Hey Flo, I was born and raised in KL, Malaysia. Moved to Canada some 25 years ago. Growing up in Malaysia with multi cultural, multi race and multi food selection from Chinese to Malay or East Indian to Western and Peranakan food. I am glad that I developed a good food palette. One of my family favourite fried rice is sambal belacan nasi goreng. Next time if you make this fried rice again, add some fresh chillies, I can tell ya, that my husband did not like the smell of belacan at the beginning until he tried what I can make with belacan. I made Shrimp paste asparagus, belacan kangkung, etc. Because most Canadian home are quite sealed air tight, we have AVS installed in our home but the smell that lingers for days after cooking belacan in the house. I stopped making belacan dishes at home but luckily we have a cottage (cabin) with outdoor stove, so my belacan fetish is satisfied in the summer at the cottage.
It’s called “trassi” and we, Indonesians always use this in our nasi goreng (fried rice) it does make a difference:-) By the way, I’m hooked on your video’s Thankx for sharing! Greetings from Amsterdam!
The Vietnamese use a wet version in a jar , we call it mam ruoc. A jar lasts a year in fridge and wrapped and triple bagged in fridge. It’s purple colored In a mini jar. It smells awful but oh so yummy 😊👌👍😋
We in Burma call the shrimp paste ngapi. It's part of our daily meals. Balachaung has been added to our cuisine in different ways, thanks to all the Malay traders of yore. Thanks for talking about it!
you can also melt the shrimp paste in hot water....making it easier to blend with the rest of ingrediencies also to save more money....buy dried shrimp n Reconstitute them amazing flavour
Here in our country,Philippines, especially in our family we use this Shrimp paste often.. No matter what is the smell but it delicious when cook correctly.
A slight variation: roast belacan on open fire or stove top until slightly blackened and then make it into a slurry with a bit of water. Prepare chili paste or have sambal oelek on hand. Cook the egg and protein as per video. In a bit of oil, fry the onion, garlic followed by chili paste and belacan slurry. Proceed with the rest. Chili paste will give a bit of a kick and color to the fried rice. Grew up with this stuff. There is no one way of making it...use whatever preferred protein.
When I was growing up in NJ we had rice just like this from the Chinese restaurant. Thank You so much, this is exactly the type of shrimp fried rice I am wanting, hardly non of the restaurants where I am in NJ make it like this anymore.
Yes we make fried rice too. Mainly with left over meat. Chicken or pork sometimes with shrimp. Never used a shrimp paste. Will have to try it. I like smoke, salty dried fish. My Grandpa use to make. Grandma and I really enjoyed the flavor. Thank you for sharing your recipe with us. Enjoy all of the cooking you do yum.
Oh my goodness, I haven't had this fried rice in FOREVER! You just took me back to my childhood. My Dad would order it at our local hawker center and I LOVED the flavors. I can taste it all over again thanks to you, Flo. Thank you!
I had flashbacks of my family’s ethnic holiday cooking when you said “stinky!” When they had to toss a silver dollar in the pot of stinky mushroom soup to make sure there were no poisonous mushrooms in there, my relationship with stinky food ended! 😅😅 I sure will try your fried rice recipes, though, minus the “stinky!” Happy Sunday! Sharon🤗
I have the Filipino bagoong (translate into shrimp paste) handy, it comes in bottle, I will try making this dish, I am sure whichever kind of shrimp paste it will be yummy. The down side is I can only cook shrimp paste in the summer with doors and windows open, otherwise the entire house smells funny 😄
I don’t think all shrimp paste the same as our pink bagoong. There’s a different type of shrimp also used for papaya salad. All I know it’s smelly when u cook but I love bagoong, cooking and making sauce with it.
Hey Flo! Thank you again for another champion of flavor video. I remember when I tried fish sauce for the first time and thought it was GROSS. Well, now I keep a bottle of it on the table and one in the pantry. I am still on the road to complete shrimp paste acceptance and hope that everyone will try to work with it. I advise double wrapping it and storing it tightly. I really like it in Thai papaya salad. It adds a very rich depth of flavor in addition to what the fish sauce brings. I will surely try your fried rice recipe. Be blessed, well, healthy and happy.
