(cooking) A pungent Burmese condiment made from fermented and compressed fish or shrimp paste.
The rivers and lakes abound with fish, from which the inhabitants prepare their favourite condiment of ngapee.
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.