Information about Ngapi
Ingredient - Myanmar (Burma)
Myanmar Main Page |
Myanmar Speciality Dish
Cooking by Country Main Page
translated means "pressed fish" and is the Myanmar equivalent to fish or
shrimp paste. It is an everyday cooking ingredient used to flavour many dishes.
There are three types of Ngapi: ngapi gaung which is made from whole fish
which are pressed, dried and eaten baked; ‘ngapi seinsa’ made from
fermented shrimp which is stored in the earthen pots; and ngapi yecho which is
made from small fish which are left whole in the sun for a couple of days after
which they are salted, pounded and stored in clay pots.
Ngapi has a very salty and
fishy taste which many western palates may initially find over-powering,
however, it is an essential ingredient in Myanmar cooking. It has the added
advantage of containing protein and vitamin D. It can be substituted with
any Asian Shrimp Paste.
can find recipes using this powerful ingredient on the Myanmar Cooking by Country main page.
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