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in the sun & very smelly. Belacan, one of the important ingredients in Malaysian cooking, is made from tiny shrimp. After the fishermen catch the shrimp, they drain the water, salt them immediately, then dry them in the sun. The salt & decaying shrimps will eventually combine into a semi-solid tightly compacted pulp. The pulp is then pressed through a mill & comes out as a thread-like paste. The process is then reversed when the paste is repacked into sacks for a second round of fermentation. The fermentation process is repeated once more before full maturity occurs (no wonder it stinks...oooook).
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Asia
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