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Copyright © 2008 WHOLESOME LIVING SINGAPORE vegan belachan, vegetarian belacan vegan belacan, vegetarian belachan, vegetarian sambal chilli paste, vegan sambal chilli
Last modified: 05/05/08
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Organic Vegan Belacan

Ingredients: Cultured Organic Soy Bean and Sea Salt

We are not producing any vegan or vegetarian belachan powder now.
Instead we are producing in block form which look much like the
non-vegan type. You cannot tell the difference but we can guarantee it is
real vegan belachan because we made it. Available soon. Restaurant
operators may request for sample order.
Pure Sambal Chilli Paste (without shallot or garlic)
Packed in Glass Jar
Net Weight: 250g

Ingredients: Red Local Chilli, Chilli Padi, Organic Vegan Belacan, Miso
Paste, Organic Raw Sugar and Sunflower Seed Oil.

You may add some fresh lime juice to the chilli paste to create the
Malay Style Sambal Chilli.
Sambal Chilli Paste (with shallot )
Packed in Glass Jar
Net Weight: 250g

Ingredients: Red Local Chilli, Chilli Padi, Shallot, Garlic, Organic Vegan
Belacan, Miso Paste, Organic Raw Sugar and Sunflower Seed Oil.

You may add some fresh lime juice to the chilli paste to create the
Malay Style Sambal Chilli.
Organic Vegan Belacan / Belachan / Shrimp Paste

A superb substitute for the real Belacan / Belachan

Belacan  or shrimp paste, is a common ingredient used in Southeast Asian and Southern Chinese cuisine.   The manufacturing process of
belacan can be very shocking and repulsive to most people.   Usually the tiny fishes and shrimps with little or no economical  value are
used.   Fermenting by adding salt to control the process, it smell and sight will make you nausea....  

The production process of belachan go like this.....
Fishermen from the coastal areas used this as a method of preserving a valuable protein source when refrigeration was still unheard of.

A simple matter of mixing the shrimp with plenty of salt and praying for sunny days.
The process of sunning and pounding the geragau is repeated several times while the fermentation process takes place.
The quality of the belacan depends on how meticulous the maker has been in monitoring the process and in the content of the shrimp.
some employed unsavoury methods of production that could tarnish the belacan’s rich reek. Some manufacturers resort to adding rice
and sweet potato to give the belacan bulk. The more unscrupulous may even add nitrate (which is carcinogenic) to give the end product
a pinkish tint. “The fermentation process, which breaks down proteins into amino acids, releases thousands of volatile compounds and
hence the smell which contributes to a unique odour,”................READ MORE ABOUT SHOCKING BELACHAN REPORTS  AND  Further
reading on Making of Belacan - BELACHAN MAKING PROCESS

Imagine a teaspoon of belacan paste might contains at least 50 shrimp carcasses.

No worry, Wholesome Living to the rescue!   Similar flavour is produced using organic soy bean fermented with sea salt. Come in
rectangular dough cake form.  Smell and taste similar to its non-veggie counterparts.
AN ALTERNATIVE FOR BELACHAN / BELACAN
ALL HAIL TO VEGAN BELACAN
MADE IN SINGAPORE
An alternative to eat healthily, safely and compassionately