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 ( ) in
Burmese,
kapi (กะปิ ) in
Thai,
Khmer (កាពិ ) and
Lao (ກະປິ ),
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.