Shrimp Paste
Author:   Lambert M. Surhone ,  Miriam T. Timpledon ,  Susan F. Marseken
Publisher:   VDM Publishing House
ISBN:  

9786130536992


Pages:   112
Publication Date:   22 June 2010
Format:   Paperback
Availability:   In Print   Availability explained
This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us.

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Shrimp Paste


Overview

High Quality Content by WIKIPEDIA articles! Shrimp paste or shrimp sauce, is a common ingredient used in Southeast Asian and Southern Chinese cuisine. It is known as terasi (also spelled trassi, terasie) in Indonesian, ngapi in Burmese, kapi in Thai, Khmer and Lao language, belacan (also spelled belachan, blachang) in Malay, mm ruc, mm tp and mm tm in Vietnamese (the name depends on the shrimp used), bagoong alamang (also known as bagoong aramang) in Filipino and hom ha/hae ko (POJ: h-ko) in Min Nan Chinese.

Full Product Details

Author:   Lambert M. Surhone ,  Miriam T. Timpledon ,  Susan F. Marseken
Publisher:   VDM Publishing House
Imprint:   VDM Publishing House
Dimensions:   Width: 22.90cm , Height: 0.60cm , Length: 15.20cm
Weight:   0.176kg
ISBN:  

9786130536992


ISBN 10:   6130536992
Pages:   112
Publication Date:   22 June 2010
Audience:   General/trade ,  General
Format:   Paperback
Publisher's Status:   Active
Availability:   In Print   Availability explained
This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us.

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