📝 About This Recipe
Belacan is the deep, pungent, and indispensable backbone of Malay and Peranakan cuisine, crafted from tiny silver krill and sea salt. This fermented shrimp paste undergoes a transformative process of salting, mashing, and sun-drying to develop its signature complex funk and savory depth. While intense on its own, once toasted, it releases an intoxicating aroma that elevates sambals, curries, and stir-fries to professional heights.
🥗 Ingredients
The Base
- 1 kg Fresh Acetes Krill (Geragau) (rinsed thoroughly and drained; must be very fresh)
- 100 grams Coarse Sea Salt (non-iodized is essential for proper fermentation)
- 1 tablespoon Granulated Sugar (to feed the beneficial bacteria during fermentation)
Preservation & Texture
- 2 tablespoons Rice Flour (to help bind the paste and absorb excess moisture)
- 1 teaspoon Vegetable Oil (for coating the hands during shaping)
- 1 tablespoon Toasted Shrimp Powder (optional, for an extra boost of concentrated flavor)
👨🍳 Instructions
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1
Thoroughly rinse the fresh krill in a fine-mesh sieve under cold running water to remove any sand or debris. Drain exceptionally well for at least 30 minutes.
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2
In a large non-reactive bowl (glass or ceramic), toss the drained krill with the coarse sea salt and sugar until every tiny shrimp is evenly coated.
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3
Spread the salted krill onto a large, flat bamboo tray or a baking sheet lined with muslin cloth. Place in direct, hot sunlight for 4-6 hours until the moisture has reduced by half.
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4
Bring the partially dried krill back indoors. Using a heavy stone mortar and pestle (or a food processor in short pulses), pound the mixture into a coarse, thick paste.
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5
Pack the paste tightly into a clean glass jar, pressing down firmly to remove any air pockets. Cover the top with a layer of muslin and secure with a rubber band.
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6
Allow the jar to sit in a cool, dark place for 24-48 hours to initiate the fermentation process. You will notice the color deepening from pink to a grayish-purple.
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7
Remove the paste from the jar and mix in the rice flour. This will stabilize the texture and make it easier to handle.
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8
Shape the paste into flat discs or rectangular blocks, approximately 1 inch thick. This traditional shape allows for even drying.
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9
Place the blocks back on the drying tray. Sun-dry them for another 3-5 days, turning them over twice a day. The outside should become hard and dark brown, while the inside remains slightly pliable.
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10
Once fully dried and firm, the belacan is ready. For the best flavor, wrap the blocks in parchment paper and then foil, and store in an airtight container.
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11
Before using in a recipe, slice off a small piece and toast it in a dry pan or over an open flame until it turns aromatic and crumbly.
💡 Chef's Tips
Always use non-iodized sea salt; iodine can inhibit the fermentation process and result in a bitter taste. Ensure your drying area is well-ventilated and protected from insects using a fine mesh cover or net. If you live in a humid climate without reliable sun, you can use a food dehydrator set to 50°C (122°F) for 12-18 hours. Never skip the toasting step before adding to a dish; raw belacan is unpleasantly pungent, while toasted belacan is nutty and savory. Store the finished product in the freezer to keep it fresh for up to two years without losing its aromatic potency.
🍽️ Serving Suggestions
Crumble toasted belacan into a mortar with bird's eye chilies and lime juice for a classic Sambal Belacan. Add a teaspoon to 'Kangkung Belacan' (stir-fried water spinach) for an authentic Malaysian hawker flavor. Dissolve a small amount into the base of a Penang-style Laksa broth for essential depth. Use as a secret seasoning for fried rice (Nasi Goreng) to provide that elusive 'umami' kick. Pair with sliced green mango or pineapple as part of a spicy-salty 'Rojak' fruit salad dressing.