Awesome recipe. I started watching your CZcams channel a few years ago because of the great recipes you have. I just recently brought an instant pot (I know am late to the game😂) and you seem to have lot of good recipes for the instant pot. I’m really impressed with all Asian dishes you have adapted to it. So now I will get try some favorite dishes with it and hopefully get better using it😊
You had me crackin up with all the disclaimers regarding the shrimp paste because its the exact same kind of disclaimers given to someone curious to try Chitlins (Pig Intestines), even people who enjoy them would rather them be cooked at someone elses house 😂. I got so hooked on the fried rice I forgot about the shrimp and eggs, it felt like you went the extra mile when you starting adding them in.
I love your videos I just bought your Homestyle cookbook love it easy good recipes .my husband enjoys shrimp paste though it’s in a jar softer consistency also I just cooked the honey soy wings they were delicious thank you
Flo you are a good cook. I am a malaysian myself and I live in Tasmania Australia and lived for 44 years now. Gosh if it isn't for the neighbourhood, I 'd just use a good portion of it. And belachan is the most cheapest ingredient in the Asian Grocery shop when it should be highly expensive. Could it be because the westerners don't buy them? Who cares. Anything cheap, it my shop! LOL. Love you your cooking. As good and as nearest you can get us to malaysia thru You Tube of your recepies. And you do it so well and simple. Good on you Flo! Buying a Block of Belachan this week. Hmm will look for lemon grass. They don't sell in our supermarket. Might cut the roots and water them in my garden. Good Idea! Pronounciation for Belachan is "Bla Chan" That is it! Just as it is. No need to tune it any further. Otherwise it is not Bla Chan lol. Good idea! Hugs to you John
Looks yummy. I also love Chinese dried salted fish and chicken fried rice, when you mentioned the smell of the shrimp paste, it remined me of that dish. The pungent smell of the fish is strong and so is the taste. Love it or hate it too.
On another note, I will forever be grateful to my parents for encouraging us to try different types of food. Of course, I draw the line at very exotic food, like intestine
Yes you mentioned the Belachan shrimp paste in the Mee Goreng noodles. I had to follow you. I love Asian food and your the best I’ve seen on You Tube. Thx for sharing.
At a local restaurant they have "samba" fried rice. I love it. The lady there says her husband the cook uses shrimp paste. It has a little heat and has some redness from chili oil. It is very flavorful but not stinky at all. In the Asian market I bought some "shrimp paste in soybean oil" that is not hot but similar in taste and the smell is not bad. It actually is a paste that comes in a jar. You can open and close the jar quickly! I add it to fried rice, but also use a 1/2 teaspoon of it in ramen soup for added flavor.
I DID IT! I went out and got me some shrimp paste (Lee Kum Kee brand, that's all we got here) Last night I made the most impossibly great restaurant quality fried rice. I was a chicken and only put one tablespoon in my pot but it was enough to make my mouth explode when I tasted it. I cooked enough for four, but me and my dog made short work of it! Oh, I threw in some garlic and ginger and...snow peas! Hey, Dude. I tried durian and uh, no, just no. Thanks, Flo!
Flo you are a good cook. I am a malaysian myself and I live in Tasmania Australia and lived for 44 years now. Gosh if it isn't for the neighbourhood, I 'd just use a good portion of it. And belachan is the most cheapest ingredient in the Asian Grocery shop when it should be highly expensive. Could it be because the westerners don't buy them? Who cares. Anything cheap, it my shop! LOL. Love you your cooking. As good and as nearest you can get us to malaysia thru You Tube of your recepies. And you do it so well and simple. Good on you Flo! Hugs to you John
I have an idea for preparing the balacan. Slice the balacan , grill them in the pan without any oil until it turn to lighter color. By the time , the balacan will be lighter and powdery, so we can store them in the glass jar and put in the freezer. Less smelly and way easier. Thank you
You are missing out my friend. Just kidding! My daughter will runaway so fast at the first sight of durian. Even the frozen ones! My son, on the other hand, can never have enough! Lol
Meant to tell you, Flo, love the haircut. It looks so good on you! I stopped dying my hair about 10 years ago, and while I have some grey, it’s mostly gone mousey instead of the pretty grey you are rocking! TFS.
