|
Agkud
''Agkud'' is a traditional Filipino fermented rice paste or rice wine of the Manobo people from Bukidnon. ''Agkud'' specifically refers to fermented three-day-old paste made with rice, ginger, sugarcane juice, and or (the yeast starter culture, also known as '' bubud'' or '' tapay'' in Tagalog and Visayan languages). The rice wine ''pangasi'' is made from ''agkud'' except fermented longer for at least one month. Modern versions of the ''agkud'' can use other sources of starch like cassava, sorghum, or corn. Hot peppers may also be used instead of ginger. ''Agkud'' is drunk during celebrations, rituals, and various social events. See also * Bahalina * Basi * Kaong palm vinegar * Nipa palm vinegar * Pangasi * Tapuy ''Tapuy'', also spelled ''tapuey'' or ''tapey'', is a rice wine produced in the Philippines. It is a traditional beverage originated from Banaue and the Mountain Province, where it is used for important occasions such as weddings, rice harves ... Refere ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice Wine
Rice wine is an alcoholic beverage fermented and distilled from rice, traditionally consumed in East Asia, Southeast Asia and South Asia. Rice wine is made by the fermentation of rice starch that has been converted to sugars. Microbes are the source of the enzymes that convert the starches to sugar.Huang, H. T. "Science and civilization in China. Volume 6. Biology and biological technology. Part V: fermentations and food science." (2000). Rice wine typically has an alcohol content of 18–25% ABV. Rice wines are used in East Asian, Southeast Asian and South Asian gastronomy at formal dinners and banquets and in cooking. List of rice wines See also * Beer * Rice wine cup * Japanese rice wine * Korean alcoholic beverages * Chinese alcoholic beverages References Further reading * Campbell-Platt, Geoffrey (2009)''Food Science and Technology'' John Wiley & Sons John Wiley & Sons, Inc., commonly known as Wiley (), is an American multinational publishing company founded in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice Wine
Rice wine is an alcoholic beverage fermented and distilled from rice, traditionally consumed in East Asia, Southeast Asia and South Asia. Rice wine is made by the fermentation of rice starch that has been converted to sugars. Microbes are the source of the enzymes that convert the starches to sugar.Huang, H. T. "Science and civilization in China. Volume 6. Biology and biological technology. Part V: fermentations and food science." (2000). Rice wine typically has an alcohol content of 18–25% ABV. Rice wines are used in East Asian, Southeast Asian and South Asian gastronomy at formal dinners and banquets and in cooking. List of rice wines See also * Beer * Rice wine cup * Japanese rice wine * Korean alcoholic beverages * Chinese alcoholic beverages References Further reading * Campbell-Platt, Geoffrey (2009)''Food Science and Technology'' John Wiley & Sons John Wiley & Sons, Inc., commonly known as Wiley (), is an American multinational publishing company founded in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Philippines
The Philippines (; fil, Pilipinas, links=no), officially the Republic of the Philippines ( fil, Republika ng Pilipinas, links=no), * bik, Republika kan Filipinas * ceb, Republika sa Pilipinas * cbk, República de Filipinas * hil, Republika sang Filipinas * ibg, Republika nat Filipinas * ilo, Republika ti Filipinas * ivv, Republika nu Filipinas * pam, Republika ning Filipinas * krj, Republika kang Pilipinas * mdh, Republika nu Pilipinas * mrw, Republika a Pilipinas * pag, Republika na Filipinas * xsb, Republika nin Pilipinas * sgd, Republika nan Pilipinas * tgl, Republika ng Pilipinas * tsg, Republika sin Pilipinas * war, Republika han Pilipinas * yka, Republika si Pilipinas In the recognized optional languages of the Philippines: * es, República de las Filipinas * ar, جمهورية الفلبين, Jumhūriyyat al-Filibbīn is an archipelagic country in Southeast Asia. It is situated in the western Pacific Ocean and consists of around 7,641 islands t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sorghum
