description Belacan Overview
Belacan is a pungent, dried fermented shrimp paste widely used as a foundational ingredient in Malaysian, Singaporean, and Bruneian cuisine. It is made from tiny, partially dried shrimp that are fermented and pressed into dense blocks or cakes. Belacan is typically roasted or toasted before use to release its aromatic compounds and serves as a critical flavor base for various condiments, most notably sambals, as well as spicy relishes and vegetable dishes.
insights Ranking position
Belacan ranks #102 of 238 in the Fermented Food ranking, behind Torshi, ahead of Matsoni.
help Belacan FAQ
How is Malaysian belacan made?
Belacan is a Malaysian dried fermented shrimp paste made by salting tiny, freshly caught shrimp (geragau) and leaving them to dry in the sun. The dried shrimp are then crushed, pressed into blocks, and fermented for several months.
What does belacan smell and taste like?
In its raw block form, belacan has an extremely pungent, salty, and fishy aroma that can be overpowering to those unfamiliar with it. However, once it is toasted or cooked, it transforms into a deeply savory, nutty, and umami-rich flavor that is irreplaceable in Southeast Asian cooking.
What dishes rely on belacan as a primary ingredient?
Belacan is essential to making various types of sambal, the foundational chili paste of Malaysian and Singaporean cuisines. It is also a core flavoring agent in iconic regional dishes like belacan fried rice (nasi goreng belacan) and kangkung belacan (water spinach stir-fry).
Do you use belacan raw or cooked?
Belacan should always be cooked before eating to unlock its full flavor profile and eliminate raw, fishy notes. It is typically dry-toasted in a pan, wrapped in foil and grilled, or pounded and fried with other aromatics before being added to a dish.
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