Toasted Belacan Dried Shrimp Paste Recipes

BELACAN SAUCE

Steps:

• Soak the de-seeded dried chili peppers in 1 cup of warm water for 15-20 minutes.
• While the dried peppers are soaking, de-stem and de-seed the Holland peppers, removing the membranes as well. You can leave the seeds in if you like your sauce very spicy. Cut each pepper into 3 pieces. If using, chop the Thai chilies.
• Take half of your shallots and finely chop them. With the other half, thinly slice them. (You can also chop them, but I think slices add another textural dimension to the final sauce.
• Drain the dried chili peppers, and set aside the soaking water. To the bowl of a food processor or blender, add the dried peppers, Holland peppers, Thai chilies (if using), half of the shallots (i.e. your chopped shallots, setting aside the slices for later), and garlic. Pulse until the mixture is smooth, or if you prefer, a coarse paste. Use a rubber spatula to scrape down the sides of the bowl to ensure the mixture is evenly processed.
• Heat a frying pan or wok over medium heat. Add the oil and chopped dried shrimp. Fry over medium to medium low heat for 3-5 minutes.
• Put the belacan in a mortar and pestle to break it up (you can also put it in a small bowl and break it up with a fork). Add it to the pan. Cook for 3-4 minutes, until the belacan is melted into the sauce.
• Add the sliced shallots, and cook for 3-4 minutes, until translucent.
• Next, add the chili, garlic and shallot paste. Stir to combine, and add ½ cup of the reserved pepper soaking water. Cook for 5 minutes, stirring occasionally. Stir in the fish sauce and brown sugar. Continue to cook for another 15 minutes.
• Let the mixture cool, and transfer to a clean jar or other airtight container. Refrigerate for up to 4 weeks, or freeze (it should last up to 1 year frozen).

TOASTED BELACAN (DRIED SHRIMP PASTE) RECIPE

Steps:

• Cut belacan into thin slices. Preheat oven to 375 F.
• Place the belacan slices slightly apart on a roasting pan. Roast for about 4 to 7 minutes or until the edges start to brown. Let it cool before use. Note that roasting belacan this way will make your kitchen smoky and smell strongly for some time. Leaving the windows and doors open will help to clear the odors.
• Heat a dry pan or wok over medium heat. Add thin slices of belachan and fry until they are brown and their pungent smell is released.
• Check to see if they have been well cooked by taking a slice and breaking it in two. It should break like a crisp biscuit and the inside should be brown and dry and not soft.

PINAKBET (VEGETABLES STEWED IN FERMENTED SHRIMP PASTE)

Steps:

• In a large pot, heat the oil over medium-high until it shimmers. Add the garlic and cook, stirring until softened, about 3 minutes. Add the tomato paste and cook, stirring, until caramelized, toasted and darkened, about 2 minutes. Add the bagoong and cook, stirring, until superfragrant and aromatic, about 2 minutes.
• Add the tomatoes and stir to deglaze, about 3 minutes. Add the onions, squash, salt and 2 cups water and cook over medium-high, stirring occasionally, until vegetables start to soften and liquid reduces slightly and becomes glossy, about 10 minutes.
• Add the okra, long beans, eggplants and bittermelon, and cook over medium-high, stirring occasionally, 5 minutes. Reduce the heat to medium-low and cook, stirring occasionally, until the squash and other vegetables are soft but retain some bite, and long beans are floppy, 15 to 20 minutes.
• Serve hot over rice, or set it on a buffet, where it's equally good served at room temperature.

SAMBAL BELACAN

Steps:

• Belacan has an intense aroma, so it is best to open a window or turn on the stove's exhaust fan to its highest setting when toasting it. Toast the belacan in a frying pan over medium heat, using the back of a spatula to rub it against the surface of the pan. Stir and continue to toast until it is brittle and lightens in color, about 5 minutes. Remove from the heat and reserve.
• Seed the chiles if you prefer a milder sauce. Finely chop the chiles. Transfer the chiles and makrut lime leaf to a mortar, and grind with a pestle until blended. Stir in the toasted belacan and continue to pound until you obtain a fine, dark paste. If you don't have a mortar and pestle, pulse the ingredients with a small blender or food processor to form a chunky purée. Use a spatula to keep pressing down the paste as you blend to make it smoother.
• Add sugar and salt to taste. Sugar helps tone down the pungency; salt is optional and usually unnecessary. The sauce should be a balance between savory and spicy. Cover and store in the refrigerator for up to 3 days. When ready to serve, squeeze the limes into the sambal and mix well.