Kangkung Plecing Recipe
Belacan sauce Belacan (pronounced buh-LAH-chan) is one of the most important, and by far, the most pungent ingredient in Malaysian cookery. Unlike the oily, garlicky shrimp paste used in Thai curries, belacan is a hardened block of shrimp paste, made from tiny shrimp mixed with salt and fermented.
Belacan sauce What does it taste like? Belacan is never eaten uncooked. It has a strong fishy taste on its own, but when it is mixed with other ingredients, belacan brings a unique flavour to the dish as a whole.
Belacan sauce According to Arshad et al. [3] “belacan” is enlisted as one of the seven foods that associated with cancer which are anchovies, dried fish, salted fish, shrimp paste, pickled fruits, salted egg and pickled vegetable. Salted fish has been proven to be carcinogenic to human [4].
Belacan sauce Belacan, or shrimp paste in English, is almost always dry roasted before being used in a recipe. Belacan is an essential South East Asian ingredient, no matter what ethnicity lives in the kitchen! Its earthy, salty I-am-umami character lends incredible flavour and depth to dishes.
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