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Shrimp paste

A shrimp paste in Hop Yick Market at Hong Kong
Alternative names	Prawn sauce
Type	Condiment
Place of origin	Continental Southeast Asia
Region or state	Southeast Asia, Southern China
Created by	Cham and Mon people
Main ingredients	shrimp or krill and salt
Cookbook: Shrimp paste   Media: Shrimp paste

Shrimp paste or prawn sauce is a fermented condiment commonly used in Southeast Asian and Coastal Chinese cuisines. It is primarily made from finely crushed shrimp or krill mixed with salt, and then fermented for several weeks. It is sold either in its wet form or sun-dried and either cut into blocks or sold in bulk. It is an essential ingredient in many curries, sauces and sambal. Shrimp paste can be found in many meals in Cambodia, Indonesia, Laos, Malaysia, Myanmar, the Philippines, Singapore, Thailand, and Vietnam. It is often an ingredient in dip for fish or vegetables.

History

Shrimp paste originated in continental Southeast Asia, probably among the Cham and Mon people, from where it spread southwards to insular Southeast Asia.

In Java, fermented shrimp paste (trasi or terasi), as mentioned in two ancient Sundanese scriptures, Carita Purwaka Caruban Nagari and Mertasinga, had been around before sixth century. According to Carita Purwaka Caruban Nagari, Cirebon had angered the King of Galuh Kingdom after they stopped paying a tribute (in the forms of shrimp paste and salt, their regional products) to him. In Mertasinga, it was mentioned that Cirebon was attacked by Galuh Kingdom because they stopped sending trasi to the king.

Shrimp paste was one of Java's most popular exports bought by traders from neighboring islands and abroad. 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. He was the one who introduced trasi to China, a foreign condiment which later became popular and inspired locals to make their own version.

In 1707, William Dampier described trasi 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. The pickling process softens the fish and makes it mushy. Then they poured arrack into the jars to preserve them. "The mushy fish remains was called trassi," Dampier wrote; "The aroma is very strong. However, after adding a little part of it, the dish's flavour became quite savory."

In the 1880s, trassi was described by Anna Forbes during her visit to Ambon. Anna was the wife of British naturalist Henry Ogg Forbes; the couple travelled through the Dutch East Indies in the 1880s. In her journal she describes the culture, customs and tradition of the natives, including their culinary tradition. Because of this foul-smelled ingredient, she accused her cook of trying to poison her and threw away that "horrible rotten package". 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."

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. 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. They do much esteem a liquid sauce, like mustard, which is only corrupted crayfish, because they are ill salted; they called it Capi.

Varieties

Shrimp paste may vary in appearance from pale liquid sauces to solid chocolate-coloured blocks. 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. In the Philippines, they are commonly bright red or pink, due to the use of angkak (red yeast rice) as a colouring agent. While all shrimp paste has a pungent aroma, the scent of higher grade shrimp paste 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.

Bagoóng alamáng

Bagoóng alamáng (also variously as aramáng, uyap, dayok, or ginamós, among others in various Philippine languages) is Filipino for shrimp paste. It is a type of bagoóng, which is a class of fermented seafood in Philippine cuisine (including fermented fish, oysters, and clams) which also produces fish sauce (patís). It is made from the same Acetes shrimp as in Indonesian and Malaysian variants (known in Filipino/Tagalog as alamang) and is commonly eaten as a topping on green mangoes (also boiled saba bananas or cassava), used as a major cooking ingredient, or sautéed and eaten with white rice. Bagoóng paste varies in appearance, flavour, and spiciness depending on the type. Pink and salty bagoóng alamáng is marketed as "fresh", and is essentially the shrimp-salt mixture left to marinate for a few days. This bagoóng is rarely used in this form, save as a topping for unripe mangoes. The paste is customarily sautéed 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 sautéing.

