how to create a terasi

How to Make Terasi by using fresh shrimp.

Here's how. as in the production on the coast of Lancok for example, the production of shrimp paste from the coastal community is very good and delicious tasty bangka, although the region of Central Java like Belitung also many we can meet the shrimp processing factory.

Basic ingredients to make shrimp paste delicious and savory is usually made from shrimp ponds or even rebon shrimp, although some are also made from fish.

1.The materials that must be prepared to make shrimp paste delicious, delicious and delicious this is as follows
.Udang Rebon small, may also fresh shrimps from the pond, or any shrimp rekih.

1. in the manufacture of shrimp paste SALT has dual function, first to give flavor,
   the second as a preservative, the dye is a concentration of 30%: or 3ons per kg of raw materials
   shrimp paste
   3). Plastic bags - Usually plastic that is used for shrimp paste is always in duplicate the first 2 layers
   to protect and also to muffle the odor so as not to be smelled from the outside, the second for
   perfecting, and to brand.

4). Ready containers or shrimp boiled or fresh prawn shrimp.
5).Grinding tool can be crushed if small scale, use the grinder if you want to make on a large scale.

6). Permentation tools are usually made of plastic karna terasi raw materials contain a lot of salt.

7). Tools for drying

8). Seasonings - Secret Seasonings

After all the materials and tools - the tools above have been ready, then the process of making shrimp paste delicious and delicious this can we do:

a. Wash fresh or fresh shrimp or shrimp, and remove the head.
b. Drain until the water is dry and drying until the shrimp - completely dry.
c. After the shrimp dry the shrimp input into the milling machine, add all the spices
which is available, then mash until smooth, while continuing to mash until smooth and form a
batter then in the drying to dry, to get the result of soft terasi and quality yang
good, usually after the milling in the drying, up to 2/3 x milling this to get a better quality terasi.
d. after 2 x the process of grinding and drying terasi can be wrapped using 1/2 layer
bungkus.dan the trasi is ready in consumption or in market.
Make sure the condition of shrimp paste is always dry, to maintain the quality and duration of terasi durable.

Seasoning to make a more fragrant paste, savory and delicious.

1. Salt to taste
2. Flavoring Flavor (Sasa, Ajinomoto)
3. Candlenates - 11 Items for 1 Kg of Dough
4. Coriander - 26 Grams For 1/2 Kg Dough
5. Make it with the Sense of Love (True Heart maker).

thanks.
Good luck !!!
safe and successful for steemit.