https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AMalaysian_cuisine%2F44%2FenTranslations:Malaysian cuisine/44/en - Revision history2026-09-06T18:33:37ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Malaysian_cuisine/44/en&diff=158249&oldid=prevFuzzyBot: Importing a new version from external source2025-06-25T04:56:49Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>{{Lang|ms|Belacan}} is essential to Malaysian cooking. It is a type of [[shrimp paste]] which is pressed into a block and sun-dried. In its raw form it has a pungent smell. Once cooked, the aroma and flavour mellow and contribute a depth of flavour to the dish. To prepare {{Lang|ms|belacan}} for use, one typically wraps a small amount in foil, which is then roasted over a flame or placed into a preheated oven. {{Lang|ms|Belacan}} is most commonly pounded or blended with local chilli peppers, shallots and lime juice to make the most popular and ubiquitous relish in Malaysia, {{Lang|ms|sambal belacan}}. {{Lang|ms|Belacan}} is also crumbled into a ground spice paste called {{Lang|ms|rempah}}, which usually includes garlic, ginger, onions or shallots, and fresh or dried chilli peppers. A {{Lang|ms|rempah}} paste is similar in form and function to an Indian wet ''[[spice mix|masala]]'' paste or [[Thai curry|Thai curry paste]], and is often browned and caramelised ({{langx|ms|tumis}}) to mellow the raw flavours of its component ingredients and produce a harmonised finish.</div>FuzzyBot