https://www.cookipedia.co.uk/wiki/index.php?action=history&feed=atom&title=Mam_tom 2026-04-11T12:20:22Z Revision history for this page on [[Cookipedia]] MediaWiki 1.45.1 https://www.cookipedia.co.uk/wiki/index.php?title=Mam_tom&diff=108858&oldid=prev 2011-11-20T09:45:01Z

<p>Text replace - &quot;{|cellspacing=3 |-valign=&quot;top&quot; |width=&quot;100%&quot; bgcolor=&quot;#FAF5FF&quot; style=&quot;border-style:solid;border-width:1px;padding:1em;padding-top:0;&quot;| &lt;div style=&quot;float:right;margin-left:0.9em&quot;&gt;&quot; to &quot;&quot;</p> <p><b>New page</b></p><div>&lt;!-- seo --&gt;<br /> {{#seo:<br /> |title=Mam tom: Cooking Wiki<br /> |titlemode=replace<br /> |keywords=#mamtom #fish #condiments #fishandseafood #shrimp #vegetables #dipsandsauces <br /> |hashtagrev=12032020<br /> |description=Shrimp paste or shrimp sauce, is a common ingredient used in Southeast Asian and Southern Chinese cuisine<br /> }}<br /> &lt;!-- /seo --&gt;<br /> <br /> <br /> [[Image:Mam tom.jpg|300px|thumb|right|Blocks of shrimp paste]]<br /> &#039;&#039;&#039;Shrimp paste&#039;&#039;&#039; or &#039;&#039;&#039;shrimp sauce&#039;&#039;&#039;, is a common ingredient used in Southeast Asian and Southern Chinese cuisine. It is known as &#039;&#039;&#039;terasi&#039;&#039;&#039; (also spelled &#039;&#039;trassi&#039;&#039;, &#039;&#039;terasie&#039;&#039;) in Indonesian, &#039;&#039;&#039;Ngapi&#039;&#039;&#039; in Burmese &#039;&#039;&#039;kapi&#039;&#039;&#039; (กะปิ) in Thai, Khmer and Lao language, &#039;&#039;&#039;belacan&#039;&#039;&#039; (also spelled &#039;&#039;belachan&#039;&#039;, &#039;&#039;blachang&#039;&#039;) in Malay, &#039;&#039;&#039;mắm tôm&#039;&#039;&#039; in Vietnamese, &#039;&#039;&#039;bagoong alamang&#039;&#039;&#039; (also known as &#039;&#039;bagoong aramang&#039;&#039;) in Filipino and &#039;&#039;&#039;hom ha/hae ko&#039;&#039;&#039; (hê-ko) in Min Nan Chinese.<br /> <br /> 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 Westerners unfamiliar with this condiment, the smell can be extremely repulsive; 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]].<br /> <br /> {{CategoryLineIngredients}}<br /> [[Category:Ingredients]]<br /> [[Category:Condiments]]<br /> [[Category:Fish and seafood]]<br /> [[Category:Dips and sauces]]<br /> <br /> &lt;!-- footer hashtags --&gt;&lt;code &#039;hashtagrev:12032020&#039;&gt;[[Special:Search/mamtom|#mamtom]] [[Special:Search/fish|#fish]] [[Special:Search/condiments|#condiments]] [[Special:Search/fishandseafood|#fishandseafood]] [[Special:Search/shrimp|#shrimp]] [[Special:Search/vegetables|#vegetables]] [[Special:Search/dipsandsauces|#dipsandsauces]] <br /> &lt;/code&gt;&lt;!-- /footer hashtags --&gt;</div>

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