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#belacan paste
southeastasianists · 11 months
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While there is friendly rivalry between Singapore and Malaysia over who makes better food, for one notable family in Singapore, the best sambal belacan (a spicy condiment made from shrimp paste) indisputably comes from Malaysia, though only from a very special source.
In 2019, Prime Minister Lee Hsien Loong conveyed his thanks to the Malaysian queen for regularly sending over her sambal belacan to his family. “Thank you for your warmth and kindness, sending my father (and me) your special sambal belacan all these years!” he tweeted on 28 October 2019. “I hope you enjoy making it as much as we enjoy eating it!” A few days before, Raja Permaisuri Agong Tunku Hajah Azizah Aminah Maimunah Iskandariah had shared on her Instagram account a letter written in July 2009 by former Prime Minister Lee Kuan Yew. He wrote that the six packets of sambal belacan she had given him were delicious. “I shared them with my two sons. They have all been consumed. It is the best chilli belacan we have tasted. Can my family have a few more?”1 Since then, she has been regularly sending her sambal belacan across the Causeway.
Sambal belacan is a regular accompaniment to rice in Malay, Eurasian and Peranakan  meals. It is made by pounding toasted belacan with chillies and adding calamansi lime juice, salt and sugar to that mixture. While it is popular with many people, its key ingredient, belacan, has a somewhat malodourous reputation.
Hugh Clifford, who served as Governor of the Straits Settlements between 1927 and 1929, referred to belacan as “that evil-smelling condiment which [had] been so ludicrously misnamed the Malayan Caviare” in his 1897 account of the Malay Peninsula. He wrote that the coasts reeked of “rank odours” as a result of women villagers “labouring incessantly in drying and salting the fish which [had] been taken by the men, or pounding prawns into blâchan” throughout the fishing season. The stench was so strong that “all the violence of the fresh, strong, monsoon winds” would only “partially purge” the villages of it.2
In his book, A Descriptive Dictionary of the Indian Islands & Adjacent Countries (1856), John Crawfurd, the former Resident of Singapore, describes balachong (belacan) as:
“[A] condiment made of prawns, sardines, and other small fish, pounded and pickled. The proper Malay word is bâlachan [belacan], the Javanese trasi [terasi], and the Philippine bagon [bagoong]. This article is of universal use as a condiment, and one of the largest articles of native consumption throughout both the Malay and Philippine Archipelago. It is not confined, indeed, as a condiment to the Asiatic islanders, but is also largely used by the Birmese [Burmese], the Siamese, and Cochin-Chinese. It is, indeed, in great measure essentially the same article known to the Greeks and Romans under the name of garum, the produce of a Mediterranean fish.”3
Today, the Malay term belacan is commonly used in Singapore, Malaysia, Brunei and parts of Indonesia to refer typically to shrimp paste. In Thailand, Laos and Cambodia, it is called kapi, which is borrowed from the term ngapi (literally “pressed fish”) used in Myanmar, while it is referred to as mắm tôm or mắm ruốc in Vietnam.
Because it is rich in glutamates and nucleotides, belacan imparts savouriness to any dish, what is often described as “umami”. Other foods that are rich in umami include fish sauce, soya sauce, kimchi, mushroom, ripe tomato, anchovy and cheese.
Making Belacan
A 17th-century account gives a remarkably detailed description of making belacan. In 1688, the English privateer William Dampier encountered people making a paste of small fish and shrimps called balachaun during his visit to Tonkin (North Vietnam). He saw how this process produced nuke-mum or nước mắm (fish sauce) as well. His account, published in 1699, provides one of the earliest Western descriptions of making fish/shrimp paste:
“To make it, they throw the Mixture of Shrimps and small Fish into a sort of weak pickle made with Salt and Water, and put into a tight earthen Vessel or Jar. The Pickle being thus weak, it keeps not the Fish firm and hard, neither is it probably so designed, for the Fish are never gutted. Therefore in a short time they turn all into a mash in the Vessel; and when they have lain thus a good while, so that the Fish is reduced to a pap, they then draw off the liquor into fresh Jars, and preserve it for use. The masht Fish that remains behind is called Balachaun, and the liquor pour’d off is called Nuke-Mum.”4
While some versions of belacan use fish, it is held that the best ones are made from shrimp. In 1783, the Irish orientalist William Marsden, who worked for the East India Company in Bencoolen (now Bengkulu), wrote about the differences between black and red blachang in his book, The History of Sumatra:
“Blachang [belacan]… is a species of cavear, and is extremely offensive and disgusting to persons who are not accustomed to it, particularly the black kind, which is the most common. The best sort, or the red blachang, is made of the spawn of shrimps, or of the shrimps themselves, which they take about the mouths of rivers… The black sort, used by the lower class, is made of small fish, prepared in the same manner.”5
Fish and shrimp pastes have a very long history in Southeast Asia. Researchers believe that the techniques of fermenting fish most likely arose in areas on mainland Southeast Asia inhabited by communities who practised irrigated rice farming, had access to salt and faced seasonality in their fish stocks, which made preservation imperative. These techniques were then applied to the preservation of other raw ingredients such as shrimp and shellfish. They would later drift southwards throughout the rest of Southeast Asia.6 A Mon stone inscription from the first century CE provides the earliest record of the importance of ngapi in the Burmese diet. Ngapi manufacturers were also found in the list of occupations on a 12th-century stone inscription and a 15th-century marble monument from Myanmar.7 Inhabitants of the coastal cities of Pattani and Nakhon Si Thammarat (in present-day southern Thailand) used shrimp paste in their cooking as far back as the eighth century. These cities were then ruled by the Malay kingdom of Srivijaya from the island of Sumatra.8
“Evil”, “Nauseating”, “Noxious”
The smell associated with the making of belacan was noted by many observers. In the 1830s, the teacher, interpreter and writer Munshi Abdullah (Abdullah bin Abdul Kadir) visited a village market in Terengganu where he encountered what he perceived as a variety of “makanan yang busuk-busuk” (smelly, unwholesome foods), including tempoyak (fermented durian), different kinds of salted and fermented seafood products, petai (stink bean) and many types of sambal belacan. He criticised the lack of what he perceived as “makanan yang mulia” (wholesome foods) such as meat, ghee, eggs, butter and milk.9
In 1885, Scottish ornithologist Henry O. Forbes, wrote about his encounter with terasi and discovers, to his horror, that he had been eating it unknowingly for some time:
“Having got up rather late one Sunday morning… I was discomfited by the terrific and unwonted odour of decomposition. ‘My birds have begun to stink, confound it!’ I exclaimed to myself. Hastily fetching down the box in which they were stored, I minutely examined and sniffed over every skin… but all of them seemed in perfect condition. In the neighbouring jungle, though I diligently searched half the morning, I could find no dead carcase, and nothing in the ‘kitchen-midden,’… but at last in the kitchen itself I ran it to ground in a compact parcel done up in a banana leaf.
