Balichão is a fermented shrimp paste used in Macanese cuisine, made from ground shrimp or krill, salt, spices, and sometimes rice wine or other flavorings. It is closely related to other fermented shrimp pastes found across Southeast Asia, such as belacan in Malaysia and terasi in Indonesia. Like its regional counterparts, balichão has a strong, pungent flavor and is used as a condiment or seasoning to enhance the umami profile of various dishes.
While its origins are linked to Portuguese colonization and the influence of Southeast Asian culinary practices, balichão remains a distinct element of Macanese cuisine, often incorporated into dishes such as porco balichão tamarindo and other fusion recipes. Its preparation and use reflect the cultural blending of Portuguese and local Asian traditions in Macau.