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Ngachin (Burmese: ငါးချဉ်; lit. 'sour fish'), also
called pickled fish, is a
traditional fermented fish
product used in
Burmese cuisine.
Ngachin consists...
- isda
Dayok Fish
paste Garum Gentleman's
Relish Jakoten Jeotgal Kamaboko Ngachin Ngapi Padaek ****alat Pla ra
Prahok Shiokara Shrimp paste Surimi Taba ng...
- isda
Dayok Fish
paste Garum Gentleman's
Relish Jakoten Jeotgal Kamaboko Ngachin Ngapi Padaek ****alat Pla ra
Prahok Shiokara Shrimp paste Surimi Taba ng...
- shrimps,
dressed with
peanut oil, fish
sauce and lime
Ngachin thoke (ငါးချဉ်သုပ်) – a
salad of
ngachin (pressed sour fish), garlic, shallots,
fresh chillies...
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Myanmar ****ociated
cuisine Burmese cuisine Main
ingredients Fish or
shrimp Similar dishes Ngachin,
Shrimp paste, pla ra, padaek, prahok, bagoong, shiokara...
- muri-chi beje horse-POS man 'a man with a horse; a horseman'
Semblative case -
ngachin, -gechin lang-
ngachin trap-SEM lang-
ngachin trap-SEM 'like a trap'...
- isda
Dayok Fish
paste Garum Gentleman's
Relish Jakoten Jeotgal Kamaboko Ngachin Ngapi Padaek ****alat Pla ra
Prahok Shiokara Shrimp paste Surimi Taba ng...
- the
flesh of the
bronze featherback,
locally known as ngaphe, is used in
ngachin, a
pressed fish pickle, and is used to make fish paste. In Thai cuisine...
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Among the rich, the best
garum fetched extraordinarily high prices.
Ngachin Burma Ngachin, lit. 'sour fish', is a fish
paste product consisting of raw freshwater...
- palm oil are
boiled to a
sauce to
accompany pounded starchy staple foods.
Ngachin Myanmar (Burma)
Pressed and
fermented fish
eaten in
Burmese cuisine Ngapi...
