description Terasi Overview
Terasi is an Indonesian fermented shrimp paste made from finely ground shrimp mixed with salt and fermented over several weeks. It is closely related to Malaysian belacan and other Southeast Asian shrimp pastes. Terasi is produced in various regions of Indonesia, with coastal communities in Java among the primary producers. It is a fundamental ingredient in Indonesian cuisine, most notably as a key component of sambal terasi and in dishes such as sayur asam and various vegetable stir-fries.
insights Ranking position
Terasi ranks #99 of 238 in the Fermented Food ranking, behind Berliner Weisse, ahead of Raki.
help Terasi FAQ
What is terasi made from?
Terasi is an Indonesian fermented shrimp paste traditionally made from tiny shrimp or krill that have been salted, sun-dried, and ground into a paste. This mixture is then fermented for several weeks to develop its characteristic pungent aroma and deep umami flavor.
How is terasi different from Malaysian belacan?
While terasi and belacan are very similar types of fermented shrimp paste, terasi usually refers specifically to the Indonesian version and often comes in dry blocks or powder. Terasi is heavily utilized in Indonesian cooking, whereas belacan is the foundational equivalent in Malaysian and Singaporean cuisines.
How do you use terasi in cooking?
Terasi is most famously used as the crucial flavor base for sambal terasi, a popular Indonesian chili sauce. It is typically toasted or roasted before being crushed with chilies, garlic, and lime to create a complex, savory condiment.
Where in Indonesia is terasi primarily produced?
Terasi is primarily produced in the coastal communities of Java. These regions have a long history of shrimp fishing, and the traditional methods of sun-drying and fermenting are still passed down through local fishing families.
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