The pickling process softens the fish and makes it mushy. In 1707, William Dampier described trasi 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 described it further as a mixture of shrimp and small fish made into a kind of soft pickle with salt and water, and then the dough was packed tightly in a clay jar. He was the one who introduced trasi to China, a foreign condiment which later became popular and inspired locals to make their own version. According to Purwaka Caruban Nagari, Chinese Muslim explorer, Zheng He of Yunnan, used to buy trasi from Cirebon and brought it back to his homeland. Shrimp paste was one of Java's most popular exports bought by traders from neighboring islands and abroad. In Mertasinga, it was mentioned that Cirebon was attacked by Galuh Kingdom because they stopped sending trasi to the king. According to Carita Purwaka Caruban Nagari, Cirebon had angered the King of Galuh Kingdom after they stopped paying a tribute (in the forms of shrimp paste and salt, their regional products) to him. In Java, fermented shrimp paste ( trasi or terasi), as mentioned in two ancient Sundanese scriptures, Carita Purwaka Caruban Nagari and Mertasinga, had been around before sixth century. Shrimp paste originated in continental Southeast Asia, probably among the Cham and Mon people, from where it spread southwards to insular Southeast Asia. It is eaten in very small amounts over white rice. It is typically bright red or pink due to the use of angkak (red yeast rice) and the shrimp or krill remains readily identifiable.
History Belacan in a market of Malaysia Ginisang alamang (sauteed shrimp paste) from the Philippines. It is often an ingredient in dip for fish or vegetables. Shrimp paste can be found in many meals in Cambodia, Indonesia, Laos, Malaysia, Myanmar, the Philippines, Singapore, Thailand, and Vietnam. It is an essential ingredient in many curries, sauces and sambal. They are either sold in their wet form or are sun-dried and either cut into rectangular blocks or sold in bulk. It is primarily made from finely crushed shrimp or krill mixed with salt, and then fermented for several weeks. Shrimp paste or prawn sauce is a fermented condiment commonly used in Southeast Asian and Southern Chinese cuisines. Shrimp paste being dried under the sun in Ma Wan, Hong Kong
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