(Updated Version)
It's sambal belacan. Wowww! Who's a fan of sambal
belacan? If you are, we’re in the same sambal belacan tribe. My love for sambal
belacan began in my teens, and it's curious how I’m the only one in my family
who drools over it - neither my late dad, my late mum, nor my two brothers
share this passion. It’s a bit of a mystery.
Let’s start with belacan. Belacan is a fermented shrimp paste, widely used in Southeast Asian cuisine, particularly in Malaysia, Indonesia (YOGYAKARTA INDONESIAN TASTES), and Singapore. It’s made by fermenting tiny shrimp, often krill, which are salted and left to ferment for several weeks. After fermentation, the shrimp are sun-dried and ground into a paste, which is then formed into blocks or cakes and left to mature, developing a strong, pungent aroma. Belacan adds depth and umami to dishes and is often used in sambal belacan, curries, or stir-fries. It’s typically toasted before use to enhance its flavor (ASAM PEDAS IKAN BAWAL).