Belacan: What It Is and How to Toast It for Better Rempah

What is Belacan?

Belacan is a fermented shrimp paste that serves as the funky, umami-rich backbone of many Singaporean classics like Sambal Belacan and various curries. Made from tiny krill mixed with salt and fermented, it is usually sold in dense, dried blocks. While it has a pungent smell when raw, toasting it transforms the aroma into a nutty, savory depth that is essential for a good rempah.

Preparing the Belacan

Start by slicing the block of belacan into thin discs or small cubes. For most home recipes, like a standard Ayam Pongteh or a batch of Sambal, you will only need a piece about the size of a 50-cent coin. Cutting it thinly ensures it toasts evenly throughout without burning the exterior.

Method 1: Dry Toasting in a Pan

The most traditional way to toast belacan is in a dry wok or skillet over low heat. Place the slices in the pan—no oil is needed yet. Press down on the pieces with a spatula, flipping them frequently. As the moisture evaporates, the belacan will become crumbly and turn a lighter, sandy brown. You will know it is ready when the pungent 'raw' smell shifts into a fragrant, toasted aroma.

Method 2: Using the Oven or Air Fryer

If you want to avoid the intense smell lingering in your kitchen, you can wrap the belacan slices in a piece of aluminium foil. Place the foil packet in a toaster oven or air fryer at 180°C for about 5 to 8 minutes. This method keeps the aroma somewhat contained while still effectively 'cooking' the paste for use in raw sambals.

Incorporating into Rempah

Once toasted, you can crumble the belacan directly into your mortar and pestle or blender along with your aromatics like shallots, garlic, lemongrass, and dried chilies. This mixture is your 'rempah'. When you sauté this paste in oil (the 'tumis' stage), the toasted belacan dissolves, distributing its deep savory notes throughout the entire dish.

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