Like the shrimp pastes in Thai and Malaysian cuisines, terasi is added to Indonesian dishes to give a strong hit of umami. Terasi is an Indonesian shrimp paste made from small sun-dried shrimp (similar to Malaysian belacan or Thai kapi). The key ingredient that sets it apart from other sambals is of course the terasi. It’s not that sambal terasi is the simplest sambal available (that award probably goes to sambal bawang – simply raw garlic and chilli), it’s more that this classic combination of flavours and is well-loved throughout Indonesia. Ask for a sambal in a warung and maybe 7 times out of 10 you will get something that lies at the terasi end of the sambal spectrum. It is served with anything from fried chicken and fish (ayam/ikan goreng) to raw vegetables.Īlthough there are literally hundreds of sambals across Indonesia, I would say that sambal terasi is your ‘bread and butter’ sambal. In a nutshell, sambal terasi is an Indoensian shrimp paste sambal made from chillies, tomatoes, garlic, shallots, lime juice, palm sugar and shrimp paste. Or, if you want to jump straight to the recipe and only browse the notes when needed, then just click the button below:
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