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 and Lao language, belacan (also spelled belachan, blachang) in Malay, mắm ruốc, mắm tép and mắm tôm in Vietnamese (the name depends on the shrimp used),[1] bagoong alamang (also known as bagoong aramang) in Filipino, ginamos in Hiligaynon, haam ha/ha jeung in Cantonese Chinese and hom ha/hae ko (Pe̍h-ōe-jī: hê-ko) in Min Nan Chinese.

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拍攝者： Kemmudsudsakorn