Anybody knows what is "hae ko" - a kind of prawn paste used for rojak.
What's the name in Chinese or Malay or whatever culture that ingredient
comes from?

It's blackish in color, kind of sweet, if I remember correctly.

Thanks for any help.

sq

Hae Ko = Thick treacle like fermented prawn paste made with flour & sweeten
with raw or palm sugar i think. We can find it in the Thai supermarkets
here, i forget the Thai name. Chinese dailect name = Hae Ko, Cantonese = Har
Ko, don't know the malay name but i think the Eurasians call it Petis?
Normally produced in Penang. I would say it's a by-product of making blacan,
normally associated in the same dried seafood industry. It's uses are a
little limited but the southern Thais & Malays & Nonyas use it in some of
their dishes, not many as it's a very old 'village' ingredient & has very
little modern use except for rojak & Penang laksa.

DC.

"mroo philpott-smythe" wrote in message
...

Anybody knows what is "hae ko" - a kind of prawn paste used for rojak.
What's the name in Chinese or Malay or whatever culture that ingredient
comes from?

It's blackish in color, kind of sweet, if I remember correctly.

Thanks for any help.

sq

"DC." not@home wrote in :

Hae Ko = Thick treacle like fermented prawn paste made with flour &
sweeten with raw or palm sugar i think. We can find it in the Thai
supermarkets here, i forget the Thai name. Chinese dailect name = Hae
Ko, Cantonese = Har Ko, don't know the malay name but i think the
Eurasians call it Petis? Normally produced in Penang. I would say it's
a by-product of making blacan, normally associated in the same dried
seafood industry. It's uses are a little limited but the southern
Thais & Malays & Nonyas use it in some of their dishes, not many as
it's a very old 'village' ingredient & has very little modern use
except for rojak & Penang laksa.


That's it! My Auntie Rosie used to cook with it. She also used to make
these big heaping piles of rojak, and always started the peanut sauce with
hae ko. Of course, she was a Penangite.

Thanks, DC, I'll look for it when I get to Penang.

sq

"DC." not@home wrote:
Hae Ko = Thick treacle like fermented prawn paste made with flour &
sweeten with raw or palm sugar i think. We can find it in the Thai
supermarkets here, i forget the Thai name. Chinese dailect name = Hae Ko,
Cantonese = Har Ko, don't know the malay name but i think the Eurasians
call it Petis? Normally produced in Penang. I would say it's a by-product
of making blacan, normally associated in the same dried seafood industry.
It's uses are a little limited but the southern Thais & Malays & Nonyas
use it in some of their dishes, not many as it's a very old 'village'
ingredient & has very little modern use except for rojak & Penang laksa.

"mroo philpott-smythe" wrote

Anybody knows what is "hae ko" - a kind of prawn paste used for rojak.
What's the name in Chinese or Malay or whatever culture that ingredient
comes from?

It's blackish in color, kind of sweet, if I remember correctly.

I think regular shrimp paste is 'kappee' in Thai and my kids have a shrimp
paste with garlic and soybean oil, they call 'Goong Suay', that looks like
a dark marmalade. It's real tasty. They also keep a jar of dried shrimp in
prik bon. Just smelling that stuff makes me start sweating.

--
Nick. Christmas Day, the twenty-fifth Day of December, being established a
Federal holiday by an Act of Congress on June 28, 1870: Merry Christmas!
Celebrate Bill of Rights Day, 12/15 http://www.saf.org/viewpr.asp?id=134
Thank a Veteran and Support Our Troops! You are not forgotten. Thanks.

snip
They also keep a jar of dried shrimp in
prik bon. Just smelling that stuff makes me start sweating.

Whooooaaaaa... boy, take it easy! have you been to HuaHin, it's one of the
biggest fish ports in Thailand & also where most of this stuff is made, it
must be a paradise & heaven for you there! maybe a 3rd home there is what
you need! then you can wake up in the morning & have the following
conversation...

Nick : "Smell that?... Do you smell that?"
Son : "What."
Nick : "Kapi, son. Nothing else in the world smells like that... I love the
smell of Kapi in the morning... Ya know, that fishy smell... It smells
like... Victory."