Love your recipes flo because you show us step by step and make it easy to learn because of your teaching skills! Cudos to you gurl! As I was watching this it brought to mind anchovies in Italian cooking. If anchovies are in there you may not know it because it just melts in. But it's a great addition and a secret ingredient to enhance the dish add add depth of flavor. But with the shrimp paste you know it's in there but it is there to enhance the dish. I would try the slightest bit of shrimp paste at first because it has to add a great dimension of flavor like fish sauce and anchovies. Just amazes me how Asians created and preserved all these different ingredients to use in cooking. Dried shrimp, fish sauce, soy sauce, chili oils, shrimp paste and all the sauces like oyster sauces etc. Amazes me the ingenuity to preserve it all. Then there is tofu which is a whole other story!
I guess this Malaysian shrimp paste block is like the Filipino shrimp paste which I once tried in fried rice with green mangoes and pineapple (saw it on TV). It was really yummy and you only need a little of it.
So glad you are enjoying, Dude! In honesty, this looks appetizing. However, this wouldn't be my cup of tea - not a criticism, but I'm sure you know by now that I don't like seafood of any sort! LOL Lucky for me, you make *so* many delicious recipes without seafood. I thin that I'll stick with Dude's "Spam Fried Rice" over this dish! 😊😊
It's difficult to find shrimp paste here in Sri Lanka as we do not use it in our cooking. Even if I find it in a luxury supermarket, after taking a small piece, I might have to throw that away after some time. So what I do is, dry fry fresh jumbo prawns and grind it with onions, ginger and chillies.
Omg Flo shrimp paste in fry rice? Yum! I love shrimp paste l have the one in the jar Chinese shrimp paste never thought of putting it in fry rice 🤔but I never see the one that you used maybe I’ll try to use mine see if it’s good or stinky enough 😆. I think yours is better the Chinese shrimp paste is wet and very salty .
Hi Flo and Dude. Love the summer hair cut. I am going to the Asian market this week. Can you please spell that shrimp paste for me and is it in the refrigerate section or is it shelf stable until opened? Thanks and have a great week. Can't wait till the next recipe.
well for staoage i would keep it in the orig wrapper then more tin foil over that then get a glass jam jar with a seled lid and keep it in that.. everything in the fridge should be fine after all that lololol.... yummmmm love fried rice;];];]
I enjoy watching your recipes and I’m planning to order your recipe book. Are most of the recipes you make on Utube in your recipe book ? I hope so because then I won’t have to copy them.
Chinese has shrimp paste and Malaysian has Belachan. My mom cooked with that a lot. I once reheat ong choy stir fried with shrimp paste, most of the office people screamed murder.
Could you use a large frypan in one video just to show amateur’s like me how to do it? I love the look of your recipes but am nervous to try in a regular pan.
Flo, your recipe is delicious to make IAM from Indonesia and live in Holland. Would you tell me which of your books has this recipe mention and which of your books are the style for Aziatic and Indonesians ways of cooking. Are you using only shrimp paste in for fried rice or you use it also with making noodles recipes
A little bit of shrimp paste goes a long way! You’ll either love it or not… We kind of love it. Happy Sunday! 💕
When did you cut your hair? It looks cool, though.
@@Sundays566 I kinda wish they would sell it in little individually wrapped cubes like chicken bullion. (??) I would consider freezing it that way.
@@nancyarchibald9095 buy 1 and cut it in cubes . In malaysia they do no freeze the belacan .u dont want to see how they make it
Need to add kecap manis
In Indonesia and Suriname it's called Trassie.
