Trassi (paste)

Trassi, also known as terasi or belacan, is a pungent, fermented shrimp paste widely used in Indonesian and Malaysian cooking, typically sold as a dense, dark block. It is usually toasted or fried briefly before being ground into spice pastes, sambals, and sauces, mellowing its intense raw aroma into a deep, savoury flavour. Only a small amount is needed to season a dish due to its concentrated pungency.

As a paste, this ingredient has no trapped air and packs solidly into a measuring cup, similar to a thick liquid.

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