Terasi

Terasi or trassi is a traditional Indonesian and Malaysian condiment. It is a type of fermented shrimp paste, known for its strong aroma and unique flavor. Terasi is a staple ingredient in many Southeast Asian dishes, particularly those from Indonesia and Malaysia.

History

The origins of terasi are believed to date back to the Majapahit era, a thalassocratic Indonesian empire that existed from the 13th to 16th centuries. The production of terasi was a significant part of the Majapahit economy, with the paste being traded across the region.

Production

Terasi is made from tiny shrimp, known as krill, that are fermented and then ground into a paste. The paste is then sun-dried and cut into blocks for sale. The fermentation process, which can take several weeks, gives terasi its distinctive smell and taste.

Usage

Terasi is used in a variety of dishes in Indonesian and Malaysian cuisine. It is often used as a flavor enhancer, adding a depth of umami taste to dishes. It is a key ingredient in sambal, a spicy condiment used widely in the region. Terasi can also be used in soups, stews, and stir-fries.

Health Benefits

Despite its strong aroma, terasi is rich in protein and contains several essential minerals, including calcium and phosphorus. It is also a source of vitamins, particularly vitamin B12.

Cultural Significance

Terasi holds a significant place in Indonesian and Malaysian culture. It is often used in traditional ceremonies and is considered a symbol of hospitality and generosity.

See Also

• Belacan
• Fish sauce
• Shrimp paste
• Sambal