Hey Flo, I was born and raised in KL, Malaysia. Moved to Canada some 25 years ago. Growing up in Malaysia with multi cultural, multi race and multi food selection from Chinese to Malay or East Indian to Western and Peranakan food. I am glad that I developed a good food palette. One of my family favourite fried rice is sambal belacan nasi goreng. Next time if you make this fried rice again, add some fresh chillies, I can tell ya, that my husband did not like the smell of belacan at the beginning until he tried what I can make with belacan. I made Shrimp paste asparagus, belacan kangkung, etc. Because most Canadian home are quite sealed air tight, we have AVS installed in our home but the smell that lingers for days after cooking belacan in the house. I stopped making belacan dishes at home but luckily we have a cottage (cabin) with outdoor stove, so my belacan fetish is satisfied in the summer at the cottage.
It’s called “trassi” and we, Indonesians always use this in our nasi goreng (fried rice) it does make a difference:-)
By the way, I’m hooked on your video’s
Thankx for sharing!
Greetings from Amsterdam!
Exactly, Trassi!!!
The Vietnamese use a wet version in a jar , we call it mam ruoc. A jar lasts a year in fridge and wrapped and triple bagged in fridge. It’s purple colored In a mini jar. It smells awful but oh so yummy 😊👌👍😋
I made this tonight with Filipino bagoong which I had on hand. Very very good!
We in Burma call the shrimp paste ngapi. It's part of our daily meals. Balachaung has been added to our cuisine in different ways, thanks to all the Malay traders of yore. Thanks for talking about it!
It's called ngapi in Thailand too😊
My aunty used to say if it isn't stink, it doesn't taste good! Keep those videos coming Flo!
you can also melt the shrimp paste in hot water....making it easier to blend with the rest of ingrediencies also to save more money....buy dried shrimp n Reconstitute them amazing flavour
Here in our country,Philippines, especially in our family we use this Shrimp paste often.. No matter what is the smell but it delicious when cook correctly.
I can’t tell you how many of your recipes have become family favorites. Many thanks to you and Dude for your wonderful videos😊❤️
A slight variation: roast belacan on open fire or stove top until slightly blackened and then make it into a slurry with a bit of water. Prepare chili paste or have sambal oelek on hand. Cook the egg and protein as per video. In a bit of oil, fry the onion, garlic followed by chili paste and belacan slurry. Proceed with the rest. Chili paste will give a bit of a kick and color to the fried rice. Grew up with this stuff. There is no one way of making it...use whatever preferred protein.
When I was growing up in NJ we had rice just like this from the Chinese restaurant. Thank You so much, this is exactly the type of shrimp fried rice I am wanting, hardly non of the restaurants where I am in NJ make it like this anymore.
Yes we make fried rice too. Mainly with left over meat. Chicken or pork sometimes with shrimp. Never used a shrimp paste. Will have to try it. I like smoke, salty dried fish. My Grandpa use to make. Grandma and I really enjoyed the flavor. Thank you for sharing your recipe with us. Enjoy all of the cooking you do yum.
Oh my goodness, I haven't had this fried rice in FOREVER! You just took me back to my childhood. My Dad would order it at our local hawker center and I LOVED the flavors. I can taste it all over again thanks to you, Flo. Thank you!
Never had the shrimp paste , will have to seek it out , simple dish , very delicious , cannot go wrong with fried rice , happy Sunday .
I had flashbacks of my family’s ethnic holiday cooking when you said “stinky!” When they had to toss a silver dollar in the pot of stinky mushroom soup to make sure there were no poisonous mushrooms in there, my relationship with stinky food ended! 😅😅 I sure will try your fried rice recipes, though, minus the “stinky!” Happy Sunday! Sharon🤗
I have the Filipino bagoong (translate into shrimp paste) handy, it comes in bottle, I will try making this dish, I am sure whichever kind of shrimp paste it will be yummy. The down side is I can only cook shrimp paste in the summer with doors and windows open, otherwise the entire house smells funny 😄
Now “funny” is much milder than what the smell really is. 😂
I don’t think all shrimp paste the same as our pink bagoong. There’s a different type of shrimp also used for papaya salad. All I know it’s smelly when u cook but I love bagoong, cooking and making sauce with it.
We call it Trasie in Suriname and here in Holland. It smells.......but its flavour is yummy!!!
