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Ngapi (Burmese: ငါးပိ , lit. 'pressed fish') is a pungent paste made of either fish or shrimp used in Burmese cuisine. Ngapi is typically made by fermenting fish or shrimp that is salted and ground then sundried. Like cheese, it can be distinguished based on main ingredient and regional origin. Ngapi can be distinguished by the type of fish used to make…
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fish burmese shrimp used chili also main made cuisine paste dishes myanmar called garlic ingredient raw prahok salt like fermented
| Subject | Predicate | Object | Confidence | Src |
|---|---|---|---|---|
| Ngapi | Alternative names | ငါးပိ | 1.00 | infobox |
| Ngapi | Associated cuisine | Burmese cuisine | 1.00 | infobox |
| Ngapi | Main ingredients | Fish or shrimp | 1.00 | infobox |
| Ngapi | Place of origin | Myanmar | 1.00 | infobox |
| Ngapi | Similar dishes | Ngachin, shrimp paste, pla ra, padaek, prahok, bagoong, shiokara | 1.00 | infobox |
| Ngapi | Type | Paste | 1.00 | infobox |
| Ngapi | is a | main ingredient of Lower Burmese cooking and is used as a condiment or additive in most dishes | 0.90 | text |
| Ngapi | related to Etymology | Burmese | 0.60 | section |
| Ngapi | related to Etymology | The Burmese | 0.60 | section |
| Ngapi | related to Etymology | Thai | 0.60 | section |
| Ngapi | related to Etymology | Lao | 0.60 | section |
| Ngapi | related to Etymology | Khmer | 0.60 | section |
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