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Hentak
Hentak is a thick fermented paste in Manipuri cuisine made with sun-dried fish powder and the petioles of aroid plants. The small Indian flying barb fish are sun dried on bamboo trays and crushed to powder. The aroid petioles are cut into pieces and left in the sun for one day, then in equal parts with the fish powder the mixture is sealed in an earthen pot and fermented for around one week. ''Hentak'' is a standard ingredient in Manipuri households, where it is consumed as a condiment with boiled rice or curry. Some preparations may include other plant ingredients like '' Colocasia esculenta''. The standard ingredient of aroid petioles enhances flavor and also serves the purpose of aiding the fermentation process. In Manipur, ''hentak'' is a homemade preparation that is not produced for commercial markets. It is custom to serve this to expecting mothers and patients in convalescent. Another fish paste from Northeast India is tungtap. See also *Fermented fish *Garum * Bagoo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Manipuri Cuisine
Manipuri cuisine refers to the cuisine of Manipur, a state of northeastern India. Daily meals are based on rice, with a few side dishes of vegetables, fish and meat. A meal would usually have a vegetable stew called or , flavored with dried or fried fish; stir-fried vegetables called ; and a spicy item, which could be (a chilli paste), (boiled and mashed vegetables with chilli and fermented fish), or (a piquant salad). All piquant side dishes are accompanied by a choice of fresh herbs, collectively called . The base and essence of Meitei cuisine is the fermented fish called . Several dishes of meat, mostly chicken and pork, are cooked with unique recipes. As a result of religious taboos, however, the Meitei Pangals do not cook the latter. A side of steamed () or boiled vegetables with a hint of sugar () are also quite common as palate cleansers in most meals. The aromatics of most dishes start with frying bay leaf, chives, onion, garlic, and ginger in mustard oil. The rest o ... [...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] |
Fermented
Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen. In food production, it may more broadly refer to any process in which the activity of microorganisms brings about a desirable change to a foodstuff or beverage. The science of fermentation is known as zymology. In microorganisms, fermentation is the primary means of producing adenosine triphosphate (ATP) by the degradation of organic nutrients anaerobically. Humans have used fermentation to produce foodstuffs and beverages since the Neolithic age. For example, fermentation is used for preservation in a process that produces lactic acid found in such sour foods as pickled cucumbers, kombucha, kimchi, and yogurt, as well as for producing alcoholic beverages such as wine and beer. Fermentation also occurs within the gastrointestinal tracts of all a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Petiole (botany)
In botany, the petiole () is the stalk that attaches the leaf blade to the stem, and is able to twist the leaf to face the sun. This gives a characteristic foliage arrangement to the plant. Outgrowths appearing on each side of the petiole in some species are called stipules. Leaves with a petiole are said to be petiolate, while leaves lacking a petiole are called sessile or apetiolate. Description The petiole is a stalk that attaches a leaf to the plant stem. In petiolate leaves, the leaf stalk may be long, as in the leaves of celery and rhubarb, or short. When completely absent, the blade attaches directly to the stem and is said to be sessile. Subpetiolate leaves have an extremely short petiole, and may appear sessile. The broomrape family Orobanchaceae is an example of a family in which the leaves are always sessile. In some other plant groups, such as the speedwell genus '' Veronica'', petiolate and sessile leaves may occur in different species. In the grasses (Poaceae), ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aroid
The Araceae are a family of monocotyledonous flowering plants in which flowers are borne on a type of inflorescence called a spadix. The spadix is usually accompanied by, and sometimes partially enclosed in, a spathe (or leaf-like bract). Also known as the arum family, members are often colloquially known as aroids. This family of 140 genera and about 4,075 known species is most diverse in the New World tropics, although also distributed in the Old World tropics and northern temperate regions. Many species display very decorative leaves and flowers, and they are widely used for gardening; popular as indoor plants and also outdoor plants where climates are mild, and winter freezes will not generally occur. However, some temperate species are also very popular in Mediterranean-climate gardening, or in moderately cool temperate zones, such as ''Zantedeschia''. Description Species within Araceae are often rhizomatous or tuberous, and the leaves nearly always contain calcium oxa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indian Flying Barb