Hey Flo! Thank you again for another champion of flavor video. I remember when I tried fish sauce for the first time and thought it was GROSS. Well, now I keep a bottle of it on the table and one in the pantry. I am still on the road to complete shrimp paste acceptance and hope that everyone will try to work with it. I advise double wrapping it and storing it tightly. I really like it in Thai papaya salad. It adds a very rich depth of flavor in addition to what the fish sauce brings. I will surely try your fried rice recipe. Be blessed, well, healthy and happy.
We Filipinos are fried rice fans with different versions of spices ! 😊I gonna try your recipe,Flo..🥰😋look sooo yummy..Thank you.💐🍉
Love it…..and your hair cut is absolutely adorable
Awesome recipe. I started watching your CZcams channel a few years ago because of the great recipes you have. I just recently brought an instant pot (I know am late to the game😂) and you seem to have lot of good recipes for the instant pot. I’m really impressed with all Asian dishes you have adapted to it. So now I will get try some favorite dishes with it and hopefully get better using it😊
Thanks Flo so much, this fried rice is so good. I tried this a long time ago in Malaysia, now I can have it again! :)
You made your cooking simple, am definitely going to try it, lovely.
oh wow super yummy one of my favorate fried rice
Flo, the new hair style is great !! Brightens up your face, funkier and looks sharper too. Heightens your beautiful smile much more 😄😄.
I love the smell and flavor from the belachan...
Hi Flo, followers, Flo you make everything look so simple.
Have a great Sunday.
I will HAVE to try it now. Such a build-up is creating huge amts of curiosity. I bet it's 😋 very yummy.
You had me crackin up with all the disclaimers regarding the shrimp paste because its the exact same kind of disclaimers given to someone curious to try Chitlins (Pig Intestines), even people who enjoy them would rather them be cooked at someone elses house 😂. I got so hooked on the fried rice I forgot about the shrimp and eggs, it felt like you went the extra mile when you starting adding them in.
Hello there! Try also chicken wings marinate with shimp paste and fry its also Malaysia dish... Its amazing delicious..
I love your videos I just bought your Homestyle cookbook love it easy good recipes .my husband enjoys shrimp paste though it’s in a jar softer consistency also I just cooked the honey soy wings they were delicious thank you
Looks delicious!!! I have never used shrimp paste but I will buy some 😀 and try! Thanks Flo ❤️😀👍
Dude is a lucky Man!!! Go Flo!!
Flo you are a good cook. I am a malaysian myself and I live in Tasmania Australia and lived for 44 years now. Gosh if it isn't for the neighbourhood, I 'd just use a good portion of it. And belachan is the most cheapest ingredient in the Asian Grocery shop when it should be highly expensive. Could it be because the westerners don't buy them? Who cares. Anything cheap, it my shop! LOL. Love you your cooking. As good and as nearest you can get us to malaysia thru You Tube of your recepies. And you do it so well and simple. Good on you Flo! Buying a Block of Belachan this week. Hmm will look for lemon grass. They don't sell in our supermarket. Might cut the roots and water them in my garden. Good Idea! Pronounciation for Belachan is "Bla Chan" That is it! Just as it is. No need to tune it any further. Otherwise it is not Bla Chan lol. Good idea! Hugs to you John
Looks yummy. I also love Chinese dried salted fish and chicken fried rice, when you mentioned the smell of the shrimp paste, it remined me of that dish. The pungent smell of the fish is strong and so is the taste. Love it or hate it too.
On another note, I will forever be grateful to my parents for encouraging us to try different types of food. Of course, I draw the line at very exotic food, like intestine
Oh yeah… me too!
Yes you mentioned the Belachan shrimp paste in the Mee Goreng noodles. I had to follow you. I love Asian food and your the best I’ve seen on You Tube. Thx for sharing.
This sounds so good. I am gonna have to order some shrimp paste and try it.
At a local restaurant they have "samba" fried rice. I love it. The lady there says her husband the cook uses shrimp paste. It has a little heat and has some redness from chili oil. It is very flavorful but not stinky at all. In the Asian market I bought some "shrimp paste in soybean oil" that is not hot but similar in taste and the smell is not bad. It actually is a paste that comes in a jar. You can open and close the jar quickly! I add it to fried rice, but also use a 1/2 teaspoon of it in ramen soup for added flavor.
