Belacan

Belacan is a type of fermented shrimp paste that is a staple ingredient in many Southeast Asian cuisines, particularly in Malaysia, Indonesia, and Brunei. It is known for its strong, pungent aroma and unique flavor, which adds depth and complexity to a variety of dishes.

History

The use of belacan in Southeast Asian cooking dates back centuries. It is believed to have originated from the process of preserving seafood in salt, which was a common practice in coastal communities. Over time, this process evolved into the production of shrimp paste, which became a key ingredient in many traditional recipes.

Production

Belacan is made from tiny shrimp known as krill that are harvested from the sea. The shrimp are first rinsed and drained, then mixed with salt and left to ferment for several weeks. The fermented shrimp are then ground into a paste, shaped into blocks, and left to dry in the sun. The drying process can take several days, during which the blocks are turned regularly to ensure they dry evenly. Once dry, the blocks are cut into smaller pieces and packaged for sale.

Culinary Uses

Belacan is used in a wide range of dishes, from curries and stir-fries to soups and sauces. It is often toasted before use to mellow its flavor and aroma. In Malaysia, it is a key ingredient in popular dishes such as sambal belacan, a spicy chili paste, and nasi lemak, a fragrant rice dish cooked in coconut milk. In Indonesia, it is used in dishes like terasi udang, a shrimp paste dip, and sayur asem, a sour vegetable soup.

Health Benefits

Belacan is rich in protein, calcium, and iron, making it a nutritious addition to the diet. However, due to its high salt content, it should be consumed in moderation.

See Also

• Fish sauce
• Dried shrimp
• Fermentation (food)

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