Ngapi/Gnapee & Balachong (1830)(or 1825?)

[Bapopik at AOL.COM]

We have a 1835 cite for _ngapi_.

Jesse Sheidlower
OED

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THE MODERN TRAVELLER.
A DESCRIPTION, GEOGRAPHICAL, HISTORICAL, AND TOPOGRAPHICAL, OF THE VARIOUS COUNTRIES OF THE GLOBE.
IN THIRTY VOLUMES.
by Josiah Conder
Volume the Eleventh
Burmah, Siam, &c.
London: James Duncan
1830
(The NYPL also has these volumes from 1825.  I asked for that, but I was given all 1830 volumes.  You can check OCLC Worldcat for the volume dates--ed.)

Pg. 149:  *_Gnapee_ is a sort of sprat, which, "half-pickled, half putrid," is (Pg. 150--ed.) a favorite sauce with the Birmans, as a relish to their rice.  _Zeik_ signifies a landing-place.

Pg. 157:  They were loaded chiefly with _gnapee_ and salt-fish...

Pg. 182:  From Martaban are exported tin, rice, wild cardamums, edible birds' nests from the Andaman and Nicobar Islands, and a species of caviare called _balachong_, compounded from the spawn of fish and pounded shrimps, made into thin cakes: great quantities of this article are consumed in (Pg. 183--ed.) Ava and by the Malays, but it is very disgusting to a European palate.

Pg. 292:  The food of the Siamese consists chiefly of rice, which is eaten with a substance called _balachong_, "a strange compound of things savoury and loathsome, but in such general use, that no one thinks of eating without some portion of it."

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THE MODERN TRAVELLER.
by Josiah Conder
VOLUME THE FOURTEENTH
TURKEY
1830

Pg. 138:  "From the coffee-houses, we walked on to a _tabagie_ near _Koum-Kapoussi_, the next gate, where we dined upon _kebab_.  This dish, which any palate would reckon a delicacy, consists of mutton chopped in small bits, either with or without herbs, larded with milk and (Pg. 139--ed.) butter, and fried upon a wooden skewer over a small brazier."

(No "Turkish Delight."  I'm looking for food items in all thirty volumes, but this takes some time--ed.)