You can use whatever type of fermented shrimp paste you have on hand. The more liquid type that is sold in jars is easier to use: there’s no need to dilute it with water. If you use the sun ...

In his debut cookbook, ‘In the Kusina,’ Woldy Reyes provides a vegetarian bagoong that has almost as much complexity as the ...

Shrimp scampi is buttery, garlicky perfection. But add a spicy spoonful of one magical ingredient, and you've got yourself a brand new weeknight stunner.

For this sambal, use Malaysian or Singaporean belacan (fermented shrimp paste), which is drier than the Thai version. Canldlenuts - a rich nut with a high fat content, which is used to thicken ...

'Khao Klukh Krapi' is a traditional Thai fried rice made with shrimp paste, garlic, tangy lemon, prawns and cucumbers.

Add squash, water, a pinch of salt, sugar, coconut milk, shrimp paste, if using, and fish sauce. Increase heat to medium-high and bring to a simmer. Cook at a steady, gentle simmer until squash is ...

To make the herb paste: Combine the curry leaves ... Reduce the heat to medium-low, stir in the salt, and add the corn and shrimp. Simmer until the shrimp curl and are just cooked through ...