Balachang Lami-a!

I read this from this url http://www.chow.com/ingredients/613: "Belacan, balachang (Malay); bagoong alamang (Filipino); kapi (Thai); terasi or trassi (Indonesian). Dried shrimp paste is a common ingredient used in Southeast Asian and southern Chinese cuisine; it is made from fermented ground shrimp."

Just this afternoon, my co-teacher-friend Lovely called for a "balachang" session again. It would be my third time to chow on this truly appetising foodstuff. After the classes, I drove off to UZ Complex with back riders Lovely and Sweet for the food trip. Earlier, Tin B and Jiji were informed. The two were like done eating when we got to the place and they had to leave ahead to visit Ma'am Glo at the Provincial Hospital.

Balachang really tastes different. I think it is best eaten when not so hot (just warm enough). I asked Lovely to fan on the pan-roasted banana slices since they were freshly (hotly) served. It is actually the Balachang (sauce) that makes eating this food a real taste bud excitement experience. The sauce seems to be made of bagoong, tomatoes, and spices with chilli. I don't know the rest, but I think there's such a secret ingredient.

Looking forward to more balachang session. BALACHANG LAMI-A!