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.


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. Lance Desker says:

    errrrr……no…,s a long laborious process, if terasi is the same thing as shrimp paste that is sold in Malaysia. The process is laborious, and involves lots of sun drying and the odour of drying shrimp might not be to your liking, nor your neighbours.

    Please, just to let you know, a little goes a long way. it is quite salty, and the flavour is quite strong.

  3. Bobie says:

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

  4. 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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