Talk:Shrimp paste

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(Untitled)

The belacan article could be easily merged into the "varieties" section of Shrimp paste. Since shrimp paste has been very important in other areas such as Hong Kong, and Thailand, varities from those areas should be included as well.Onionhound 06:40, 9 November 2005 (UTC)[reply]

In what way are we comparing the smell of shrimp paste to the smell of asafoetida? Having both of these ingredients available in my kitchen it is my opinion that they are not similar at all. Is this reference based solely on the fact that both have a powerful odor which may be considered offensive to some/most or is their some other implied similarity? Bluesleeper 02:27, 28 August 2007 (UTC)[reply]

Would an inclusion in the history section about Roman fermented fish paste be out of order? I don't want people to think that stinky seafood is inherent in Asian cultures. Western Civ, too! http://www.guardian.co.uk/uk_news/story/0,3604,751857,00.html —Preceding unsigned comment added by Hoomanator (talk • contribs) 22:38, 4 September 2007 (UTC)[reply]

For what it is worth I found a reference to balanchan in the sixth chapter of The natural and political history of the kingdom of Siam A.D. 1688 by Nicolas Gervaise. Could be interesting to show how old a culinary product it is. — Preceding unsigned comment added by 128.135.55.190 (talk) 19:59, 26 August 2015 (UTC)[reply]

Talk: Belacan

Since this article was merged into Shrimp Paste, here's a link for Talk:Belacan -- I thought it had some nifty info on it. --71.225.29.192 01:30, 18 September 2007 (UTC)[reply]

What is the Chinese pronunciation?

The article mentions shrimp paste consumed in China as well. What do Chinese people call the ingredient? According to inter wiki, it is written as 蝦醬. Is there anyone who can read Chinese language? --Appletrees (talk) 16:39, 24 November 2007 (UTC) The Cantonese is 'ha jeung', and the Madarin is 'xia jiang' —Preceding unsigned comment added by 194.50.118.230 (talk) 06:42, 8 May 2008 (UTC)[reply]

Sorry to trouble the article, but I feel that I may have a relevant question

I typed in shrimp sauce and I live in San Francisco and it may just be a regional side dish, but every japanese restaurant has a pink shrimp sauce and I don't really know how to open up a discussion on the matter.

If someone could share any information or feedback one might have, it could go a long way since shrimp sauce is not encyclopedic to begin with--but satay sauce and orange sauce have very good coverage on their respective topics without having been "subject of independent third party verifiable sources".

I am sorry if this is the wrong place to ask, I don't know the protocol for discussing new articles, but if anyone can answer my question about shrimp sauce, I will check this page in a week, and you can email me at <email removed> Thank you71.54.173.253 (talk) 13:23, 18 February 2009 (UTC)[reply]

Balachaung

The link for Balachaung (in Cuisine of Burma) takes you to the Shrimp Paste article.

Balachaung (also known as Balachow) is actually a rather pungent condiment that contains shrimp paste as an ingredient.

It's other constituents are:

Dried Shriimp, Onions, Garlic, Sesame Oil, Peanut Oil, Shrimp Paste, Fish Sauce, Chilli Powder, Salt, Vinegar (or Tamarind) & sometimes Ginger.

My Mother's side of the family is Burmese & I cook this regularly. TTFN Chunner (talk) 19:34, 11 October 2013 (UTC)[reply]

Mention salt earlier in preparation section

In the Preparation section the first mention of salt is here: “After several days, the shrimp-salt mixture will darken and turn into a thick pulp.” Seems like the salt must have been added earlier, but when it was added isn’t described and should be. - Dough34 (talk) 19:52, 1 February 2014 (UTC)[reply]

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