What is the terrace?

In Southeast Asia, a type of shrimp paste known as a terrace is used in many fresh foods. The strong salivary sauce is made of ground raw shrimp. Shrimps are fermented and dried in the sun before they are cut into individual blocks of use.

The form of a freshly produced terrace is usually a form of a small square cake. However, in commercial selling or during preparation, it may exist in the form of crumbs or ground powder. Its color can range from rich mahogany to lighter brown shade. The taste of the paste is usually very salty and pungent, like many other fish tastes.

Spicy Malaysian-Indian sauce, the terrace is used in several signature meals. Spicy fruit salad known as fruit rush includes dried shrimp paste. Mix frying recipes also often call ingredients. Crackers and terraces shrimp are a popular refreshment or appetizer in some areas. South Asian spice based on chili known as sambal includesTerrace.

make sambal terraces, one can cut red canis, chopped tomatoes, peeled shallots, garlic cloves and tarasi in small amounts of oil. After a few minutes, the mixture should be removed from heat and poured into a mortar or bowl. A small amount of sugar, lime juice and salt are added before grinding all ingredients. The mixture can be cooled for up to one week.

With fried rice can be made with this fish paste. One can mix a sauce with other traditional ingredients such as garlic, shallots or other aroma. Then it can be a sautede with any meat or vegetables desired inside the wok.

The important difference between this component and other types of sauces is that the terrace requires cooking during or before use. The powder or patty itself is considered raw. Most chefs prefer baking or frying the paste over use or preparing the main food.

terraceIt is generally cheap to buy ready. This can be found in special Asian stores and online. It is usually wrapped in a glass or plastic container and is available in sizes of 7.5 to 16 ounces (213 to 454 grams).

In finding this paste, it is important to realize that it may be known as something else, depending on where it was made. In Singapore, the sauce is known as Belachan or Belacan. In Vietnam it is called Mắm Tôm, Mắm Tép or Mắm Ruốc, depending on what type of shrimp is used. He is known in Laos as Kapi.