Unlike in other parts of Southeast Asia, Sulu archipelago, Western Visayas and Bikol region in Southeastern Luzon, where the shrimp is fermented beyond recognition or ground to a smooth consistency, the shrimp in bagoóng alamáng in many parts of the Philippines is still identifiable, the sauce itself having a chunky consistency. A small amount of cooked or sautéed bagoóng is served as the side condiment of kare-kare, an oxtail stew made with peanuts. It is also used as the key flavouring agent of binagoongan (lit. "that to which bagoóng is applied"), a pork dish.

The word bagoóng, also refers to the sauce made with the bonnet mouth and anchovy fish, known as bagoóng terong.

Burong Hipon

Balao-balao, also called burong hipon is a type of shrimp paste used in Kapampangan cuisine.

Belacan

Belacan, a Malay variety of shrimp paste, is prepared from small shrimp from the Acetes species, known as geragau in Malaysia or rebon in Indonesia. In Malaysia, the krill are typically steamed first, then mashed into a paste, and kept in storage for several months. The fermented shrimp are then prepared, fried and hard-pressed into cakes. William Marsden, an English writer, included the word in his "A Dictionary of the Malayan Language" published in 1812.

Belacan is used as an ingredient in many dishes. A common preparation is sambal belacan, made by mixing toasted belacan with chilli peppers, minced garlic, shallot paste and sugar and then fried. Sometimes it is toasted to bring out the flavour, usually creating a strong, distinctive odour.

In Northern Australia, a variant of sambal belacan is known locally as blachan or blachung (a phonetic spelling of the Indonesian pronunciation), and is popularly prepared among Indigenous and Torres Strait Islander families in Broome, Darwin and Cairns. Its presence is credited to the influence of early Makassan traders.

A version of belacan similar to Filipino "fresh" bagoong alamang shrimp paste (which is fermented for a shorter period) is known as cincalok.

In Sri Lanka, belacan is a key ingredient used to make Lamprais.

Balchao

Galmbo are dried baby shrimps which are ground with dried red chillies, spices and palm vinegar to make a spice paste used in the sour, sweet and spicy sauce known as balchao in Goa, India. It was brought to Goa by the Portuguese and originated in Macao. It is more like a pickle and is used as a side condiment in small quantities.

Haam ha

Haam ha (Chinese: 鹹蝦; Cantonese Yale: hàahm hā; pinyin: xiánxiā) alternatively spelled "hom ha", also known as har cheong (Chinese: 蝦醬; Cantonese Yale: hā jeung; pinyin: xiājiàng). It is a finely ground shrimp paste popular in southeastern Chinese cooking, and a staple seasoning in many places Cantonese people settled. It is lighter in colour compared to shrimp pastes made farther south. It is considered indispensable in many pork, seafood, and vegetable stir fry dishes. The smell and flavor are very strong. A pearl-sized ball of haam ha is enough to season a stir fry for two people. The shrimp paste industry has historically been important in the Hong Kong region, and Hong Kong factories continue to ship haam ha to communities around the world.

Kapi

In Thailand, shrimp paste is called kapi (Thai: กะปิ); (Lao: ກະປິ). In Thailand is an essential ingredient in many types of nam phrik, spicy dips or sauces, and in all Thai curry pastes, such as the paste used in kaeng som. Very popular in Thailand is nam phrik kapi, a spicy condiment made with fresh shrimp paste and most often eaten together with fried pla thu (short mackerel) and fried, steamed or raw vegetables. In Southern Thailand, there are three types of shrimp paste: one made only from shrimp, one containing a mixture of shrimp and fish ingredients, and another paste that is sweet. Nam phrik maeng da is available in Hat Yai and Satun markets. The body fluids of the horseshoe crab (maeng da) are pressed and mixed with kapi, giving a quite sweet taste. Nam phrik makham is kapi mixed with tamarind (makham) and is more sour.

