Grilled Belacan Fish & Sotong Sambal Petai), Malacca belacan I would consider as the best. Something magical about how it is made and sold as big blocks, to keep the belacan as long as you want, cut into pieces, dry in the sun and store in the fridge. Before adding into dishes, roast it up to release the strong smell and a small piece is enough for a small amount of dish for it is strongly flavoured and quite salty too. So taste the dishes before adding salt.
Chinese Fried Rice, Kampung Fried Rice, Spicy Seafood Fried Rice & Nasi Goreng Ikan Bilis) is another startler. It startles your appetite with the true Malaysian big bold flavours. Oomphh!!
3 cups cooked white rice
3 tbsp tiny anchovies -soaked and rinsed
5 shallots - sliced thinly
5 garlic - chopped
10 long beans - sliced into tiny rings
Spring onions for garnishing - slice
4 tbsp oil
Salt (only if needed)
5 fresh red chillies
1/2 inch belacan - roasted
In the heated oil, fry anchovies till crispy.
Remove and keep aside.
In the same oil, sauté shallots and garlic.
Add chilli-belacan paste and stir.
Add rice and stir all together.
Lastly add anchovies and long beans.
Give a good stir and remove from heat.
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