A pungent fermented fish paste used in Southeast Asian cuisine, particularly in Malaysia and Singapore.
From Malay 'blachan' or 'belacan,' an Austronesian word. The paste has been made in Southeast Asia for centuries, with the word reflecting local pronunciation.
Blachan is an umami powerhouse—a tiny spoonful contains more flavor than a whole fish! It's been used in Southeast Asia for over 2,000 years and was so valued that it was sometimes used as currency.
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