|
Lumlom
''Lumlom'' is a pre-colonial Filipino fermented fish dish originating from the province of Bulacan in the Philippines. It is uniquely prepared by burying the fish (typically milkfish or tilapia) in mud for a day or two, allowing it to ferment slightly. After fermentation, it is cleaned and cooked as ''paksiw sa tuba'', with spices, nipa vinegar, and sometimes coconut cream. It is popularly eaten as ''pulutan'' (accompanying dish for drinking alcohol). See also *Kinilaw *Binagoongan *Daing *Tapai ''Tapai'' (also ''tapay'' or ''tape'') is a traditional fermented preparation of rice or other starchy foods, and is found throughout much of Southeast Asia, especially in Austronesian cultures, and parts of East Asia. It refers to both the ... References {{Philippines-cuisine-stub Fermented fish Philippine fish dishes ... [...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] |
Tinapayan
''Tinapayan'', is a Filipino dish consisting of '' tapay'' (fermented cooked rice) and dried fish. It originates from the Maguindanao people. It is very similar to the more widespread northern dish ''burong isda'', but differs in that the fish is dried first. The process of preparing ''tinapayan'' is time-consuming, but results in a dish that can be preserved for a long time. The fish (usually snakehead or catfish) is first sun dried for three days, then it is covered in ''tapay'' (cooked rice fermented overnight in banana leaves) with ginger, chilis, and other spices and allowed to ferment further in a container for at least another week. The result is shredded and deep-fried in oil before serving. It is usually eaten with white rice. See also * Lumlom *Balao-balao *Daing *Burong mangga ''Burong mangga'' is a Filipino side dish made by mixing sugar, salt, and water to mangoes that have previously been salted. The mixture of water and sugar should be boiled and cooled fir ... [...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] |
Paksiw
''Paksiw'' () is a Filipino style of cooking, whose name means "to cook and simmer in vinegar". Common dishes bearing the term, however, can vary substantially depending on what is being cooked. ''Pinangat na isda'' may sometimes also be referred to as ''paksiw'', though it is a different but related dish that uses sour fruits like calamansi, ''kamias'' (bilimbi) or ''sampalok'' (tamarind) to sour the broth rather than vinegar. Types ''Paksiw'' refers to a wide range of very different dishes that are cooked in a vinegar broth. They include the following: ''Ginataang paksiw na isda'' A common variant of ''ginataang isda'' (fish in coconut milk) that adds vinegar to sour the broth. This variant combines the ''ginataan'' and ''paksiw'' methods of cooking in Filipino cuisine. ''Inun-unan'' ''Inun-unan'' or ''inun-onan'' is a notable Visayan version of the fish ''paksiw'' dish spiced primarily with ginger, as well as onions, shallots, pepper, salt, and sometimes siling haba chi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tapai
''Tapai'' (also ''tapay'' or ''tape'') is a traditional fermented preparation of rice or other starchy foods, and is found throughout much of Southeast Asia, especially in Austronesian cultures, and parts of East Asia. It refers to both the alcoholic paste and the alcoholic beverage derived from it. It has a sweet or sour taste and can be eaten as is, as ingredients for traditional recipes, or fermented further to make rice wine (which in some cultures is also called ''tapai''). ''Tapai'' is traditionally made with white rice or glutinous rice, but can also be made from a variety of carbohydrate sources, including cassava and potatoes. Fermentation is performed by a variety of moulds including ''Aspergillus oryzae'', ''Rhizopus oryzae'', '' Amylomyces rouxii'' or ''Mucor'' species, and yeasts including ''Saccharomyces cerevisiae'', and ''Saccharomycopsis fibuliger'', '' Endomycopsis burtonii'' and others, along with bacteria. Etymology ''Tapai'' is derived from Proto-Malay ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Daing
''Daing'', ''tuyô'', or ''bilad'' (literally " sun-dried" or "sun-baked") are dried fish from the Philippines. Fish prepared as ''daing'' are usually split open (though they may be left whole), gutted, salted liberally, and then sun and air-dried. There are also "boneless" versions which fillets the fish before the drying process. It was originally a preservation technique, as salt inhibits the growth of bacteria, allowing fish to be stored for long periods of time. ''Daing'' is fried or grilled before consumption, though it can also be wrapped in foil and baked in an oven. It is usually dipped in vinegar and eaten with white rice for breakfast. Notably, it is traditionally paired with ''champorado'' (traditional Filipino chocolate rice gruel). It can also be used as an ingredient in other dishes. ''Daing'' is considered poverty food due to its relative cheapness, but has gained significance in Philippine culture as comfort food. Preparation Virtually any fish can be prepar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Binagoongan
