Sambal Belacan - 参巴峇拉煎酱
Now, what do we look for in a good jar of sambal belacan? It is crucial to toast the belacan paste until it emits a strong smell - after you get through the initial “stink up the kitchen” stage, what follows is an immense fragrance! Add some fresh chilies, aromatics and fresh lime juice to the mix and you’ve got yourself a wonderful keepsake!
This lovely condiment can be kept in the fridge and used in stirfrys, as a topping for soup dishes or even as a condiment. Go make yourself a jar now!
Belacan: Caviar? Or Vile and Disgusting?
Different types of shrimp paste from Indonesia, Malaysia, Myanmar, Thailand, Philippines & Vietnam. foto:Jimmy Yap.
While there is friendly rivalry between Singapore and Malaysia over who makes better food, for one notable family in Singapore, the best sambal belacan (a spicy condiment made from shrimp paste) indisputably comes from Malaysia, though only from a very special source.
In 2019, Prime Minister Lee Hsien Loong conveyed his thanks to the Malaysian queen for regularly sending over her sambal belacan to his family. “Thank you for your warmth and kindness, sending my father (and me) your special sambal belacan all these years!” he tweeted on 28 October 2019. “I hope you enjoy making it as much as we enjoy eating it!” A few days before, Raja Permaisuri Agong Tunku Hajah Azizah Aminah Maimunah Iskandariah had shared on her Instagram account a letter written in July 2009 by former Prime Minister Lee Kuan Yew. He wrote that the six packets of sambal belacan she had given him were delicious. “I shared them with my two sons. They have all been consumed. It is the best chilli belacan we have tasted. Can my family have a few more?” Since then, she has been regularly sending her sambal belacan across the Causeway.
Sambal belacan is a regular accompaniment to rice in Malay, Eurasian and Peranakan meals. It is made by pounding toasted belacan with chillies and adding calamansi lime juice, salt and sugar to that mixture. While it is popular with many people, its key ingredient, belacan, has a somewhat malodourous reputation. A condiment made of prawns, sardines, and other small fish, pounded and pickled. The proper Malay word is bâlachan [belacan], the Javanese trasi [terasi], and the Philippine bagon [bagoong]. This article is of universal use as a condiment, and one of the largest articles of native consumption throughout both the Malay and Philippine Archipelago. It is not confined, indeed, as a condiment to the Asiatic islanders, but is also largely used by the Birmese [Burmese], the Siamese, and Cochin-Chinese.
A beginner's guide to belacan, the stinky secret ingredient that makes Singapore food SO good
First things first, it is NOT a spice. Wonder why some of your favourite food from Singapore and Asia tastes so good? The secret probably lies in an ingredient that is special to the region - the humble belacan.
What is belacan? It is a shrimp paste condiment made from ground shrimp or krill that has been salted, dried and fermented. How did belacan come about? Some sources say that belacan was first manufactured about 200 years ago in Malacca, and was sometimes referred to as "Malacca cheese" back then. Another account suggests belacan was originally made in a fishing settlement in Penang. And even today, many believe the best belacan comes from these two Malaysian states.
Why is it such a big deal in the kitchen? It is an important ingredient in Malay and Peranakan cuisine as it is used to enhance the dishes, even though you can't usually taste it outright because only a small amount (a teaspoonful or two) is used in the cooking. What does it taste like? Belacan is never eaten uncooked. It has a strong fishy taste on its own, but when it is mixed with other ingredients, belacan brings a unique flavour to the dish as a whole.
Belacan (aka Shrimp Paste, Terasi and Kapi)
Belacan is an essential South East Asian ingredient, no matter what ethnicity lives in the kitchen! Its earthy, salty I-am-umami character lends incredible flavour and depth to dishes. Belacan is a paste made with fermented dried shrimp. It is then dried further and sold in solid blocks or in paste form.
Called shrimp paste in English, it is an indispensable ingredient in the South East Asian kitchen. It is brimming with strong, umami notes, and even the slightest amount adds an amazing depth to a dish. Belacan is naturally known by various other names in the region and differs ever so slightly in make up. However, the various shrimp pastes in South East Asia can be used interchangeably. I do it all the time, and I am South East Asian, amongst other things!
