Terasi

                                                        Terasi

Terasi is a seasoning made from fish and / or shrimp organisms (jembret; gamberetti-it) which is fermented, shaped like pasta and black-brown, sometimes coupled with a dye that becomes red. Terasi has a sharp odor and is usually used to make chili paste, but also found in a variety of traditional Indonesian recipes.

Ever eat sambal terasi, cah-stir fry kangkong or the like? How it feels? favors rather ... aroma and flavor of the dish was that there was sourced from fish terasi. terasi is a product of preserved fish or rebon that has been processed through the process of curing or fermentation, milling or pulverization and drying which lasted for 20 days +. Into the product is added salt terasi that serves as a preservative, shaped like pasta and black-brown, sometimes coupled with a dye that becomes red. terasi has a sharp odor and is usually used to make chili paste, but also often found in a variety of traditional Indonesian recipes.
Paste Type
Paste is a lot traded in the market, generally can be divided into two types based on their raw materials, namely shrimp paste and fish paste. Shrimp paste usually has a reddish brown color, whereas the dusky-colored fish paste and shrimp paste shrimp generally have a higher price than the fish paste.