Another common Thai food product is mun kung, which is confusingly also commonly translated as "shrimp paste". Mun kung is orange, oily, and more liquid while kapi is grey, light purple or even black, and much more solid and crumbly. Mun kung is actually the fat from inside the head of the shrimp, from the organ that plays the role of the liver and pancreas, making it somewhat like a shrimp pâté or foie gras. The term "shrimp tomalley" may also be used for man kung although "tomalley" by default is generally assumed to be harvested from lobster or crab, and may also be used in English translations of the culinary extremely different Japanese food product kanimiso.

Mắm tôm

In Vietnam, shrimp paste (mắm tôm, IPA: [mam˧ˀ˦ tom˧]) are of two varieties: a thickened paste or a more liquefied sauce. To prepare for serving it is usually mixed with sugar, lime juice, kumquat and chili when used as a dipping sauce. Vietnamese people often use mắm tôm as a dipping sauce for boiled meat, fried tofu, fried fish or for seasoning some soup dishes, such as bún mắm.

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.

Petis udang

Petis udang is a version of shrimp/prawn paste used in Indonesia, Malaysia and Singapore. 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. Petis is produced by boiling down the slurry of leftovers from shrimp processing. Molasses is generally added to provide a sweet flavour to the petis. It is used to flavour common local street foods like popiah spring rolls, Asam laksa, chee cheong fan rice rolls and rojak salads, such as rujak cingur and rujak petis. In Indonesia, major producer of petis are home industries in Sidoarjo, Pasuruan and Gresik area in East Java.

Sidol

In the Chittagong Hill Tracts, Bangladesh, shrimp paste is called sidol or nappi by the indigenous Jumma people. They use it to make vegetable food, such as bamboo shoots curry. This bamboo shoot curry is a traditional food of the indigenous Jumma people. They eat it in this way. First bamboo shoots are collected from the bamboo forest, then defoliated and boiled in water. Then boiling water is mixed with the shrimp paste. Some chili, garlic paste, salt, and flour are added to the shrimp paste mixed with water. The mixture is heated and, after a few minutes, put on the boiled bamboo shoots on the mixture while still heating. After some minutes, the food is ready to serve.

Terasi

Terasi (Dutch: trassi, Javanese: ꦠꦿꦱꦶ, romanized: trasi), an Indonesian (especially Javanese) variant of dried shrimp paste, is usually purchased in dark blocks, but is also sometimes sold ground as granulated coarse powder. The colour and aroma of terasi varies depending on which village produced it. The colour ranges from a soft purple-reddish hue to darkish brown. In Cirebon, a coastal city in West Java, terasi is made from tiny shrimp (Acetes) called rebon, the origin of the city's name. Another kind is petis made from shrimp or tuna mixed with palm sugar. 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 asem (vegetable soup with tamarind), 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).

On the island of Lombok, Indonesia, a more savoury and sweet shrimp paste called lengkare is made.

Industry

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 Bagansiapiapi in Riau, Indramayu, Cirebon in West Java, and Sidoarjo in East Java; as well as villages such as Pulau Betong in Malaysia, Ma Wan island in Hong Kong and in Lingayen Gulf, Pangasinan in the Philippines are well known for producing very fine-quality shrimp paste.

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 broken-down 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

Shrimp paste can be found in nations outside Southeast Asia in markets catering to Asian customers. In the Netherlands, Indonesian-style shrimp paste can be found in supermarkets selling Asian foods, such as Trassie Oedang from the Conimex 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. It is also readily available in Suriname due to the high concentration of Javanese inhabitants. In Australia, shrimp paste can be found in most suburbs where Southeast Asian people reside.

