Grocery
Cooked Shrimp Paste
What it is
Terasi Matang is a fermented shrimp paste that has been pre-cooked for convenience. It is made from small shrimp and salt, then allowed to ferment for an extended period. This process develops a deep, savory, and umami-rich flavor profile. The paste is typically a dark reddish-brown color and has a pungent aroma that is characteristic of fermented seafood. It is a staple ingredient in many Southeast Asian cuisines, particularly Indonesian and Malaysian cooking.
How people cook with it
This versatile ingredient adds a distinctive depth of flavor to a wide range of dishes. It is often used as a flavor base or a seasoning enhancer.
- Flavoring stir-fries
- Enhancing dipping sauces
- Adding depth to soups
- Seasoning grilled meats
To use Terasi Matang, it is often lightly fried or toasted in a dry pan or with a little oil before being incorporated into dishes. This process mellows its raw pungency and unlocks its full flavor potential. It can be mashed into a paste with other aromatics like garlic and chili, or added directly to cooking liquids. A small amount goes a long way, so it is best to start with a little and add more to taste. It is a key component in many sambals and marinades.
How it differs from similar foods
Unlike raw shrimp paste, Terasi Matang has undergone a cooking process, which reduces its intensity and makes it easier to incorporate into recipes. It offers a more immediate and accessible flavor compared to pastes that require extensive preparation or cooking to achieve a palatable taste.
Who it is for
Home cooks and professional chefs seeking to add authentic Southeast Asian flavors to their meals will find this ingredient invaluable.
How to keep the rest
Once opened, store any remaining Terasi Matang in an airtight container in the refrigerator. Ensure it is kept away from other foods to prevent its strong aroma from transferring. Properly stored, it will maintain its quality for several weeks.