Balichão

Balichão (Cantonese: 鹹蝦醬, haam4 haa1 zoeng3, "salt shrimp sauce") is an ingredient that is used in a number of dishes in Macanese cuisine. It is made with shrimp, aguardente, salt, pepper, bay leaves and malagueta chillies.

Not to be confused with Balchão.
Balchão de porco

Characteristics

Despite being commonly described as a shrimp paste, some sources state balichão is actually made with krill.[1][2] Some describe Balichão as a fish sauce.[3]

Balichão is noted for having a distinct odor that some find foul.[4][5] Some, however, find balichão's smell and taste milder and mellower than shrimp pastes from Southeast Asia.[6]

History

There are at least two theories on where the word balichão originated. One theory states the word is believed to have evolved from the Portuguese word for Whale (baleia).[7] Another theory states the word is a corruption of the word belachang, which is one of a number of Malay words for shrimp paste.[8]

Balichão is noted as originating from shrimp pastes that were brought to Macao by Portuguese sailors who discovered it during their voyage to the city, and later developed by locals as a special variant.[8]

Balichãos are noted to have a tradition of being home made, and can take up to a month to mature.[9]

In 2009, Balichão is described as an almost extinct condiment, as people look for its substitute among other, more readily available ingredients.[3]

Ingredients

Besides krill, Balichão contains bay leaves, chili, clove, lime, peppercorn, and is laced with fortified wine.[2]

Culture

Balichão is noted to be so central to Macanese culture, that Macanese people call themselves balichung as an affectionate demonym.[2] There is also a street named after balichão in Macao, named Travessa do Balichão (Chinese: 鹹蝦巷).[10]

References
  1. "The Adventures of Fat Rice". Cookery by the Book. Retrieved 16 March 2018. Now, balichão is a derivative of many things. It could be belacan, bagoong, balchao. These are all names of essentially a dried or fermented shrimp paste or powder that comes from essentially warmer climates, shower waters where it's tiny krill that has been dried and then made into a paste or a powder.
  2. "About Macanese Cuisine". macaneselibrary.org. Retrieved 15 March 2018.
  3. "Encontro da Comunidade Juvenil Macaense" (PDF). Casa de Macau Australia. 2009. p. 19. Retrieved 16 March 2018.
  4. Tate, Nate; Tate, Mary Kate (2011). Feeding the Dragon: A Culinary Travelogue Through China with Recipes. Andrews McMeel Publishing. p. 147. ISBN 978-1-4494-0111-5. Retrieved 15 March 2018.
  5. Castro, Brian (2009). The Bath Fugues. Giramondo Publishing. p. 17. ISBN 9781920882556. Retrieved 15 March 2018.
  6. "Rosa's Balichão". Saveur. 4 February 2007. Retrieved 15 March 2018.
  7. "Culture: Macanese Food and the Cha Gordo Feast". Chicken Scrawlings. 9 November 2017. Retrieved 15 March 2018.
  8. Ramos, Catarina R. (23 September 2005). "Macanese Cuisine" (PDF). Touchstone. International Ladies' Club of Macau (November 2005): 4. Retrieved 16 March 2018.
  9. "Macao Pork in Dried Shrimp and Tamarind Sauce Recipe". Macanese Recipes. Retrieved 15 March 2018.
  10. "Way: 鹹蝦巷 Travessa do Balichão (307356185)". OpenStreetMap. Retrieved 15 March 2018.
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