What gives the Terengganu laksam gravy its distinctive umami flavour?

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The Distinctive Umami Flavour of Terengganu Laksam Gravy

The signature umami flavour in the Terengganu laksam gravy is derived from a piece of fermented shrimp paste, known as belacan. This brown square is placed atop the laksam, providing an immediate and potent boost of savoury depth to the entire dish.
Unique Gravy Base

Unlike many other preparations, this particular laksam gravy is not thickened with pounded fish. This omission results in a notably cleaner aftertaste, allowing the other flavours to be more clearly perceived.
Harmonious Blend of Flavours

The inclusion of the belacan creates a harmonious blend with the rich, thick coconut milk gravy. This combination results in a highly appetising taste profile, characterized by a subtle hint of spiciness that complements the dominant umami notes.

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What gives the Terengganu laksam gravy its distinctive umami flavour?

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