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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] |
Burong Isda
''Burong isda'' (literally "pickled fish") is a Filipino dish consisting of cooked rice and raw filleted fish fermented with salt and ''angkak'' (red yeast rice) for around a week. The dish is common in central Luzon, most notably in the province of Pampanga. ''Angkak'' may also be omitted, especially in western central Luzon, resulting in a white-colored version. ''Burong isda'' variants are usually named after the fish they were made with; e.g. ''burong bangus'' for ''burong isda'' made with ''bangus'' (milkfish). Shrimp versions of the dish are known as ''burong hipon'' or ''balao-balao''. ''Burong isda'' is very similar to other fermented fish and rice dishes of Asia, including ''narezushi'' of Japanese cuisine and ''pla ra'' of Thai cuisine. All of these dishes rely on lactic acid fermentation to preserve the food. See also *Binagoongan *Daing *Kinilaw *Tapai *Burong mangga *Atchara ''Atchara'' (also spelled ''achara'' or ''atsara'') is a pickle made from grated u ... [...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] |
Burong Isda
''Burong isda'' (literally "pickled fish") is a Filipino dish consisting of cooked rice and raw filleted fish fermented with salt and ''angkak'' (red yeast rice) for around a week. The dish is common in central Luzon, most notably in the province of Pampanga. ''Angkak'' may also be omitted, especially in western central Luzon, resulting in a white-colored version. ''Burong isda'' variants are usually named after the fish they were made with; e.g. ''burong bangus'' for ''burong isda'' made with ''bangus'' (milkfish). Shrimp versions of the dish are known as ''burong hipon'' or ''balao-balao''. ''Burong isda'' is very similar to other fermented fish and rice dishes of Asia, including ''narezushi'' of Japanese cuisine and ''pla ra'' of Thai cuisine. All of these dishes rely on lactic acid fermentation to preserve the food. See also *Binagoongan *Daing *Kinilaw *Tapai *Burong mangga *Atchara ''Atchara'' (also spelled ''achara'' or ''atsara'') is a pickle made from grated u ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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] |
Balao-balao
''Balao-balao'', also known as ''burong hipon'' ("pickled shrimp"), is a Filipino condiment of cooked rice and whole raw shrimp (esp. ''Alamang'') fermented with salt and ''angkak'' (red yeast rice). Once stirfried, it can be eaten as is with rice or used as a dipping sauce for grilled or fried dishes. Depending on the salt content, it is fermented for several days to weeks. The lactobacilli involved in the fermentation process of the rice produces lactic acid which preserves and softens the shrimp. See also *Burong isda *Binagoongan *Dayok *Tapai *Kinilaw *Bagoong alamang Shrimp paste or prawn sauce is a fermented condiment commonly used in Southeast Asian and Southern Chinese cuisines. It is primarily made from finely crushed shrimp or krill mixed with salt, and then fermented for several weeks. They are eithe ... References {{Philippines-stub Philippine cuisine ... [...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] |
Melanolepis Multiglandulosa
''Melanolepsis multiglandulosa'' is a plant species of the family Euphorbiaceae, first described in 1826. It is native to Nansei-shoto, Mariana Islands, Solomon Islands, Bismarck Archipelago, New Guinea, Maluku, Sulawesi, Philippines, Lesser Sunda Islands, Java, Sumatra, Borneo, Thailand, Malaysia and Taiwan Taiwan, officially the Republic of China (ROC), is a country in East Asia, at the junction of the East and South China Seas in the northwestern Pacific Ocean, with the People's Republic of China (PRC) to the northwest, Japan to the nort .... References Chrozophoreae Flora of Thailand Flora of Malesia Flora of Papuasia Flora of Taiwan Flora of the Northern Mariana Islands Plants described in 1826 Taxa named by Caspar Georg Carl Reinwardt Taxa named by Carl Ludwig Blume Taxa named by Heinrich Gustav Reichenbach Taxa named by Heinrich Zollinger Flora without expected TNC conservation status {{Euphorbiaceae-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maguindanao
