Matches in DBpedia 2016-04 for { <http://wikidata.dbpedia.org/resource/Q773255> ?p ?o }
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- Q773255 subject Q6013447.
- Q773255 subject Q7045740.
- Q773255 subject Q7213605.
- Q773255 subject Q8329330.
- Q773255 subject Q8857611.
- Q773255 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.".
- Q773255 thumbnail Raw_ngapi.JPG?width=300.
- Q773255 wikiPageWikiLink Q1018163.
- Q773255 wikiPageWikiLink Q1127705.
- Q773255 wikiPageWikiLink Q1187275.
- Q773255 wikiPageWikiLink Q1493371.
- Q773255 wikiPageWikiLink Q165199.
- Q773255 wikiPageWikiLink Q169.
- Q773255 wikiPageWikiLink Q17010544.
- Q773255 wikiPageWikiLink Q1937196.
- Q773255 wikiPageWikiLink Q222463.
- Q773255 wikiPageWikiLink Q233838.
- Q773255 wikiPageWikiLink Q271790.
- Q773255 wikiPageWikiLink Q41861.
- Q773255 wikiPageWikiLink Q47047.
- Q773255 wikiPageWikiLink Q4842073.
- Q773255 wikiPageWikiLink Q503963.
- Q773255 wikiPageWikiLink Q6013447.
- Q773255 wikiPageWikiLink Q6903124.
- Q773255 wikiPageWikiLink Q7045740.
- Q773255 wikiPageWikiLink Q7213605.
- Q773255 wikiPageWikiLink Q740417.
- Q773255 wikiPageWikiLink Q80235.
- Q773255 wikiPageWikiLink Q8329330.
- Q773255 wikiPageWikiLink Q843954.
- Q773255 wikiPageWikiLink Q8857611.
- Q773255 wikiPageWikiLink Q902318.
- Q773255 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.".
- Q773255 label "Ngapi".
- Q773255 depiction Raw_ngapi.JPG.