''Sorghum'' () is a genus of about 25 species of flowering plants in the grass family (Poaceae). Some of these species are grown as cereals for human consumption and some in pastures for animals. One species is grown for grain, while many others are used as fodder plants, either cultivated in warm climates worldwide or naturalized in pasture lands. Taxonomy ''Sorghum'' is in the Poaceae (grass) subfamily Panicoideae and the tribe Andropogoneae (the same as maize, big bluestem and sugarcane). Species Accepted species recorded include: Distribution and habitat Seventeen of the 25 species are native to Australia, with the range of some extending to Africa, Asia, Mesoamerica, and certain islands in the Indian and Pacific Oceans. Toxicity In the early stages of the plants' growth, some species of sorghum can contain levels of hydrogen cyanide, hordenine, and nitrates, which are lethal to grazing animals. Plants stressed by drought or heat can also contain toxic lev ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermented Drinks
This is a list of fermented foods, which are foods produced or preserved by the action of microorganisms. In this context, fermentation typically refers to the fermentation of sugar to alcohol using yeast, but other fermentation processes involve the use of bacteria such as lactobacillus, including the making of foods such as yogurt and sauerkraut. Many fermented foods are mass produced using industrial fermentation processes. The science of fermentation is known as zymology. Many pickled or soured foods are fermented as part of the pickling or souring process, but many are simply processed with brine, vinegar, or another acid such as lemon juice. __TOC__ Fermented foods Fermented beans and seeds Fermented cheeses Most cheeses (all but fresh cheeses) are fermented as part of their production. Fermented condiments Fermented creams and yogurts Fermented grains and grain-based foods Fermented fruits and vegetables Fermented meat and seaf ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tapuy
''Tapuy'', also spelled ''tapuey'' or ''tapey'', is a rice wine produced in the Philippines. It is a traditional beverage originated from Banaue and the Mountain Province, where it is used for important occasions such as weddings, rice harvesting ceremonies, fiestas and cultural fairs. It is produced from either pure glutinous rice or a combination of glutinous and non-glutinous rice together with ', an Ifugao word, can refer to both ''Bidens pilosa'' (ahere and '' Cosmos caudatus'' (ahere. roots, ginger extract, and a powdered starter culture locally known as ''bubod''.''Tapuy Cookbook & Cocktails'', Philippine Rice Research Institute (2011) ''Tapuy'' is an Ilocano name. The wine is more commonly called ''baya'' or ''bayah'' in Igorot languages. Etymology ''Tapuy'' is derived from Proto-Malayo-Polynesian *tapay ("fermented ood), which in turn is derived from Proto-Austronesian * ("fermented ood). Derived cognates has come to refer to a wide variety of fermented food throughout ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pangasi
Pangasi, also known as pangase or gasi, are various traditional Filipino rice wines from the Visayas Islands and Mindanao. They could also be made from other native cereals like millet and job's tears. Pangasi and other native Filipino alcoholic beverages made from cereal grains were collectively referred to by the Spanish as ''pitarrillos''. Aside from being consumed recreationally, pangasi figured prominently in the rituals of the ''babaylan'' shamans in various Filipino ethnic groups. Pangasi was mentioned by early Spanish explorers as being common in the Visayas, though it has largely disappeared throughout most of its range in modern times. It survives in some areas of Visayas and Mindanao. In Panay Island in the Western Visayas, pangasi is traditionally fermented with various leaves as well as sugarcane juice among the Suludnon people. This is very similar to the pangasi (also called agkud) of the Lumad peoples of Mindanao. In the Zamboanga Peninsula, pangasi (more ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nipa Palm Vinegar
Nipa palm vinegar, also known as ''sukang sasâ'' or ''sukang nipa'', is a traditional Filipino vinegar made from the sap of the nipa palm (''Nypa fruticans''). It is one of the four main types of vinegars in the Philippines, along with coconut vinegar, cane vinegar, and kaong palm vinegar. It is usually sold under the generic label of "palm vinegar". Nipa palm vinegar is listed in the Ark of Taste international catalogue of endangered heritage foods by the Slow Food movement. Along with other traditional vinegars in the Philippines, it is threatened by the increasing use of industrially-produced vinegars. Names Nipa palm vinegar is known as ''sukang sasa'' or ''sukang nipa'' in native languages in the Philippines. Both ''nipa'' and ''sasa'' are the native names of the nipa palm in Tagalog; while ''sukâ'' (with the Tagalog enclitic suffix ''-ng'') means "vinegar". It is also known as ''sukang Paombong'' after the town of Paombong, Bulacan where it is a traditional indus ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kaong Palm Vinegar
