Terasi
A kind of pungent shrimp paste, used in very small quantities. May be crushed with spices, grilled or fried before
adding to other ingredients. Also known as balachan/blacan (Malaysia), kapi (Thailand) and ngapi
(Burma).
Terasi: Terasi (Malaysia) also known as balachan/blacan (Malaysia), kapi (Thailand) and ngapi (Burma). A kind of pungent shrimp paste, used in very small quantities.
Sambal Terasi (Java): Condiment, salt, shrimp paste, bird's eye chilies and Holland red pepper ground together with a mortar and a pestle.
Shrimp paste, also known as terasi, trasi and trassi, is made by grinding up salted, fermented shrimp and shaping them into cakes. Shrimp paste has a pungent odor and a strong salty, fishy flavor.
shrimp paste = blachan = blacan = balachan = belacan = trassi (in Indonesia) = trasi = terasi = kapi = mam tom Notes: Look for this in Southeast Asian markets.
Blacan, Balachan, Blachen [spelling], Terasi or Trasi [Indonesia], Kapi or Kapee [Thailand], Malaccan Cheese, Dried Shrimp Paste ...
Deep fry chicken until golden brown. Serve with warmed rice, sambal terasi, and vegetables.
Recipe: Fish Fillets With Curry Sauce ...
Another flavouring much liked by the Balinese (and the Jawanese) is trassi (also spelled terasi), a pungent and strong-smelling paste of fermented shrimps; in Bali, it is even employed for fruit salad (rujak, see mango).
 See also: Shrimp, Paste, Ginger, Pepper, Cooking
  
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