Tahini used as a cooking sauce for meat and always served as a side with fish. It is also a main ingredient in a seafood dish called Siyadiyeh. Tahini is in sweet desserts like halva and halva with pistachios. In East Asia, sesame paste () is a major condiment used in dry noodles (hot or cold). Sesame paste can also be eaten as a dessert, known as black sesame soup. Tahini is a source of calcium, manganese, the amino acid methionine, and omega-3 and omega-6 fatty acids. Tahini made from raw sesame seeds is lower in fat than tahini made from
Shrimp paste Language" published in 1812. Belacan is used as an ingredient in many dishes. A common preparation is "sambal belacan", made by mixing toasted belacan with chilli peppers, minced garlic, shallot paste and sugar and then fried. Sometimes it is toasted to bring out the flavour, usually creating a strong, distinctive odor. Terasi (trassi in Dutch), an Indonesian (especially Javanese) variant of dried shrimp paste, is usually purchased in dark blocks, but is also sometimes sold ground as granulated coarse powder. The color and aroma of terasi varies depending on which village produced it. The color ranges from a soft purple-reddish