100% ASLI INDONESIA

TERASI Shrimp paste or belacan is a seasoning made ​​from fish and / or shrimp rebon (jembret; gamberetti-it) which is fermented, shaped like dough or pasta and black-brown, sometimes coupled with a dye so that it becomes reddish. Paste is an important spice and china area of ​​south east asia. Paste has a sharp odor and is usually used to make chili paste, but also found in many traditional recipes Indonesia [1]. In Malaysia, this material is given the name "belacan" and in Thailand called "capitalist". In Indonesia, shrimp is often associated with the history of the town of Cirebon (which means water (shrimp) rebon in Sundanese language). Paste is a product of preservation of fresh fish or shrimp rebon that has been processed through the process of curing or fermentation, accompanied by milling and drying process that lasts a relatively long time (about 20 days). Paste is generally solid, slightly rough texture, and aroma has a uniqueness that sharp but it's very tasty. Paste traded there are 2 kinds of shrimp paste and fish paste. Shrimp paste usually has a reddish brown color, while the fish paste colored black. In practice, most shrimp producers a naughty one is using rotten fish or waste (head) of shrimp as raw material. Although cheap, poor quality paste like this and endanger health. View of the raw material, shrimp paste has a content of protein, calcium and iodine, which is quite high. However, the deposit is not so much play, because the paste function only as a flavoring in cooking resulted in the use of very small shrimp.