Sambal Trassi

16-sambal-trassiIt’s this simple. You make a sambal trassi or terasi with a generous amount of chilies (20), half a teaspoon of salt and trassi. That is concentrated shrimp pasta you can buy at Asian shops (used a lot in Thai cuisine too).

Trassi has a very strong fishy scent and flavor. It is used a lot in Indonesian vegetable and noodle dishes. It turns every stir-fry dish into Asian food. ;-).

This amount is enough for 10 people and is made in 10 or 30 minutes (by hand in mortar).


Sambal terasi #16 translated from Beb Vuyk Groot Indonesisch Kookboek, page 57.

Ingredients

20 lomboks
1/2 teaspoon of salt
1 teaspoon of terasi

Preparation like sambal oelek and rub the terasi through.


15-sambal-trassi-ingredientenYou can use any chili pepper for a sambal; make is at hot as you like. You can use small green or red peppers (more spicy that regular ones) or Madame Jeanette which is crazy spicy.

I love simple red peppers. They are not too hot so I can control the spicyness better. Sometimes I deseed half of the amount of peppers so make it less spicy.

I can get trassi in dry or wet (paste-like) form. Both work well, although I often think dry trassi has a stronger flavor.15-sambal-oelek-pepers

I used my cobek (mortar) this time to rub the chilies by hand. That takes some time and the sambal has a rougher texture. I like it this way to serve with soup for example. But if I need a smoother chili salsa sambal, I use my emersion blender to do the job.

But if I need a smoother chili salsa sambal, I use my emersion blender to do the job. I like smooth sambal with babi kecap or rendang.

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4 Responses

  1. Erika says:

    Hi from Brasil! Please , can i make trassi by myself? how to make it at home? in Brasil we can´t find it. Tks.

  2. Bobie says:

    Hi, I just love your side. Please keep adding more tasty recipes.

  3. Vyron Perellis says:

    The Indonesian trassi in Malaysia is called banchan. Is made from shrimp that live where the rivers meet the sea. It’s a special process that can’t be done by individuals.
    It also smells really bad row or when is fried. Strangely it gives a wonderful flavor to the dish that is meant to be used!!!

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