Maguindanao (, Maguindanao language, Maguindanaon: ''Prubinsya nu Magindanaw''; Iranun language, Iranun'': Perobinsia a Magindanao''; tl, Lalawigan ng Maguindanao) was a Provinces of the Philippines, province of the Philippines located in the Bangsamoro, Bangsamoro Autonomous Region in Muslim Mindanao (BARMM). From 2014 to 2022, its provincial capital was Buluan, but the legislative branch of government, the Maguindanao Provincial Board, convened at the old provincial capitol in Sultan Kudarat, Maguindanao del Norte, Sultan Kudarat. It bordered Lanao del Sur to the north, Cotabato to the east, Sultan Kudarat to the south, and the Illana Bay to the west. The province was replaced by Maguindanao del Sur and Maguindanao del Norte since September 18, 2022 after a division of the province was approved in a 2022 Maguindanao division plebiscite, plebiscite. History Sultanate and Spanish eras Mohammed Kabungsuwan, Shariff Mohammed Kabungsuwan of Johore introduced Islam in the area ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Main Dish
A main course is the featured or primary dish in a meal consisting of several courses. It usually follows the entrée ("entry") course. Typically, the main course is the meal that is the heaviest, heartiest, and most intricate or substantial on the menu. Typically, meat or fish is the main component; but, in vegetarian meals, the main dish will occasionally make an effort to resemble a meat course. Usage In the United States and Canada (except Quebec), the main course is traditionally called an "entrée". English-speaking Québécois follow the modern French use of the term entrée to refer to a dish served before the main course. According to linguist Dan Jurafsky, North American usage ("entrée") retains the original French meaning of a substantial meat course. See also * Full course dinner A full-course dinner is a dinner consisting of multiple dishes, or ''Course (meal), courses''. In its simplest form, it can consist of three or four courses; for example: first c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Narezushi
is a Japanese dish of prepared , usually with some sugar and salt, accompanied by a variety of , such as seafood, often raw, and vegetables. Styles of sushi and its presentation vary widely, but the one key ingredient is "sushi rice," also referred to as , or . The inventor of modern sushi is believed to be Hanaya Yohei, who invented nigiri-zushi, a type of sushi most known today, in which seafood is placed on hand-pressed vinegared rice, around 1824 in the Edo period (1603–1867). It was the fast food of the '' chōnin'' class in the Edo period. Sushi is traditionally made with medium-grain white rice, though it can be prepared with brown rice or short-grain rice. It is very often prepared with seafood, such as squid, eel, yellowtail, salmon, tuna or imitation crab meat. Many types of sushi are vegetarian. It is often served with , wasabi, and soy sauce. Daikon radish or are popular garnishes for the dish. Sushi is sometimes confused with sashimi, a similar dis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pla Ra
''Pla ra'' ( th, ปลาร้า, ), similar to padaek in Laos, is a traditional Thai seasoning produced by fermenting fish with rice bran or roasted rice flour and salt fermented in a closed container for at least six months. Fermented fish seasoning are commonly found in Cambodian, Lao, Mon, Thai and Vietnamese cuisine. ''Pla ra'' has a very strong smell, which is considered unpleasant by some people. Its flavors are salty and sour, depending on the amount of salt put in and lactic acid resulting from fermentation process. History ''Pla ra'' was a common food in the Ayutthaya Kingdom. The French diplomat Simon de la Loubère, who visited Siam during the mid-Ayutthaya period, wrote about pla ra: explained that the main source of food was rice and fish. Siamese people did not like to eat fresh fish. Fermented fish was popular as much as spicy Thai dip or Nam phrik. When he returned to France, he brought some pla ra with him. Classification ''Pla ra'' is classified ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Philippine Cuisine
Filipino cuisine ( fil, lutong Pilipino/pagkaing Pilipino) is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago. A majority of mainstream Filipino dishes that compose Filipino cuisine are from the food traditions of various ethnolinguistic groups and tribes of the archipelago, including the Ilocano, Pangasinan, Kapampangan, Tagalog, Bicolano, Visayan, Chavacano and Maranao ethnolinguistic groups. The styles of preparation and dishes associated with them have evolved over many centuries from a largely indigenous (largely Austronesian) base shared with maritime Southeast Asia with varied influences from Chinese, Spanish and American cuisines, in line with the major waves of influence that had enriched the cultures of the archipelago, as well as others adapted to indigenous ingredients and the local palate. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
