Belacan Sauce by: Bill 8 Comments Jump to Recipe Posted:11/27/2020Updated:11/27/2020 Belacan sauce is a Malaysian-style sambal with dried shrimp, fresh and dried chili, and belacan, a fermented shrimp paste.With strong notes of garlic and shallots, this Malaysian-Chinese condiment is as addictive as some of our best sauces: chili oil, XO sauce, and ginger scallion oil.It may just join the ranks of your must-have condiments! How To Use Belacan Sauce We used the belacan sauce most often as a condiment with rice or congee as it’s quite salty.

We would also sometimes use it as an add-in for cooking certain dishes.I remember having a tablespoon or two with some warm white rice, and I personally think that is the best way to eat it.  You can also mix a healthy dollop in with noodles, which has recently become a favorite of mine for a quick meal or snack!  A Recipe Created from Memory I grew up eating this dried shrimp belacan sauce.We call it ma lai zan in Cantonese, or mǎ lā zhǎn (马拉盞) in Mandarin.   We used to buy it from a very small Malaysian restaurant on Doyers Street in NYC’s Chinatown.

Picking up a small pint of this belacan sauce from the anonymous soda fridge in the corner of the cramped restaurant was a predictable stop after our monthly drive from the Catskills to Chinatown for fresh produce, Chinese packaged ingredients, and dim sum.  Recently, I missed this belacan sauce so much that I finally decided to

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