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Belacan is a common ingredient used in Indonesian, Malaysian, Singaporean, Thai, Cambodian,Vietnamese, Laos, Burmese, Chinese and Filipino Cuisines. Each country has its own name like “Terasi/trassi” in Indonesian, “Belacan/belachan” in Malaysian & Singaporean, “Mam Ruoc/Mam Tom” in Thai, Cambodian and Laos, “Ngapi” in Burmese, “Haam Ha/Ha Jeung” in Chinese. It is made from fermented ground shrimp and sun dried. It has a pungent aroma and can vary in smell, texture and saltiness. It is available in fist-sized rectangular blocks or cut in soap/slice sizes. It can also available in paste or sauce form.