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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 ( (:ŋəpḭ)) in Burmese, 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, haam ha/ha jeung in Cantonese Chinese and hom ha/hae 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. It is made from fermented ground shrimp mixed with salt. Some versions are in its wet form such as those in Vietnam and other versions are sun-dried and either cut into fist-sized rectangular blocks or sold in bulk. It is an essential ingredient in many curries and sauces. Shrimp paste can be found in most meals in Indonesia, Laos, Malaysia, Myanmar, Singapore, Thailand, Vietnam and the Philippines. It is often an ingredient in dip for fish or vegetables. ==History== The tradition to prepare shrimp, fish or seafood through fermentation is widespread in Southeast Asia; it can be found in Maritime Southeast Asia (Indonesia, Malaysia, the Philippines) to mainland Southeast Asia (Thailand, Myanmar, Cambodia, Laos, and Vietnam), and southern China to a lesser extent. Fermented fish or seafood is an ancient tradition in Southeast Asia, a similar tradition is demonstrated by Cambodian ''prahok'', which is quite similar to the shrimp paste. Nevertheless, the origin of shrimp paste seems to point to Maritime Southeast Asia. According to Thai tradition, the origin of ''kapi'' (Thai fermented shrimp paste) can be traced to their southern territory. As far back as the eighth century, inhabitants of the coastal cities of Pattani and Nakhon Si Thammarat — located in today’s southern Thailand but then ruled by the Malay Kingdom of Srivijaya — used shrimp paste in their cooking.〔(【引用サイトリンク】 author= Su-Mei Yu )〕 They shared this practice with people from other coastal nations in Southeast Asia, including regions now known as Indonesia, Malaysia, Myanmar, Cambodia and Vietnam. After King Ramkhamhaeng of Sukhothai occupied Pattani in the fourteenth century, shrimp paste (''kapi'') became available in Thai court, although it was reserved mainly for aristocrats. In 1666, ''kapi'' was described by a Persian diplomat named Ibn Muhammad Ibrahim, in derogative manner as "'rotten' food unfit for cooking or eating."〔 ''Kapi'' is also described by Simon de La Loubère, a French diplomat appointed by King Louis XIV to the Royal Court of Siam in 1687. In one chapter, "Concerning the Table of the Siamese" he wrote: "Their sauces are plain, a little water with some spices, garlic, chilbols, or some sweet herb, as baulm. They do much esteem a liquid sauce, like mustard, which is only corrupted crayfish, because they are ill salted; they called it ''Capi''."〔 In 1707, William Dampier described ''trassi'' (or ''terasi'', Indonesian shrimp paste) in his book "A New Voyage Round the World"; "A composition of a strong odor, but it became a very tasty meal for the indigenous people." Dampier describe it further as, a mixture of shrimp and small fish made into a kind of soft pickles, salt and water, and then the dough was put in a clay jar tightly. The pickling process makes fish softened and become mushy. Then they poured arrack into jars to preserves them. "The mushy fish remains was called trassi," Dampier wrote; "The aroma is very strong. However, after adding a little part of it, the dish's flavour became quite savory." In 1880s, ''trassi'' was described by Anna Forbes during her visit to Ambon. Anna was the wife of British naturalist Henry Ogg Forbes, the couple travelled through Dutch East Indies back in 1880s. In her journal she describes the culture, customs and tradition of the natives; including culinary tradition. Because of this foul-smelled ingredient, she accused her cook named Kobiz, for trying to poisoned her, and throw away that "horrible rotten package", wrapped in banana leaf right away. Later she wrote; "Then, I observed each dish of the native or European, those that I have consumed since my arrival in the East contains this; the essence of that rotten stuff that has been used as a spice."〔 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Shrimp paste」の詳細全文を読む スポンサード リンク
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