terasi

Terasi is a traditional Indonesian shrimp paste used as a flavoring in many Southeast Asian cuisines. It is made by mixing ground small shrimp with salt and sometimes rice or sugar, then fermenting the mixture for days to months. After fermentation, the product is ground into a paste and sold fresh or dried into bricks or as a paste in jars. The aroma is strong and sulfurous, which can be softened by grilling or frying the paste before use.

The best-known regional variant is terasi Lampung from Lampung province, prized for its pronounced aroma and deep color, while other varieties, such as kampung terasi, are milder. Terasi is a central ingredient in sambal terasi, a chili paste that forms the backbone of many dishes; it is also used to season soups, stews, fried rice, and vegetables, and is often sautéed briefly in oil to release its flavor.

Because of its salt and fermentation, terasi is high in sodium and its odor can be polarizing; some cooks seek to mellow the aroma by toasting or grilling the paste. Commercial terasi is sold as dried bricks and as paste in jars, and it is widely available in Indonesian markets and in neighboring Malaysia and Singapore. Storage should be in a cool, dry place, with refrigeration after opening; shelf life varies and freezing can extend it.