5 Key Tips for Choosing Right Belacan
SECTION 1 Colour : “Look For Rich & Mature A top‐quality belacan will have a deep dark brown & purplish hue. Blocks that are bright red, pinkish or overly light-coloured — these may indicate under-fermentation or added colouring, which might not produce the optimal flavour desired. Why this matters: The deeper colour typically signals longer fermentation and stronger, more developed flavour. (Belacan turns from rosy pink to deep brown through fermentation) SECTION 2 Texture & Firmness: “Feel for Density” The block should feel firm, dense and compact when you handle it. If it’s too soft, sticky or crumbly, it may not have been dried properly or might be lower quality. Why this matters: A properly processed belacan holds shape, stores better and gives better flavour when toasted or cooked. SECTION 3 Aroma: “Smell the Right Kind of Funk You should detect a clear strong fermented shrimp aroma – not rotten Or decay. Avoid a scent that’s sharp acidic, overly fishy or unpleasant, a result of fillers other than shrimp e.g. other sea products that are unfit for fermentation. Why this matters Belacan’s distinctive smell comes from proper fermentation of krill/shrimp and salt over the right time and processes. It contributes to that flavourful umami punch in dishes. SECTION 4 Ingredients & Purity: “Check the Label” Ideal label: Shrimp (or krill) + Salt only Be cautious of heavy fillers, artificial colouring or many added preservative Why this matters Pure shrimps and salts = authentic flavour and less dilution of the pure flavour SECTION 5 Packaging & Brand / Origin: “Smart Buying” Packaging: Block should be sealed, dry, free of visible mould or moisture, ideally vacuum-wrapped or well-wrapped. Origin/Brand with MESTie & HALAL from these regions (e.g., Malacca, Penang in Malaysia) are known for good quality belacan. Why this matters a properly processed belacan holds shape, stores better and gives better flavour when toasted or cooked.
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