets catering to Asian customers. In The Netherlands, Indonesian type of shrimp paste can be found in supermarket selling Asian foodstuff such as Trassie Oedang 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 supermarkets and through mail order. In Australia shrimp paste can be found in suburbs where most South East Asian people resides. In Europe it can be bought in the supermarket.
http://en.wikipedia.org/wiki/Shrimp_paste
It is made from fermented ground shrimp, sun dried and then cut into fist-sized rectangular blocks. It is not designed, nor customarily used for immediate consumption and has to be fully cooked prior to consumption since it is raw. To many unfamiliar with this condiment, the strong smell can be considered unappetizing;[citation needed] however, it is an essential ingredient in many curries and sauces. Shrimp paste can be found in most meals in Myanmar, Laos, Thailand, Malaysia, Singapore, Indonesia and the Philippines. It is often an ingredient in dipping sauce for fish or vegetables.
History
Possibly, fishermen first created the salted aged shrimp product as a means of preserving their catch.[citation needed] Another theory is that it was created so that tiny otherwise unmarketable shrimp could be sold.[citation needed] Whatever the reason, shrimp paste is an integral part of Southeast Asian cuisine. The shrimp paste industry has been important to the development of many coastal Asian communities.
Varieties
Shrimp pastes vary in appearance from pale liquid sauces to solid chocolate-colored blocks. Shrimp paste produced in Hong Kong and Vietnam is typically a light pinkish gray while the type used for Burmese, Lao, Cambodian and Thai cooking is darker brown. While all shrimp paste has a pungent aroma, that of higher grades is generally milder. Markets near villages producing shrimp paste are the best places to obtain the highest quality product. Shrimp paste varies between different Asian cultures and can vary in smell, texture and saltiness.
Belacan or Terasi
A Malay-Indonesian sauce made with dried shrimp paste and chili pepper Belacan, a Malay variety of shrimp paste, is prepared from krill, also known as geragau in Kristang (Portuguese creole spoken in Malaysia) or rebon in Sundanese and Javanese. In Malaysia, normally the krill would be steamed first and after that are mashed into a paste and stored for several months. The fermented shrimp are then prepared, fried and hard-pressed into cakes.
Belacan is used as an ingredient in many dishes, or eaten on its own with rice. A common preparation is sambal belacan, made by mixing toasted belacan with chilli peppers, minced garlic, shallot paste and sugar and then fried.
Terasi (trassi in Dutch), an Indonesian variant of dried shrimp paste, is usually purchased in dark blocks, but is also sometimes sold ground. The color and aroma of terasi varies depending on which village produced it. The color ranges from soft purple-reddish hue to darkish brown. In Cirebon, a coastal city in West Java, terasi is made from tiny shrimp (krill) called "rebon", the very origin of the city's name. 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 asam (fresh sour vegetable soup), 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).
Bagoong Alamang
Bagoong Alamang is Filipino for shrimp paste, made from minute shrimp or krill (alamang) and is commonly eaten as a topping on green mangoes or used as a major cooking ingredient. Bagoong paste varies in appearance, flavor, and spiciness depending on the type. Pink and salty bagoong alamang is marketed as "fresh", and is essentially the shrimp-salt mixture left to marinate for a few days. This bagoong is rarely used in this form, save as a topping for unripe mangoes. The paste is customarily sauteed with various condiments, and its flavour can range from salty to spicy-sweet. The colour of the sauce will also vary with the cooking time and the ingredients used in the sauteeing. Cincalok is the Malaysian version of 'fresh' bagoong alamang.
Unlike in other parts of Southeast Asia, where the shrimp are fermented beyond recognition or ground to a smooth consistency, the shrimp in bagoong alamang are readily identifiable, and the sauce itself has a chunky consistency. A small amount of cooked or sauteed bagoong is served on the side of a popular dish called "Kare-kare", an oxtail stew made with peanuts. It is also used as the key flavouring ingredient of a sauteed pork dish, known as Binagoongan (lit. "that to which bagoong is applied"). The word bagoong, however, is also connoted with the bonnet mouth and anchovy fish version, bagoong terong.
Ngapi Yay
A watery dip or condiment that is very popular in Myanmar, especially the Burmese and Karen ethnic groups. The ngapi (either fish or shrimp, but mostly whole fish ngapi is used) is boiled with onions, tomato, garlic, pepper and other spices. The result is a greenish-grey broth-like sauce, which makes its way to every Burmese dining table. Fresh, raw or blanched vegetables and fruits (such as mint, cabbage, tomatoes, green mangoes, green apples, olives, chilli, onions and garlic) are dipped into the ngapi yay and eaten. Sometimes, in less affluent families, ngapi yay forms the main dish, and also the main source of protein.
Hom ha
This Chinese shrimp paste is popular in southeastern China. This shrimp paste is lighter in color than many southeast Asian varieties and is often used in Pork and vegetable stirfries. The shrimp paste industry has historically been important in the Hong Kong region.[7]
Hae Ko or Petis Udang
Hae Ko means prawn paste in the Hokkien dialect. It is also called Petis Udang in Malay and Indonesian. This version of shrimp/prawn paste is used in Malaysia, Singapore and Indonesia. 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. It is used to flavour common local street foods like popiah spring rolls, laksa curry, chee cheong fan rice rolls and rojak salads,[8] such as rujak cingur and rujak petis.
Industry
A vendor selling shrimp paste
Shrimp paste continues to be made by fishing families in coastal villages. They sell it to vendors, middlemen or 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 Bagan Siapi-api in North Sumatra, Indramayu and Cirebon in West Java, and Sidoarjo in East Java, as well as villages such as Pulau Betong in Malaysia or Ma Wan island in Hong Kong, Lingayen Gulf, Pangasinan in the Philippines are well known for producing very fine quality shrimp paste.
[edit] Preparation
Preparation techniques can vary greatly; however, the following procedure is most common in China, and much of Southeast Asia.
After being caught, small shrimp are unloaded, rinsed and drained before being dried. Drying can be done on plastic mats on the ground in the sun, on metal beds on low stilts, or using other methods. After several days, the shrimp-salt mixture will darken and turn into a thick pulp. If the shrimp used to produce the paste were small, it is ready to be served as soon as the individual shrimp have decayed beyond recognition. If the shrimp are larger, fermentation will take longer and the pulp will be ground to provide a smoother consistency. The fermentation/grinding process is usually repeated several times until the paste fully matures. The paste is then dried and cut into bricks by the villagers to be sold. Dried shrimp paste does not require refrigeration.
Availability
Trassi udang, as bought in a Dutch supermarket.
Shrimp paste can be found in nations outside Southeast Asia in markets catering to Asian customers. In The Netherlands, Indonesian type of shrimp paste can be found in supermarket selling Asian foodstuff such as Trassie Oedang 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 supermarkets and through mail order. In Australia shrimp paste can be found in suburbs where most South East Asian people resides. In Europe it can be bought in the supermarket.
http://en.wikipedia.org/wiki/Shrimp_paste
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