Belacan: The Secret Umami
In my chats with a customer in our shop many moons ago, the topic of secret ingredients came up. She mentioned the Nasi Goreng she ate at a street hawker in Malaysia, adding that since then she still hadn’t managed to do a fry-up close to it. “What’s the secret ingredient?” she asked. That day, I sold her Belacan.
So, what exactly is Belacan? Native to Southeast Asia, this is a condiment made from what we call Udang Geragau. These are krills which are fermented in salt, sundried and then moulded in mounds or blocks. Some are coarse and chunky with the krills still visible while others are finely ground into smooth, dense blocks. Some are further baked to obtain a smokier flavour and these often gain a darker appearance in that process with a slightly bitter taste. Both are quintessentially salty but more importantly, Belacan is umami-laden. Don’t be put off by the smell though; it truly is funky but what do you expect from fermented shrimp paste? Unless cooking in large portions, all you usually need is a little more than a teaspoon. Beyond the strong aroma as it hits the hot pot, once infused into the whole dish, it becomes the hero in the background.
Of the popular stirfries, Belacan Kangkung, Nasi Goreng Kampong, Mee Goreng are just a few that uses Belacan as a secret ingredient; sometimes not so secret when the name is a dead give-away. What people don’t realise however is that Southeast Asian curries include it as part of the repertoire which explains why our curries are very distinct from an authentically Indian curry. Condiments are very much a thing in Asian food presentation so seeing Sambal Belacan or a small bowl of cut fresh onions, fresh chillies with Kicap Manis mixed with some belacan would be very much a given.
Will leave you now with a quick Belacan Kangkung recipe. For our Sambal Belacan, you’ll just have to get that in our shop! Here goes:
Kangkung Belacan (Stir-Fried Spinach with Belacan)
Ingredients:
200g spinach washed and cut into 2-inch pieces
1 tablespoon belacan, toasted and crumbled
3 cloves garlic, minced
1-2 red chilies, sliced
1 small onion, sliced
1 tablespoon vegetable oil
Salt to taste
Cooking
Instructions:
Heat the oil in a large pan or wok over medium heat. Add the garlic, onions, and red chilies, sautéing until their aromas rise and your kitchen begins to smell heavenly.
Add the toasted belacan and stir, allowing it to blend with the aromatics. This will take a minute or two and is worth the wait.
Toss in the kangkung and stir-fry just until it begins to wilt, retaining its lovely crunch. Add salt to taste and serve hot as a marvellous side for rice, grilled meats, or fish.