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Fish and seafood from Malaysia
Belacan is Malaysian shrimp paste, made from tiny geragau shrimp. In the Melaka method, the shrimp are salted, sun-dried, ground, packed tight and fermented for about a week, and the cycle is repeated before the paste is shaped into blocks and dried hard. Malaysian food law sets it at no less than 15 % salt and 25 % protein.
| Fresh small shrimp (geragau)10 parts | Cleaned of sand and grit[jkkn-belacan] |
| Coarse or fine salt1 part | [jkkn-belacan] |
| Water | Optional; a little is added in some recipes when pounding[jkkn-belacan][jkkn-melaka] |
Total time across the recorded steps: 28 days – 2.2 months
What changes: Starting material: tiny fresh shrimp, washed of sand and grit
Fresh geragau caught with special nets in shallow coastal water and estuaries are washed of sand, mud and stones. Output: clean shrimp.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Belacan is Malaysian shrimp paste, made from tiny geragau shrimp. In the Melaka method, the shrimp are salted, sun-dried, ground, packed tight and fermented for about a week, and the cycle is repeated before the paste is shaped into blocks and dried hard. Malaysian food law sets it at no less than 15 % salt and 25 % protein. Made in 5 steps over 28 days – 2.2 months. The longest step, repeat drying, grinding and fermenting, takes 21 days – 2 months (Jabatan Kebudayaan dan Kesenian Negara (JKKN)…). Salt is at least 15 % (Malaysia 1985). Bacteria reported in belacan: Bacillus, Pediococcus, Lactobacillus, Micrococcus, Brevibacterium and Corynebacterium does most of the fermenting.
| Main step | 21 days – 2 monthsReported[jkkn-melaka][narzary2021] | Repeat drying, grinding and fermenting |
|---|---|---|
| Salt | at least 15 %Set[my-fr1985][narzary2021] | Shape into blocks and dry hard |
| Acidity | pH 7.2–7.8Reported[narzary2021] | Shape into blocks and dry hard |
Belacan is dried hard into blocks, unlike cincalok, which stays whole and wet. Malaysian law defines it as salt-fermented paste of fresh shrimp or prawn, and keeps it apart from fish paste.
Bacillus cereus, Staphylococcus aureus and Clostridium have been reported in belacan. It is normally toasted or cooked before use, as in sambal belacan. The law allows only permitted preservatives, colours and flavour enhancers, and it must be clean and free of extraneous matter.
Hazards the sources name: Bacillus cereus, Staphylococcus aureus and Clostridium, reported in belacan.
Every number is labelled with how it is known. How this atlas is made
Malaysia's national culture department (JKKN) says belacan production is thought to have begun centuries ago, when coastal communities looked for ways to preserve their catch of small shrimp. In Melaka it is tied to the traditional fishing communities of the coast, and its quality is linked to Melaka's history as a maritime centre and the fresh geragau of the Straits of Malacca.
