I have a fascination for supermarkets and have to say that Whole Foods in Lincoln Park, Chicago is my favorite. I love that the produce are organic, fresh and pretty varied. Of course it cannot be compared to Asian supermarkets in terms of their inventory of Asian ingredients, but I was happy to find fresh tumeric roots, Thai chilies and lemongrass in their fresh produce section. This market also sells Kosher meats, which comes handy for people with religious dietary requirements. They have a fantastic cheese section, with a range of offerings that can match a typical French fromagerie, their baked foods section has amazing treats like freshly baked artisanal breads, pastries (from brownies to macaroons) and various other sweet deserts including pies inspired by what is seasonal. You can say that yes, I am in love with Wholefoods. Wish its other name was not Whole Paycheck. Haha!
Belacan is made from fermented prawns, which are pounded with salt, sundried, and then made into blocks. It is an essential ingredient for many Malay cuisine. Belacan from Pulau Pinang (Penang) in Malaysia (such as the one featured in the photo) are the most reputable. Belacan is not eaten on its own, but used instead as an essential ingredient to dishes that require a strong salty, prawn flavor. In addition to the Malays in Singapore and Malaysia, belacan is also widely used in cuisines from Thailand, Myanmar, Laos, Indonesia and the Philippines - pretty much all of South East Asia as well as Indo China. Southern Chinese cuisines also use belacan.
One of the most distinguishing features of belacan is its strong odor, which probably earned itself the nickname the 'Malay cheese'. It takes probably a while for one who is unaccustomed to South East Asian cuisine to appreciate its flavor, but for most of us who are weaned on it, belacan is a comforting ingredient that is essential in many of the homecooked dishes of our childhood.
