BINTULU: If you ever visit Bintulu town, don’t miss the chance to stop at Pasar Tamu and buy some ‘belacan’ (fermented shrimp paste).
Belacan Bintulu, in particular, is renowned for its exceptional quality among all the ‘belacan’ available in Southeast Asia.
Belacan Bintulu is made from pure bubok (shrimp) without any artificial additives or chemicals, ensuring an enhanced dining experience with every meal.
Rabayah Yahya, a well-known seller of local products at Pasar Tamu, is famous for her ‘belacan’ Bintulu.
She has been making and selling ‘belacan’ for more than 30 years and is now 63 years old.
Rabayah learned how to make ‘belacan’ by watching her late grandmother and mother when she was young.
Her small business used to be home-based, where customers would place orders online, and she would make ‘belacan’ and deliver it to them via postage.
However, since her late husband passed away four years ago, selling local products like ‘belacan’ and cincalok (fermented shrimp) has been her only source of income.
To make a large batch of ‘belacan’, Rabayah usually purchases approximately 9 kg of fresh bubok.
Depending on the size and weight, her ‘belacan’ prices range from RM10 to RM20 for a small pack, while 1kg is priced at RM70.
Despite the current season not being the best for bountiful catches of bubok, Rabayah still has sufficient stocks of ‘belacan’ for sale at Pasar Tamu.
When asked whether she had passed down her knowledge and skills of making ‘belacan’ to her children, Rabayah said that only one of her daughters was interested in learning.
Rabayah has five children, but only her middle child is interested in making and selling ‘belacan’ for a living.
Rabayah is proud that her daughter is following in her footsteps, even though it is not a popular or lucrative source of income.
Belacan making has been in their family for generations.
Belacan is a traditional Southeast Asian condiment made from fermented shrimp or other seafood. It is commonly used in dishes from Malaysia, Indonesia, Singapore, and Thailand, among other countries. Belacan Bintulu is a type of ‘belacan’ that is specifically made in Bintulu.
Belacan Bintulu is highly regarded for its quality, which is due to the use of pure bubok (shrimp) without any artificial additives or chemicals. The shrimp used to make Belacan Bintulu is typically sourced from the nearby waters of Bintulu, which are known for their abundance of fresh seafood. The fermentation process used to make Belacan Bintulu also contributes to its unique flavour and aroma.
Rabayah Yahya is one of the most well-known sellers of Belacan Bintulu in Bintulu. She has been making and selling ‘belacan’ for more than 30 years, and her ‘belacan’ is highly sought after by locals and visitors alike. Despite the challenges she has faced since her husband passed away, Rabayah remains committed to her craft and takes pride in the fact that her daughter is following in her footsteps.
Belacan Bintulu is often used as a flavour enhancer in dishes such as sambal ‘belacan’, a spicy chilli condiment that is popular in Malaysia and Singapore. It can also be used as a seasoning in soups, stews, and stir-fries. If you have the opportunity to visit Bintulu, be sure to stop by Pasar Tamu and try some of Rabayah’s Belacan Bintulu for yourself.
Belacan Bintulu is a versatile ingredient that can be used in a wide variety of dishes.
Here are some popular dishes that use Belacan Bintulu:
- Midin Belacan – This is a popular dish in Sarawak that features midin, a type of jungle fern, stir-fried with garlic, shallots, and Belacan Bintulu.
- Sambal Belacan – This is a ubiquitous condiment in Southeast Asia that is made by mixing Belacan Bintulu with chilli peppers, garlic, and other ingredients. It is typically served with rice dishes and grilled meats.
- Asam Pedas – This is a sour and spicy fish stew that is popular in Malaysia and Indonesia. Belacan Bintulu is one of the key ingredients in the spice paste used to flavour the dish.
- Acar – This is a pickled vegetable dish that is popular in Malaysia and Indonesia. The vegetables are typically pickled in a mixture of vinegar, sugar, and Belacan Bintulu.
- Laksa – This is a spicy noodle soup that is popular in Malaysia and Singapore. Belacan Bintulu is one of the key ingredients in the spice paste used to flavour the soup.
These are just a few examples of the many dishes that use Belacan Bintulu. Its unique flavour and aroma make it a popular ingredient in many Southeast Asian cuisines.
Belacan Bintulu should be stored in an airtight container in the refrigerator to prevent it from spoiling or becoming rancid. It is important to keep the Belacan Bintulu away from other strongly scented foods, as it may absorb their odours. Some people prefer to wrap the Belacan Bintulu in plastic or banana leaves before storing it in the refrigerator to further prevent odours from contaminating the Belacan Bintulu.
It is also recommended to use the Belacan Bintulu within a reasonable amount of time, as it can lose its flavour and quality over time. Generally, Belacan Bintulu can last for several months if stored properly in the refrigerator.
Before using Belacan Bintulu in a recipe, it is important to toast it first to bring out its flavour and aroma. This can be done by wrapping the Belacan Bintulu in a small piece of aluminium foil and toasting it over a flame or in the oven for a few minutes until it becomes fragrant. After toasting, the Belacan Bintulu can be crumbled or mashed into a paste and added to the recipe.