The Indian flying barb (''Esomus danrica''), historically flying barb, is one of the species known in the group flying barbs owing to their extremely long barbels. It was discovered as long ago as 1822 by Hamilton. However, it is rarely seen in aquaria. It is found in Myanmar, Nepal, Pakistan, Sri Lanka and India, it is found in many of the same localities as ''Danio rerio'' and '' Danio dangila'', an example being the Jorai Rivulet, a tributary of the Sankosh river in Coochbehar district, West Bengal, India. The rare fish Borellius spp. is locally named "Boirali maach". Description This fish reaches a maximum length of 6 in (15 cm). The Indian flying barb is a silver fish with a black line on an elongated body and gold fins. Barbels reach almost to the anal fin. Behaviour This fish has an exceptional ability for jumping, hence its name. Research in 2001 by Fang Fang suggests that ''Esomus'' is the genus most closely related to ''Danio'', closer even than ''Devario'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bamboo
Bamboos are a diverse group of evergreen perennial flowering plants making up the subfamily Bambusoideae of the grass family Poaceae. Giant bamboos are the largest members of the grass family. The origin of the word "bamboo" is uncertain, but it probably comes from the Dutch or Portuguese language, which originally borrowed it from Malay or Kannada. In bamboo, as in other grasses, the internodal regions of the stem are usually hollow and the vascular bundles in the cross-section are scattered throughout the stem instead of in a cylindrical arrangement. The dicotyledonous woody xylem is also absent. The absence of secondary growth wood causes the stems of monocots, including the palms and large bamboos, to be columnar rather than tapering. Bamboos include some of the fastest-growing plants in the world, due to a unique rhizome-dependent system. Certain species of bamboo can grow within a 24-hour period, at a rate of almost an hour (equivalent to 1 mm every 90 seco ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Curry
A curry is a dish with a sauce seasoned with spices, mainly associated with South Asian cuisine. In southern India, leaves from the curry tree may be included. There are many varieties of curry. The choice of spices for each dish in traditional cuisine depends on regional cultural tradition and personal preferences. Such dishes have names that refer to their ingredients, spicing, and cooking methods. Outside the Indian subcontinent, a curry is a dish from Southeast Asia which uses coconut milk or spice pastes, commonly eaten over rice. Curries may contain fish, meat, poultry, or shellfish, either alone or in combination with vegetables. Others are vegetarian. Dry curries are cooked using small amounts of liquid, which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. Wet curries contain significant amounts of sauce or gravy based on broth, coconut cream or coconut milk, dairy cream or yogurt, or legume purée, sautéed crushed onion, or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Colocasia Esculenta
Taro () (''Colocasia esculenta)'' is a root vegetable. It is the most widely cultivated species of several plants in the family Araceae that are used as vegetables for their corms, leaves, and petioles. Taro corms are a food staple in African, Oceanic, and South Asian cultures (similar to yams). Taro is believed to be one of the earliest cultivated plants. Names and etymology The English term ''taro'' was borrowed from the Māori language when Captain Cook first observed ''Colocasia'' plantations there in 1769. The form ''taro'' or ''talo'' is widespread among Polynesian languages:*''talo'': taro (''Colocasia esculenta'') – entry in the ''Polynesian Lexicon Project Online'' (Pollex). in Tahitian; in [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Convalescent
Convalescence is the gradual recovery of health and strength after illness or injury. It refers to the later stage of an infectious disease or illness when the patient recovers and returns to previous health, but may continue to be a source of infection to others even if feeling better. In this sense, "recovery" can be considered a synonymous term. This also sometimes includes patient care after a major surgery, under which they are required to visit the doctor for regular check-ups. Convalescent care facilities are sometimes recognized by the acronym TCF (Transitional Convalescent Facilities). See also * Rehabilitation, therapy to control a medical condition such as an addiction * Recuperation (recovery), a period of physical or mental recovery * Recuperation (sociology), a sociological concept * Relapse In internal medicine, relapse or recidivism is a recurrence of a past (typically medical) condition. For example, multiple sclerosis and malaria often exhibit peaks of ac ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Northeast India
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Tungtap
Tungtap is a fermented fish paste found in Meghalayan cuisine, consumed by the Khasi and Garo people. Like ''hentak'', it is made with Indian flying barb or pool barb fish that are sun-dried, salted and fermented in a sealed earthenware vessel. The vessel is covered with pandan and tied with threads. It can be used in curry or eaten with rice, mixed with onion, garlic, chillis and ''Zanthoxylum nitidum'' and eaten as a pickle or chutney A chutney is a spread in the cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt or curd, cucumber, spicy coconut, spicy onion or mint dipping sauce. .... ''Tungtap'' has a spongy, soft texture. References Fermented fish Fermented foods Northeast Indian cuisine Fish sauces {{Condiment-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
