China - Hom ha / Hay koh is used in southern coastal China for stir fries, with vegetables (particularly Ong Choy) and pork, but not a lot elsewhere in China. It is ground smooth, darker, more pungent, less shrimpy and saltier than most shrimp sauces but not so dark and salty as the Malaysian. The photo sample is Koon Chun brand, made in Hong Kong and widely available in Southern California.

Indonesia Terasi is made similar to Belacan but varies in composition depending on area of manufacture. Color ranges from reddish-purple to dark brown and it may be made of a mixture of shrimp, fish and vegetables. It is pressed into blocks, and as with Belacan it is roasted before use - wrapping in foil and holding over a burner flame until aromatic works well. This product can be kept at room temperature for many months if tightly wrapped and kept dry. You'll want it tightly wrapped in any case to confine the distinctive odor.

Korea - Saeujeot
An important ingredient in Korean cuisine, these shrimp are whole and very salty but only mildly fermented so they have very much less flavor (and aroma) than the similar looking Malaysian Cincalok. Saeujeot is used as a general condiment and seasoning, sometimes in place of plain salt, and particularly in kimchi.

Malaysia - Cincalok
This pinkish paste of whole tiny shrimp, salt and rice flour (say chin-cha-lo) is popular in Malayssia as a dipping sauce mixed with lime juice and shallots (Sambal Cincalok). It is also used in marinades for pork, as an ingredient in omelets and in steamed vegetable recipes. A requried ingredient for Nonya cooking in Singapore, it's sold in glass bottles. It has a notably pungent aroma and taste, considered an acquired taste even by some Malaysians.

Malaysia - Petis Udang is a black shrimp paste with the consistency of molasses and made from fermented shrimp, salt, sugar and flour, similar to Chinese shrimp sauce. It is served as a condiment and added to soups.

Malaysia - Blachan
Blachan is tiny shrimp mashed and fermented for a couple of months. It is then fried and pressed into cakes. When used, it is first roasted - wrapping in foil and holding over a burner flame until aromatic works well. This product can be kept at room temperature for many months if tightly wrapped and kept dry. You'll want it tightly wrapped in any case to confine the distinctive odor.

Philippines - Bagoong Alamang
Also spelled Bagoong Aramang, this is tiny shrimp or krill salted, fermented dried and crushed into a paste. The pink version is as fermented, but the color may vary because it is enhanced with Red Dye #3. The brown version, Bagoong Alamang Guisado, is the pink fried in oil with vinegar, salt sugar garlic and onions. Bagoong Guisado is made in regular, sweet and spicy versions. All versions are used as table condiment.

Thailand - Gkabpi / Kapi
Gkabpi, also spelled Kapi, is still made in fishing villages and collected by agents for packing companies. Basically it's just whole tiny shrimp salted and dried (larger shrimp will be fermented before drying). The packing company may add other ingredients, typically: soybean oil, garlic, salt, pepper, paprika oleoresin. It is often roasted before use - wrapping in foil and holding over a burner flame until aromatic works well.

Vietnam - Mam tom / Mam ruoc
This sauce is made similarly to Thai Gkabpi but the process is a bit more complex and it ends up much darker and a more purple color. It's generally ground smooth and packed in jars or small tubs. Mam tom is the name in North Vietnam, Mam ruoc in Central and South Vietnam. The photo sample is made by Cong Ty Hai Minh.