BELACAN IS ONE OF THE VERY IMPORTANT SEASONINGS OF MALAYSIAN COOKING. THE TINY SHRIMPS ARE FERMENTED WITH SALT, THEN PRESSED INTO FIRM CAKES ABOUT 5 OUNCES, DEPENDING UPON THE COMPANY THAT MAKES THEM. IN ADDITION TO ADDING A SUBTLE FLAVOUR TO CURRY OR OTHER MEAT, FISH OR VEGETABLE COMBINATIONS, BELACAN CONTAINS CONSIDERABLE PROTEIN.

THE USE OF FERMENTED SHRIMP OR ANCHOVY PASTE OR ESSENCE HAS A COMMON THEME IN SOUTHEAST ASIA. THE BURMESE, THAI AND VIETNAMESE USE A LIQUID FISH SAUCE, CALLED VARIOUSLY, NAMPYAYE OR NAM PLA. THE INDONESIAN USE TRASSI, A SPINOFF OF THE SAME
THING WITH A TOOTHPASTE CONSISTENCY AND THE MALAYSIAN PREFER BELACAN, THE CAKE THING IS SLICED. BELACAN MUST BE LIGHTLY TOASTED FOR 1 TO 3 MINUTES, UNTIL THE AROMA ARISES IN AN OVEN OR TOASTER OVEN BEFORE USING.