Southeast Asian shrimp paste. Normally comes in cakes or coarse powder form. Ranges from soft and grayish-pink to firm and brownish in color. Made by grinding up salted, fermented or dried shrimp. Has a strong, salty and fishy flavour. Fried with some oil or roasted before use. Used sparingly in various Asian dishes, particularly soups, sauces, rice dishes, and sambal (chili sauce). Has a pungent odor that dissipates during cooking.
Text adapted from The Food Lover's Companion, 2nd ed.,
by Sharon Tyler Herbst.
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