We are independent & ad-supported. We may earn a commission for purchases made through our links.

Advertiser Disclosure

Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.

How We Make Money

We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently from our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What is Terasi?

Sara Schmidt
By
Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

In Southeast Asia, a type of shrimp paste known as terasi is used in many flavorful dishes. The strongly-scented sauce is created from ground raw shrimp. The shrimp is fermented and dried in the sun, before being cut into single use-sized blocks.

The form of freshly made terasi is typically that of a small square cake. When sold commercially, or during preparation, however, it may exist in the form of crumbles or ground powder. Its color can range from rich mahogany to a lighter shade of brown. The flavor of the paste is usually very salty and pungent, much like many other fish flavors.

A spicy Malay-Indonesian sauce, terasi is used in several signature dishes. The piquant fruit salad known as fruit rujak includes the dried shrimp paste. Stir fry recipes also frequently call for the ingredient. Shrimp crackers and terasi is a popular snack or appetizer in some areas. A chili-based South Asian condiment known as sambal includes terasi.

To make sambal terasi, one may sauté sliced red chilies, chopped tomatoes, peeled shallots, garlic cloves, and tarasi in a small amount of oil. After a few minutes, the mixture should be removed from heat and poured into a mortar or bowl. A small amount of sugar, lime juice, and salt is added before grinding all of the ingredients together. The blend may be refrigerated for up to one week.

Fried rice can be made with this fishy paste. One may blend the sauce with other traditional ingredients, such as garlic, shallots, or other flavoring agents. It can then be sautéd with any meats or vegetables desired inside a wok.

An important distinction between this ingredient and other types of sauces is that terasi requires cooking during or prior to use. Alone, the powder or patty is considered raw. Most cooks prefer to either roast or fry the paste prior to use, or while preparing the main dish itself.

Terasi is generally inexpensive to purchase ready made. It can be found in specialty Asian shops as well as online. It is typically packaged in a glass or plastic jar, and is available in 7.5 to 16 ounce (213 to 454 gram) sizes.

When searching for this paste, it is important to remember that it may be known as something else, depending on where it was made. In Singapore, the sauce is known as belachan or belacan. In Vietnam, it is called Mắm Tôm, Mắm Tép, or Mắm Ruốc, depending on what type of shrimp is used. In Laos, it is known as kapi.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Sara Schmidt
By Sara Schmidt , Writer
With a Master's Degree in English from Southeast Missouri State University, Sara Schmidt puts her expertise to use by writing for DelightedCooking, plus various magazines, websites, and nonprofit organizations. She published her own novella and has other literary projects in the works. Sara's diverse background includes teaching children in Spain, tutoring college students, running CPR and first aid classes, and organizing student retreats, reflecting her passion for education and community engagement.

Discussion Comments

Sara Schmidt

Sara Schmidt

Writer

With a Master's Degree in English from Southeast Missouri State University, Sara Schmidt puts her expertise to use by writing for DelightedCooking, plus various magazines, websites, and nonprofit organizations. She published her own novella and has other literary projects in the works. Sara's diverse background includes teaching children in Spain, tutoring college students, running CPR and first aid classes, and organizing student retreats, reflecting her passion for education and community engagement.
DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.