£28.50 £24.99
Out of stock
Description
Product description
Petis udang is a fermented shrimp paste that is used in Indonesia, Malaysia and Singapore. It is a thick black paste similar to molasses. It also tastes sweeter because of the added sugar with shrimp flavor.
What is it called?
Petis udang or petis for short, Indonesian shrimp paste, shrimp paste, hae ko / har koh / hai ko / heh kou (Indonesia)
What is it?
Petis udang is a kind of marmite , but made of shrimp and not broom salt but sweet. The heads of large shrimps are cooked for a long time and then sieved. This “bisque” is reduced with some sugar, a pinch of salt and possibly some chili and garlic into a very thick, sticky, almost black paste. Sometimes some flour is also added as a thickener. The taste is of concentrated shrimp and sugar. It does smell a bit, but it is not “rotten / fermented” like shrimp paste .
How to use?
Petis udang is often processed raw / unheated. For example in a dressing for roedjak petis (Indonesian fruit salad) or in the sauce for satay kambing . Also great for flavoring (fish) soups such as certain types of laksa. Usually a teaspoon is enough. Can be kept for years outside the refrigerator.
Tips, facts & recipes
- Do not confuse with: trassi . I wouldn’t replace petis udang with shrimp paste or any other shrimp paste, rather with some palm sugar and a pinch of fish stock cube or something.
- Recipe: Petis Udang Telor (eggs in spicy coconut sauce)
- Recipe: Saté kambing (saté of goat with soy sauce)
Brand : Flower Brand
Country of Origin : Malaysia
Label : Indonesian Cooking Sauce (Petis Udan)
Ingredients : Water (40%), Wheat Flour (36%), Sugar (10%), Shrimp (9%), Salt (5%).
Best Before: July 2021
Additional information
| Weight | 3 kg |
|---|
