Which is defined as:
I’d not heard it before nor seen it used. Until today that is, when a newsletter I subscribe to dropped into my in-box. Entitled, snappily, “no. 81: putrescence, euphoria“, you can understand why I dived straight in. Written by T W Lim — self-identified as a recovering, by way of Singapore, chef/restaurateur — on the subject of sambal belacan, fermented shrimp paste, which he describes as
a condiment most people don’t sample on its own, for the same reason people don’t usually taste gunpowder, or sulphuric acid.
You can see why his writing attracts me. And, with an engineering background, why he uses this word in particular as a way of talking about crushing down, diminishing the size of the ingredients used for the paste. I’ll leave you to subscribe and read.
I’m grateful for both the recipe and the new word. Kudos man.