Called kapi in Thai and terasi in Indonesian, if you didn’t grow up with it, you’re either going to love it or hate it! The word belacan is in Malay, and like most Malay words, it is pronounced as it is spelled.
Belacan is almost always roasted before being used. This deepens the flavour, aroma and adds a touch of caramel notes. One of the most popular ways is to make our ubiquitous spicy condiment called Sambal Belacan. Shrimp paste is a very strong smelling ingredient. It really does rather stink to high heaven, especially when being roasted on its own before using.
related: Sambal Belacan Recipe
Sambal Belacan
Sambal Belacan is a popular Malaysian chili condiment made of chilies, belacan, and lime juice. It adds zest to all your favorite dishes
Sambal Belacan is an indispensable chili condiment in Malaysian cuisine. For many, a meal is incomplete without this spicy savory concoction. It whets one’s appetite and goes with just about everything. Like Nasi Lemak, Malaysians absolutely love and can’t leave home without it.
There are many versions of Sambal Belacan but these 3 ingredients are essential – red chilies, belacan (shrimp paste), and lime juice. Salt and sugar to taste is optional. I have seen recipes on the worldwide web with shallots and tomatoes, although I have never personally tasted them. In our family, we keep it simple and have for as long as I can remember. The same goes with Paul’s family. Only 3 ingredients – red chilies, belacan, and lime juice. Since belacan is already salty, there is no need to add any more salt. Definitely no sugar but the choice is yours.
The quality of the belacan (shrimp paste) is very important when making Sambal Belacan. Always buy the best grade available because a little goes a long way. In my humble opinion, Penang makes the best belacan and my preferred brand is Cheong Kim Chuan from Air Hitam. This can be purchased in Kuala Lumpur and so I will buy a couple of pieces of the premium grade when I visit my parents. Use belacan sparingly for a brighter tasting and more vivid colored sambal belacan. Too much and you will end up with a very salty and dark colored condiment. Too little and you might just be eating regular chili sauce.
What is belachan?
“Belachan” is a shrimp paste. It is primarily made from finely crushed shrimp and mixed with salt, and then ferment for a few days / weeks. It is made up of fermented shrimp, so you would expect it to have a very strong odor (and if you are not used to it, it can really be a quite offending smell).
I still remember when we were living in an apartment, my mum was over here on holiday she was “pangang” pan frying / grilling the balachan. One of the neighbours politely knocked at our door to ask whether we could cook this “offending” dish when they are at work. So yes, the smell of grilled belachan can be quite offensive if you are not used to it. A good source to explain more about belachan is https://en.wikipedia.org/wiki/Shrimp_paste
How do you make belachan? When the shrimp are off loaded from the boat, salt is added to the shrimp, then they are sundried on mats for several days for fermentation. After that, the mixture will be mashed again and sundried for a few more days. The process will be repeated 1 or 2 more times, until it turns into thick pulp, and later shaped into blocks for retail. In Malaysia, I am used to the sundried version cut into rectangular blocks. So what you will need to do is cut it into small and thin pieces and grill it over a low heat. However, it is not as convenient to “grill” the shrimp paste as before; firstly younger generations live in apartments/flats and secondly the odor of shrimp pastes from the grill is not that enticing. Therefore, we have come up with a newer version of shrimp paste – the powder form – one that has already been panggang/grilled and is ready-to-use.
BELACAN SAUCE
Belacan sauce is a Malaysian-style sambal with dried shrimp, fresh and dried chili, and belacan, a fermented shrimp paste. With strong notes of garlic and shallots, this Malaysian-Chinese condiment is as addictive as some of our best sauces: chili oil, XO sauce, and ginger scallion oil. It may just join the ranks of your must-have condiments!
We used the belacan sauce most often as a condiment with rice or congee as it’s quite salty. We would also sometimes use it as an add-in for cooking certain dishes. If you can’t find belacan, shrimp sauce also works as a substitute. I remember having a tablespoon or two with some warm white rice, and I personally think that is the best way to eat it.
You can also mix a healthy dollop in with noodles, which has recently become a favorite of mine for a quick meal or snack! I grew up eating this dried shrimp belacan sauce. We call it ma lai zan in Cantonese, or mǎ lā zhǎn (马拉盞) in Mandarin.
