Savory Symphony: Malaysia’s Belacan Shrimp Sauce

Belacan Sauce: Malaysia’s Tantalizing Treat

Imagine a sauce, epitomizing Malaysia’s Belacan shrimp sauce, steeped in the rich essence of fermented shrimp paste and harmonized with a medley of fresh and dried chilies. Introducing garlic and shallots to this mix, you’ve got a Malaysian-Chinese culinary wonder: Belacan Sauce. Standing tall beside renowned condiments like chili oil and ginger scallion oil, this sauce ensures a tantalizing experience for your taste buds with each use.

Serving Suggestions: Elevate Every Meal

Often, we’d pair this robust sauce with plain rice or congee to balance its saltiness. However, think of it as a secret weapon for various dishes. And, if ever you find yourself out of belacan, a shrimp sauce can play the substitute role quite well. Relishing it with a bowl of warm rice is still my favorite indulgence. For those who adore noodles, stir in a generous spoonful, and you’ve got a meal that’s both quick and irresistibly good.

A Nostalgic Culinary Journey

Growing up, “ma lai zan” or mǎ lā zhǎn in Mandarin, was a staple. It transports me back to those days when we’d eagerly grab a pint from a cozy Malaysian eatery in NYC’s Chinatown after a long shopping day. The quest to replicate this cherished sauce led to the memory-driven recipe shared below. While this is a cooked version, distinct from the raw sambal belacan, it beautifully encapsulates the essence of the original. As time progresses, I’ll undoubtedly refine it, letting each taste revive those fond memories.

Ingredients:

• 16 dried Sichuan chili peppers (10g; deseeded)
• 7 Holland chilies
• 3 Thai chili peppers (optional for extra kick, chopped)
• 1 1/4 cup shallots (about 6 large, split into halves)
• 8 garlic cloves (approx. 40g)
• 2/3 cup canola or peanut oil
• 1 cup dried shrimp (finely chopped)
• 3 tbsp belacan shrimp paste
• 1 tbsp fish sauce (optional but recommended)
• 2 tbsp light brown sugar

Directions:

1. Immerse dried chili peppers in warm water for 15-20 minutes.
2. As they soak, prep the Holland peppers by de-stemming, de-seeding, and slicing them into thirds. For added spice, chop Thai chilies.
3. Divide shallots: finely chop half, and thinly slice the other.
4. Drain soaked chili peppers, retaining the water. In a blender, combine dried peppers, Holland peppers, chopped shallots, Thai chilies (if using), and garlic. Blend until you achieve your desired consistency.
5. Warm oil over medium heat in a pan. Add the dried shrimp, cooking for about 3-5 minutes.
6. Using a mortar and pestle, crush the belacan. Add it to the pan until it integrates with the sauce over 3-4 minutes.
7. Stir in sliced shallots, cooking until they turn translucent.
8. Incorporate the chili-garlic-shallot paste, followed by half a cup of reserved chili water. Cook for 5 minutes. Then, stir in fish sauce and sugar. Allow it to simmer for 15 more minutes.
9. Once cooled, transfer to an airtight container. Refrigerate up to 4 weeks or freeze up to a year.

Expert Tip:

This sauce yields about 2 cups. Perfect as a gift, or to have on hand for your culinary adventures. Enjoy a tablespoon per serving for the best experience.