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If you've ever cooked Malaysian or Southeast Asian dishes, you've probably stumbled upon belacan in recipes. But what exactly is it?
Belacan is a type of fermented paste made from small shrimp or krill mixed with salt, then dried into solid blocks.
However, it can come in many forms: solid blocks, pastes, or even powdered versions, depending on the recipe and how it's being used.
In English, it's usually called shrimp paste.
It's what gives sambal its signature punch, adds depth to curries, and even sneaks into stir-fries, soups, and dipping sauces
Its aroma can be intimidating. Some say it smells like "seafood gone wild", but once cooked, it transforms into a rich, nutty, umami powerhouse.
Historically, shrimp paste has been a part of Southeast Asian kitchens for centuries, originating as a way to preserve seafood before refrigeration
But here's something interesting: while shrimp is the classic base, belacan can also be made from small fish, anchovies, or even substituted for plant-based ingredients like fermented soybeans or seaweed in certain regions.
These alternative versions mimic the salty, umami-rich profile of traditional belacan, offering a vegetarian-friendly twist without losing that signature depth of flavour.
Belacan isn't just a Malaysian favourite
In Indonesia, it's known as terasi; in Thailand, it's called kapi; and in Myanmar, it's referred to as ngapi.
Each version has its own unique character, but all share the same goal: to elevate dishes with a deep, savoury flavour.
Malaysian belacan is typically toasted before use to mellow its pungency, while Thai kapi is often fresher and more aromatic.
Belacan is basically a must-have for Malaysians, so much so that those living abroad often pack some when they travel.
So, next time you see belacan in a recipe, don't shy away. It's one of those ingredients that turns a simple dish into something unforgettable.
