Featured Ingredient - Myanmar (Burma)

Ngapi

Information about Ngapi

Go to:-   Myanmar Main Page  |  Myanmar Speciality Dish   |   Cooking by Country Main Page

Ngapi 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.

You can  find  recipes using this powerful ingredient  on the  Myanmar Cooking by Country main page.

Happy cooking!

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