Belachan or Shrimp Paste - Nonya Cooking Ingredient was created to share with friends, relatives and those who interested in nonya cooking receipes.
The Nonya cooking ingredient Belachan ( Belacan ) or Shrimp paste is a common ingredient used in Southeast Asian and Southern Chinese cuisine. It is known as terasi (also spelled trassi, terasie) in Indonesian, kapi in Thai,
belacan (also spelled belachan, blachang, balachong ) in Malay, and
bagoong alamang/aramang in Filipino.
It is made from fermented ground shrimp. To many Westerners unfamiliar with this condiment, the smell can be extremely repulsive (compare with asafoetida); however, it is an essential ingredient in many curries and sauces.
Belachan ( Belacan ) or Shrimp paste can be found in most meals in Singapore, Thailand, Malaysia, Indonesia and the Philippines often as an ingredient in dipping sauce for fish or vegetables.
Belachan ( Belacan ) , a Malay variety of shrimp paste, is prepared from fresh tiny shrimp of a species known as
geragau in Malay. These are mashed into a paste and buried for several months. The fermented shrimp are then dug up, fried and hard-pressed into cakes.
Belachan ( Belacan ) or Shrimp paste is used as an ingredient in many dishes, or eaten on its own with rice. A common preparation is
sambal belachan, made by mixing belachan with chilli peppers, minced garlic, shallot paste and sugar.
The name belacan is possibly derived from Portuguese 'balcao' (also spelled 'balichao').
Belachan or Shrimp Paste - Nonya Cooking Ingredient
