https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3ABurmese_cuisine%2F38%2Fen 2026-09-11T21:06:17Z Revision history for this page on the wiki MediaWiki 1.43.0 https://wiki.tiffa.net/w/index.php?title=Translations:Burmese_cuisine/38/en&diff=158952&oldid=prev 2025-06-26T12:59:48Z

<p>Importing a new version from external source</p> <p><b>New page</b></p><div>&#039;&#039;[[Ngapi]]&#039;&#039; ({{lang|my|ငါးပိ}}), a fermented paste made from salted fish or shrimp, is considered the cornerstone of any Burmese traditional meal. It is used to season many soups, salads, curries and dishes, and condiments, imparting a rich [[umami]] flavor. The &#039;&#039;ngapi&#039;&#039; of [[Rakhine State]] contains no or little salt, and uses marine fish. Meanwhile, ngapi made with freshwater fish is common in Ayeyarwady and Tanintharyi regions. [[Shrimp paste#Ngapi yay|&#039;&#039;Ngapi yay&#039;&#039;]] ({{lang|my|ငါးပိရည်}}) is an essential part of Karen and Bamar cuisine, in which a sauce dip of &#039;&#039;ngapi&#039;&#039; cooked in various vegetables and spices is served with blanched and fresh vegetables, similar to Thai &#039;&#039;[[nam phrik]]&#039;&#039;, Indonesian &#039;&#039;[[lalab]]&#039;&#039;, and Malay [[Ulam (salad)|&#039;&#039;ulam&#039;&#039;]]. Pickled fish, called &#039;&#039;[[ngachin]]&#039;&#039;, is also used in Burmese cooking.[[File:Dried fermented bean cakes.jpg|thumb|Dried fermented bean cakes called &#039;&#039;pè bok&#039;&#039; are grilled or fried in Shan cooking.]]</div>

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