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Dayok
Dayok is a Philippine condiment originating from the islands of Visayas and Mindanao in the Philippines. It is made from fish entrails (usually from yellowfin tuna), excluding the heart and the bile sac. It is fermented with salt, and sometimes rice wine (pangasi) and various herbs. It has a sharp umami and salty flavor very similar to patis (fish sauce) and bagoong. They are sold in sealed glass bottles. See also *Bekasang, a similar Indonesian preparation *Shiokara, a similar Japanese preparation *Bagoong *Shrimp paste *Fish sauce Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, Laos, P ... References Fermented fish Fish sauces Philippine condiments {{Philippines-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Philippine Condiments
The generic term for condiments in the Filipino cuisine is ''sawsawan'' (Philippine Spanish: ''sarsa''). Unlike sauces in other Southeast Asian regions, most ''sawsawan'' are not prepared beforehand, but are assembled on the table according to the preferences of the diner. Description In the Philippines, the common condiments aside from salt and pepper are vinegar, soy sauce, calamansi, and '' patis''. The combination and different regional variations of these simple sauces make up the various common dipping sauces in the region. The most common type of ''sawsawan'' is the ''toyomansi'' (or ''toyo't kalamansi''), which is a mixture of soy sauce, calamansi, and native Siling labuyo. It can also be seasoned with vinegar and '' patis'' (fish sauce). This sauce is typically served with roasted meat dishes. A similar dipping sauce used for grilled meats like ''inihaw'' is ''toyo, suka, at sili'' (literally "soy sauce, vinegar, and chili"). It is made of soy sauce, vinegar, and ''si ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bagoong
''Bagoóng'' (; ) is a Philippine condiment partially or completely made of either fermented fish (''bagoóng'') or krill or shrimp paste (''alamáng'') with salt. The fermentation process also produces fish sauce known as ''patís''. The preparation of bagoóng can vary regionally in the Philippines. Types Bagoóng is usually made from a variety of fish species, including the following: *Anchovies - known as ''dilis'', ''monamon'', ''bolinaw'', or ''gurayan'' (''Stolephrus'' and ''Encrasicholina'' species) * Round scads - known as ''galunggóng'' or ''tamodios'' (''Decapterus'' species) * Bonnetmouths ( redbait or rubyfish) - known as ''terong'' (''Emmelichthys nitidus'', ''Emmelichthys struhsakeri'', and ''Plagiogeneion rubiginosum'') *Ponyfish - known as ''sapsáp'' (''Leiognathus'', ''Photopectoralis'', and ''Equulites'' species) *Rabbitfish - known as ''padas'' ('' Siganus'' species) * Bar-eyed gobies - known as ''ipon'' (''Glossogobius giuris'') *Herrings - ''Clupeo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermented Fish
Fermented fish is a traditional preservation of fish. Before refrigeration, canning and other modern preservation techniques became available, fermenting was an important preservation method. Fish rapidly spoils, or goes rotten, unless some method is applied to stop the bacteria that produce the spoilage. Fermentation is a method which attacks the ability of microbials to spoil fish. It does this by making the fish muscle more acidic; bacteria usually cease multiplying when the pH drops below 4.5. A modern approach, biopreservation, adds lactic acid bacteria to the fish to be fermented. This produces active antimicrobials such as lactic and acetic acid, hydrogen peroxide, and peptide bacteriocins. It can also produce the antimicrobial nisin, a particularly effective preservative. Fermented fish preparations can be notable for their putrid smell. These days there are many other techniques of preserving fish, but fish is still fermented because some people enjoy the taste. __TOC_ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fish Sauce
Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, Laos, Philippines, Thailand, and Vietnam. Some garum-related fish sauces have been used in the West since the Roman times. Due to its ability to add a savory umami flavor to dishes, it has been embraced globally by chefs and home cooks. The umami flavor in fish sauce is due to its glutamate content. Fish sauce is used as a seasoning during or after cooking, and as a base in dipping sauces. Soy sauce is regarded by some in the West as a vegetarian alternative to fish sauce though they are very different in flavor. History Asia Sauces that included fermented fish parts with other ingredients such as meat and soy bean were recorded in China, 2300 years ago. During the Zhou dynasty of ancient China, fish fermented with soybeans and salt was u ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bagoong
''Bagoóng'' (; ) is a Philippine condiment partially or completely made of either fermented fish (''bagoóng'') or krill or shrimp paste (''alamáng'') with salt. The fermentation process also produces fish sauce known as ''patís''. The preparation of bagoóng can vary regionally in the Philippines. Types Bagoóng is usually made from a variety of fish species, including the following: *Anchovies - known as ''dilis'', ''monamon'', ''bolinaw'', or ''gurayan'' (''Stolephrus'' and ''Encrasicholina'' species) * Round scads - known as ''galunggóng'' or ''tamodios'' (''Decapterus'' species) * Bonnetmouths ( redbait or rubyfish) - known as ''terong'' (''Emmelichthys nitidus'', ''Emmelichthys struhsakeri'', and ''Plagiogeneion rubiginosum'') *Ponyfish - known as ''sapsáp'' (''Leiognathus'', ''Photopectoralis'', and ''Equulites'' species) *Rabbitfish - known as ''padas'' ('' Siganus'' species) * Bar-eyed gobies - known as ''ipon'' (''Glossogobius giuris'') *Herrings - ''Clupeo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shiokara
