Belacan or Terasi
A Malay-Indonesian sauce made
with dried shrimp paste and chili
pepper Belacan, a Malay variety of
shrimp paste, is prepared from
krill, also known as geragau in
Kristang (Portuguese creole spoken
in Malaysia) or rebon in Sundanese
and Javanese. In Malaysia, normally
the krill would be steamed first and
after that are mashed into a paste
and stored for several months. The
fermented shrimp are then
prepared, fried and hard-pressed
into cakes.
Belacan is used as an ingredient in
many dishes, or eaten on its own
with rice. A common preparation is
sambal belacan, made by mixing
toasted belacan with chilli peppers,
minced garlic, shallot paste and
sugar and then fried.
Terasi (trassi in Dutch), an
Indonesian variant of dried shrimp
paste, is usually purchased in dark
blocks, but is also sometimes sold
ground. The color and aroma of
terasi varies depending on which
village produced it. The color ranges
from soft purple-reddish hue to
darkish brown. In Cirebon, a coastal
city in West Java, terasi is made
from tiny shrimp (krill) called
"rebon", the very origin of the city's
name. In Sidoarjo, East Java, terasi
is made from the mixture of
ingredients such as fish, small
shrimp (udang), and vegetables.
Terasi is an important ingredient in
Sambal Terasi, also many other
Indonesian cuisine, such as sayur
asam (fresh sour vegetable soup),
lotek (also called gado-gado,
Indonesian style salad in peanut
sauce), karedok (similar to lotek, but
the vegetables are served raw), and
rujak (Indonesian style hot and
spicy fruit salad).
Source: wikipedia
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