Look very delicious 🤤 😋 I love fried rice 🍚 🍚🍚🍚🍚
That fried rice looks very good. Something different. Anyway, thank you for that.
Wonderful simple tasty fried rice,,well done flo
Love your bowl very pretty
Super
Thank you
Simplicity and perfection
This hairstyle suits you the best, carefree and appropriate
I DID IT! I went out and got me some shrimp paste (Lee Kum Kee brand, that's all we got here) Last night I made the most impossibly great restaurant quality fried rice. I was a chicken and only put one tablespoon in my pot but it was enough to make my mouth explode when I tasted it. I cooked enough for four, but me and my dog made short work of it! Oh, I threw in some garlic and ginger and...snow peas! Hey, Dude. I tried durian and uh, no, just no. Thanks, Flo!
Thank You 🙏. Looks delicious 😋
Just made this for lunch today and absolutely fantastic! Thanking you from Portugal.
Belachan is good with fried rice. a small portion. then brush tooth with colgate. Oh and leave windows open while cooking. Good video
Flo you are a good cook. I am a malaysian myself and I live in Tasmania Australia and lived for 44 years now. Gosh if it isn't for the neighbourhood, I 'd just use a good portion of it. And belachan is the most cheapest ingredient in the Asian Grocery shop when it should be highly expensive. Could it be because the westerners don't buy them? Who cares. Anything cheap, it my shop! LOL. Love you your cooking. As good and as nearest you can get us to malaysia thru You Tube of your recepies. And you do it so well and simple. Good on you Flo! Hugs to you John
i started growing my green onions back since i heard you say it could be done. thanks.
hello, the recipe looks delicious, the presentation is very unique, have a nice day
I also add belachan to soup broth,it gives it amazing umami flavour👍
Thank you! This rice dish is like nassi goreng. Yummy!!
I have an idea for preparing the balacan. Slice the balacan , grill them in the pan without any oil until it turn to lighter color. By the time , the balacan will be lighter and powdery, so we can store them in the glass jar and put in the freezer. Less smelly and way easier. Thank you
Flo and Dude, I looooove durian so I know I will enjoy the shrimp paste
Oooh… I do not like durian.
You are missing out my friend. Just kidding! My daughter will runaway so fast at the first sight of durian. Even the frozen ones! My son, on the other hand, can never have enough! Lol
Hi, thanks for another good recipe for dinner. Have a good week.
I always buy Lee kum Kee brand in paste jar
This is like bagoong( shrimp paste) fried rice in the Philippines. It's really good 👍
Meant to tell you, Flo, love the haircut. It looks so good on you! I stopped dying my hair about 10 years ago, and while I have some grey, it’s mostly gone mousey instead of the pretty grey you are rocking! TFS.
Love your recipes flo because you show us step by step and make it easy to learn because of your teaching skills! Cudos to you gurl! As I was watching this it brought to mind anchovies in Italian cooking. If anchovies are in there you may not know it because it just melts in. But it's a great addition and a secret ingredient to enhance the dish add add depth of flavor.
But with the shrimp paste you know it's in there but it is there to enhance the dish. I would try the slightest bit of shrimp paste at first because it has to add a great dimension of flavor like fish sauce and anchovies. Just amazes me how Asians created and preserved all these different ingredients to use in cooking. Dried shrimp, fish sauce, soy sauce, chili oils, shrimp paste and all the sauces like oyster sauces etc. Amazes me the ingenuity to preserve it all. Then there is tofu which is a whole other story!
I guess this Malaysian shrimp paste block is like the Filipino shrimp paste which I once tried in fried rice with green mangoes and pineapple (saw it on TV). It was really yummy and you only need a little of it.
Love it! 😍
This looks soo good, will definitely try. I imagine the belacan will attract many flies to my kitchen window, lol.
Is belachan also known as ham ha? The fried rice looks yummy.
Yes… but it’s much stronger than what the Cantonese use. That comes in a sauce form in a jar.
Looks very interesting...thank U.
