Belacan

Belacan

　　   Shrimp paste or shrimp sauce is an indispensable ingredient in Asian cuisine, known as belacan in Malaysia. Traditional authentic Malay dishes often pair with belacan to create a spicy and bold flavor. The main component of belacan is small shrimp, called geragu in Malay. During the production of belacan, small shrimp are mixed with chili pepper and salt, then stirred into a paste-like consistency and left to ferment for several months. The final fermented shrimp paste is compressed under high pressure into blocks. The entire process takes at least two to three months.

　　   The fragrant belacan is commonly used in cooking curries, stir-fried rice, or marinating chicken. Combined with red chili peppers, bird’s eye chilies, a bit of spring onion, ginger, minced garlic, calamansi juice, and a touch of sugar, you can make the famous sambal belacan—a quintessential Malaysian spice condiment. Sambal belacan served with white rice, grilled fish, or other side dishes will leave you with an unforgettable taste.