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]
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
^"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.
^ abRamos, Catarina R. (23 September 2005). "Macanese Cuisine"(PDF). Touchstone (November 2005). International Ladies' Club of Macau: 4. Retrieved 16 March 2018.