Just love your recipes even purchased one of your books. BUDGET friendly for sure. Enjoy viewing your channel 🥰
I have to try this recipe.
So glad you are enjoying, Dude! In honesty, this looks appetizing. However, this wouldn't be my cup of tea - not a criticism, but I'm sure you know by now that I don't like seafood of any sort! LOL Lucky for me, you make *so* many delicious recipes without seafood. I thin that I'll stick with Dude's "Spam Fried Rice" over this dish! 😊😊
Oh yes… Colleen, do not try! 🤣
Oh, Spam fried rice is wonderful. Don't ever try the shrimp paste. It stinks up the house forever.
Looks so wonderful
Perfect 👍
Looks delicious ❤❤👍
It's difficult to find shrimp paste here in Sri Lanka as we do not use it in our cooking. Even if I find it in a luxury supermarket, after taking a small piece, I might have to throw that away after some time. So what I do is, dry fry fresh jumbo prawns and grind it with onions, ginger and chillies.
Omg Flo shrimp paste in fry rice? Yum! I love shrimp paste l have the one in the jar Chinese shrimp paste never thought of putting it in fry rice 🤔but I never see the one that you used maybe I’ll try to use mine see if it’s good or stinky enough 😆.
I think yours is better the Chinese shrimp paste is wet and very salty .
Yes! I remember my dad used to love that stuff! I think the belacan is stinkier and more potent. 😆
@@FloLum 😁😁😁
That's a great fried rice,, very yummy 😋 😋
Hi Flo, love your channel. I've never used that type of shrimp paste. I have shrimp paste in a jar and I absolutely love it !!
Indonesian have Nasi Goreng Djawa... It's really yummy
FLO, HI,,,,,,I NEED TO TRY THIS OUT,,YHANKS🇺🇸🇺🇸🇺🇸🇺🇸
the taste. I love you guys!!!
and that's dinner tonight! Might substitute fish sauce for shrimp paste...and add broccolini pieces.
Hi Flo, your recipe looks Delicious. Love Love Love, your short Haircut!!!!!
Looks really tasty.
Hi Flo and Dude. Love the summer hair cut. I am going to the Asian market this week. Can you please spell that shrimp paste for me and is it in the refrigerate section or is it shelf stable until opened? Thanks and have a great week. Can't wait till the next recipe.
Belacan is shelf stable until opened.
@@FloLum Thank you, you guys are the best.
Never been a big fan of shrimp paste but your video was entertaining.
Hi Flo!
I love your (fried rice) video's! I was wondering if the shrimppaste was compattible to Trassi?
Kind regards.
A few people in the comments has said it is the same.
well for staoage i would keep it in the orig wrapper then more tin foil over that then get a glass jam jar with a seled lid and keep it in that.. everything in the fridge should be fine after all that lololol.... yummmmm love fried rice;];];]
I enjoy watching your recipes and I’m planning to order your recipe book. Are most of the recipes you make on Utube in your recipe book ? I hope so because then I won’t have to copy them.
include a few bean sprouts in the rice and serve with sambal blacan and ikin bilis - Penang style
Chinese has shrimp paste and Malaysian has Belachan. My mom cooked with that a lot. I once reheat ong choy stir fried with shrimp paste, most of the office people screamed murder.
Delicious fried rice style cooking recipe 😍
Love it!
I’ve never used that shrimp paste, but If it’s super stinky, I recommend vacuum sealing it before putting it in fridge. 😊
Love your food 👏
Love the hair!
Could you use a large frypan in one video just to show amateur’s like me how to do it? I love the look of your recipes but am nervous to try in a regular pan.
That’s a hard sell… maybe. 🤔😉
I love durian. guess i'll have to look for belacan. do you have any durian recipes ?
Would love to experiment with shrimp paste!
Great haircut! Makes you look younger 👍
Cute hair!!
Flo, your recipe is delicious to make IAM from Indonesia and live in Holland. Would you tell me which of your books has this recipe mention and which of your books are the style for Aziatic and Indonesians ways of cooking. Are you using only shrimp paste in for fried rice or you use it also with making noodles recipes