Petis udang is a shrimp paste made in Indonesia and Malaysia. It is produced by boiling down shrimp processing trim to a thick paste, sometimes with the addition of molasses. It is used to season many foods including popiah, asam laksa, cheef cheong fan, rujak cingur, and rujak petis.
Petis udang
Indonesian
Fermented condiment commonly used in Southeast Asian, Northeastern South Asian and Southern Chinese cuisines
Categories:
Condiment
Fish sauce
Malaysian condiments
Paste
Sauce
Shrimp dish
Shrimp paste
Umami enhancer
Characteristic of:
Burmese cuisine
Cambodian cuisine
Filipino cuisine
Indonesian cuisine
Malaysian cuisine
Thai cuisine
Also known as:
Wikidata ID:
Q1127705
References:
ID: 18959