Belachan
Belachan
Belachan (pronunciation: /bɛləˈtʃɑːn/) is a fermented shrimp paste that is a common ingredient in Southeast Asian cuisine.
Etymology
The term "Belachan" is derived from the Malay language. "Belacan" is the standard Indonesian and Malay spelling, while "Belachan" is a common spelling variant in English-language sources that discuss Malaysian cuisine.
Description
Belachan is made from tiny shrimp that have been fermented and ground into a paste. The paste is then sun-dried and cut into blocks for sale. It has a strong, pungent smell and a salty, savory flavor.
Usage
Belachan is used as a flavor base in many dishes, such as sambal, a spicy condiment, and laksa, a popular noodle soup. It is also used in stir-fries and marinades.
Related Terms
- Shrimp paste: A generic term for pastes made from fermented shrimp. Belachan is a specific type of shrimp paste.
- Sambal Belachan: A spicy condiment made with belachan and chili peppers.
- Laksa: A noodle soup that often includes belachan as an ingredient.
- Fermentation (food): The process used to make belachan.
See Also
External links
- Medical encyclopedia article on Belachan
- Wikipedia's article - Belachan
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