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Best shrimp paste8/10/2023 ![]() ![]() Shrimp paste produced in Hong Kong and Vietnam is typically a light pinkish grey while the type used for Burmese, Lao, Cambodian, Thai, Indonesian cooking is darker brown. Shrimp paste may vary in appearance from pale liquid sauces to solid chocolate-coloured blocks. They do much esteem a liquid sauce, like mustard, which is only corrupted crayfish, because they are ill salted they called it Capi. In one chapter, "Concerning the Table of the Siamese" he wrote: "Their sauces are plain, a little water with some spices, garlic, chilbols, or some sweet herb, as baulm. Traditional Kapi is described by Simon de La Loubère, a French diplomat appointed by King Louis XIV to the Royal Court of Siam in 1687. Later she wrote: "Then, I observed each dish of the native or European, those that I have consumed since my arrival in the East contains this the essence of that rotten stuff that has been used as a spice." Because of this foul-smelled ingredient, she accused her cook of trying to poison her and threw away that "horrible rotten package". In her journal she describes the culture, customs and tradition of the natives, including their culinary tradition. Anna was the wife of British naturalist Henry Ogg Forbes the couple travelled through the Dutch East Indies in the 1880s. In the 1880s, trassi was described by Anna Forbes during her visit to Ambon. However, after adding a little part of it, the dish's flavour became quite savory." "The mushy fish remains was called trassi," Dampier wrote "The aroma is very strong. Then they poured arrack into the jars to preserve them. ![]() The pickling process softens the fish and makes it mushy. In 1707, William Dampier described trassi (or terasi, Indonesian shrimp paste) in his book "A New Voyage Round the World" "A composition of a strong odor, but it became a very tasty meal for the indigenous people." Dampier described it further as a mixture of shrimp and small fish made into a kind of soft pickle with salt and water, and then the dough was packed tightly in a clay jar. He was the one who introduced trasi to China, a foreign condiment which later became popular and inspired locals to make their own version. According to Purwaka Caruban Nagari, Chinese Muslim explorer, Zheng He of Yunnan, used to buy trasi from Cirebon and brought it back to his homeland. Trasi was one of Java's most popular exports bought by traders from neighboring islands and abroad. ![]()
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