‘What on the face of creation is this?’ I said to the cook, touching it gingerly.
‘Oh! Master, that is trassi.’
‘Trassi? What is trassi, in the name of goodness!’
‘Good for eating, master; –in stew.’
‘Have I been eating it?’
‘Certainly, master; it is most excellent (enak sekali).’
‘You born fool! Do you wish to poison me and to die yourself?’
‘May I have a goitre (daik gondok), master, but it is excellent!’ he asseverated…
Notwithstanding these vehement assurances, I made it disappear in the depths of the jungle… I had then to learn that in every dish, native or European, that I had eaten since my arrival in the East, this Extract of Decomposition was mixed as a spice, and it would have been difficult to convince myself that I would come by-and-bye knowingly to eat it daily without the slightest abhorrence.10
Detailed written accounts like this provide insights into people’s attitudes towards belacan as well as the people who consume and produce it. A similarly degrading account came from the American naturalist William Hornaday. In his 1885 book, Two Years in the Jungle: The Experiences of a Hunter and Naturalist in India, Ceylon, the Malay Peninsula and Borneo, Hornaday remarked how the Chinese fishermen in a village at Sungei Bulu (most probably referring to Sungai Buloh), Selangor, “were engaged in catching prawns and making them up into a stinking paste called blachang”. He wrote: “Every house in the village is tumble-down, rickety and dirty beyond description, and the village smells even worse than it looks. The Chinamen live more like hogs than human beings; and, for my part, I would rather take up quarters in a respectable pig-sty than in such house as those are.”11
Enraged by a late-16th-century description of food written by Antonio de Morga (then lieutenant governor of the Philippines), José Rizal – the Filipino nationalist whose political writings inspired the revolution against the Spanish colonial government – wrote in 1890: “This is another preoccupation of the Spaniards who, like any other nation, treat food to which they are not accustomed or is unknown to them with disgust… This fish that Morga mentions, that cannot be good until it begins to rot, is bagoong and those who have eaten it and tasted it know that it neither is nor should be rotten.”12
Additionally, there were accounts about the supposed effects of belacan on health and sanitation leading to disease outbreaks. In Picturesque Burma, Past and Present (1897), British travel writer Alice Hart recounted that during a cholera epidemic in Yandoon, an English official imposed a ban on ngapi production because he was convinced that its stench exacerbated the situation. (At the time, some people still believed that diseases and epidemics were caused by miasmas or noxious vapours instead of pathogens or germs.) However, the order was so unpopular that it was eventually withdrawn, along with the officer involved.13
Hart also wrote that Catholic priests in Mandalay tested the theory that leprosy was caused by the consumption of decomposing fish. They conducted experiments in leper homes, which involved removing ngapi from the diet of the lepers in hopes that they might recover from the disease. The lepers, however, returned to their usual diet after a month as “their desire to taste ngapee again was greater than the hope of being cured”.14
The Belacan Trade
In 1856, with the passing of the Conservancy Act, trades carried out within the municipality that were defined as offensive and dangerous (including melting tallow, boiling offal or blood, sago manufacture, running brick, pottery or lime kilns, and storing hay, straw, wood or coal) had to be registered and licensed. The new law did not affect the belacan trade for four decades, but the Legislative Council of the Straits Settlements amended it in 1896 to include the “drying and sorting of fish, and the drying or sorting or storing of blachan”. With that, the owner of a belacan factory or store would need to register for an annual licence as it was a “manufactory or place of business from which offensive or unwholesome smells arise”.15 There were reports in Singapore of people being fined for storing belacan for trade in buildings without a licence within the municipality. For instance, in December 1897, a Chinese man named Lee Pow was fined 50 dollars for storing 280 bags of belacan in a house on Cecil Street without a licence.16
Although the belacan industry in Singapore and Malaya might not have been as economically important as the rubber, tin or even dried and salted fish trades, it was still significant. Belacan was a cheap provision for tin miners living in the major tin-mining areas such as Perak, Selangor and Sungei Ujong (now known as Seremban). They ate it with rice to make the meal more flavourful. The traveller and orientalist Thomas J. Newbold wrote in 1839 that Melaka traded items like belacan, salted fish, opium, specie, fish roe and tobacco for rice, tin, gold dust, ivory and ebony with states located in the interior. He also noted that Melaka exported a “considerable quantity of blachang” along with other commodities like hides, pepper, bricks and tiles as well as some ebony and ivory to Singapore.17
In his 1923 report, marine biologist David G. Stead states that belacan was “of very large importance” in the fish trade in many parts of Malaya. Stead had travelled along the Malayan coasts in the early 1920s to survey local fisheries and come up with recommendations for developing the industry. He explained that the fisheries in Province Wellesley (now known as Seberang Perai, a city in the state of Penang) and along the coasts of Perak and Selangor produced large quantities of belacan, whereas the growing fishery in Johor’s Kukup produced considerable amounts. He highlighted Bagan Luar, a fishing village located across from Penang Island, as the most important place in Malaya in terms of belacan manufacture and export. The other major site along the Strait of Malacca was Bagan Si Api Api.18 This town, which developed in the rich estuary where Sumatra’s Rokan River meets the Strait of Malacca, was home to an industrial fishery that produced a yearly average of nearly 30 million kilograms of fish and belacan between 1898 and 1928.19
