Bisnisrakyat.id - Terasi is a typical Indonesian spice that is often used in various dishes, such as chili paste, tamarind vegetables, and various strong spiced dishes. Shrimp paste is made from fermented shrimp or fish, producing a distinctive aroma that enriches the taste of food. The following is the process of making shrimp paste, both traditional and modern.

1. Materials Required

To make quality shrimp paste, the main ingredients usually used are:

• Rebon shrimp or small fish that have a natural savory taste
• Salt as a natural preservative
• Clean water to wash material
• Some additional ingredients (optional) such as flour or natural dyes

2. Process of Making Shrimp Paste

A. Traditional making of shrimp paste

This method has been used for generations in various shrimp paste producing areas, such as Cirebon, Bangka and Lombok.

1. Shrimp or Fish Cleaning
   Rebon shrimp or small fish are washed thoroughly to remove dirt and remaining sand.
2. Mixing with Salt
   Clean shrimp are mixed with salt, then left for several hours so that the natural preservation process begins.
3. Initial Fermentation
   The shrimp and salt mixture is left in a closed container for 1-2 days to start the fermentation process.
4. Drying
   The shrimp that have been pre-fermented are then dried in the sun for several days until they dry out and change color to brownish or blackish.
5. Milling
   Dried shrimp are ground or pounded into a coarse paste.
6. Advanced Fermentation
   The shrimp paste is left in a closed container for several weeks until the shrimp paste's distinctive aroma develops.
7. Reshaping and Drying
   The fermented shrimp paste is shaped as needed (square, round or slab) and dried in the sun again until the water content is reduced.
8. Storage and Packaging
   Dried shrimp paste can be used directly or packaged for sale.

Read more: Shrimp Paste: The Distinctive Flavor of the Archipelago that Goes Global

B. Modern Terasi Making

Modern processes use more hygienic and efficient tools and techniques, such as:

• Using a grinding machine for smoother and more even results.
• Controlled fermentation with regulated temperature and humidity to maintain quality.
• Drying using an oven to be faster and free from contamination.
• Vacuum packing to extend the shelf life and maintain the distinctive aroma of shrimp paste.

3. Tips for making quality shrimp paste

• Use fresh shrimp for a strong aroma and delicious taste.
• Make sure the fermentation process is carried out well so that the shrimp paste has a distinctive taste and smell.
• Store the shrimp paste in an airtight container so that it doesn't quickly lose its aroma and quality.

Read more: 3 Health Benefits of Eating Sambal

4. Conclusion

Making shrimp paste requires time and the right techniques to produce high quality products. Both traditional and modern methods have their respective advantages, depending on the scale of production and intended use. By understanding this process, we can better appreciate this typical Indonesian spice.

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