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It is primarily made from finely crushed shrimp or krill mixed with salt, and then fermented for several weeks.Some versions are in its wet form such as those in Vietnam and other versions are sun-dried and either cut into rectangular blocks or sold in bulk. The menu describes it as having a passion-fruit-cream finish which does sound delightful. ” “Yeah, nothing like seeing someone you went to school with on TV to know how far you haven’t come,” I joke. “It’s fine,” I say and pretend to vigorously drink it. It is known as terasi (also spelled trassi, terasie) in Indonesian, ngapi () in Min Nan Chinese.

Fw-300 #ya-qn-sort h2 /* Breadcrumb */ #ya-question-breadcrumb #ya-question-breadcrumb i #ya-question-breadcrumb a #bc .ya-q-full-text, .ya-q-text #ya-question-detail h1 html[lang="zh-Hant-TW"] .ya-q-full-text, html[lang="zh-Hant-TW"] .ya-q-text, html[lang="zh-Hant-HK"] .ya-q-full-text, html[lang="zh-Hant-HK"] .ya-q-text html[lang="zh-Hant-TW"] #ya-question-detail h1, html[lang="zh-Hant-HK"] #ya-question-detail h1 #Stencil . I’m impressed by her descriptive accuracy, but before I can tell her she would do well describing someone for a police sketch, Dan’s friend makes a comment about Marnie’s weight. Dan, the new boyfriend, is the exact build that Marnie described. It is often an ingredient in dip for fish or vegetables.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, Brunei and the Philippines) to mainland Southeast Asia (Thailand, Myanmar, Cambodia, Laos, and Vietnam), and southern China to a lesser extent.

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