, is a food in Japanese cuisine made from various marine animals that consists of small pieces of meat in a brown viscous paste of the animal's heavily salted, fermented viscera. The raw viscera are mixed with about 10% salt, 30% malted rice, packed in a closed container, and fermented for up to a month. ''Shiokara'' is sold in glass or plastic containers. The flavor is similar in saltiness and fishiness to that of European cured anchovies, but with a different texture. One of the best-known ''chinmi'' ("rare tastes"), it is quite strong and is considered something of an acquired taste even for the native Japanese palate. It was a valuable protein in post-war Japan because food was scarce and it did not require refrigeration. It continued to be eaten as a condiment for rice and in bars. One method of enjoying it is to consume the serving in one gulp and to follow it with a shot of straight whisky. Some bars in Japan specialize in ''shiokara''. Some types of ''shiokara'' * I ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bekasang
Bekasang is a fermented fish condiment from Eastern Indonesia. It is usually found in area around Sulawesi and Moluccas archipelago. The main component of this food is the stomach of fish that is fermented just like shrimp pasteLee CH, Steinkraus KH, Reilly PJA. 1993. ''Fish Fermentation Technology''. Tokyo: United Nations University. One manner of preparation uses salt and is fermented for about a month. Another way from Ternate, uses only the stomachs of tuna. There, it is customary to eat with Sago, garnished with lemon and bird's eye chili. See also *Dayok, a similar Filipino preparation *Shiokara , is a food in Japanese cuisine made from various marine animals that consists of small pieces of meat in a brown viscous paste of the animal's heavily salted, fermented viscera. The raw viscera are mixed with about 10% salt, 30% malted rice, ..., a similar Japanese preparation References Indonesian cuisine Fermented foods {{Indonesia-cuisine-stub Fermented fish ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Patis (fish Sauce)
''Bagoóng'' (; ) is a Philippine condiment partially or completely made of either fermented fish (''bagoóng'') or krill or shrimp paste (''alamáng'') with salt. The fermentation process also produces fish sauce known as ''patís''. The preparation of bagoóng can vary regionally in the Philippines. Types Bagoóng is usually made from a variety of fish species, including the following: *Anchovies - known as ''dilis'', ''monamon'', ''bolinaw'', or ''gurayan'' (''Stolephrus'' and ''Encrasicholina'' species) * Round scads - known as ''galunggóng'' or ''tamodios'' (''Decapterus'' species) * Bonnetmouths ( redbait or rubyfish) - known as ''terong'' (''Emmelichthys nitidus'', ''Emmelichthys struhsakeri'', and ''Plagiogeneion rubiginosum'') *Ponyfish - known as ''sapsáp'' (''Leiognathus'', ''Photopectoralis'', and ''Equulites'' species) *Rabbitfish - known as ''padas'' ('' Siganus'' species) * Bar-eyed gobies - known as ''ipon'' (''Glossogobius giuris'') *Herrings - ''Clupeo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Visayas
The Visayas ( ), or the Visayan Islands (Bisayan languages, Visayan: ''Kabisay-an'', ; tl, Kabisayaan ), are one of the three Island groups of the Philippines, principal geographical divisions of the Philippines, along with Luzon and Mindanao. Located in the central part of the archipelago, it consists of several islands, primarily surrounding the Visayan Sea, although the Visayas are also considered the northeast extremity of the entire Sulu Sea. Its inhabitants are predominantly the Visayan peoples. The major islands of the Visayas are Panay, Negros (Philippines), Negros, Cebu Island, Cebu, Bohol Island, Bohol, Leyte and Samar. The region may also include the provinces of Palawan, Romblon, and Masbate whose populations identify as Visayan and whose languages are more closely related to other Visayan languages than to the major languages of Luzon. There are three administrative Regions of the Philippines, regions in the Visayas: Western Visayas (pop. 7.9 million), Central V ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Umami
Umami ( from ja, 旨味 ), or savoriness, is one of the five basic tastes. It has been described as savory and is characteristic of broths and cooked meats. People taste umami through taste receptors that typically respond to glutamates and nucleotides, which are widely present in meat broths and fermented products. Glutamates are commonly added to some foods in the form of monosodium glutamate (MSG), and nucleotides are commonly added in the form of disodium guanylate, inosine monophosphate (IMP) or guanosine monophosphate (GMP). Since umami has its own receptors rather than arising out of a combination of the traditionally recognized taste receptors, scientists now consider umami to be a distinct taste. Foods that have a strong umami flavor include meats, shellfish, fish (including fish sauce and preserved fish such as maldive fish, '' Katsuobushi'', sardines, and anchovies), tomatoes, mushrooms, hydrolyzed vegetable protein, meat extract, yeast extract, cheeses, and soy s ... [...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] |
Gallbladder
In vertebrates, the gallbladder, also known as the cholecyst, is a small hollow organ where bile is stored and concentrated before it is released into the small intestine. In humans, the pear-shaped gallbladder lies beneath the liver, although the structure and position of the gallbladder can vary significantly among animal species. It receives and stores bile, produced by the liver, via the common hepatic duct, and releases it via the common bile duct into the duodenum, where the bile helps in the digestion of fats. The gallbladder can be affected by gallstones, formed by material that cannot be dissolved – usually cholesterol or bilirubin, a product of haemoglobin breakdown. These may cause significant pain, particularly in the upper-right corner of the abdomen, and are often treated with removal of the gallbladder (called a cholecystectomy). Cholecystitis, inflammation of the gallbladder, has a wide range of causes, including result from the impaction of gallstones, inf ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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