Matches in DBpedia 2016-04 for { <http://dbpedia.org/resource/Ngapi> ?p ?o }
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- Ngapi abstract "Ngapi (Burmese: ငပိ or ငါးပိ [ŋəpḭ], lit. 'compressed fish') is a generic term for pungent pastes made of either fish or shrimp in Burmese cuisine. Ngapi is usually made by fermenting fish or shrimp that is salted and ground then sun dried. Many variations exist. Ngapi is a generic term which applies only to the content. Like cheese, it can be distinguished based on main ingredient and regional origin. Ngapi can be distinguished from the type of fish used to make it. Ngapi can come from whole fish (such as ngapi kaung), from small fish (mhyin ngapi) or from prawns.Ngapi is a main ingredient of Lower Burmese cooking and is used as a condiment or additive in most dishes. Raw ngapi is not intended for direct consumption.".
- Ngapi thumbnail Raw_ngapi.JPG?width=300.
- Ngapi wikiPageID "25213265".
- Ngapi wikiPageLength "6032".
- Ngapi wikiPageOutDegree "29".
- Ngapi wikiPageRevisionID "681265737".
- Ngapi wikiPageWikiLink A_thoke.
- Ngapi wikiPageWikiLink Ayeyarwady_Region.
- Ngapi wikiPageWikiLink Bagoong.
- Ngapi wikiPageWikiLink Bamar_people.
- Ngapi wikiPageWikiLink Bouea_macrophylla.
- Ngapi wikiPageWikiLink Burmese_cuisine.
- Ngapi wikiPageWikiLink Category:Burmese_cuisine.
- Ngapi wikiPageWikiLink Category:Burmese_words_and_phrases.
- Ngapi wikiPageWikiLink Category:Fermented_foods.
- Ngapi wikiPageWikiLink Category:Fish_sauces.
- Ngapi wikiPageWikiLink Category:Umami_enhancers.
- Ngapi wikiPageWikiLink Chili_pepper.
- Ngapi wikiPageWikiLink Hypertension.
- Ngapi wikiPageWikiLink Iodised_salt.
- Ngapi wikiPageWikiLink Karen_people.
- Ngapi wikiPageWikiLink Lower_Burma.
- Ngapi wikiPageWikiLink Mango.
- Ngapi wikiPageWikiLink Mont_di.
- Ngapi wikiPageWikiLink Myeik,_Myanmar.
- Ngapi wikiPageWikiLink Prahok.
- Ngapi wikiPageWikiLink Rakhine_State.
- Ngapi wikiPageWikiLink Shan_people.
- Ngapi wikiPageWikiLink Shrimp_paste.
- Ngapi wikiPageWikiLink Tamarind.
- Ngapi wikiPageWikiLink Tanintharyi_Region.
- Ngapi wikiPageWikiLink File:Homemade_tamarind_ngapi_kyaw.JPG.
- Ngapi wikiPageWikiLink File:Ngapi_kyaw.JPG.
- Ngapi wikiPageWikiLink File:Raw_ngapi.JPG.
- Ngapi wikiPageWikiLinkText "''ngapi kyaw''".
- Ngapi wikiPageWikiLinkText "Ngapi".
- Ngapi wikiPageWikiLinkText "fish paste".
- Ngapi wikiPageWikiLinkText "ngapi kyaw".
- Ngapi wikiPageWikiLinkText "ngapi".
- Ngapi wikiPageUsesTemplate Template:Fish_sauce.
- Ngapi wikiPageUsesTemplate Template:IPA-my.
- Ngapi wikiPageUsesTemplate Template:Lang-my.
- Ngapi wikiPageUsesTemplate Template:My.
- Ngapi wikiPageUsesTemplate Template:Seafood.
- Ngapi subject Category:Burmese_cuisine.
- Ngapi subject Category:Burmese_words_and_phrases.
- Ngapi subject Category:Fermented_foods.
- Ngapi subject Category:Fish_sauces.
- Ngapi subject Category:Umami_enhancers.
- Ngapi hypernym Term.
- Ngapi type Food.
- Ngapi type List.
- Ngapi type Plant.
- Ngapi type Food.
- Ngapi type Ingredient.
- Ngapi type List.
- Ngapi type Product.
- Ngapi comment "Ngapi (Burmese: ငပိ or ငါးပိ [ŋəpḭ], lit. 'compressed fish') is a generic term for pungent pastes made of either fish or shrimp in Burmese cuisine. Ngapi is usually made by fermenting fish or shrimp that is salted and ground then sun dried. Many variations exist. Ngapi is a generic term which applies only to the content. Like cheese, it can be distinguished based on main ingredient and regional origin. Ngapi can be distinguished from the type of fish used to make it.".
- Ngapi label "Ngapi".
- Ngapi sameAs Q773255.
- Ngapi sameAs Ngapi.
- Ngapi sameAs Ngapi.
- Ngapi sameAs m.0ds49nb.
- Ngapi sameAs Q773255.
- Ngapi wasDerivedFrom Ngapi?oldid=681265737.
- Ngapi depiction Raw_ngapi.JPG.
- Ngapi isPrimaryTopicOf Ngapi.