Page 16 - Territory Taste Festival Program 2019
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At the 2019 Territory Taste Festival we are holding the ultimate challenge!
Enter a jar of the best bluchung (blachan/belacan) into the competition for your chance to be crowned the winner of the ultimate challenge!
Bluchung is another adopted Asian addition to Darwin Cuisine, popular among older Darwin families and has been around for a long time.
History: Originally from Thailand but probably introduced to Darwin by Malays. Bluchung (Blachan) (Belacan) is fermented shrimp paste, but in Darwin, “Bluchung” refers to the cooked condiment made from the paste.
To make Darwin style Bluchung, fermented shrimp paste is combined with onion, garlic, ginger and chillies and cooked in oil over low heat until the ingredients are browned and well cooked. Like most cooking, there are variations in the recipe, eg, some don’t use onions, while others add goose giblets to it. The finished product is used as a condiment in cooking or prepared meals or spread lightly on bread for a snack.
It is made from fermented ground shrimp mixed with salt. Some versions are in its wet
form such as those in Vietnam and other versions are sun-dried and either cut into fist-sized rectangular blocks or sold in bulk. It is an essential ingredient in many curries and sauces. Shrimp paste can be found in most meals in Indonesia, Laos, Malaysia, Myanmar, Singapore, Thailand, Vietnam and the Philippines. It is often an ingredient in dip for fish or Edwina Fejo.
JIMMY SHU - Hanuman Restaurant
TOU SARAMAT RUCHKAEW, Chairperson NT Thai Association MR HERY KEMIT, representative of Indonesian Consulate
MS MILA TARIGAN, representative of Indonesian Consulate ALFRED CHIN OAM, Vice Patron of the Chung Wah Society ROQUEE LEE, Larrakia TO
MARTIN BOUCHIER, NT President Australian Culinary Federation SHENA DAMAYANTI, representative of Indonesian Consulate
For more information go to
Originally from Sri Lanka, well known Darwin based chef and restauranteur Jimmy Shu has a strong passion for creating exceptional Asian cuisine. His food journey started young as Jimmy spent his childhood in his family’s restaurant where he developed a deep love of Asian food. Initially drawn to Darwin from Melbourne in the search of fresh Barramundi, Jimmy was inspired by the delicious assortment
of Southeast Asian fruits, vegetables and herbs thriving in the tropical climate. This discovery was enough for him to sell up his restaurant empire in Melbourne and re-locate to the Top end to open the famous Hanuman restaurant. Since then, Jimmy has remained passionate about supporting local growers of exotic produce and nurturing the same passion in others. He is constantly looking for ways he can help others find their talents and when he's not travelling the world looking for food inspiration, he can be spotted on Sunday mornings sniffing and tasting his way through the fresh produce and chatting with the stallholders.

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