See also

• Bagoong monamon – Philippine food ingredient made by fermenting salted anchovies
• Budu – Fish sauce originating from east coast of Peninsular Malaysia
• Conpoy – Cantonese dried scallop
• Dried shrimp – Dried shrimp used as seasoning
• Fish paste – Paste made of fish meat
• Fish sauce – Condiment made from fish
• Garum – Historical fermented fish sauce
• Kangkung belacan – Asian vegetable dishPages displaying short descriptions of redirect targets
• Liquamen – Historical fermented fish saucePages displaying short descriptions of redirect targets
• List of Thai ingredients
• Ma Wan – Island in Hong Kong island (Tin Liu village) for one the Hong Kong site producing the paste
• Padaek – Traditional Lao condiment made from pickled or fermented fish that has been cured
• Prahok – Cambodian salted and fermented fish paste
• Saeu-jeot – Fermented shrimp in Korean cuisine
• Sambal – Indonesian spicy relish or sauce
• Surströmming – Swedish fermented Baltic Sea herring

References

1. ^ Joshi, V.K. (2016). Indigenous Fermented Foods of South Asia. CRC Press. p. 22. Shrimp paste originated in continental Southeast Asia, probably among the Cham and Mon people of Indo-china, from where it diffused southwards to insular Southeast Asia.
2. "Sejarah Asal-Usul Ditemukanya Terasi Serta Pengaruhnya Terhadap Kehancuran Kerajaan Sunda". Sejarah Cirebon (in Indonesian). 16 September 2017. Retrieved 24 November 2020.
3. ^ Mahandis Yoanata Thamrin. "Terasi dalam Catatan Perjalanan Pelancong Terlawas". National Geographic Indonesia (in Indonesian). Retrieved 24 September 2015.
4. de La Loubère, Simon (1693). A New Historical Relation of the Kingdom of Siam CHAP. IV. Concerning the Table of the Siameses. Translated by A.P.
5. de La Loubère, Simon (1691). Du Royaume de Siam par Monsieur de La Loubere envoyé extraordinaire du Roy auprès du roy de Siam en 1687. & 1688: Volume 1 (in French). Vol. 1. Chez la Vve de Jean-Baptiste Coignard et Jean BaptisteCoignard. p. 154.
6. Visessanguan, Wonnop; Chaikaew, Siriporn (2014). "Shellfish Products". In Sarkar, Prabir K.; Nout, M.J. Robert (eds.). Handbook of Indigenous Foods Involving Alkaline Fermentation. CRC Press. pp. 212–213. ISBN 9781466565302.
7. Redhead, J.F. (1990). Use of Tropical Foods: Animal products. FAO Food and Nutrition Paper. Food & Agriculture Organization of the United Nations. p. 35. ISBN 9789251028780.
8. "TERASI – (Dried Shrimp Paste)". Archived from the original on 7 July 2011. Retrieved 11 July 2011.
9. In Western Visayas, shrimp paste or "ginamos" is prepared in a very similar way as in other Southeast Asian nations. In Iloilo, especially in Banate (famous for this delicacy), the minute shrimps or "hipon" are salted, dried under the sun, and then grounded.
10. Marsden, William (1 January 1812). A Dictionary of the Malayan Language. Cox and Baylis – via Internet Archive.
11. "3 Easy Ways to Roast Belacan (Dried Shrimp Paste)". Archived from the original on 19 November 2012. Retrieved 13 May 2012.
12. Pierson, Stephanie (4 October 2011). The Brisket Book: A Love Story with Recipes. Andrews McMeel Publishing. ISBN 9781449406974 – via Google Books.
13. Eats, Serious. "An Intro to Malaysian Food: The Ingredients".
14. "'If you haven't had blachan, you haven't been to Darwin'". ABC News. 17 June 2022. Retrieved 18 June 2022.
15. "History baked in a banana leaf". Explore Parts Unknown. 25 October 2017. Retrieved 9 March 2021.
16. "Shrimp Sauce / Paste". Archived from the original on 25 March 2018. Retrieved 11 July 2011.
17. "A taste of the sea: Tai O's famous shrimp paste". Food. 5 June 2018. Retrieved 13 July 2021.
18. อาหารการกินแห่งลุ่มทะเลสาบ.สงขลา: เครือข่ายสตรรอบทะเลสาบ. 2551. หน้า 34–35
19. Mộc Miên (21 March 2017). "Mắm tôm – đặc sản dậy mùi vùng duyên hải xứ Thanh" (in Vietnamese). Retrieved 6 May 2018.
20. "Shrimp Paste – Gkabi". Retrieved 11 July 2011.
21. "Dried shrimp paste". Retrieved 11 July 2011.
22. "How Shrimp Paste is Made". Retrieved 11 July 2011.
23. "Shrimp Paste". Retrieved 11 July 2011.
24. "Ethnic Cuisine: Indonesia". Archived from the original on 22 January 2009. Retrieved 11 July 2011.

