📝 About This Recipe
Belacan is the pungent, savory backbone of Malaysian cuisine, a fermented shrimp paste that transforms from a sharp, oceanic aroma into a deep, toasted umami powerhouse when cooked. Traditionally crafted along the sun-drenched coasts of Penang and Melaka, this recipe honors the ancient method of sun-drying and fermentation to create a complex condiment. Making your own belacan allows you to control the purity of the krill and the intensity of the ferment, resulting in a superior depth of flavor that store-bought versions simply cannot match.
🥗 Ingredients
The Seafood Base
- 1 kg Geragau (Tiny Krill) or very small bay shrimp (freshly caught and thoroughly rinsed)
- 100 grams Fine Sea Salt (non-iodized is essential for proper fermentation)
Fermentation Aids
- 2 tablespoons Toasted Rice Flour (acts as a binder and fermentation starter)
- 1 teaspoon Palm Sugar (Gula Melaka) (finely grated to feed the beneficial bacteria)
Traditional Processing Equipment
- 2 pieces Large Bamboo Trays (Niru) (for sun-drying)
- 1 meter Muslin or Cheesecloth (to cover during drying)
- 1 set Stone Mortar and Pestle (Batu Lesung) (large size preferred)
- 4 sheets Banana Leaves (for wrapping and storing)
👨🍳 Instructions
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1
Thoroughly rinse the fresh krill (geragau) in a fine-mesh sieve under cold running water to remove any sand or debris. Drain exceptionally well for at least 20 minutes.
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2
In a large non-reactive bowl, toss the drained krill with the sea salt. Ensure every tiny shrimp is coated; the salt is the primary preservative and fermentation regulator.
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3
Spread the salted krill onto bamboo trays in a thin, even layer. Cover with cheesecloth to protect from insects while allowing airflow.
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4
Place the trays in direct, hot sunlight for 6-8 hours. The krill should become dry to the touch but still retain some internal moisture.
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5
Bring the dried krill indoors and transfer them to a stone mortar. Pound the mixture vigorously until it forms a coarse, thick paste.
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6
Mix in the toasted rice flour and palm sugar. These ingredients will help the paste bind and develop a complex, sweet-savory profile during the next stage.
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7
Pack the paste tightly into a sterilized ceramic or glass jar, pressing down firmly to remove any air pockets. Cover the top with a piece of clean muslin.
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8
Allow the paste to ferment in a cool, dark place for 3 days. This is the 'wet' fermentation stage where the characteristic pungent aroma begins to develop.
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9
Remove the paste from the jar and spread it back onto the bamboo trays. Sun-dry for another full day until the paste darkens to a deep brownish-purple.
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10
Return the paste to the mortar for a second pounding. This time, aim for a smoother, more homogenous consistency. The texture should be like firm clay.
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11
Shape the paste into blocks or cylinders. Traditionally, these are about 2 inches thick.
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12
Perform a final sun-dry of the shaped blocks for 2 days. The exterior should be hard and dry, while the interior remains slightly pliable.
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13
Wrap the finished belacan blocks tightly in wilted banana leaves and then in plastic wrap or foil to preserve the moisture and contain the scent.
💡 Chef's Tips
Always use non-iodized salt, as iodine can inhibit the fermentation process and lead to off-flavors. If you don't have consistent hot sun, you can use a food dehydrator set to the lowest temperature (35°C/95°F), though sun-drying provides a unique depth. Never use metal containers for the fermentation stage; the salt and acid will react with the metal and ruin the flavor. To test if your belacan is ready, break a small piece off and toast it; it should smell nutty and savory, not rotten. Store your finished blocks in the freezer to keep them fresh for up to two years.
🍽️ Serving Suggestions
Toast a 1-inch cube of belacan in a dry pan until fragrant before crumbling it into a Sambal Belacan with fresh chilies and lime. Add a small amount to Kangkung (Water Spinach) stir-fry for an authentic Malaysian 'Kangkung Belacan' flavor. Dissolve a teaspoon into the broth of Penang Assam Laksa to provide the necessary salty-savory depth. Use as a secret base ingredient for Nasi Goreng (Fried Rice) to elevate the dish to restaurant quality. Pair with a cold glass of fresh lime juice or Calamansi juice to cut through the richness of belacan-heavy dishes.