Recently, I posted a recipe for a Simple Kimchi, and I mentioned that, in more complex varieties, Korean often boost the umami quotient of the pickle by include things like oysters, brined shrimp, or even fish guts. Today’s recipe does just that using shrimp and scallop except that, in this case, I am using Chinese style dried shrimp and scallops (the latter known as ‘conpoy’. I am also departing from the method I used in the Simple Kimchi recipe by using the slightly more traditional method of making chilli paste from scratch rather than using the pre-made Korean ‘Gochujang’ … Continue reading “Kimchi with Shrimp and Scallop”
Not long ago, I published a foodstuffs post about a Dried Shrimp Paste widely used in the cuisines of Indonesia, Thailand, Malaysia and the Philippines. In Indonesia, the dried paste is known as ‘Terasi’ and it is commonly included in a variety of chili based culinary blends known as Sambals. These preparations are widely used as condiments but are also incorporated into curries and other dishes.
The very basic Sambal Terasi is just a raw paste consisting of fresh red chilies ground to a paste with salt and dried shrimp paste. However, there are many variations on the basic theme and some preparations are cooked. Additional ingredients can include garlic, shallots, onions, sugar, tomatoes and a variety of nuts such as Candlenuts or Macadamias and, in cooked versions, the ingredients can be fried after being ground to a paste, or else cooked individually beforehand and then ground together. For this experiment I am going to cleave fairly close to the original in terms of ingredients and leave it raw… Continue reading “Spice Blend: Sambal Terasi”