SSL Belacan: A Penang family business that spans three generations

Sam Sim Khang Hien (50) recounts how his grandfather, Sim Seng Lee, meticulously made belacan by catching, cleaning, drying, salting, and mincing geragau shrimp, then fermenting the paste in banana leaves over several months—alternating between sun drying and stirring. In 2006, the family shifted operations from Batu Ferringhi to Balik Pulau to accommodate growing tourism. While traditional methods remain central, covered drying facilities and automated packaging modernize operations. Today, SSL Belacan produces around 750 kg daily for both local and international markets, including exports.