''Binagoongan'' is a Filipino cooking process consisting of vegetables (most notably water spinach) or meat (usually pork, but can also be chicken or beef) sautéed or braised in ''bagoong alamang'' (shrimp paste), garlic, black peppercorns, and bay leaves. Some recipes also add pineapples, chilis, or coconut cream to balance the flavors. The dish is characteristically quite salty with a strong umami flavor, which is why it is always paired with white rice and never eaten on its own. It is very similar to ''pinatisan'' which is cooked with '' patis'' (fish sauce), one of the by-products of fermenting '' bagoong''. See also *Stir fried water spinach *Kinilnat * Piaparan * Ginataan ''Ginataan'' (pronounced: ), alternatively spelled ''guinataan'', is a Filipino term which refers to food cooked with ''gatâ'' ( coconut milk). Literally translated, ''ginataan'' means "done with coconut milk". Due to the general nature of the ... References Philippine cuisine {{Phili ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kinilaw
''Kinilaw'' ( or , literally "eaten raw") is a raw seafood dish and preparation method native to the Philippines. It is also referred to as Philippine ceviche due to its similarity to the Latin American dish ceviche. It is more accurately a cooking process that relies on vinegar and acidic fruit juices (usually citrus) to denature the ingredients, rather than a dish, as it can also be used to prepare meat and vegetables. ''Kinilaw'' dishes are usually eaten as appetizers before a meal, or as finger food ( tl, pulutan) with alcoholic drinks. ''Kilawin'' is a meat-based preparation method quite similar but not the same as ''kinilaw'', though the names can sometimes be used interchangeably. It is more common in the northern Philippines and uses blanched and lightly grilled meat (not raw). Description The most common ''kinilaw'' dish is ''kinilaw na isda'' ("fish ''kinilaw''") prepared using raw cubed fish mixed with vinegar (usually coconut vinegar or cane vinegar) as the pr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coconut Cream
Coconut milk is an opaque, milky-white liquid extracted from the grated pulp of mature coconuts. The opacity and rich taste of coconut milk are due to its high oil content, most of which is saturated fat. Coconut milk is a traditional food ingredient used in Southeast Asia, Oceania, South Asia, and East Africa. It is also used for cooking in the Caribbean, tropical Latin America, and West Africa, where coconuts were introduced during the colonial era. Coconut milk is differentiated into subtypes based on fat content. They can be generalized into coconut cream (or thick coconut milk) with the highest amount of fat; coconut milk (or thin coconut milk) with a maximum of around 20% fat; and coconut skim milk with negligible amounts of fat. This terminology is not always followed in commercial coconut milk sold in western countries. Coconut milk can also be used to produce milk substitutes (differentiated as "coconut milk beverages"). These products are not the same as regular ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nipa 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 in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bulacan
Bulacan, officially the Province of Bulacan ( tl, Lalawigan ng Bulacan), is a province in the Philippines located in the Central Luzon region. Its capital is the city of Malolos. Bulacan was established on August 15, 1578, and part of the Metro Luzon Urban Beltway Super Region. It has 569 barangays in 20 municipalities and four component cities (Baliuag, Malolos the provincial capital, Meycauayan, and San Jose del Monte). Bulacan is located immediately north of Metro Manila. Bordering Bulacan are the provinces of Pampanga to the west, Nueva Ecija to the north, Aurora and Quezon to the east, and Metro Manila and Rizal to the south. Bulacan also lies on the north-eastern shore of Manila Bay. In the 2020 census, Bulacan had a population of 3,708,890 people, the most populous in Central Luzon and the third most populous in the Philippines, after Cebu and Cavite. Bulacan's most populated city is San Jose del Monte, the most populated municipality is Santa Maria while the least po ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermentation (food)
In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic (oxygen-free) conditions. Fermentation usually implies that the action of microorganisms is desired. The science of fermentation is known as zymology or zymurgy. The term "fermentation" sometimes refers specifically to the chemical conversion of sugars into ethanol, producing alcoholic drinks such as wine, beer, and cider. However, similar processes take place in the leavening of bread (CO2 produced by yeast activity), and in the preservation of sour foods with the production of lactic acid, such as in sauerkraut and yogurt. Other widely consumed fermented foods include vinegar, olives, and cheese. More localised foods prepared by fermentation may also be based on beans, grain, vegetables, fruit, honey, dairy products, and fish. History and prehistory Natural fermentation precedes human history. Since ancient times, h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
.jpg "Click for more on -> Coconut Cream")
.jpg "Click for more on -> Fermentation (food)")