DC.

snip
They also keep a jar of dried shrimp in
prik bon. Just smelling that stuff makes me start sweating.

Whooooaaaaa... boy, take it easy! have you been to HuaHin, it's one of the
biggest fish ports in Thailand & also where most of this stuff is made, it
must be a paradise & heaven for you there! maybe a 3rd home there is what
you need! then you can wake up in the morning & have the following
conversation...

Nick : "Smell that?... Do you smell that?"
Son : "What."
Nick : "Kapi, son. Nothing else in the world smells like that... I love the
smell of Kapi in the morning... Ya know, that fishy smell... It smells
like... Victory."

DC.

wrote in
:

[haekosnip]


I think regular shrimp paste is 'kappee' in Thai and my kids have a
shrimp paste with garlic and soybean oil, they call 'Goong Suay',


I know "Goong" is prawn, what is "Suay"? I really should get a Thai
dictionary.

that
looks like a dark marmalade. It's real tasty. They also keep a jar of
dried shrimp in prik bon. Just smelling that stuff makes me start
sweating.


And I know "prik" is chilli, what is "bon"? I really really should get a
Thai dictionary!

I found a recipe for balachaung, a Burmese condiment, in my Burmese
cookbook today. Apparently, the Burmese fish paste/shrimp paste is called
ngapi, and the fish with which they make it is called ngape.

Now I need a jar of that paste.

Thanks for the info, Nick. You guys are just a treasurehouse of
information!

sq

wrote in
:

[haekosnip]


I think regular shrimp paste is 'kappee' in Thai and my kids have a
shrimp paste with garlic and soybean oil, they call 'Goong Suay',


I know "Goong" is prawn, what is "Suay"? I really should get a Thai
dictionary.

that
looks like a dark marmalade. It's real tasty. They also keep a jar of
dried shrimp in prik bon. Just smelling that stuff makes me start
sweating.


And I know "prik" is chilli, what is "bon"? I really really should get a
Thai dictionary!

I found a recipe for balachaung, a Burmese condiment, in my Burmese
cookbook today. Apparently, the Burmese fish paste/shrimp paste is called
ngapi, and the fish with which they make it is called ngape.

Now I need a jar of that paste.

Thanks for the info, Nick. You guys are just a treasurehouse of
information!

sq

"DC." not@home wrote in :

snip

They also keep a jar of dried shrimp in
prik bon. Just smelling that stuff makes me start sweating.

Whooooaaaaa... boy, take it easy! have you been to HuaHin, it's one of
the biggest fish ports in Thailand & also where most of this stuff is
made, it must be a paradise & heaven for you there! maybe a 3rd home
there is what you need! then you can wake up in the morning & have the
following conversation...

Nick : "Smell that?... Do you smell that?"
Son : "What."
Nick : "Kapi, son. Nothing else in the world smells like that... I
love the smell of Kapi in the morning... Ya know, that fishy smell...
It smells like... Victory."


Funny, that dialogue sounds awfully familiar ...

;^)

sq, "Sure, I'll plan a trip to HuaHin, even if the smell of the blachan
processing makes me gag"

"DC." not@home wrote:
snip
They also keep a jar of dried shrimp in
prik bon. Just smelling that stuff makes me start sweating.

Whooooaaaaa... boy, take it easy! have you been to HuaHin, it's one of
the biggest fish ports in Thailand & also where most of this stuff is
made, it must be a paradise & heaven for you there! maybe a 3rd home
there is what you need! then you can wake up in the morning & have the
following conversation...

Nick : "Smell that?... Do you smell that?"
Son : "What."
Nick : "Kapi, son. Nothing else in the world smells like that... I love
the smell of Kapi in the morning... Ya know, that fishy smell... It
smells like... Victory."

LMAO, good one, DC. Son, indeed. I snipped that possibility 30 years ago!
Waking up to my wife dry roasting a kilo of Thai chiles in a wok is good
enough for me! cough cough cough "where's the door? My eye's not
working!? °~O

--
Nick. Christmas Day, the twenty-fifth Day of December, being established a
Federal holiday by an Act of Congress on June 28, 1870: Merry Christmas!
Celebrate Bill of Rights Day, 12/15 http://www.saf.org/viewpr.asp?id=134
Thank a Veteran and Support Our Troops! You are not forgotten. Thanks.