External links

• Media related to Shrimp paste at Wikimedia Commons
• Thai Shrimp Paste Kasma Loha-unchit in Dancing Shrimp: Favorite Thai Recipes for Seafood.

v t e Shrimp and prawn as food
List of shrimp dishes
Bagoong Balao-balao Balchão Binte biluhuta Biyaring Cahuamanta Camaron rebosado Char kway teow Cincalok Dancing shrimp Dobin mushi Dried shrimp Drunken shrimp Dynamite roll Eating live shrimp Fried shrimp Fried shrimp cake Ginataang hipon Ginataang kalabasa Gumbo Hae mee Halabos na hipon Har gow Kaeng som Linapay Longjing prawns Mee bandung Muar Moon shrimp cake Nilasing na hipon Pininyahang hipon Potted shrimps Prawn cocktail Prawn cracker Prawn roll Saeujeot Sambal shrimp Sarsa na uyang Sesame shrimp Shrimp cocktail Shrimp creole Shrimp DeJonghe Shrimp mix Shrimp on the barbie Shrimp paste Shrimp roe noodles Shrimp toast Suam na mais Vatapá White boiled shrimp

v t e Fish sauces and pastes
Fish sauce	Anchovy essence Colatura di alici Budu Cincalok Garum Jeotgal Mahyawa Patis Pla ra Shottsuru Worcestershire sauce XO sauce
Fish paste	Anchovy paste Balao-balao Bagoong Bagoong monamon Bagoong terong Bekasang Burong isda Dayok Fish paste Garum Gentleman's Relish Jakoten Jeotgal Kamaboko Ngachin Ngapi Padaek Pissalat Pla ra Prahok Shiokara Shrimp paste Surimi Taba ng talangka Tomalley
List articles	Fish pastes Fish sauces

