In addition to Worcestershire sauce, cheese, and oysters, what else is in Oysters Kirkpatrick?
Worcestershire sauce Worcestershire sauce ( ), (Merriam-Webster: \ˈwu̇s-tə(r)-ˌshir-, -shər- "also" -ˌshī(-ə)r-\ ), frequently shortened to Worcester sauce ( ) , is a fermented liquid condiment of complex mixture originally created by the Worcester chemists John Wheeley Lea and William Henry Perrins, who went on to form the company Lea & Perrins. The ingredients are allowed to mature for 18 months before being blended and bottled in Worcester, where the exact recipe is kept a secret.
Ngapi Ngapi (Burmese: ငပိ or ငါးပိ ] , literally "pressed fish"), formerly also spelled ngapee, nga-pee, and gnapee, 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 cheese, it can be distinguished based on main ingredient and regional origin. Ngapi can be distinguished from the type of fish used to make it. Ngapi can come from whole fish (such as ngapi kaung), from small fish (mhyin ngapi) or from prawns. Ngapi is a main ingredient of Lower Burmese cooking and is used as a condiment or additive in most dishes. Raw ngapi is not intended for direct consumption.