英和和英

別の表記

• ngapee, nga-pee

語源

Transliteration of Burmese ငါးပိ (nga:pi., literally “pressed fish”).

名詞

ngapi (uncountable)

1. (cooking) A pungent Burmese condiment made from fermented and compressed fish or shrimp paste.
   • 1876, "Burmah" in the Encyclopædia Britannica, 9th ed., Vol. IV, p. 552:

     The rivers and lakes abound with fish, from which the inhabitants prepare their favourite condiment of ngapee.

   • 1880, J.H. Titcomb, chapter VII, in Personal Recollections of British Burma and Its Church Mission Work in 1878-79‎:

     Passing by Henzada, because intending to return thither, we went on to Yangdoon or Nyoungdoon, a large and thriving ports celebrated for its fishing trade. Of this fact we were soon abundantly convinced by the abominable smell of nga-pee, a kind of dried and putrid fish, of which the Burmese are particularly fond; nor by that circumstance alone, for we counted a hundred and twenty large trading vessels anchored along the bank.

   • 1882, James George Scott, The Burman: His Life and Notions, Ch. xxviii: "Nga-pee":

     Travellers on the steamers of the Irrawaddy Flotilla Company are wont to rail in no measured terms at the fish-paste which forms an invariable and obtrusively evident part of the cargo, yet no Burman would think a dinner complete without his modicum of nga-pee, and it is a noteworthy fact that one form of the condiment is of frequent appearance on English dinner-tables in the East, under the name of balachong, a term borrowed from the Straits Settlements, but which designates nothing more nor less than a specially prepared variety of nga-pee.

下位語

• balachong

Further reading

• Oxford English Dictionary, 3rd ed. "ngapi, n." Oxford University Press (Oxford), 2003.

アナグラム

• aping, ganpi