9/22/2023 0 Comments Uses for shrimp pasteAnd the way you explained everything was absolutely perfect. I don’t usually leave comments but I’m honestly so grateful, this food made me so so happy. I’ll be sure to check out the rest of your blog! It’s also going into my favourite recipes notebook so I can’t thank you enough for this. My husband is from the Philippines so I’ve been obsessed with Asian food since he started cooking for me (he’s an AMAZING cook as well), but as you can guess he’s super hard to impress… and this dish definitely made it. I’ve been teaching myself how to cook recently and it’s so hard! My mom is super talented so I’ve always felt like I’ll never be as good as her – though I’m trying now □ My husband and kids were downright impressed by this shrimp paste chicken! “The best I’ve ever tasted” he said! The temperature is raised and the chicken pieces are fried quickly until perfectly brown and crispy. The second frying is where the crispy action is going on. It’s only to make sure the chicken pieces are cooked through. The first frying is to cook the chicken in medium heat. It is no secret that double frying your chicken gives you that ultra-crispy results. This recipe calls for the “wet” version anyway, which is widely available anywhere in Asian grocery stores. It’s hard to find that here in Minnesota. In Indonesia I remember my mom used to buy belacan/terasi that comes in block and some will toast it first before using. We call it belacan or terasi in Indonesia. To me, the cooking process turn this stinky stuff into savory, sweet, and umami kinda good! Most Southeast Asian natives love shrimp paste. It doesn’t smell as pungent after you cooked it. WHAT DO HAR CHEONG GAI SMELL LIKE OR EVEN TASTE LIKE? The chicken pieces, usually mid-section of chicken wings are marinated in shrimp paste and then deep-fried. There are many Tze Char places in Singapore that cook home-cooked meals at very affordable prices and delicious too! I miss all these food stalls at the hawker centers! But har cheong mean shrimp paste in Cantonese. Har Cheong Gai is one of the popular food you will find at the majority of Singapore Tze Char (Zhu Chao), which literally means cook and stir-fry. My daughter couldn’t stand it too! But does she eat this shrimp paste chicken? Yes she does and she likes it! Now people, first thing first! I’ve heard many people who have never tasted or SMELL shrimp paste before said “EWEE….it STINKS!” Yes, it does stink to the max! Not the kind of stink like garbage stink! But you know, it’s strong! It’s hard to describe the smell. They brought me to this place to have dinner when I was in Singapore for their wedding in 2012 and when I saw this shrimp paste chicken on the menu, immediately it drew my attention and I was eager to try it and so we did. They are my sister and brother in law! (I would like to thank them at the same time of course!). There are two people on this earth I would like to blame for my cravings to shrimp paste chicken or they call it prawn paste fried chicken in Singapore. MY FIRST ENCOUNTER WITH HAR CHEONG GAI AND I NEVER LOOKED BACK! Pieces of chicken are coated with shrimp paste marinade and fried! It’s definitely not your ordinary fried chicken! Served with the crispy bits made from the marinade.
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