Belacan in Singapore
Singapore played a vital role regionally as an entrepôt for belacan as well as other products like canned and salted fish.20 Singapore was the principal importer and exporter of belacan for the Straits Settlements. The bulk of the exports went to Java. Between 1920 and 1927, for instance, the Straits Settlements exported almost 16,000 tons of belacan to Java, amounting to almost $3,100,000. The next two largest amounts exported from the Straits Settlements via Singapore were to British India and Burma (about 8,400 tons), and Siam (about 6,700 tons) during the same period.21 Even after the dissolution of the Straits Settlements in 1946, Singapore continued its role as a major distribution centre for belacan; this time, it was for the Federation of Malaya.22
In 1900, there were 36 registered belacan factories within Singapore’s Municipal Area. The number, however, decreased over time; by 1939, only three were left.23 Maps produced between the 1930s and 1950s indicate three belacan factories at the Kallang Basin, with two located right by the Kallang River. Parts of these buildings appear to be submerged in water, suggesting that they were built on stilts. Each building also had an attached large wooden platform, most likely used for laying out and drying the shrimp paste.24
According to the Annual Report of the Fisheries Department for 1950 and 1951, the production of belacan in Singapore was negligible and much of the supply was imported from Malaya. The Federation of Malaya provided 600 tons of belacan for consumption within Singapore in 1950 alone.25 Even so, Tampines had a thriving belacan industry in the early 1950s that catered to local demand. Sungai Tampines and Sungai Api Api, two rivers that flow through Tampines and Pasir Ris and into the Strait of Johor, were rich in fish and udang geragau (small shrimps used to make belacan) at high tide.26
Lubuk Gantang, the confluence of three Sungai Tampines tributaries, was once abundant with these shrimps. This was a popular spot for villagers looking to catch and sell the shrimps fresh or to make them into belacan. However, this place no longer exists due to land reclamation. Over time, the belacan industry in Tampines declined not only due to reclamation, but also because people moved away from the area. By 1986, more than half of the villagers had moved into flats in new housing estates like Bedok, Hougang and Tampines.27
The udang geragau were caught using sondong (push-net), also known as selandang and sungkor.28 These used to be a familiar sight in nearshore areas like Siglap, Changi, Tampines and Seletar. Part-time or subsistence fishermen, including small boys, would typically use a smaller type of push-net. The Fisheries Survey Report (1959) describes the sondong as a net that is carried between two light wooden poles approximately five metres in length. “Shoes” made out of hardwood or coconut husk are attached to one end of the poles. The fisherman operates the sondong by standing between the poles and lowering the net into the water until the “shoes” reach the bottom. He then pushes it slowly along the seabed and lifts it after some time. With a few shakes, the catch goes into the bag-like end of the net. Longer poles were used by some fishermen who operated the net from boats in deep water.29
Despite ongoing urban redevelopment and reclamation, there was still a cottage industry of five households producing belacan in Kampong Tampines in the 1980s. In an interview with the Berita Harian newspaper in 1986, village resident 72-year-old Sapiah Osman, better known as Mak Piah, said that she had been catching shrimps since she was 35.
The widow started making belacan as part-time work to feed her family. She was usually at the shore by 6.30 am. Depending on the tide and weather, she might even be there earlier. On a good day, it did not take long for her sondong to be filled with shrimps. On other days, she would have to wait one to two hours to get a good catch.30 Like her, other fisherfolk made and sold belacan as a means to earn extra income for their families. Mak Piah sold her belacan for $1.
While belacan production still endures in other parts of Southeast Asia today, scenes of people catching udang geragau with their sondong and making belacan are long gone from Singapore. The shores are now void of the smell of drying fish and belacan, although one can still catch the aromatic whiff of belacan being toasted from homes and eateries.
RECIPE FOR BELACAN
In 1973, a belacan scandal rocked kitchens in Malaysia and Singapore. The authorities found belacan from Penang adulterated with a poisonous and carcinogenic dye, the prohibited substance Rhodamine B, which was used to give it an appealing reddish hue. This may have motivated some people to make belacan at home, hence this recipe by a Mrs Tan Bee Neo that was published in the New Nation newspaper a few years later.
Ingredients:
Use a Chinese tea cup as a measure. 10 heaped cups of fresh shrimp (udang geragau) and a little less than one cup of salt.
Method:
1. Do not wash the shrimps unless it is with fresh seawater. Sort through the shrimp to remove small fish, seaweed or other foreign matter.
2. Drain the shrimp and mix thoroughly with salt. Spread evenly on a large tray and dry in the sun for one day, or till damp-dry.
3. Pound the shrimp. The shrimps will still be moist and will easily bind into a paste. Shape into small cakes, the size of an egg and flatten.
4. Dry these in the sun for at least two days. Pound once more to get a finer paste. Re-shape into cakes and dry in the sun for two more days or more depending on the sunshine.
5. Check the texture for smoothness, you would probably have to re-pound the belacan.
6. When satisfied that the belacan is suitably fine, that is, the shrimps are indistinguishable from each other, shape the paste into cakes and leave once more in the sun for at least four days until the cakes are quite dry.
7. Belacan keeps well indefinitely, but be sure to dry the cakes in the sun every now and then to remove moisture that may have collected in storage.
RECIPE FOR SAMBAL BELACAN
This recipe is taken from Rita Zahara’s cookbook, Malay Heritage Cooking (2012).
