About Recipe

Believe me when I say belacan/ fermented shrimp indeed is sort of a must for Malaysian sambal dishes. The shrimp is also the startler for the ever loved spicy dip sambal belacan. Between the various types of belacan, Malacca belacan I would consider as the best. Something magical about how it is made and sold as big blocks. To keep the belacan as long as you want, cut into pieces, dry in the sun and store in the fridge. Before adding into dishes, roast it up to release the strong smell. A small piece is enough for a small amount of dish for it is strongly flavoured and quite salty too. So taste the dishes before adding salt.