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An Intro to Malaysian Food: The Ingredients
To say belacan is stinky or funky is an understatement! But take it from a Malaysian, once you get used to it, nothing else will do. Belacan adds a depth to dishes the same way anchovies do to a pasta sauce -- you don't really taste it but it boosts the flavour. In fact, because tinned anchovies are quite expensive here, I often substitute them with belacan in a sauce.
Vegetarian belacan is available in Malaysia, so perhaps some grocers in Western countries may stock them too.
Looking forward to the next post!
Photo of the Day: Hamburger Macaron
This reminds me of the Dessert Dogs Marge Simpson made for a cook-off! The recipe comprised a deep-fried cookie dough wiener inside a meringue bun, and topped with cherry sauce ketchup.
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About Marty Thyme
Website: http://waywardoven.blogspot.com/
Location: Malaysia
About: I came late to cookery but have developed a deep interest in food anthropology and kitchen life through books and experiential learning. Baking is a passion and writing about food, a vocation.
Favorite foods: Toasted onion bagel with cream cheese; Thai; grilled; anything made with coconut milk
Last bite on earth: Scallops wrapped in lobster wrapped in bacon and a crab salad
I'm so happy that all this food is always just a few steps away for me! Need to tell you though that those don't look like calamansi limes in the first picture under "Fruit and their uses". These look more like a fruit known as ambra. Still, looking forward to more of your stories!