Ingredients:
10g
belacan
7 red chillies
3 red bird’s-eye chillies
Salt to taste
Sugar to taste
2 limes, juice extracted, zest thinly sliced
Method:
1. Heat a small frying pan and dry-fry belacan for a few minutes until fragrant.
2. Using a mortar and pestle, pound belacan with chillies until well combined. Remove to small bowl.
3. Season with salt and sugar to taste. Add freshly squeezed lime juice and lime zest.
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royal-confessions · 10 months
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“In 2019, Queen Azizah revealed that she regularly supplied sambal belacan (shrimp chilli paste) to the family of the late Lee Kuan Yew, who loved her home-made spicy condiment. Lee even acknowledged her as his “official supplier of sambal belacan”. The tradition of "Sambal Diplomacy" began in 2009 when Azizah regularly delivered large quantities of chilli sauce across the Causeway. At one point, Lee even told  Azizah not to send so much because his family couldn't finish it all. That's one good way to cement friendly diplomatic relations: through the sharing of delicious food. You gotta love Queen Azizah! ❤️ 👑 ❤️” - Submitted by Anonymous
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handweavers · 11 months
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re: prev post about sambal belacan, my favourite story is one my dad tells about when he first came to canada for university in the 70s and he befriended the 2 other malaysian international students at the school (a chinese guy & a tamil guy) and the 3 of them tried to make it from scratch by roasting the paste in the oven in one of their apartments cos you couldn't buy it in canada back then, and their white neighbours were so alarmed by the smell they called the cops on them thinking they had a rotting corpse in their apartment and they had to explain to the police that it was just malaysian fermented shrimp paste roasting lol
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miutonium · 7 months
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Tell me one of your favorite and least local dish!
Omg nobody asked me this before but djfjslaksla okay so like there's this one dish that i really really like its Chicken Coconut Curry with Green Chilli (or in my native language its called Masak Lemak Cili Api) and oh god Im so obsessed with this dish, if I ever go to a local restaurant for lunch I will order this with sides of white rice and spiced fried chicken. Idk how to explain the flavor but it doesnt taste like a curry really, its more like a creamy tumeric with a heavy hit of chilli (which is why it's yellow). I am a picky eater but I would literally add more rice if my mom ever cooks this at home.
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Seasia cuisine is very flavorful and unique and I cant deny it but sometimes I just don't like some of it.
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Everyone like Sambal Belacan (it's a sambal made of shrimp paste usually mixed with chillies, onions and lime juice) I dont really consider this as a main course dish but more like a side dish where you eat with raw veges and herbs or as an accompanying dish to white rice. I don't want to yuck someone's yum but for me it just smells too strong to me like if you ever smell shrimp paste you understand how overpowering the smell is. It's also usually made raw and not cooked on a stove and personally Im a bit picky when its related to raw food.
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meetyourdreamland · 11 months
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TEXT 3 - Procedure Text 
Source: https://www.seriouseats.com/nasi-goreng-recipe
Nasi Goreng (Indonesian Fried Rice) by Pat Tanumihardja
Nasi goreng, Indonesia's version of fried rice, gets a sweet-savory profile from kecap manis and a big hit of umami from shrimp paste.
Why this recipe works:
1. Using either freshly cooked or day-old rice results in fried rice that separates nicely into individual grains, without clumping up.
2. Indonesian shrimp paste adds a potent dose of umami.
3. The sweetness of kecap manis balances out the dish's many salty and savory elements.
Nasi goreng is essentially Indonesia's take on fried rice. In addition to kecap manis, the country's ubiquitous sweet soy sauce, terasi (Indonesian shrimp paste) is what sets nasi goreng apart from other fried-rice variations you'll see in other countries.
Terasi is an umami bomb that pervades both your kitchen and your senses. If you can't find it easily, feel free to substitute another Southeast Asian shrimp paste, or omit it—you’ll be making what my mom calls nasi goreng cina, or Chinese fried rice, which is the version she made for us when I was growing up.
Ingredients
For the Spice Paste:
2 small shallots (2 ounces; 55g), roughly chopped
3 medium cloves garlic
1 large fresh green chile, such as Fresno or Holland, stemmed and seeded, or 1 teaspoon sambal oelek, such as Huy Fong (see note)
1/2 teaspoon terasi (Indonesian shrimp paste), optional (see note)
For the Nasi Goreng:
4 cups cold cooked jasmine rice (21 ounces; 600g) or other medium- to long-grain rice (see note)
2 tablespoons (30ml) neutral oil, such as canola or sunflower oil
2 tablespoons (30ml) kecap manis (see note), plus more for drizzling
2 teaspoons (10ml) soy sauce
Kosher salt
Ground white pepper
To Serve:
2 large fried eggs, cooked sunny-side up or over easy
Sliced cucumbers (optional)
Sliced tomatoes (optional)
Fried shallots (optional)
Directions
1. For the Spice Paste: Add half the shallots to a mortar and grind with pestle until a coarse purée forms. Add remaining shallots, followed by garlic, chile, and terasi (if using), grinding with pestle until each ingredient is mostly incorporated before adding the next. The final paste should resemble thick oatmeal in texture. Alternatively, combine all spice paste ingredients in a small food processor and process until they form a paste.
2. For the Nasi Goreng: If using day-old rice, transfer rice to a bowl and break rice up with your hands into individual grains.
3. Heat oil in a large wok or skillet over high heat until shimmering. Add spice paste and cook, stirring constantly and scraping bottom of wok or pan to prevent paste from burning, until a pungent smell permeates your kitchen and paste turns a few shades darker, 2 to 3 minutes. Reduce heat to medium at any time if paste appears to be browning too quickly.
4. Add rice to wok and stir to coat with spice paste. Add kecap manis and soy sauce. Stir and cook until rice is evenly colored and hot throughout. Season with salt and white pepper.
5. Divide rice between two plates and top each plate of rice with a fried egg. Garnish with cucumber and tomato slices and shower with fried shallots, if you like. Serve immediately with kecap manis alongside for drizzling.