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Cincalok Laksa Pai ti Swikee Sasak Ayam taliwang Plecing kangkung Sate ampet Sate belut Sate pusut Sundanese Asinan bogor Batagor Empal gepuk Karedok Kupat tahu Laksa bogor Laksa tangerang Lalab Mi kocok Nasi timbel Nasi tutug oncom Oncom Pepes Rujak tumbuk Sate bandeng Sate maranggi Sayur asem Seblak Soto bandung Tauge goreng Uli bakar Timorese Feijoada Ikan bakar Katemak Pastel de nata Se'i
Snacks	Krupuk Amplang Emping Kemplang Krupuk Krupuk ikan Krupuk kulit Krupuk udang Kripik Kripik sanjai Rempeyek Rengginang Kue Agar-agar Apam Ape Arem-arem Asida Bagea Bahulu Bakcang Bakpau Bakpia Bakpia pathok Bangkit Bibingka Bika ambon Bingka Bitterballen Bolen Bolu gulung Bolu kukus Bolu pandan Bugis Bulan Busa Cakwe Cilok Clorot Cubit Cucur Dadar gulung Dodol Donat jawa Donat kentang Gapit Geplak Gethuk Jalangkote Jemput-jemput Kaak Kaasstengels Kamir Karipap Kembang goyang Keranjang Klappertaart Klepon Kochi Kroket Ku Kukis jagung Laddu Laklak Lapis Lapis legit Leker Lemper Lidah kucing Lumpia Lumpia goreng Lumpia semarang Sumpia Lupis Madumongso Makmur Martabak Mangkok Mochi Modak Nagasari Nastar Ombusombus Onde-onde Pai susu Pai ti Panada Pancong Pastel Pastel de nata Pinyaram Pisang cokelat Pisang goreng Poffertjes Popiah Pukis Putri salju Putu Putu mangkok Putu mayang Rangi Rempah udang Risoles Samosa Satu Semar mendem Semprit Semprong Serabi Seri muka Sus Spekulaas Stroopwafel Talam Tapai Timphan Terang bulan Untir-untir Wajik Wingko
Beverages	Alcoholic Arak Beer Brem Cap tikus Ciu Lapen Saguer Sopi Tuak Non-alcoholic Adon-adon coro Angsle Bajigur Bandrek Bir jawa Bir kocok Bir pletok Cendol Chocolate milk Cincau Dadiah Es asam jawa Es buah Es campur Es doger Es durian Es goyobod Es kelapa muda Es kopyor Es selendang mayang Es tebak Es tebu Es teler Hot chocolate Jahe telur Jamu Java coffee Kembang tahu Kopi luwak Kopi susu Kopi tarik Kopi tiam Kopi tubruk Lahang Laksamana mengamuk Legen Milo Moke Ronde Sarsi Badak Indo saparelle Sekoteng Soda gembira Susu kedelai Sweet tea Teh botol Teh krisan Teh liang Teh poci Teh jahe Teh tarik Teh talua Wedang jahe Wedang uwuh
Bumbu	Spices Adas manis Andaliman Asam jawa Bawang bombai Bawang merah Bawang perei Bawang putih Bunga lawang Bunga pala Cabai rawit Cabai merah Cengkih Daun bawang Daun jeruk Daun kari Daun kemangi Daun pandan Daun salam Jahe Jeruk purut Jeruk nipis Jintan Kapulaga Kayu manis Kecombrang Kencur Kemiri Ketumbar Keluak Kunyit Lengkuas Lada hitam Lada putih Lokio Pala Peterseli Seledri Serai Temu kunci Temu lawak Seasonings and condiments Abon Acar Balado Bawang goreng Budu Coconut jam Cuka Dabu-dabu Hagelslag Kecap asin Kecap ikan Kecap inggris Kecap manis Kerisik Lalab Mayones Minyak samin Minyak wijen Minyak zaitun Moster Muisjes Nata de coco Peanut sauce Petis Petis ikan Rica-rica Sambal Sambal goreng teri Serundeng Saus tiram Saus tomat Tapai Tauco Tempoyak Terasi Tongcai Tuktuk Vlokken
Influences and overseas dishes	Achat Asam pedas Ayam penyet Babi pangang Bami Bamischijf Begedil Biryani Bobotie Bobotok Boeber Dendeng Kalu dodol Koe'sister Lumpia Martabak Mie bangladesh Mie goreng Mie rebus Nasi ambeng Nasi goreng Nasi kuning Nasischijf Pechal Pisang goreng Rawon Rendang Rojak Roti canai Satay Sayur lodeh Serundeng Sosatie Soto Telur pindang Tempeh Tomato bredie
List articles	Indonesian beverages Indonesian condiments Indonesian desserts Indonesian dishes Indonesian noodles Indonesian snacks Indonesian soups
Related topics	List of Indonesian dishes Alcohol in Indonesia Jamu Bumbu (seasoning) Street food of Indonesia Jajan pasar Sri Owen Nunuk Nuraini
Category: Indonesian cuisine