Sambal Belacan
Sambal Belacan - a Malaysian condiment made with fresh red chilies, lime juice, salt and sugar. Sambal Belacan is the building block of Malaysian cooking. Learn the step-by-step on how to make authentic sambal from scratch.
Sambal belacan is a must-have Malaysian condiment and the key ingredients for many delicious Malaysian recipes. In this sambal belacan recipe, you will find step-by-step photos and detailed method on how to make sambal belacan.
Sambal is a common condiment in Southeast Asia and India. Sambal is basically a concoction of chilies and spices. Sambal is used in many Southeast Asian and Indian dishes, to add heat and flavors to local dishes. Sambal can also be made into sambal sauce, which is great on protein such as chicken, fish or shrimp.
Belacan
Belacan is a condiment made of geragau (krill) that has been salted, dried and fermented, and is an essential ingredient in Peranakan and Malay cuisine. It is usually mixed with chili, lime, salt and sugar to create sambal belacan, a must-have chili condiment accompanying meals eaten in many Peranakan, Malay and Eurasian households in Singapore and Malaysia.
Belacan is made with krill (tiny shrimp-like crustaceans) known in Kristang (a Portuguese creole language) as gerago or geragau. The geragau is traditionally hand-caught in the waters off the Malaysian port cities of Penang and Malacca along the Straits of Malacca. Fishermen wade through coastal waters, trawling for the shrimp using a shungkol, which is a unique wire-meshed net sewn onto two crossed poles. “Fishermen wade through coastal waters, trawling for the shrimp using a sungkor (or shungkol) – a net sewn onto two crossed poles. This method of fishing is carried out during the neap tide, and the haul is said to be most fruitful between the months of October and December”.
The shrimps caught are washed in seawater before being semi-dried on mats or wooden racks along the beach. They are then mixed with salt – six katis (1kati is about 500g) of salt to every picul (about 60kg) of krill – and passed through a meat grinder before being dried again for about a week. This process of drying and passing the dried shrimp through the meat grinder is usually carried out a number of times over several weeks until the paste is as soft as clay. Usually, only one picul of belacan can be obtained from three piculs of shrimps. Fermented in earthenware pots, the mashed geragau turns from a pink colour to a shade of dark reddish brown. It is then pressed into thin rectangular blocks or circular discs, and dried in the sun prior to being wrapped with paper or plastic. The salting, fermentation and long drying process of belacan ensures that it has a long shelf life. Belacan can last up to 6 months if it is wrapped in plastic and kept refrigerated.
Shrimp paste
Shrimp paste or prawn sauce is a fermented condiment commonly used in Southeast Asian and Southern Chinese cuisines. It is primarily made from finely crushed shrimp or krill mixed with salt, and then fermented for several weeks. They are either sold in their wet form or are sun-dried and either cut into rectangular blocks or sold in bulk. It is an essential ingredient in many curries, sauces and sambal. Shrimp paste can be found in many meals in Cambodia, Indonesia, Laos, Malaysia, Myanmar, the Philippines, Singapore, Thailand, and Vietnam. It is often an ingredient in dip for fish or vegetables.
Ginisang alamang (sauteed shrimp paste) from the Philippines. It is typically bright red or pink due to the use of angkak (red yeast rice) and the shrimp or krill remains readily identifiable. It is eaten in very small amounts over white rice. Shrimp paste originated in continental Southeast Asia, probably among the Cham and Mon people, from where it spread southwards to insular Southeast Asia.
In Java, fermented shrimp paste (trasi or terasi), as mentioned in two ancient Sundanese scriptures, Carita Purwaka Caruban Nagari and Mertasinga, had been around before sixth century. According to Carita Purwaka Caruban Nagari, Cirebon had angered the King of Galuh Kingdom after they stopped paying a tribute (in the forms of shrimp paste and salt, their regional products) to him. In Mertasinga, it was mentioned that Cirebon was attacked by Galuh Kingdom because they stopped sending trasi to the king.[2][citation needed] Shrimp paste was one of Java's most popular exports bought by traders from neighboring islands and abroad. According to Purwaka Caruban Nagari, Chinese Muslim explorer, Zheng He of Yunnan, used to buy trasi from Cirebon and brought it back to his homeland. He was the one who introduced trasi to China, a foreign condiment which later became popular and inspired locals to make their own version.
