Description
Mechanical shearing of hydrophobic and hydrophilic components into a stable colloidal suspension.
Technical
High-shear blending disrupts shrimp exoskeleton chitin and lipid membranes while solubilizing belacan proteins, with spice oleoresins forming micelles stabilized by shrimp-derived phospholipids.
Culinary Significance
Creates the flavor foundation for laksa broth, uniformly distributing fat-soluble aromatics and umami compounds.
Science
Primary Reaction
Mechanical emulsification
Parameters
Temperature
32°C optimal
25°C to 40°C range
Time
8 minutes
3 minutes – 15 minutes
Equipment
Granite mortar and pestleStone grinding slabHigh-powered blender (modern adaptation)