![]() Also, the taste of shrimp paste is quite strong. When the shrimp paste is ripe, it has looks purple with fragrant smell, you extract it into small jars and put the lid tightly to use gradually. The completion time of incubating shrimp paste will be shortened to about 3-4 months. In big sunny places, the sun drying process of shrimp paste will be faster. This is the paste after two months of incubation.Īfter six months, the paste turns a characteristic dark color, giving off a fragrant smell. Its color will darken, and its volume will reduce. – This is the shrimp paste after about 10 days of incubation. You should remember to put the shrimp paste in a dry place when the sun is out, avoid rainwater! In warm sunny days, you bring shrimp paste to the sun to stimulate the sauce to ferment. – If the lid is not tight, you have to adjust accordingly. You leave them in place, cover them tightly with lid, and place in a cool area for fermented shrimps. – At the time of pouring out, ground shrimps have quite bright colors. Next, pour them into chinaware bowls to prepare the paste. Ingredients for shrimp paste should be pureed and mixed well.Ībsolutely not add water while grinding to have a relatively thick mixture. You give the sufficient amount of salt with shrimp so that it is not too salty nor too light when finished. The amount of salt needs to be 1/3 in proportion to the raw material. – Put shrimp into a blender with salt and white wine, then puree at the medium speed. This step must be done carefully so that shrimp paste will not be mixed with undesirable materials, affecting the delicious taste of the dish. Then, pick up all wastes, wash cleanly, and drain. – You should choose the fresh, small shrimps and prawns. Instruction for making Vietmaese shrimp paste recipe Chinaware, porcelain bowls with a lid to incubate the shrimp paste.Ingredients for Vietnamese shrimp paste recipe (Mam tom recipe) In some other places, eaters also supplement some white sugar into the dish. When eating, people will add a little lime juice or white wine and beat up the shrimp paste until foaming. The option to use with tomato sauce, to prepare ‘Gia Cay’ (made from pork thigh), to serve with vermicelli and fried tofu, and so on can be some typical meals for Northern cuisine. ![]() There are dishes will no longer be tasty because the short of shrimp paste. However, if you try the unique taste of shrimp paste, you may recognize this rich flavor which can stimulate all of your senses. Especially for foreigners, shrimp paste is classified as one of the most difficult-to-eat dishes in Vietnam. Vietnamese shrimp paste is quite picky for eaters because of its strong smell. The drying place must be clean and well ventilated All the pots and tanks for incubating shrimp paste must be cleaned to avoid contamination, causing the damage of the whole shrimp paste. However, to have good quality Vietnamese shrimp paste, it is necessary to make every stage carefully. Its ingredients are simple, only including shrimp and salt. Depending on the amount of salt and sun drying process, the shrimp paste will have different types of liquid, thickness, and solid. Shrimp paste is made from shrimp incubated with granular salt to avoid damages from insects and maggots. Shrimp paste is both a dipping sauce and an ingredient to taste other dishes to enhance their flavors. However, due to its strong smell, many people do not like this spice very much. The distinct characteristic of Vietnamese shrimp paste is the most significant advantage of this dish. Not only in a particular region, but shrimp paste is also a rural and simple ingredient appeared in the majority of Vietnamese kitchens. Let it cook for a further 4 minutes, without stirring, then let it rest off the heat for 5 minutes before serving.It can be said that ‘Mam Tom’ (Vietnamese shrimp paste) is one of the most special dishes of Vietnam. Add the clams, prawns and langoustines, gently folding them through the rice and shaking the pan to flatten the paella. Cook over a high heat for the first 10 minutes, then over a medium heat for 3 minutes, without stirring. Step 4Īdd the hot stock to the pan and give it a good stir to distribute the rice evenly. Add the rice and stir for a couple of minutes, making sure all the rice gets coated with the oil. Cook for about 2 minutes until the oil starts to separate from the tomato paste. ![]() Add the garlic, closely followed by the paprika and the tomato and ñora pepper paste. ![]() Increase the heat to high, add the squid to the pan and sauté for about 7 minutes, or until golden in color. Remove the peppers from the oil and blend to a paste with the tomatoes using a blender or food processor set aside for later. Heat the olive oil in a paella pan and fry the ñora peppers over a low heat for 2 minutes. Heat the shellfish stock in a saucepan over a low heat and crumble in the saffron. ![]()
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