📝 About This Recipe
Belacan is the soul of Malay and Peranakan cuisine, a fermented shrimp paste that transforms from a pungent, raw block into a nutty, deeply savory flavor bomb when toasted. This traditional recipe captures the essence of sun-drenched coastal villages, using tiny krill and sea salt to create a pantry staple that is indispensable for authentic sambals and curries. Making your own belacan at home is a labor of love that rewards you with an incomparable depth of flavor far superior to mass-produced versions.
🥗 Ingredients
The Base
- 1 kg Geragau (Tiny Krill/Shrimp) (Fresh or very high-quality frozen, thoroughly drained)
- 130 grams Fine Sea Salt (Approximately 13% of the shrimp weight for safe fermentation)
- 2 tablespoons Toasted Rice Flour (Acts as a binder and adds a subtle nuttiness)
The Fermentation Aids
- 1 tablespoon Granulated Sugar (To feed the beneficial bacteria during fermentation)
- 1 tablespoon Vegetable Oil (For coating the hands during shaping)
👨🍳 Instructions
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1
Begin by cleaning the geragau (krill). Rinse them briefly in cold water and spread them out on a fine-mesh tray. It is crucial to drain them for at least 2 hours until they are as dry as possible to the touch.
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2
In a large non-reactive bowl (glass or ceramic), toss the dried krill with the sea salt and sugar. Mix thoroughly with your hands (wear gloves if sensitive) to ensure every tiny shrimp is coated.
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3
Transfer the mixture into a clean, sterilized stone mortar. Pound the shrimp lightly until they form a coarse, thick paste. You don't want a total puree yet; some texture is good at this stage.
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4
Pack the paste tightly into a sterilized glass jar, pressing down to remove any air pockets. Cover the surface with a piece of parchment paper and seal the jar loosely.
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5
Allow the paste to ferment in a cool, dark place for 24 to 48 hours. The mixture will develop a strong, pungent aroma—this is the sign of successful fermentation.
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6
After fermentation, spread the paste out onto a flat tray lined with plastic wrap or a banana leaf. The layer should be about 1/2 inch thick.
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7
Place the tray in direct sunlight for a full day (6-8 hours). If you don't have a sunny outdoor spot, use an oven set to the lowest possible temperature (around 50°C/120°F) with the door slightly ajar for 4 hours.
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8
Bring the partially dried paste back to the mortar. Add the toasted rice flour and pound vigorously until the mixture becomes a very fine, clay-like consistency.
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9
Shape the paste into firm blocks or cylinders using oiled hands. These are typically 2-inch squares or rounds.
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10
Place the shaped blocks back in the sun for another 1-2 days. Flip them every few hours. They are ready when the exterior is hard and dark brown, while the interior remains slightly moist but firm.
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11
To use, slice off a piece and toast it in a dry pan or over an open flame until it turns a lighter shade of brown and becomes highly aromatic.
💡 Chef's Tips
Always use a high salt-to-shrimp ratio to prevent spoilage; 13-15% is the golden rule for home preservation. If sun-drying outdoors, cover the paste with a fine mesh or cheesecloth to protect it from insects. Never skip the toasting step before adding belacan to a dish; raw shrimp paste can have a 'muddy' taste that only heat can transform into umami. Store your finished belacan blocks in an airtight container in the refrigerator; it will keep for up to 6 months or longer. If the paste smells 'rotten' rather than 'pungent' or shows fuzzy mold, discard it immediately and start over with more salt.
🍽️ Serving Suggestions
Crumble toasted belacan into a mortar with fresh chilies and lime juice for a classic Sambal Belacan. Use a small teaspoon of the paste when stir-frying Kangkung (Water Spinach) for a signature Malaysian side dish. Dissolve a small amount into the base of a Laksa broth to provide an essential savory backbone. Add a sliver to your Nasi Goreng (Fried Rice) paste to elevate the dish to restaurant quality. Pair with a cold Tiger beer or a refreshing Lime Juice to cut through the intense savory notes of dishes flavored with belacan.