Special Equipment
Mortar and pestle, large wok or skillet
Notes
Terasi is an Indonesian shrimp paste that can be found in well-stocked Asian markets or online. We recommend purchasing handy single-serving packets. If you can't find terasi, you may substitute belacan (Malaysian or Singaporean shrimp paste) or Thai shrimp paste, or simply omit it altogether.
Sambal oelek is an Indonesian chile paste, traditionally made with nothing more than hot red chiles and salt. You can find it at Asian markets or in the "international" aisle of some supermarkets.
Kecap manis is Indonesian sweet soy sauce, typically made by combining soy sauce with palm sugar. We recommend Cap Bango kecap manis, but you may also find ABC and Conimex brands available online or in Asian markets. For more information, read our kecap manis explainer.
For best results, use rice that has been refrigerated for at least 12 hours and up to 3 days. If using freshly cooked rice, spread rice on a tray and allow to cool for 5 minutes before using.
Indonesia translation:
Nasi Goreng (Nasi Goreng Indonesia) oleh Pat Tanumihardja
Nasi goreng, versi Indonesia dari nasi goreng, memiliki rasa manis dan gurih dari kecap manis dan rasa umami yang kuat dari terasi.
Mengapa resep ini berhasil:
1. Menggunakan nasi yang baru dimasak atau nasi yang sudah dingin akan membuat nasi goreng terpisah dengan sempurna dan tidak lengket.
2. Terasi Indonesia menambahkan dosis umami yang kuat.
3. Manisnya kecap manis seimbang dengan rasa asin dan gurih dari bahan lainnya.
Kata Nasi goreng pada dasarnya adalah versi Indonesia dari nasi goreng. Selain kecap manis, saus kedelai manis yang umum di negara ini, terasi (pasta udang Indonesia) adalah yang membuat nasi goreng berbeda dengan variasi nasi goreng yang Anda lihat di negara lain.
Terasi adalah bom umami yang menyebar di dapur dan indra Anda. Jika Anda tidak dapat menemukannya dengan mudah, bebas untuk menggantinya dengan pasta udang Asia Tenggara lainnya atau tidak digunakan sama sekali - Anda akan membuat apa yang ibu saya sebut nasi goreng cina, atau nasi goreng Tionghoa, yang merupakan versi yang dibuatnya untuk kami ketika saya masih kecil.
Bahan-bahan:
Untuk Bumbu Halus:
2 bawang merah kecil (55g), cincang kasar
3 siung bawang putih ukuran sedang
1 cabai hijau segar besar, seperti Fresno atau Holland, buang biji dan batang, atau 1 sendok teh sambal oelek, seperti Huy Fong (lihat catatan)
1/2 sendok teh terasi (pasta udang Indonesia), opsional (lihat catatan)
Untuk Nasi Goreng:
4 cangkir nasi putih dingin (600g) atau jenis nasi medium- hingga nasi lama (lihat catatan)
2 sendok makan (30ml) minyak netral, seperti minyak kanola atau bunga matahari
2 sendok makan (30ml) kecap manis (lihat catatan), tambahkan sedikit lagi untuk dioleskan di atas nasi
2 sendok teh (10ml) kecap asin
Garam kosher
Merica putih bubuk
Untuk Disajikan:
2 telur goreng, masak telur mata sapi atau telur dadar
Irisan mentimun (opsional)
Irisan tomat (opsional)
Bawang merah goreng (opsional)
Petunjuk:
1. Untuk Bumbu Halus: Tambahkan setengah bagian bawang merah ke cobek dan giling dengan ulekan hingga membentuk pasta kasar. Tambahkan bawang merah yang tersisa, diikuti dengan bawang putih, cabai hijau segar dan terasi (jika digunakan), giling dengan ulekan hingga setiap bahan tercampur rata sebelum menambahkan bahan berikutnya. Akhirnya, bumbu halus harus menyerupai oatmeal tebal dari segi tekstur. Sebagai alternatif, gabungkan semua bahan bumbu halus dalam food processor kecil dan proses hingga membentuk pasta.
2. Untuk Nasi Goreng: Jika menggunakan nasi yang sudah dingin, tuang nasi ke dalam mangkuk dan remukkan nasi dengan tangan hingga terpisah menjadi butiran-butiran yang lebih kecil.
3. Panaskan minyak dalam wajan besar atau penggorengan di atas api besar hingga berkilau. Tambahkan bumbu halus dan masak sambil terus diaduk hingga dasar wajan atau panci untuk mencegah bumbu halus terbakar, hingga bau yang kuat menyebar di dapur Anda dan bumbu halus berubah beberapa tingkat menjadi lebih gelap, selama 2 hingga 3 menit. Kurangi panas ke sedang pada saat bumbu halus tampak terlalu cepat menjadi kecoklatan.
4. Tambahkan nasi ke dalam wajan dan aduk hingga nasi terbalut bumbu halus. Tambahkan kecap manis dan kecap asin. Aduk dan masak hingga nasi berwarna merata dan panas. Bumbui dengan garam dan merica putih.
5. Bagi nasi goreng di antara dua piring dan letakkan telur goreng di atas setiap piring nasi. Hias dengan irisan mentimun dan tomat serta taburi dengan bawang goreng, jika suka. Sajikan segera dengan kecap manis di samping untuk dituangkan.
Perlengkapan Khusus
Cobek dan ulekan, wajan besar atau penggorengan
Catatan
Terasi adalah pasta udang khas Indonesia yang dapat ditemukan di pasar Asia yang lengkap atau online. Kami merekomendasikan membeli kemasan single-serving yang praktis. Jika Anda tidak dapat menemukan terasi, Anda dapat menggantinya dengan belacan (pasta udang Malaysia atau Singapura) atau pasta udang Thailand, atau cukup tidak menggunakan terasi sama sekali.
Sambal oelek adalah pasta cabai Indonesia yang dibuat secara tradisional dengan hanya menggunakan cabai merah pedas dan garam. Anda dapat menemukannya di pasar Asia atau di bagian "internasional" beberapa supermarket.
