Homemade toasted belacan (fermented shrimp paste)

Preparation

1. 1

   Crumble the store-bought fermented shrimp paste block into small pieces.

2. 2

   Wrap the pieces in aluminum foil, forming a flat, thin packet.

3. 3

   Dry-toast the packet in a hot pan 2 min per side, until an intense toasted aroma develops.

4. 4

   Let cool then unwrap: the belacan should be dry, crumbly and very fragrant.

5. 5

   Pound it in a mortar with a little chili and garlic as a sambal base.

6. 6

   Store in an airtight jar in the fridge, use in small amounts as an umami base.

7. 7

   Use to flavor sambals, stir-fried vegetables and dipping sauces.