π About This Recipe
Terasi is the pungent, deeply savory backbone of Indonesian cuisine, a fermented shrimp paste that transforms simple ingredients into complex masterpieces. Hailing from coastal regions like Cirebon and Lombok, this traditional condiment is crafted through a meticulous process of salting, sun-drying, and fermentation. Once toasted, it releases an intoxicating aroma and a rich, salty-sweet umami profile that is essential for authentic sambals and stir-fries.
π₯ Ingredients
The Seafood Base
- 1 kg Tiny Planktonic Shrimp (Rebon) (Freshly caught, thoroughly rinsed and drained)
- 100 grams Sea Salt (Non-iodized for best fermentation results)
Natural Preservatives & Flavor Enhancers
- 1 tablespoon Palm Sugar (Gula Jawa) (Finely grated to balance the salt)
- 1 teaspoon Tamarind Water (Highly concentrated, seeds removed)
For Processing & Storage
- 4-5 large pieces Banana Leaves (Cleaned and softened over a flame)
- 1 tablespoon Coconut Oil (For coating the hands and tools)
π¨βπ³ Instructions
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1
Thoroughly rinse the rebon shrimp in a fine-mesh sieve under cold running water to remove any sand or debris, then drain and pat dry with a clean cloth.
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2
In a large non-reactive bowl, toss the shrimp with the sea salt until every shrimp is evenly coated; the salt acts as the primary fermenting agent.
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3
Spread the salted shrimp on a large bamboo tray (tampah) in a thin, even layer and place in direct, hot sunlight for 4-6 hours until partially dehydrated.
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4
Transfer the wilted shrimp to a traditional stone mortar and pestle (cobek) or a heavy-duty food processor.
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5
Pound or pulse the shrimp until they form a coarse, thick paste. Do not over-process; you want a rustic texture.
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6
Mix in the grated palm sugar and tamarind water, ensuring they are fully incorporated into the shrimp mash.
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7
Shape the paste into a large ball, wrap tightly in a clean cloth or banana leaf, and place it in a container with a weighted lid to ferment at room temperature for 24 hours.
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8
Unwrap the paste the next day and spread it out on the bamboo tray again. Sun-dry for another full day, turning the paste occasionally.
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9
Pound the paste a second time in the mortar. This second pounding breaks down the fibers and creates the signature dense, clay-like consistency of high-quality Terasi.
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10
Shape the final paste into blocks or cylinders. Traditionally, these are wrapped tightly in scorched banana leaves to impart a subtle tea-like aroma.
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11
Allow the wrapped blocks to age in a cool, dark place for another 2-3 days to let the flavors mature and mellow.
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12
To use, slice off a portion and toast it over an open flame or in a dry skillet until it turns aromatic and slightly darker in color.
π‘ Chef's Tips
Always use non-iodized salt as iodine can inhibit the growth of beneficial fermentation bacteria. If you don't have consistent hot sun, you can use a food dehydrator set to the lowest temperature (around 35Β°C/95Β°F). Wear gloves when handling the paste to prevent the potent aroma from lingering on your skin for days. Ensure all equipment is bone-dry and sterilized; moisture is the enemy of a successful ferment. The final product should be dark brown or deep purple; if you see bright red, it is likely artificial coloring found in commercial versions.
π½οΈ Serving Suggestions
Crumble toasted Terasi into a fresh Sambal Terasi with bird's eye chilies and lime juice. Add a small amount to Nasi Goreng (Indonesian Fried Rice) for an authentic depth of flavor. Dissolve a teaspoon into Sayur Asem (Tamarind Vegetable Soup) to balance the acidity. Mix with garlic and shallots as a base for stir-fried Kangkung (Water Spinach). Pair dishes containing Terasi with a cold glass of Es Teh Tawar (Unsweetened Iced Tea) to cleanse the palate.