insidesumatera.com | tourism & lifestyle magazine

Try to burn belacan, the passer by will stop or slow down their footsteps, because the strong smell goes into the nasal nerve of everyone. It has the strong aroma, delicious, and restorative power. But as the compulsory food of Malay people in North Sumatera, belacan is still considered a disgrace, food for the poor, and dirty. On the other hand, the Eropean is highly appreciated this unsual food. The aroma of the food is like the smell of the grill meat of dog. Hell! The name of belacan originates from Malay people in Sumatera and Malaysia. It is called terasi in Indonesia. The peoples live on the coastal area and hinterland, belacan is consumed with rice as their main food. In towns, belacan is consumed only for extra, chilly paste, and food enhancer. But remember that! Once if you tasted belacan in Sumatera, that does not mean you have ever known the taste of all belacan products from Sumatera island. Every area has its own typical taste of belacan. The recipe of making belacan is variative depending on tradition of the fisherman living on the coastal land. Until now, there is no big scale industry to produce belacan with popular trademark. Belacan is still product of home industry, and sold in traditional market. Some products of belacan is being sold in the supermarket. The packaging is very simple. Production volume is not stabil, depending on season of sea. When the fishermen catch a lot of little shrimps and fishes the production is going up. To produce belacan is one the means to preserve the excessive catch from decaying. The making of belacan can be categorized as a food preserving in traditonal method. Belacan is a classical food in Sumatera made from fish and little srimps. The raw material is fermented, then steered until changed into brown colour paste like fertile soil. Different area is different recipe. Principally, the making of belacan is similar (fermentation and drying) to preserve the fish and shrimp for months. Belacan is product of dried fish and shrimp mixed with salt, then fermented. The fishermen use wood container for processing. They put 3 kilograms of salt for ten kilograms of fish or shrimp. After they wash cleanly, the fish and shrimp put into container, then the salt is added. The stuffs are steered well before the container is closed for fermentation about one or seven. The result of fermentation is laid under the sunshine until half dried. The next process, the shrimp and fish are ground to powder and dry up. The process takes about 2 or four days before shaping and packaging. Why belacan taste is different one to another area? The taste becomes different because they use different container, time of fermentation, different kind of fish or shrimp, and drying process depends on their own traditional taste. Unfortunately, the event of tasting belacan is never made like tasting wine. To find the best quality of belacan, you must be an expert. Usually the brand of belacan derived from the area where it has been produced (similar to champagne), such as belacan jaring halus, belacan tanjung balai, belacan bangka, belacan sibolga, belacan natuna and many others. As the food enhancer and chilly paste, belacan is already available in all starred hotels in Sumatera. The top one is kangkung belacan. But if you want to get pure belacan, you can buy it in traditional markets. Very cheap. For one US dollar, you will get some packages. Well, let you try belacan! If you feel like it, please buy it in a large amount to bring back home for your stock in a few months.