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.