Also 7 balachaun, 9 balichung. [a. Malay bâlachân.] A condiment for rice, much used in China, consisting of putrid shrimps or small fishes pounded up with salt and spices, and then dried.
1697. Dampier, in Southey, Comm.-pl. Bk., Ser. II. (1849), 602. Balachaun is a composition of a strong savour, yet a very delightsome dish to the Tonquinese.
1854. Stocqueler, Brit. India, 279. Rice … is rendered savoury by the addition of salt, ngapee, or balachoung.
1864. in Webster.
