trassi

Trassi is a culinary term with roots in the Indonesian language, specifically referring to a spice paste or sauce. It is most commonly associated with the preparation of dishes in Indonesian and Malaysian cuisine. Typically, trassi is made from fermented shrimp or krill, which are then dried and ground into a paste. This paste, often referred to as belacan or terasi in different regions, is a fundamental ingredient that provides a distinctive umami flavor and aroma to a wide range of dishes.

The preparation of trassi can vary, but the core ingredient remains the fermented shrimp. This fermentation process is crucial for developing its characteristic pungent smell and complex taste. The paste is then often mixed with other ingredients such as chilies, garlic, shallots, ginger, and other spices to create a flavor base for curries, stir-fries, marinades, and sambals. While the aroma can be strong and off-putting to those unfamiliar with it, when cooked, the flavor of trassi melds beautifully with other ingredients, adding depth and savoriness that is difficult to replicate. It is a staple in many Southeast Asian kitchens and is considered essential for authentic flavor profiles.