v t e Malaysian cuisine by ethnicity
Common dishes	Malay Asam pedas Ayam bakar Ayam goreng Ayam masak kicap Ayam masak merah Ayam penyet Bubur Bubur asyura Bubur ayam Bubur kacang hijau Bubur lambuk Bubur pedas Bubur pulut hitam Dendeng Gulai Ikan bakar Ikan goreng Kangkung belacan Ketupat Kway teow goreng Laksa Lemang Lontong Masak lemak lada api Mee bakso Mee bandung Muar Mee goreng Mee jawa Mee kari Mee rebus Mee siam Nasi ambeng Nasi campur Nasi dagang Nasi goreng American fried rice Nasi goreng pattaya Nasi kerabu Nasi kuning Nasi lemak Nasi minyak Nasi paprik Nasi tumpang Nasi ulam Otak-otak Pais Pecal Pekasam Pindang Pulot tartal Ramly burger Roti canai Roti Jala Rendang Rojak Rojak bandung Sayur lodeh Sata Satay Satay celup Serundeng Soto Soto ayam Mee soto Sup Soup kambing Sup tulang Tauhu goreng Telur pindang Tongmo Ulam Chinese Bakkwa Bak kut teh Banmian Bean sprouts chicken Beef kway teow Chai tow kway Char kway teow Char siu Chee cheong fun Chwee kueh Claypot chicken rice Curry Mee Duck rice Duck soup noodles Economy rice/Mixed rice Fish ball Fish head bee hoon Hae mee Heong Peng Hokkien mee Kolo mee Kway chap Kway Teow Th'ng Loh bak Lor mee Mee pok Oyster omelette Pan mee Pao Popiah Sar Hor Fun Lou Shee Fun Teochew Porridge Tong sui Wonton mee Tambun biscuit Yee Foo Mee Yong tau foo You char kway Yusheng Zongzi Indian Banana leaf rice Butter chicken Dalcha Puliyodarai Curd rice Chapati Fish molee Dosai Idli Laddu Mee goreng Maggi goreng Mee goreng mamak Mee rebus Mamak Rojak (Rojak Klang) Modak Murtabak Mutton curry Nasi biryani Nasi kandar Korma Pasembur Puri Putu mayam Roti canai Roti tissue Naan Sup kambing Satti Sorru Appam Payasam Upma Paniyaram Pongal Vadai Adhirasam Murukku Bajji Rasam Sambar Papadum Tandoori chicken East Malaysian (Sabah and Sarawak) Ambuyat Bosou Hinava Linatan Linongot Manok pansoh Mee tauhu Midin Nasi kombos Nasi laru Nasik aruk Sinalau bakas Tonokon Tuhau Umai Peranakan Acar Asam laksa/Laksa lemak Buah keluak Bubur cha cha Cap cai Kerabu Bihun Perut Ikan Pie tee Pongteh Nyonya Bak Chang Eurasian Shepherd's pie Oxtail stew Chicken chop Devil's curry Semur
Snacks	Cake and pastries Bahulu Batik cake Heong peng Roti bakar (Kaya toast) Sarawak layer cake Keropok, crackers Amplang Lekor Rempeyek Mee Siput Muar Kuih Apam balik Akok Bingka Borasa Cakoi Cincin Cucur Jemput-jemput Penyaram Pisang goreng Dodol Jala Jelurut Karipap Kelupis Kochi Gelang Kue kembang goyang Gulung Laddu Lapis Lidah Makmur Modak Mooncake Ondeh-ondeh Otokon Pais Red peach cake Red tortoise cake Pie tee Pulut inti Pulut panggang Puto Putu bambu/Putu bumbong Putu mangkuk/piring Qasidah Sapit/Gulong/Kapit Seri Muka Soon kueh Tat/Tae
Desserts	Lamban Punjung Roti tisu Sagu Gula Melaka Tapai Wajid
Drinks	Non-alcoholic ABC Bandung Cendol Cheng tng Cincau Chrysanthemum tea Ginger tea Ipoh white coffee Kopi Janda pulang Milo Sarsi Soy milk Teh tarik Alcoholic Jaz Lihing Montoku Sikat Tapai Tuak
Condiments	Acar Kaya Sambal Belacan Budu Cincalok Tempoyak Taucu Tuhau
Category: Malaysian cuisine List of Malaysian dishes

