Ballachong is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic Indonesian-inspired flavouring of apples, pickled shrimps, butter, onions and curry powder that's stored in jars and used in small pieces as a flavouring for fried dishes. The full recipe is presented here and I hope you enjoy this classic British version of: Ballachong.
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This is a classic recipe for a Victorian version of Ballachong that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction. This is based on Indonesian Belacan (pronounced blachan or blachung) or Burmese balachaung.
Original Recipe
BALLACHONG.—An Indian mixture, made as follows:—A pint of pickled shrimps, and a pint of apples, slightly ripe, cut the apples into small pieces, and dry them in a stew-pan a little over the fire. Mix two pounds of butter, two cloves of garlic, one onion, chopped, and a tablespoonful of seasoning, comprised of curry, pepper, salt, and cayenne, proportionately mixed. Fry the onions and garlic in the butter, then add the other ingredients, and fry all together; when cold, put in a jar, cover close, and when wanted, fry in small quantities dipped in butter.
Modern Redaction
Ingredients:
600ml pickled shrimps
600ml ripe apples, cored and cut into small pieces
900g butter
2 garlic cloves, chopped
1 onion, chopped
2 1/4 tsp curry powder
1/4 tsp sea salt
1/4 tsp black pepper
1/4 tsp cayenne pepper
Method:
Place the apples in a pan, place over gentle heat and cook slowly, uncovered, to dry them out.
In the meantime, melt the butter in a pan, add the curry powder and seasonings then use this mixture to fry the onions and garlic until golden (about 6 minutes). Add the dried apples and pickled shrimp and fry together for 5 minutes.
Take off the heat and set aside to cool. At this point pack into sterilized jars, cover tightly with a lid. To use, fry in small quantities, dipped in butter.
