Belachan Fried Chicken
In Asia there are a lot of ways flavouring a dish, from different sauces like fish sauce, oyster sauce, soy sauce, XO sauce, etc. to something exotic to non-Asians like fermented like belachan, terasi, bagoong, kapi, Hom ha, etc. All of which are pungent to most but to many Asians this is pleasant and we love it.
You will notice we used some of it already here at Ang Sarap now we will be using belachan a fermented sun dried ground raw shrimp paste from Malaysia. Belachan can be bought in most of the Asian grocers where you can see it in block form, like huge chicken cubes. This food item is a key ingredient in most Malaysian dishes where it’s used as a flavouring agent like salt.
Today we will be using this ingredient to make our Belachan Fried Chicken, so we will be using it in our chicken marinade where it gives a salty shrimp taste with a strongly scented aroma.
Before we go on to the recipe Ang Sarap and Tuttle Publishing is giving away 3 books which contains Singapore Cooking plus your choice of 2 books (worth US$20.00 and below) from the Tuttle Publishing range. Competition is open for 2 weeks and we accept entries worldwide, just fill in your details on this competition page to join..
- In a saucepan add oil then cook belachan until very aromatic, crumbed and golden brown. Turn the heat off.
- Add the oyster sauce, sesame oil, brown sugar and garlic, mix well.
- Place chicken in a container then pour the mixture, let chicken marinate for at least 3 hours.
- Heat oil in wok and when it’s hot enough slowly drop chicken pieces. Cook chicken well, remove from wok and drain of excess oil.
- Serve with sambal chili on the side.