balachong

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English[edit]

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Alternative forms[edit]

Etymology[edit]

From Malay

Noun[edit]

balachong (uncountable)

  1. (cooking) A Malaysian and Singaporean form of ngapi, a Southeast Asian condiment made from fermented and compressed fish or shrimp.
    • 1882, James George Scott, w:The Burman: His Life and Notions, Ch. xxviii: "Nga-pee":
      Travellers on the steamers of the Irrawaddy Flotilla Company are wont to rail in no measured terms at the fish-paste which forms an invariable and obtrusively evident part of the cargo, yet no Burman would think a dinner complete without his modicum of nga-pee, and it is a noteworthy fact that one form of the condiment is of frequent appearance on English dinner-tables in the East, under the name of balachong, a term borrowed from the Straits Settlements, but which designates nothing more nor less than a specially prepared variety of nga-pee.