Belacan Food

TOASTED BELACAN (DRIED SHRIMP PASTE) RECIPE

Toasted Belacan (Dried Shrimp Paste) Recipe image

Belacan (shrimp paste) is the foundation of many Southeast Asian recipes, especially in Malaysian and Indonesian cuisines.

Provided by Connie Veneracion

Time 9m

Number Of Ingredients 1

Ingredients

8 ounces Dried Shrimp Paste ( Belacan )

Steps:

Cut belacan into thin slices. Preheat oven to 375 F.
Place the belacan slices slightly apart on a roasting pan. Roast for about 4 to 7 minutes or until the edges start to brown. Let it cool before use. Note that roasting belacan this way will make your kitchen smoky and smell strongly for some time. Leaving the windows and doors open will help to clear the odors.
Heat a dry pan or wok over medium heat. Add thin slices of belachan and fry until they are brown and their pungent smell is released.
Check to see if they have been well cooked by taking a slice and breaking it in two. It should break like a crisp biscuit and the inside should be brown and dry and not soft.

Nutrition Facts : Calories 14 kcal, Carbohydrate 0 g, Cholesterol 25 mg, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, Sodium 1096 mg, Sugar 0 g, Fat 0 g, ServingSize varies, UnsaturatedFat 0 g

SAMBAL BELACAN

Sambal Belacan image

This is a Malay style pungent sauce used as condiment for many dishes. This sauce can also be fried but the aroma is very strong. I prefer the sauce uncooked.

Provided by Rinshinomori

Categories Malaysian

Time 5m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

8 red chilies, chopped roughly (preferably Thai)
10 shallots, chopped
1 tablespoon shrimp paste
2 tablespoons lime juice
1 teaspoon sugar
1 teaspoon salt

Steps:

Using a blender, process all ingredients until finely ground.

Nutrition Facts : Calories 52, Fat 0.3, Sodium 397.1, Carbohydrate 12, Fiber 0.9, Sugar 4, Protein 2

SAMBAL BELACAN

Sambal Belacan image

For many families in Singapore, a meal is not complete without a generous side of sambal belacan. The highlight of the condiment is belacan, fermented shrimp paste, which lends an aromatic pungency. This popular hot sauce, accented with makrut lime leaf, is slung over noodles, stuffed into fried mackerel, or used as a dip for crispy prawn crackers. This recipe is adapted from food writer Sharon Wee's cookbook, "Growing Up in a Nonya Kitchen." Ms. Wee, who is Peranakan (an ethnic group with mixed Malay, Chinese and European heritage), said in her book that no Peranakan woman "would be worth her salt if she could not concoct this at home."

Provided by Clarissa Wei

Time 10m

Yield Makes about 1/4 cup

Number Of Ingredients 6

Ingredients

1/2 ounce/15 grams belacan, also known as dried shrimp paste (about ¼-inch slice; see Tip)
3 Holland chiles or other fresh red chiles
1 fresh makrut lime leaf, stem and rib removed
1/4 teaspoon granulated sugar, plus more to taste
Salt (optional)
2 calamansi limes or 1 regular lime, quartered

Steps:

Belacan has an intense aroma, so it is best to open a window or turn on the stove's exhaust fan to its highest setting when toasting it. Toast the belacan in a frying pan over medium heat, using the back of a spatula to rub it against the surface of the pan. Stir and continue to toast until it is brittle and lightens in color, about 5 minutes. Remove from the heat and reserve.
Seed the chiles if you prefer a milder sauce. Finely chop the chiles. Transfer the chiles and makrut lime leaf to a mortar, and grind with a pestle until blended. Stir in the toasted belacan and continue to pound until you obtain a fine, dark paste. If you don't have a mortar and pestle, pulse the ingredients with a small blender or food processor to form a chunky purée. Use a spatula to keep pressing down the paste as you blend to make it smoother.
Add sugar and salt to taste. Sugar helps tone down the pungency; salt is optional and usually unnecessary. The sauce should be a balance between savory and spicy. Cover and store in the refrigerator for up to 3 days. When ready to serve, squeeze the limes into the sambal and mix well.

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