Kaong palm vinegar, also known as irok palm vinegar or arengga palm vinegar, is a traditional Filipino vinegar made from the sap of the kaong sugar palm (''Arenga pinnata''). It is one of the four main types of vinegars in the Philippines, along with coconut vinegar, cane vinegar, and nipa palm vinegar. It is usually sold under the generic label of "palm vinegar". Names Kaong palm vinegar is also known as ''sukang kaong'' or ''sukang irok'', from ''kaong'' and ''irok'', the native Filipino name for ''Arenga pinnata''; and ''sukâ'' (with the Tagalog enclitic suffix ''-ng'') means "vinegar". It is also sometimes known as ''sukang tubâ'', from ''tubâ'', the general term for palm toddy produced from various palm trees in the Philippines, including coconut, buri palm (''Corypha elata''), and nipa palm (''Nypa fruticans''). Traditional production Kaong sugar palms (''Arenga pinnata'') are solitary monoecious palm trees usually found in riverbanks and ravines throughout Southeast ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Basi
''Basi'' is a native ''Ilocano'' fermented alcoholic beverage or wine made with sugarcane juice, particularly those produced in the region of ''Northern Luzon'' particularly in ''Ilocos Region''. This wine is processed in ''“burnay”'' (Ilocano earthen jar) or ''“tapayan”.'' Description Basi is the local beverage of Ilocos in northern Luzon in San Ildefonso where it has been consumed since before the Spanish conquest. In the Philippines, commercial basi is produced by first crushing sugarcane and extracting the juice. The juice is boiled in vats and then stored in earthen jars (''tapayan''). Once the juice has cooled, flavorings made of ground glutinous rice and duhat (java plum) bark or other fruits or barks is added. The jars are then sealed with banana leaves and allowed to ferment for several years. The resulting drink is pale red in color. If fermented longer, it turns into ''suka'' or vinegar. Preparation of Basi There are three general methods for ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bahalina
Bahalina, sometimes called "coconut red wine", is a traditional Filipino palm wine made from fermented coconut or nipa palm sap. It is derived from tubâ (palm toddy) that has been aged for several months to several years. It originates from the Visayas and Mindanao islands of the southern Philippines. It is deep brown-orange in color and has a slightly bitter astringent taste. Description Bahalina is characteristically deep brown-orange in color due to the use of ''barok'' (also called ''tungog'' or ''tongog''), the extracts from the dried bark (''marka tungog'' or ''tangal'') of certain mangrove species (''Ceriops tagal'', ''Rhizophora mucronata'', or ''Vateria indica''). The tannin-rich extracts prevent bahalina from souring, as well as adding a slight bitterness to the flavor. Bahalina differs from the lambanog of Luzon in that lambanog is distilled and does not use ''barok'' and is thus milky-white or clear in color. Bahalina has around 10% to 13% abv (20 to 26 proof), w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maize
Maize ( ; ''Zea mays'' subsp. ''mays'', from es, maíz after tnq, mahiz), also known as corn (North American and Australian English), is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago. The leafy stalk of the plant produces pollen inflorescences (or "tassels") and separate ovuliferous inflorescences called ears that when fertilized yield kernels or seeds, which are fruits. The term ''maize'' is preferred in formal, scientific, and international usage as a common name because it refers specifically to this one grain, unlike ''corn'', which has a complex variety of meanings that vary by context and geographic region. Maize has become a staple food in many parts of the world, with the total production of maize surpassing that of wheat or rice. In addition to being consumed directly by humans (often in the form of masa), maize is also used for corn ethanol, animal feed and other maize products, such as corn starch and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
