Ngachin (original) (raw)
Ngachin (Burmese: ငါးချဉ်; lit. 'sour fish'), also called pickled fish, is a traditional fermented fish product used in Burmese cuisine. Ngachin consists of raw freshwater fish, which is pressed with a mixture of cooked rice gruel and salt as it ferments, and is traditionally packed in taungzun leaves. Bronze featherback is typically used for ngachin, although other freshwater varieties like rohu can be substituted. The version using shrimp is called bazunchin (ပုစွန်ချဉ်, lit. 'sour shrimp').
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| dbo:abstract | Ngachin (Burmese: ငါးချဉ်; lit. 'sour fish'), also called pickled fish, is a traditional fermented fish product used in Burmese cuisine. Ngachin consists of raw freshwater fish, which is pressed with a mixture of cooked rice gruel and salt as it ferments, and is traditionally packed in taungzun leaves. Bronze featherback is typically used for ngachin, although other freshwater varieties like rohu can be substituted. The version using shrimp is called bazunchin (ပုစွန်ချဉ်, lit. 'sour shrimp'). Ngachin is popularly served in a Burmese salad, mixed with garlic, shallots, fresh chillies, coriander and served with rice. In Madauk, ngachin is commonly served in mohinga, a rice noodle soup. (en) |
| dbo:alias | sour fish, pickled fish (en) |
| dbo:country | dbr:Myanmar |
| dbo:cuisine | Burmese cuisine |
| dbo:ingredient | dbr:Fish dbr:Rice |
| dbo:ingredientName | fish, boiledrice, salt |
| dbo:related | dbr:Ngapi |
| dbo:servingSize | 100.000000 (xsd:double) |
| dbo:wikiPageID | 69632124 (xsd:integer) |
| dbo:wikiPageLength | 2842 (xsd:nonNegativeInteger) |
| dbo:wikiPageRevisionID | 1117864764 (xsd:integer) |
| dbo:wikiPageWikiLink | dbc:Umami_enhancers dbr:Rohu dbc:Food_paste dbr:Myanmar dbr:Mohinga dbr:Madauk dbc:Salted_foods dbc:Pickles dbr:Fish dbc:Burmese_cuisine dbr:Bronze_featherback dbr:Rice dbc:Fermented_fish dbr:Burmese_cuisine dbr:Burmese_salads dbr:Fermented_fish dbr:Ngapi dbr:Shrimp_paste |
| dbp:alternateName | sour fish, pickled fish (en) |
| dbp:country | dbr:Myanmar |
| dbp:mainIngredient | fish, boiled rice, salt (en) |
| dbp:name | Ngachin (en) |
| dbp:nationalCuisine | dbr:Burmese_cuisine |
| dbp:noRecipes | false (en) |
| dbp:servingSize | 100.0 (dbd:gram) |
| dbp:similarDish | dbr:Ngapi |
| dbp:wikiPageUsesTemplate | dbt:Infobox_food dbt:Lit dbt:Reflist dbt:Fish_sauce dbt:Burmese_cuisine |
| dct:subject | dbc:Umami_enhancers dbc:Food_paste dbc:Salted_foods dbc:Pickles dbc:Burmese_cuisine dbc:Fermented_fish |
| rdf:type | owl:Thing wikidata:Q2095 dbo:Food |
| rdfs:comment | Ngachin (Burmese: ငါးချဉ်; lit. 'sour fish'), also called pickled fish, is a traditional fermented fish product used in Burmese cuisine. Ngachin consists of raw freshwater fish, which is pressed with a mixture of cooked rice gruel and salt as it ferments, and is traditionally packed in taungzun leaves. Bronze featherback is typically used for ngachin, although other freshwater varieties like rohu can be substituted. The version using shrimp is called bazunchin (ပုစွန်ချဉ်, lit. 'sour shrimp'). (en) |
| rdfs:label | Ngachin (en) |
| owl:sameAs | wikidata:Ngachin http://my.dbpedia.org/resource/ငါးချဉ် https://global.dbpedia.org/id/2vijY |
| prov:wasDerivedFrom | wikipedia-en:Ngachin?oldid=1117864764&ns=0 |
| foaf:isPrimaryTopicOf | wikipedia-en:Ngachin |
| foaf:name | Ngachin (en) |
| is dbo:related of | dbr:Ngapi |
| is dbo:wikiPageWikiLink of | dbr:List_of_ingredients_in_Burmese_cuisine dbr:Mohinga dbr:Bronze_featherback dbr:Burmese_salads dbr:Fermented_fish dbr:Ngapi dbr:Fish_paste |
| is dbp:similarDish of | dbr:Ngapi |
| is foaf:primaryTopic of | wikipedia-en:Ngachin |