Text 4968, 72 rader
Skriven 2006-08-27 11:47:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: ANCHOVY GRILLED SAL 60827
=================================
 -=> Quoting Jim Weller to Glen Jamieson <=-

I replied to this yesterday, but since then, Braintap has been down,
so I have been trying to transfer my replies to Common Ground.  I
think it works....

 JW> Right now I'm on a belachan (fermented shrimp paste) kick; I picked up
 JW> a bottle of "bagoong guisado" a while ago.
 
 GJ> The Bagoong guisado I am familiar with is the sauce used for adding to
 GJ> care-care, which uses garlic and bagoong as the main ingredients.
 JW> I was just going by the label which reads:

 JW> "Sauteed Shrimp Paste - Creme de Crevettes Sautes - Bagoong Guisado"

 JW> contains: tiny shrimp, salt, corn oil, vinegar, sugar, onion, garlic,
 JW> hot pepper and sodium benzoate.

The important word on your label is "Sauteed".   The presence of the
sugar, onion and garlic indicate that it is the prepared guisado.
This is usually made up just before adding it to the dish.

According to the label on my current jar of Bagoong, "Best before
15/04/2004 - Ing. shrimp fry, salt, water, vinegar, food colour".

 JW> I take it belacan is fermented shrimp, nothing but fermented shrimp,
 JW> maybe salt, and much stronger tasting/smelling?

My new jar of belacan is Thai, and is just called "shrimp paste".
Its label says, "Best before 09/02/06 - Ingredients: Shrimp and salt".
A stuck-on label says, "Ingredients: Shrimp 80%, salt 20%".

I don't use much, so it lasts for many years.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Alugbati at Ampalaya (Ceylon spinach and bitter melon)
 Categories: Asian, Australian, Filipino, Vegetables
      Yield: 4 Servings
 
      1 lg Ampalaya, gutted and sliced
      1 sm Bunch alugbati (leaves only)
      1 md Onion, chopped
      3 cl Garlic, crushed & chopped
      1 tb Bagoong (shrimp paste)
      2 tb Patis (fish sauce)
      1 tb Oyster sauce
      1    Jalapeno chili, chopped
 
  Saute the onion, chili and garlic until translucent, add ampalaya and
  cook gently for another 10 minutes.  Add bagoong and cook another 5
  minutes until ampalaya almost done, and still a bit crisp.
  
  Add oyster sauce and stir in for 1 minute.
  
  Add coarsely chopped alugbati and patis and stir gently for 2 or 3
  minutes until alugbati is wilted, but still has some shape.
  
  Serve as a side vegetable with fried or grilled meats and rice.
  
  :          Devised and typed by Glen Jamieson, February 2001
 
MMMMM
 

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