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Belacan is made from basic ingredients commonly found in coastal areas, but its quality depends on the ingredients used and the processing method. Below are the main ingredients in the production of belacan:

1. Small Shrimp (Bubuk or Geragau)

• Type of Shrimp: Small shrimp, known as bubuk or geragau, is used as the main ingredient in belacan.

• Characteristics: These shrimp are usually caught in shallow coastal areas or river estuaries.

• Function: Provides the umami (savory) flavor that forms the foundation of belacan's distinctive aroma and taste.

2. Coarse Salt

• Usage: Added to the shrimp to aid in the fermentation process and to preserve the shrimp for long-term use.

• Function: Salt also enhances the flavor of the belacan.

3. Water (Optional)

• Used in some recipes to wash the shrimp or help mix the ingredients before drying.

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Production Process Using These Ingredients

Cleaning:

• The small shrimp are cleaned to remove sand or impurities.

Salt Mixing:

• The shrimp are mixed with coarse salt in a specific ratio (usually 10:1).

Fermentation:

• The mixture is left to ferment for several days to develop the distinctive aroma of belacan.

Drying:

• The fermented shrimp are dried under the sun until completely dry.

Grinding and Shaping:

• The dried mixture is crushed or ground, then pressed into blocks or slices of belacan.

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Optional Additional Ingredients

• Sugar: In some versions, a small amount of sugar is added to balance the flavor.

• Spices: Although rare, some producers add ingredients like pepper for flavor variations.

Traditional Preparation of Belacan

Belacan is a cooking ingredient traditionally produced, particularly by coastal communities. The process involves fermenting and drying small shrimp (bubuk or geragau), which are then processed into a paste. Below are the steps for traditional belacan preparation:

1. Catching Small Shrimp (Bubuk/Geragau)

• Process:

Fresh small shrimp are caught using small nets in shallow coastal areas or river estuaries.

• Quality:

The shrimp must be fresh to produce high-quality, aromatic belacan.

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2. Cleaning the Shrimp

• Steps: 

o The small shrimp are thoroughly washed to remove sand, mud, and impurities.

o Sometimes, the shrimp are soaked in clean water to ensure all dirt is removed.

• Purpose:

This process ensures the belacan is clean and long-lasting.

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3. Mincing the Shrimp

• Process: 

o The cleaned shrimp are mashed or ground using a wooden mortar or a specialized machine.

o The result is a coarse shrimp paste ready for fermentation.

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4. Mixing with Salt

• Ratio:

The mashed shrimp is mixed with coarse salt, typically in a ratio of 10:1 (10 parts shrimp to 1 part salt).

• Purpose:

Salt acts as a natural preservative and helps accelerate the fermentation process.

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5. Fermentation Process

• Process: 

o The shrimp paste mixed with salt is left to ferment for several days to weeks.

o It is stored in closed containers or covered with cloth to prevent contamination.

• Result:

The shrimp develops the distinctive aroma of belacan, with a more complex and savory flavor.

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6. Sun Drying

• Process: 

o The fermented mixture is dried under the sun until completely dry.

o This process can take several days depending on the weather.

• Technique: 

o The paste is spread out flat to speed up drying.

o It is often flipped and turned to ensure even drying on all sides.

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7. Grinding and Shaping

• Grinding: 

o The dried paste is ground again to achieve a finer texture.

• Shaping: 

o The paste is pressed into blocks, slices, or cylindrical shapes.

o Sometimes, it is packaged in small sizes for convenient use.

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8. Storage

• Storage Method: 

o Belacan is stored in airtight containers to maintain its freshness and aroma.

o It can last a long time without preservatives if kept in a cool, dry place.

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