How to Make Belacan: A Step-by-Step Guide to This Flavorful Umami Paste

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Belacan, also known as shrimp paste, is a pungent and flavorful ingredient that forms the backbone of many Southeast Asian dishes. This intensely savory paste is made from fermented shrimp, and its unique aroma and umami flavor add depth and complexity to curries, sauces, and marinades.

If you’re ready to explore the world of Southeast Asian cuisine and want to add a touch of authentic flavor to your cooking, then learning How To Make Belacan is a great place to start. Don’t be intimidated by its strong smell – trust me, the incredible depth of flavor it adds is well worth it.

Homemade Belacan: A Step-by-Step Guide

Making your own belacan at home is a rewarding experience, allowing you to control the quality of ingredients and tailor the flavor to your liking.

Ingredients You’ll Need

  • Fresh Shrimp: 1 kg (2.2 lbs) – Choose small shrimp, preferably with the heads and shells on for maximum flavor.
  • Salt: 30-40 grams (1-1.5 oz) – Adjust according to your preference, but remember that salt is crucial for the fermentation process.

Essential Tools for the Job

  • Large Bowl: For mixing and cleaning the shrimp.
  • Food Processor or Mortar and Pestle: To grind the shrimp into a paste.
  • Clean Jar or Container: For fermenting the belacan.
  • Cheesecloth or Muslin Cloth: To cover the jar during fermentation.

Step-by-Step Instructions

  1. Prepare the shrimp: Rinse the fresh shrimp thoroughly under cold water. Remove any dirt or debris. You can leave the heads and shells on for a more intense flavor, or remove them for a milder taste.
  2. Grind the shrimp: Add the cleaned shrimp and salt to a food processor or mortar and pestle. Grind until you achieve a smooth and homogenous paste.
  3. Ferment the mixture: Transfer the shrimp paste to a clean jar or container. Press it down firmly to remove any air pockets. Cover the jar with a double layer of cheesecloth or muslin cloth and secure it tightly with a rubber band.
  4. Sun-dry and age: Place the jar in a sunny location and allow the shrimp paste to ferment for 7-10 days, or until it develops a strong aroma and a dark brown color. You can also age the belacan further by storing it in a cool, dark place for several weeks or even months, which will intensify its flavor.

Article by Family Cuisine

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