Shrimp/Fish Paste with rice When I was young my step-mother, who was Filipino, did most of the cooking.  She often served plain white rice with this Shrimp/Fish paste on the side instead of soy sauce. 

I'm trying to find the paste.
(it wasn't a paste-paste or dry)

I have no idea what it was called.  It was bought in an Asian market.  Came in a tiny glass bottle. Was a redish/brown colour.  It had a little liquid in it, and was crunchy if you accidentally ate too much.  Something you didn't want to do since it was so salty 1/2 a dime size amount was more than enough for a full bowl of rice.

Everything I've found on-line says it must be cooked in.  It was never cooked in.
What you are describing sounds a lot like Belacan which is a very strong, very salty shrimp paste, that can be crunchy, as you describe, if you were to eat it by the spoonful. 

Around where I am (Northern Virginia) you would find ingredients like this in one of the Korean groceries, like H-Mart or Lotte. 

I snooped online looking for your small glass jars. I was able to find some that looked about right on Amazon. Only you can tell what brand your step-mother used to get (if it even exists any more), but it should be very similar to the block form that I am used to.