Terasi

Terasi is a traditional Indonesian shrimp paste made from fermented ground shrimp mixed with salt and then sun-dried into solid, dark brown or reddish-brown blocks. It has a strong, pungent aroma and a deep umami flavor, which intensifies when roasted or fried before use.

Terasi is an essential ingredient in Indonesian cuisine, commonly found in dishes like sambal terasi, sayur asem, nasi goreng, and peanut sauces for gado-gado or pecel. Different regions in Indonesia produce their own variations, such as Terasi Bangka, known for its strong fermentation, and Terasi Lombok, which has a spicier profile.

It is usually toasted or fried before being incorporated into recipes to enhance its fragrance and complexity. If unavailable, Thai shrimp paste (kapi) or Vietnamese shrimp paste (mắm tôm) can be used as substitutes, though the texture and taste may differ slightly.