Kecap manis adalah saus kedelai manis khas Indonesia, biasanya dibuat dengan menggabungkan kecap asin dengan gula kelapa. Kami merekomendasikan merek Cap Bango kecap manis, tetapi Anda juga dapat menemukan merek ABC dan Conimex yang tersedia secara online atau di pasar Asia. Untuk informasi lebih lanjut, baca penjelasan kecap manis kami.
Untuk hasil terbaik, gunakan nasi yang telah direfrigerasi selama minimal 12 jam dan maksimal 3 hari. Jika menggunakan nasi yang baru dimasak, sebarkan nasi di atas nampan dan biarkan dingin selama 5 menit sebelum digunakan.
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radio-charlie · 1 year
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Anyway my disgusting dipping sauce turned out just okay. maybe more brown sugar next time. this is what i made to go with the green mangoes:
kicap manis (lots) brown sugar salt a heaped teaspoon of sambal belacan chopped cili padi (birds eye chillies), squashed into the sauce 1 shallot (shallots are expensive in the west right. onion is fine)
Thats it. don't need lime imo because the mango is already sour. this is something like what the thai ppl make for their crunchy sour fruits, except i think they add chilli powder and roasted rice powder too right
If you'd like it to be vegetarian, u don't have to add anything with belacan in it as belacan is fermented shrimp paste. not really sure how to replicate that smelly funk with a vegan thing, if anyone has any ideas i'd love to hear them
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m980 · 4 months
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Spreading Malaysian Gastronomic Delights: Exporting Nasi Goreng, Murtabak, and Ais Kacang Worldwide
Introduction: Malaysia, a country rich in cultural diversity, has a culinary scene that is as vibrant and varied as its people. Malaysian cuisine is a harmonious blend of flavors, influenced by the country's multicultural heritage. In recent years, the global culinary stage has witnessed the rising popularity of Malaysian dishes such as Nasi Goreng, Murtabak, and Ais Kacang. As these delectable delights captivate taste buds around the world, Malaysia has embraced the opportunity to share its gastronomic treasures on a global scale.
Nasi Goreng: A Taste of Malaysia's Soul: Nasi Goreng, often dubbed the national dish of Malaysia, is a flavorful fried rice dish that embodies the essence of Malaysian cuisine. The dish is a marriage of aromatic rice, stir-fried with a medley of spices, vegetables, and often accompanied by a choice of protein such as chicken, shrimp, or beef. The magic lies in the unique combination of ingredients like kecap manis (sweet soy sauce), tamarind, and belacan (shrimp paste), creating a symphony of tastes that dance on the palate. Nasi Goreng's global appeal has led to its widespread adoption in international restaurants and home kitchens alike, bringing a piece of Malaysia to tables worldwide.
Murtabak: A Stuffed Sensation: Murtabak, a popular street food in Malaysia, has become a global sensation for its enticing blend of crispy pastry and savory fillings. This folded and pan-fried delicacy typically features a mixture of minced meat, onions, and a melange of aromatic spices. The dough is stretched thin, enveloping the flavorful filling before being skillfully cooked to perfection. Murtabak has successfully crossed borders, capturing the hearts and taste buds of food enthusiasts who seek the perfect balance between texture and taste. As Malaysian eateries and food entrepreneurs export Murtabak globally, this dish continues to make a mark in the international culinary scene.
Ais Kacang: A Cool Malaysian Respite: In the realm of desserts, Ais Kacang stands out as a refreshing and visually stunning treat. Commonly known as ABC (Ais Batu Campur), this shaved ice dessert is a delightful medley of colorful ingredients, including red beans, corn, grass jelly, and attap chee, all drizzled with sweet syrups and condensed milk. The result is a delightful combination of textures and flavors that provide a respite from the tropical heat. Ais Kacang has become a sought-after dessert in various parts of the world, offering a sweet escape to those who crave a taste of Malaysia's cool and flavorful culinary heritage.
Exporting Malaysia's Culinary Heritage: The global embrace of Malaysian dishes like Nasi Goreng, Murtabak, and Ais Kacang showcases the universal appeal of the country's culinary offerings. Malaysian entrepreneurs and chefs are capitalizing on this trend by exporting these gastronomic delights to different corners of the globe. From upscale restaurants to street food stalls, Malaysia's culinary ambassadors are introducing the world to the rich tapestry of Malaysian flavors, sparking a growing appreciation for the country's diverse and delicious cuisine.
Conclusion: As Malaysian gastronomic delights continue to spread worldwide, Nasi Goreng, Murtabak, and Ais Kacang serve as ambassadors of the country's rich culinary heritage. The global popularity of these dishes not only highlights the diverse flavors of Malaysian cuisine but also opens up new avenues for cultural exchange and appreciation. As more people savor the unique tastes of Malaysia, the nation's culinary influence is sure to grow, solidifying its place on the global culinary map.
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gxtzeizm · 5 months
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3, 13 and 26 for the unusual asks please 😄
sure you can cloud 🥰🥰🥰
3. a specific color that gives you the ick?
tbh i literally don't have any specific color that gives me ick 😭😭....but it depends on the situation or time where some simple colours doesn't fits well with the desireble environment
4. first thing you’re doing in the purge?
i mean, as simple as robbing a bank i guess....nothing else i want to do but to take some money for me to survive financialy
26. how’s your spice tolerance?
in a scale of 1 to 5, i can give to myself 4, yup solid 4....i mean as a malaysian myself there's quite a lot of spicy local cuisine that i really love (asam pedas which is a soury-spicy savoury, sambal belacan which is a chili shrimp paste and some others)....but still there's some dishes that i found out very spicy or they put a lot of chili or spices in the dishes which makes me can't stand with the spiciness
weirdly specific and unrelated ask game <33
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beckyhmodel · 6 months
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Malaysian Lady Fingers Okra Sliced okra, stir-fried with fresh shrimp, lots of red fresh chilies, garlic, and Malaysian shrimp paste will make a main dish that's spicy and different. 5 fresh red chili peppers chopped, 2 tablespoons water, 10 fresh okra pods sliced diagonally, 2 teaspoons light soy sauce, 1 tablespoon vegetable oil, 5 cloves garlic minced, 10 uncooked shrimp - peeled deveined and cut in half, 1 teaspoon belacan
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asianmeals · 9 months
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Sambal Tumis - A Fiery Malaysian Condiment
Sambal Tumis is a tantalizing Malaysian chili paste that packs a punch of flavors. Made by sautéing red chilies, shallots, garlic, and belacan (shrimp paste) in fragrant oil, it delivers a harmonious blend of spiciness, sweetness, and umami.
