Sun-dried belacan blocks, cincalok and toasted belacan powder made from udang geragau on the Melaka coast.
Mak Long's family has made belacan in Umbai for three generations. Udang geragau bought from local fishermen is salted, sun-dried on mats, pounded and aged into blocks; during the season the same shrimp go into cincalok, fermented in jars for about a month.
Restaurants, sambal makers and nasi padang caterers buy blocks by the kilo, while some Nyonya restaurants in Melaka and Kuala Lumpur take toasted belacan powder for convenience. Production stops during the monsoon, so the family keeps aged stock for regular buyers. Orders are packed in sealed tubs to keep the smell in during courier shipping.
Why kitchens choose Mak Long Belacan Umbai
- Made from local udang geragau, sun-dried on mats
- Aged stock kept for regulars through the monsoon
- Packed in sealed tubs for courier shipping
Products & price guide
Belacan block, 1 kg
Aged shrimp paste for sambal and cooking.
RM 30 / kg
Belacan block, 10 kg carton
Restaurant pack, wrapped in 1 kg blocks.
RM 270 per carton
Toasted belacan powder, 500 g
Pre-toasted and ground, ready for sambal.
RM 24 per tub
Cincalok, 1 kg jar
Fermented shrimp, made in season.
RM 22 per jar
Prices are indicative and set by the supplier. Confirm current pricing with them before ordering.
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