v t e Thai cuisine
Individual dishes	American fried rice Bami Chok Evil jungle prince Hoi thot Khao kha mu Khao khluk kapi Khao man kai Khao na pet Khao mok Khao mu daeng Kuaitiao khua kai Kuaitiao ruea Mi krop Pad kee mao Pad thai Phat mi Khorat Phat si-io Rat na Sukhothai noodles Thai fried rice Yentafo
Shared dishes	Green curry Ho mok Kaeng pa Kaeng som Khai yat sai Kung chae nampla Massaman curry Nam kaeng hua chai thao Nuea phat phrik Phanaeng Phat kaphrao Phat khing Phat phrik khing Red curry Som tam Tom kha kai Tom khlong Tom som Tom yum Tom yum kung Yam khai dao Yellow curry
Isan dishes	Bamboo shoot salad Chim chum Kai yang Koi Larb Nam tok Sai krok Isan Suea rong hai Tam maak hoong Yam naem khao thot
Northern Thai dishes	Kaeng khae Kaeng hang le Khao kan chin Khao soi Nam ngiao Nam phrik num Nam phrik ong Sai ua
Southern Thai dishes	Kaeng phrik kraduk mu Kaeng tai pla Khao yam Khua kling Nasi dagang Nasi goreng Nasi lemak
Snacks	Cho muang Hakao Hoicho Kalamae Karipap Khaep mu Khao phan Khanom bodin Khanom chip Khanom khai nok kratha Khanom kheng Khanom khuai ling Khanom fak bua Khanom phak kat Khanom Tokyo Khao chae Khao kriap kung Khrongkhraeng krop Kluai khaek Koh-Kae Krop khem Kuaitiao lot La tiang Loba Mamuang kuan Mamuang nampla wan Miang kham Mu ping Pathongko Popia Roti sai mai Sakhu sai mu Salapao Satay Thong muan Thong muan sot
Desserts	List of Thai khanom Bua loi Bulan dan mek Cha mongkut Chaokuai Fakthong kaeng buat Foi thong Khanom babin Khanom bueang Khanom bueang Yuan Khanom chak Khanom chan Khanom farang kudi chin Khanom keson lamchiak Khanom khai Khanom khai hong Khanom khai pla Khanom krok Khanom la Khanom met khanun Khanom mo kaeng Khanom namdokmai Khanom phing Khanom piakpun Khanom sai bua Khanom sane chan Khanom sot sai Khanom tan Khanom thang taek Khanom thian Khanom thuai Khanom thuai fu Khanom tom Khanom wong Khao lam Khao mak Khao niao sangkhaya Khao tom mat Kleeb lamduan Kluai buat chi Krayasat Lot chong Luk chup Mango sticky rice Namkhaeng sai Namtan pan O-aew Sago with coconut milk Stir-fried ice cream Sangkhaya Sangkhaya fak thong Sarim Thapthim krop Thong ek Thong yip Thong yot Thua khiao tom namtan
Miscellaneous	Budu Fish sauce Hot dogs in Thai cuisine Jasmine rice Kap klaem Khantoke Khanom chin Khao chae Kiao Kun chiang Mu daeng Mu kratha Mu yo Naem Nam chim Nam phrik Nam phrik phao Nine auspicious Thai desserts Padaek Phrik khi nu Pla ra Riceberry Kapi Shumai Sriracha Steamed rice Sticky rice Suki Thai curry Thai fruit carving Thai salads
Beverages	Cha chak Krating Daeng Lao Khao Mekhong Nom yen Oliang Sang Som Satho Singha Thai beers Thai tea Thai wine
See also	List of Thai dishes List of Thai ingredients List of Thai restaurants Street food of Thailand
Category: Thai cuisine

• Animal-based fermented foods
• Burmese cuisine
• Cambodian cuisine
• Fish sauces
• Food paste
• Indonesian cuisine
• Malaysian condiments
• Filipino cuisine
• Shrimp dishes
• Thai cuisine
• Umami enhancers