Ngapi yay
A watery dip or condiment that is very popular in Myanmar, especially
the Burmese and Karen ethnic groups. The ngapi (either fish or shrimp,
but mostly whole fish ngapi is used) is boiled with onions, tomato,
garlic, pepper and other spices. The result is a greenish-grey
broth-like sauce, which makes its way to every Burmese dining table.
Fresh, raw or blanched vegetables and fruits (such as mint, cabbage,
tomatoes, green mangoes, green apples, olives, chilli, onions and
garlic) are dipped into the ngapi yay and eaten. Sometimes, in less
affluent families, ngapi yay forms the main dish, and also the main
source of protein.
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