belacan

Belacan is a Southeast Asian shrimp paste produced by mixing small shrimps with salt, allowing the mixture to ferment, and then pressing and sun-drying or drying in a controlled environment to form a paste. It is a staple seasoning in Malay, Indonesian, Singaporean, and Thai cooking, valued for its concentrated umami and pungent aroma. In Indonesia a similar product is called terasi, while in Thai cuisine a closely related paste is known as kapi.

Production varies by locale and quality. Traditionally the shrimp are salted and packed into bricks or cakes, left to ferment for days to weeks, then dried and ground into a fine or coarse paste. Color ranges from pale brown to very dark brown, with stronger aroma in older, drier products. Higher salt content slows decomposition and shapes flavor; some modern producers also use controlled fermentation to reduce odor while preserving savor.

Belacan is typically used by first frying a small amount in hot oil to release its aroma, then mixing it with chilies, garlic, and shallots for sambal belacan, a common chili paste. It also forms the base for various curries, soups, marinades, and spice pastes, especially in Malaysian and Singaporean dishes. In sambal belacan, the paste is softened in oil and blended with chilies to balance saltiness and heat.

Storage and handling: Belacan is highly salted and strongly scented. When unopened it can be stored in a cool, dry place for several months; after opening, it should be refrigerated and used within a few weeks. It can be frozen to extend shelf life. Because of its potent aroma, many cooks break off only the needed portion and rewrap the rest tightly.