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In what way are we comparing the smell of shrimp paste to the smell of asafoetida? Having both of these ingredients available in my kitchen it is my opinion that they are not similar at all. Is this reference based solely on the fact that both have a powerful odor which may be considered offensive to some/most or is their some other implied similarity? Bluesleeper02:27, 28 August 2007 (UTC)[reply]
For what it is worth I found a reference to balanchan in the sixth chapter of The natural and political history of the kingdom of Siam A.D. 1688 by Nicolas Gervaise. Could be interesting to show how old a culinary product it is. — Preceding unsigned comment added by 128.135.55.190 (talk) 19:59, 26 August 2015 (UTC)[reply]
The article mentions shrimp paste consumed in China as well. What do Chinese people call the ingredient? According to inter wiki, it is written as 蝦醬. Is there anyone who can read Chinese language? --Appletrees (talk) 16:39, 24 November 2007 (UTC)
The Cantonese is 'ha jeung', and the Madarin is 'xia jiang' —Preceding unsigned comment added by 194.50.118.230 (talk) 06:42, 8 May 2008 (UTC)[reply]
Sorry to trouble the article, but I feel that I may have a relevant question[edit]
I typed in shrimp sauce and I live in San Francisco and it may just be a regional side dish, but every japanese restaurant has a pink shrimp sauce and I don't really know how to open up a discussion on the matter.
If someone could share any information or feedback one might have, it could go a long way since shrimp sauce is not encyclopedic to begin with--but satay sauce and orange sauce have very good coverage on their respective topics without having been "subject of independent third party verifiable sources".
I am sorry if this is the wrong place to ask, I don't know the protocol for discussing new articles, but if anyone can answer my question about shrimp sauce, I will check this page in a week, and you can email me at <email removed> Thank you71.54.173.253 (talk) 13:23, 18 February 2009 (UTC)[reply]
In the Preparation section the first mention of salt is here:
“After several days, the shrimp-salt mixture will darken and turn into a thick pulp.” Seems like the salt must have been added earlier, but when it was added isn’t described and should be. - Dough34 (talk) 19:52, 1 February 2014 (UTC)[reply]
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