Toasted Belacan

Toasted Belacan

Dry-roasting belacan block deepens its funk into a smoky, nutty aroma for sambals.

Total 7 min Makes 4 oz Calories 15/serving

Dietary

Pescatarian, Keto, Wheat free, Dairy free, Nut free

Allergens

Shellfish

Belacan, a fermented shrimp paste common in Malaysian and Indonesian kitchens, becomes fragrant and crumbly once toasted, losing its raw sharpness. This simple technique is a foundational step for sambal, rempah, and countless stir-fries, and can be done in a dry skillet or wrapped in foil over a flame. Toast just before using since the aroma fades quickly once cooled.

Ingredients

  • 4 ounces belacan (fermented shrimp paste), cut into 1/4-inch thick slices

Method

  1. Cut the belacan block into 1/4-inch thick slices or small flat pieces so it toasts evenly.

  2. Heat a dry 9-inch skillet over medium-low heat with no oil.

  3. Place the belacan slices in the skillet and toast, turning every minute, until dry, crumbly, and fragrant with a smoky aroma, 5 to 7 minutes. Ventilate the kitchen as it will smell pungent.

  4. Alternatively, wrap the belacan tightly in foil and toast directly over a gas flame or in a hot dry skillet, turning the packet every 30 seconds, for 5 minutes.

  5. Remove from heat and let cool for 2 to 3 minutes, then crumble the toasted belacan with a spoon or fork before using in sambal or other dishes.

Rate this recipe

★ 3.8 (1)

Toasted Belacan

Belacan, a fermented shrimp paste common in Malaysian and Indonesian kitchens, becomes fragrant and crumbly once toasted, losing its raw sharpness. This simple technique is a foundational step for sambal, rempah, and countless stir-fries, and can be done in a dry skillet or wrapped in foil over a flame. Toast just before using since the aroma fades quickly once cooled.

7 min 4 oz 15 cal

Ingredients

  • 4 ounces belacan (fermented shrimp paste), cut into 1/4-inch thick slices

Method

  1. 1

    Cut the belacan block into 1/4-inch thick slices or small flat pieces so it toasts evenly.

  2. 2

    Heat a dry 9-inch skillet over medium-low heat with no oil.

  3. 3

    Place the belacan slices in the skillet and toast, turning every minute, until dry, crumbly, and fragrant with a smoky aroma, 5 to 7 minutes. Ventilate the kitchen as it will smell pungent.

  4. 4

    Alternatively, wrap the belacan tightly in foil and toast directly over a gas flame or in a hot dry skillet, turning the packet every 30 seconds, for 5 minutes.

  5. 5

    Remove from heat and let cool for 2 to 3 minutes, then crumble the toasted belacan with a spoon or fork before using in sambal or other dishes.