![]() ![]() Shrimp paste is a very strong smelling ingredient. One of the most popular ways is to make our ubiquitous spicy condiment called Sambal Belacan. This deepens the flavour, aroma and adds a touch of caramel notes. They can be wet and soft or dry-ish and hardīelacan is almost always roasted before being used. In fact, belachan was the old spelling when I was in school) The word belacan is in Malay, and like most Malay words, it is pronounced as it is spelled.īuh – lah – chan (silent h in the first 2). I do it all the time, and I am South East Asian, amongst other things!Ĭalled kapi in Thai and terasi in Indonesian, if you didn’t grow up with it, you’re either going to love it or hate it! However, the various shrimp pastes in South East Asia can be used interchangeably. It is brimming with strong, umami notes, and even the slightest amount adds an amazing depth to a dish.īelacan is naturally known by various other names in the region, and differs ever so slightly in make up. ![]() It is then dried further and sold in solid blocks or in paste form.Ĭalled shrimp paste in English, it is an indispensable ingredient in the South East Asian kitchen. If you’re unaccustomed to heat, judiciously add the chile a little bit at a time until you get the level of spice you can tolerate.Belacan is a paste made with fermented dried shrimp. Wear food-safe gloves when handling chiles, if you are concerned about the burning or stinging skin. The smaller the chiles, the hotter they will taste, so consider removing the seeds or cutting back on the quantity to control the heat. If you can't find dried Thai chiles, use arbol or japones, but do not use ancho, chipotle or pasilla chiles, as they are too aromatic and smoky. NOTES: If you can't find Holland chiles, you can use Thai red chiles or Fresno chiles, adjusting the amount according to taste. When the meal begins, squeeze the lime juice into the sambal and stir to combine, adding more lime juice if desired. Scoop 1 teaspoon of sambal into each small sauce dish, and place a lime wedge on the side. It is usually unnecessary to add more salt, but you may add a little sugar if you wish to tone down the pungency. Add the shrimp paste and continue to pound or blend until you have a dark, well combined paste. In a mortar and pestle or in a mini food processor, pound or blend the chiles and makrut lime leaf until the leaf is minced and well combined. ![]() Continue to toast until the paste is fragrant, brittle and dry, about 5 minutes. In a small nonstick skillet over medium heat, toast the shrimp paste, using the back of a silicone spatula to rub the paste against the surface of the skillet. ![]() If you can't find it, substitute another shrimp paste, such as gapi or terasi, but keep in mind that they vary in flavor, pungency and saltiness. Use sparingly if too salty, and adjust according to your taste.įind more Lunar New Year recipes here: 5 Asian cooks share dishes from their celebrations.īelacan fermented shrimp paste can be found in Asian markets and online. The color of your sambal will vary from dark red to brownish-red, depending on the chiles and shrimp paste you use.īefore making, taste a tiny pinch of the shrimp paste to gauge its saltiness, as it varies. The sambal is ideal with Ngo Hiang (Five-Spice Pork and Shrimp Rolls see related recipe), but also brings out the flavor of the Lunar New Year soups dishes, and can be used as a seasoning for fried mackerel or as a marinade for chicken. Cookbook author Sharon Wee prefers shrimp paste made in Malacca, which she finds less salty than those made in Penang. Though nowadays, you can find packaged belacan in many Asian markets, every family has its own method of making it. No Malaysian nonya would be worth her salt (or shrimp paste) if she could not concoct sambal belacan, a fermented shrimp paste with lime juice and chiles, at home. ![]()
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