Shrimp paste

Shrimp paste or shrimp sauce, is a common ingredient used in Southeast Asian and Southern Chinese cuisine. It is known as terasi (also spelled trassi, terasie) in Indonesian, ngapi (ငါးပိ [ŋəpḭ]) in Burmese, Dangpuithu in Mizo (Northeast India), kapi (กะปิ  [kapìʔ]) in Thai, Khmer (កាពិ [kaapiʔ]) and Lao (ກະປິ  [kapíʔ]), belacan (also spelled belachan, blachang) in Malay, mắm ruốc, mắm tép and mắm tôm in Vietnamese (the name depends on the shrimp used),bagoong alamang (also known as bagoong aramang) in Tagalog, haa1 zoeng3/haa1 gou1(蝦醬／蝦膏) in Cantonese Chinese and hom ha/hae ko (Pe̍h-ōe-jī: hê-ko) in Min Nan Chinese. The Chakma people from the Chittagong Hill Tracts of Bangladesh, who call it sidol, use shrimp paste extensively in their cuisine.

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