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donutwares · 9 months
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Pronouns and lattes...
At the hospital today, we were early so Dad and I went for a latte. There was a new barista joint in the dentistry wing called "He and She Coffee", "since 2019".
Dad ordered a kopi "c" kosong ais which raised their eyebrows. He means an iced latte with no sugar, I interjected.
As Lat would say, "Do you have prawn paste, luv?" when you're really wanting some belacan.
I wondered if there could be a pronoun cafe at the psych unit. "We and They Coffee". Many minds in one...?
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dinaive · 10 months
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I adore the part where Queen Belacane, trusting her unborn son would perform his prayers. She somehow give courage to her son. I am inspired by this fictional character. She was depicted in a poem to be as black as the ebony.
"I trust you will perform your prayers steadfastly. Prayer is both a solemn duty and a delicate pleasure. When you step on your prayer rug, you step on the world of becoming to the world of being. When you lift your arms and in praise, the burden of the past and future falls from your back and your heart expands to greet the present of the present is another name for the eternal. Though you stand on earth you bow and rise in the temple of eternity. To pray five times each day with gesture, thought and feeling is to put in motion the tides of the rhythm that elevate your soul, deepen your peace, see you through danger, and guide you towards the fulfilment of your life's purpose. Hold to this rhythm when all else crumbles around you. Let dust return to dust, but prayers is heaven's portion."
Berangan cakap dekat anak sendiri yang belum lahir.
Cute la character dia.
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Things You didn’t know about Peranakan as well as Nyonya Cuisine
Peranakan is Malay meaning “born here” which is the Straits-born population who are of Chinese as well as Malay or Indonesian origin. Male Peranakans are called “Baba” while females, as well as the entire culture of this matriarchal society, are known in the form of “Nyonya”. Peranakan Cuisine is available in various parts of the Malay Archipelago particularly in Malaysia, Indonesia and Singapore.
Peranakan cuisine is often regarded as a blend from Chinese (mainly Hokkien but also Hainanese), Malay, Indian, Thai and Western colonial (Portugese, Dutch and English) influences. Peranakan food buffet was initially conceived as a mixture from Chinese components and culinary techniques , as well as the indigenous and local ingredients utilized by the Malays who were indigenous to the area. The flavors are typically spiced and aromatic, and include ingredients that reflect its hybridized roots. The most well-known ingredients are Malay spices like belacan (dried fermented shrimp paste) and daun limau purut(kaffir lime leaf). Other ingredients typically included in Chinese cuisine include pork as well as Kiam the chye (pickled vegetables). To give a distinct tang often, exotic fruits like mangoes and belimbing (a fruit in similar family to starfruit) can be used to enhance the flavor of the dishes too.
Below are some fascinating information that you might not know about Peranakan Cuisine “Peranakan”, as well as “Nyonya”, can be used interchangeably when discussing the food. When Chinese immigrants got married, it established an entirely unique culture that had different beliefs, customs, and meals. Because women were mostly in charge of cooking meals for the family as well as the entire community, this type of food is referred to in the term “Nyonya”. In both cases, Baba Nyonya and Nyonya are polite and affectionate words for women and men which originate of an Indonesian language.
Peranakan and Nyonya dishes aren’t the same Every time a dish is made, it is subject what the dish is prepared according to favorite ingredients and flavours by the chefs. The most commonly used ingredients for Peranakan food preparation include laksa leaves, coconut milk lemongrass, and tamarind. Due to the numerous components and food items, many recipes are very flavorful and pack a punch.
Different regions affect the styles of cooking used in Peranakan food Based on the geographic influences of the various communities and the regional influences of each, there is a variety of regional versions to Peranakan food. For instance, the cuisines from Penang, the main island in Penang in the northern region of Peninsular Malaysia are influenced by the Thais which result in a higher use of tamarind as well as other sour ingredients such as pineapple. However food items from Singapore or Malacca are more heavily influenced by Indonesian cuisine and often make use of coconut milk. Laksa is a classic dish (spicy noodles cooked in curry soup). Laksa can be made in two ways such as the sour laksa recipe from Penang as well as the laksa lemak based on coconut milk that comes from Singapore as well as Southern Malaysia.
Peranakan food takes a long cooking time
Cooking Peranakan food demands a significant amount of patience and preparation ahead of time. Seafood and meats must be covered in spices for several hours prior to cooking so that they are able to absorb all the spices needed for the cooking process later. It is also important for the spices to prepare ahead since fresh spices can provide more intense flavours. So, the chef will generally make use of a mortar and pestle to crush the ingredients like wild ginger, lemongrass, and turmeric root, which are the main ingredients that give Peranakan food its distinctive and distinctive flavor that is loved by many.
Are you in search of delicious, authentic Peranakan cuisine in Singapore? Royal Cuisine Group is a Halal-certified food catering company that provides a specially-curated Peranakan buffet catering that includes many different dishes that your guests can take a bite of.