"DC." not@home wrote:
snip
They also keep a jar of dried shrimp in
prik bon. Just smelling that stuff makes me start sweating.

Whooooaaaaa... boy, take it easy! have you been to HuaHin, it's one of
the biggest fish ports in Thailand & also where most of this stuff is
made, it must be a paradise & heaven for you there! maybe a 3rd home
there is what you need! then you can wake up in the morning & have the
following conversation...

Nick : "Smell that?... Do you smell that?"
Son : "What."
Nick : "Kapi, son. Nothing else in the world smells like that... I love
the smell of Kapi in the morning... Ya know, that fishy smell... It
smells like... Victory."

LMAO, good one, DC. Son, indeed. I snipped that possibility 30 years ago!
Waking up to my wife dry roasting a kilo of Thai chiles in a wok is good
enough for me! cough cough cough "where's the door? My eye's not
working!? °~O

--
Nick. Christmas Day, the twenty-fifth Day of December, being established a
Federal holiday by an Act of Congress on June 28, 1870: Merry Christmas!
Celebrate Bill of Rights Day, 12/15 http://www.saf.org/viewpr.asp?id=134
Thank a Veteran and Support Our Troops! You are not forgotten. Thanks.

"mroo philpott-smythe" wrote:
wrote in
[haekosnip]

I think regular shrimp paste is 'kappee' in Thai and my kids have a
shrimp paste with garlic and soybean oil, they call 'Goong Suay',

I know "Goong" is prawn, what is "Suay"? I really should get a Thai
dictionary.

Approximately suave, smooth, nice, like that. I'm just a lucky Sichy from
da Bronx!

They also keep a jar of dried shrimp in prik bon. Just smelling that
stuff makes me start sweating.

And I know "prik" is chilli, what is "bon"? I really really should get a
Thai dictionary!

It's like Italian peperoncino, dried hot red peppers, coarse ground.

I found a recipe for balachaung, a Burmese condiment, in my Burmese
cookbook today. Apparently, the Burmese fish paste/shrimp paste is called
ngapi, and the fish with which they make it is called ngape.

Now I need a jar of that paste.

Thanks for the info, Nick. You guys are just a treasurehouse of
information!

DC is the treasurehouse. Me? I've forgotten more than I ever knew! °~D

--
Nick. Christmas Day, the twenty-fifth Day of December, being established a
Federal holiday by an Act of Congress on June 28, 1870: Merry Christmas!
Celebrate Bill of Rights Day, 12/15 http://www.saf.org/viewpr.asp?id=134
Thank a Veteran and Support Our Troops! You are not forgotten. Thanks.

wrote in
:

Thanks for the info, Nick. You guys are just a treasurehouse of
information!

DC is the treasurehouse. Me? I've forgotten more than I ever knew! °~D

Oh, sure. I'm so believing you're a washed-out old fart. Not.

But DC is, indeed, a treasurehouse.

sq, "And so are you, Nick"

wrote in
:

Thanks for the info, Nick. You guys are just a treasurehouse of
information!

DC is the treasurehouse. Me? I've forgotten more than I ever knew! °~D

Oh, sure. I'm so believing you're a washed-out old fart. Not.

But DC is, indeed, a treasurehouse.

sq, "And so are you, Nick"

"mroo philpott-smythe" wrote:
wrote in
:

Thanks for the info, Nick. You guys are just a treasurehouse of
information!

DC is the treasurehouse. Me? I've forgotten more than I ever knew! °~D

Oh, sure. I'm so believing you're a washed-out old fart. Not.

Well, maybe not completely washed-out. °~)

But DC is, indeed, a treasurehouse.
[I have an on-scene report from one of my confidants - heh heh heh!]

sq, "And so are you, Nick"

Aw, shucks. shuffle shuffle

--
Nick. Christmas Day, the twenty-fifth Day of December, being established a
Federal holiday by an Act of Congress on June 28, 1870: Merry Christmas!
Celebrate Bill of Rights Day, 12/15 http://www.saf.org/viewpr.asp?id=134
Thank a Veteran and Support Our Troops! You are not forgotten. Thanks.