GEORGE TOWN, Aug. 24 -- Back in the 1950s, Sim Seng Lee learned how to make belacan, the fermented shrimp paste that is so beloved in South-east Asian cuisine, from his kampung friends and decided to try producing it commercially.

That was the beginning of SSL Belacan.

Living in Batu Ferringhi at the time, it was easy for him to catch geragau shrimps from the beach in order to make belacan.

The making of this popular pungent ingredient was a tedious process that took patience and long waiting periods.

Sim's grandson, Sam Sim Khang Hien, 50, said his grandfather would not only catch the shrimps himself but also discard other bits such as crabs and small fish from the catch so that only shrimps are used.

After cleaning the shrimps, the...