1) Fish sauce 2) Umami enhancer 
Ngapi (ငပိ or {my|ငါးပိ} ŋəpḭ, lit. `compressed fish`) is a generic term for pungent pastes made of either fish or shrimp in Burmese cuisine. Ngapi is usually made by fermenting fish or shrimp that is salted and ground then sun dried. Many variations exist. Ngapi is a generic term which applies only to the content. Like chees.....