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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 References {{Filipino food Fermented fish Philippine seafood dishes ... [...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] |
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 Sumatra is one of the Sunda Islands of western Indonesia. It is the largest island that is fully within Indonesian territory, as well as the sixth-largest island in the world at 473,481 km2 (182,812 mi.2), not including adjacent i ..., Borneo, Thailand, Malaysia and Taiwan. 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] |
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] |
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 ... [...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] |
Maguindanao People
The Maguindanao people are an Austronesian ethnic group from the Philippines. The Maguindanaon are part of wider political identity of Muslims of Mindanao, Sulu and Palawan known as Moro, who constitute the third largest ethnic group of Mindanao, Sulu and Palawan. The Maguindanaons are constitute the sixth largest Filipino ethnic group and are known for their distinguished in the realm of visual art. Historically, they have been renowned as metalworkers, producing the wavy-bladed keris ceremonial swords and other weapons, as well as gongs. The Maguindanaos historically had an independent Sultanate known as Sultanate of Maguindanao which comprises Maguindanao del Norte, Maguindanao del Sur, Zamboanga Peninsula, Davao Region and Soccsksargen.The name "Maguindanao" itself was corrupted by Spanish sources into "Mindanao", which became the name for the entire island of Mindanao. Etymology The word ''Maguindanao or Magindanaw'' means "people of the flood plains", from the word ''Ma ... [...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] |
Snakehead (fish)
The snakeheads are members of the freshwater perciform fish family Channidae, native to parts of Africa and Asia. These elongated, predatory fish are distinguished by their long dorsal fins, large mouths, and shiny teeth. They breathe air with gills, which allows them to migrate short distances over land. They have suprabranchial organs, which are primitive forms of labyrinth organs, that develop when they grow older. The two extant genera are ''Channa'' in Asia and ''Parachanna'' in Africa, consisting of more than 50 species. They are valuable as a food source and have become notorious as an intentionally released invasive species. These fish have been kept as pets but as they get larger, people let them go into ponds, lakes, and rivers, making these fish invasive. Description The various species of snakeheads differ greatly in size; dwarf snakeheads, such as ''Channa orientalis'', do not surpass in length. Most other snakeheads reach between . Five species ('' C. argus'', ' ... [...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 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 cocon ..., and sometimes coconut cream. It is popularly eaten as ''pulutan'' (accompanying dish for drinking alcohol). See also * Kinilaw * Binagoongan * Daing * Tapai References {{Philippines-cuisine-stub Fermented fish Philippine fish dishes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
