Belacan Recipes

TOASTED BELACAN (DRIED SHRIMP PASTE) RECIPE

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.

SAMBAL BELACAN

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.