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greysrc · 1 year
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Fried egg im in love chicken
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Fried egg im in love chicken how to#
Fried egg im in love chicken how to#
Trust me – you will know when it’s ready, it smells amazing! How to serve Nasi Goreng Garlic, chilli and onion first, then chicken, then rice, kecap manis and shrimp paste, if using.Ĭook for a couple of minutes until the rice grains start to caramelise. The making part is very straightforward, no different to typical fried rice recipes. It’s not just about cooling the rice, it’s also about making the surface of the rice dry out. Speedy option: Cook the rice, spread out on tray then FREEZE for 1 – 2 hours, or refrigerate for 3 – 4 hours. On the other hand, day old cold rice is drier and harder, so the rice can be stir fried in the sauce in a way that makes it become caramelised which gives Nasi Goreng the signature colour and flavour. It’s simply not possible to make any fried rice with hot, freshly cooked rice – it gets kind of stickier when stir fried in sauce. While shrimp paste is optional, the COLD cooked rice called for is not! I’ve included directions in the recipe for you. It’s thicker and sweeter than normal soy sauce, with a consistency like syrup.ĭon’t go running for the hills thinking it’s a hard-to-find-ingredient! Here in Australia, kecap manis is available in major supermarkets (see here for Woolworths).Īnd if you can’t find it at your supermarket, don’t worry! It is SO easy to make – just reduce soy sauce and brown sugar. So I’ve compromised and taken the easy route by using shrimp paste rather than dried shrimp which requires more effort in the preparation process (crumble and toast before using).Ī distinguishing feature of Nasi Goreng is the dark brown colour of the rice from the kecap manis / ketjap manis which is an Indonesian sweet soy sauce. It’s tasty even without dried shrimp – and in fact, when I originally shared this Nasi Goreng recipe in 2016, I chose the version without shrimp paste because of that reason.īut it is tastier and more authentic with dried shrimp. Some are more complicated than others, calling for the use of dried shrimp (belacan) which, astonishingly, is now sold in large supermarkets in Australia as well as Asian stores. Typically it’s served with a sunny side up egg (love how the yolk runs into the rice!) and a side of fresh cucumber and tomato (no dressing) to make a meal of it.Īs with almost every traditional dish, there are many versions of Nasi Goreng. The thing that distinguishes it from other Fried Rice dishes is the sauce which is made with kecap manis, a sweet soy sauce that stains the rice dark brown and caramelises the rice when it cooks. The literal translation of Nasi Goreng is “fried rice” in Indonesian and Malaysian – and that’s exactly what it is! It’s mainly rice with just a little bit of meat and just onion for the vegetables. So for those who have tried and love Nasi Goreng, you will be surprised how easy this is to make in your very own home.Īnd for those who haven’t tried it, I hope you do! What is Nasi Goreng? 🙂Īnyone who has been to Bali would be familiar with Nasi Goreng and probably had it almost every day because it’s everywhere and darn delicious! I love the unique dark brown, caramelised colour of the rice! It’s a simple recipe, you won’t need to hunt down any unusual ingredients, and it’s one of my favourite Indonesian foods – and I’m betting you will love it too. Nasi Goreng is the popular Indonesian fried rice which is traditionally served with a fried egg.
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Espinacas al agua salteadas con pasta de camarones (Belacan Kangkung) - Stir-Fry Water Spinach With Shrimp Paste (Belacan Kangkung) podría ser la receta sin gluten, sin lácteos, entera 30 y pescatariana que ha estado buscando. - #Bebidas #Mariscos #Producir - https://3bocados.es/recipe/espinacas-al-agua-salteadas-con-pasta-de-camarones-belacan-kangkung/?feed_id=1407&_unique_id=632792996a242
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victorl0 · 2 years
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The food of paradise. 😋😋 The past two years of COVID-19 have hit the entire food and beverage industry hard, Lau Pa Sat included. But now the heritage food hall is emerging stronger, bringing great dining options and a vibrant scene to Singapore’s central business district. It is set to welcome visitors back, offering new surprises while retaining the beloved.   Join in and explore the rejuvenated food hall, which comes with 25 new stalls! From local delights to a great variety of international cuisines from Thailand, Korea, Mexico, Vietnam, Hong Kong and Turkey, as well as modern rice bowls — there is something for everyone! 20 new local retail brands have recently joined Food Folks at Lau Pat Sat too.   Starting from 26th August till 2nd October 2022, Lau Pa Sat will also host six weekends (Fridays through Sundays) of carnivals. There will be family-friendly games for both children and adults, instagrammable photo spots for besties, couples and families, attractive lucky draw prizes and more! Featured dishes: 🍲 Seafood Tom Yum Soup by Mr Tom Yum Thai Kitchen [New!] - Using authentic Thai spices and fresh ingredients, spicy-sour taste, so shiok! 👍🏻😋😋 🍝 Braised Chicken Hor Fun by Shi Hui Yuan 👍🏻😋 🍝 Moonlight Hor Fun by Wok of Wonders [New!] 👍🏻😋 🍲 Braised Duck Set by Swatow Bai Le Braised Duck 🍲 Mexican Bowl by Mexican Cuisine & Chinese Cuisine [New!] 👍🏻😋 🐖 Signature Scramble Egg with Pork Chop Rice by Sing HK Kitchen [New!] - Each grain of rice is coated with eggy goodness! 👍🏻😋😋 🍝 Hokkien Mee by Golden Shoe Hokkien Mee (New!] 👍🏻😋 🍲 Thunder Tea Rice by Thunder Tea Rice & Thunder Spize - Gorgeously hued, nutritious offering made with green tea, mint, corridor and basil which is light and nutritious. 👍🏻😋😋 🐓 Chicken Rice by Fragrance Garden Chicken Rice 👍🏻😋 🐓 Signature Ayam Penyet Sambal Belacan with Rice by Penyet King 🥢 Kway Chap Set by Swatow Bai Le Braised Duck 🧁 Hokkaido Muffin, Marshmallow Muffin, Apple Muffin, Original Egg Tart & Salted Egg Tart by Butter & Cream Bakery - Loved their muffins, so flavourful! 😍😍😍 📍Lau Pa Sat 18 Raffles Quay Singapore 048582 #LauPaSatCelebrATE (at Lau Pa Sat) https://www.instagram.com/p/ChyfqgBLXXS/?igshid=NGJjMDIxMWI=
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