💡 Words with a Similar Meaning to "Blachong"
Found via reverse dictionary — words that share a conceptual meaning.
| Word | Definition |
|---|---|
| blachangnoun | Alternative form of balachong. [(cooking) A Malaysian and Singaporean form of ngapi, a Southeast Asian condiment made from fermented and compressed fish or shrimp.] |
| balachaungnoun | Alternative form of balachong. [(cooking) A Malaysian and Singaporean form of ngapi, a Southeast Asian condiment made from fermented and compressed fish or shrimp.] |
| balachongnoun | (cooking) A Malaysian and Singaporean form of ngapi, a Southeast Asian condiment made from fermented and compressed fish or shrimp. |
| belacannoun | Alternative form of belachan (“shrimp-paste condiment”). [(Malaysia, Singapore, Brunei) A Malay condiment made from fermented shrimp paste.] |
| belachannoun | (Malaysia, Singapore, Brunei) A Malay condiment made from fermented shrimp paste. |
| bagoongnoun | A Philippine condiment made from fermented fish or shrimps. |
| ngapinoun | (cooking) A pungent Burmese condiment made from fermented and compressed fish or shrimp paste. |
| ngapeenoun | Alternative form of ngapi. [(cooking) A pungent Burmese condiment made from fermented and compressed fish or shrimp paste.] |
| chanponnoun | Alternative form of champon. [An Asian noodle dish with pork, seafood, and vegetables in a soup.] |
| lop chongnoun | Alternative spelling of lap cheong. [A type of sausage from southern China, used in Cantonese cuisine.] |
| balotnoun | Alternative form of balut. [Asian street food consisting of a developing duck embryo boiled alive and eaten in the shell] |
| balichaonoun | A shrimp or krill paste used in Macanese cuisine. |
| blatjangnoun | (South Africa) A spicy South African chutney. |
| lemangnoun | A traditional Asian food made of glutinous rice, coconut milk and salt, cooked in a hollow bamboo stick lined with banana leaves to prevent sticking. |
| binagoongannoun | A sautéed pork dish of the Philippines, flavoured with shrimp paste. |
| patisnoun | A fish sauce, a byproduct of making bagoong, used as an ingredient or condiment in the Philippines. |
| patchoinoun | (Trinidad and Tobago) Alternative form of bok choy. [Chinese cabbage, Brassica rapa subsp. chinensis, an East Asian leafy vegetable related to the Western cabbage.] |
| fish-ballnoun | Alternative spelling of fishball. [A food item made from pulverized fish shaped into a ball, popular in Chinese and Scandinavian cuisine and elsewhere around the world.] |
| onchomnoun | Alternative form of oncom. [A traditional staple food of West Javan (Sundanese) cuisine in Indonesia, similar to tempeh, and usually made from the by-products from the production of other foods.] |
| padaeknoun | Alternative form of padek. [A traditional thick Lao condiment made from pickled or fermented fish.] |
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