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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] |
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] |
Meghalayan Cuisine
Meghalayan cuisine is the local cuisine of the Indian state of Meghalaya. Meghalaya is home to three tribes; it has a unique cuisine, different from the other Seven Sister States of northeast India. The staple food of the people is rice with spicy meat and fish preparations. They rear goats, pigs, fowl, ducks and cows and relish their meat. The dishes of Khasis and Jaintia are Jadoh, Ki Kpu, tung rymbai, and pickled bamboo shoots; bamboo shoots are also a favorite dish of the Garos. Garos eat both domesticated and non-domesticated animals, though their everyday staples are simple foods such as rice with ''kapa'', cooked with a special ingredient called purambhi masala. References Cuisine A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. Regional food preparation techniques, customs, and ingredients combine to ... Northeast Indian cuisine Indian cu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Khasi People
The Khasi people are an ethnic group of Meghalaya in north-eastern India with a significant population in the bordering state of Assam, and in certain parts of Bangladesh. Khasi people form the majority of the population of the eastern part of Meghalaya, that is Khasi Hills, constituting 78.3% of the region's population, and is the state's largest community, with around 48% of the population of Meghalaya. They are among the few Austroasiatic-speaking peoples in South Asia. The Khasi tribe holds the distinction of being one of the few remaining matriarchal tribes of the world. Under the Constitution of India, the Khasis have been granted the status of Scheduled Tribe. History Khasi mythology Khasi mythology traces the tribe's original abode to ("The Seven Huts"). According to the Khasi mythology, (God, the Lord Master) had originally distributed the human race into 16 heavenly families (). However, seven out of these 16 families were stuck on earth while the other 9 in heaven ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Garo People
The Garo is a Tibeto-Burman ethnic tribal group from the Indian subcontinent, living mostly in the Indian states of Meghalaya, Assam, Tripura, and Nagaland, and in neighbouring areas of Bangladesh, including Madhupur, Mymensingh, Haluaghat, Dhobaura, Durgapur, Kolmakanda, Jamalpur, Sherpur, Jhinaigati, Nalitabari, Gazini Hills Madhyanagar, Bakshiganj and Sribardi. Historically, the name Garo was used for wide range of inhabitants in southern bank of Brahmaputra but now refers to those who call themselves A•chik Mande (literally "hill people," from ''A•chik'' "bite soil" + ''mande'' "people") or simply A•chik or Mande and the name "Garo" is now being used by outsiders as an exonym. They are the second-largest tribe in Meghalaya after the Khasi and comprise about a third of the local population. Religion Many of the Garo community follow Christianity, with some rural pockets practising traditional animist religion known as Songsarek. It is argued that the indigen ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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] |
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] |
Pool Barb
The pool barb, spotfin swamp barb, or stigma barb (''Puntius sophore'') is a tropical freshwater and brackish fish belonging to the Puntius genus in the family Cyprinidae. It is native to inland waters in Asia and is found in India, Nepal, Bangladesh, Myanmar, Bhutan, Afghanistan, Pakistan and Yunnan, China. Description It reaches an adult size of 18 cm. (7 in) and a weight of 70 grams (2.5 oz). The first maturity of female occurs at 4.7 cm. At the population level, size at 50% maturity (LM50) is 8.6-9.0 cm. Habitat Its native habitat is rivers, streams, and ponds in plains and submontane regions. It is a plentiful shoaling fish. Breeding Pool barbs naturally breed within a temperature range 20–30 °C and >50 mm rainfall. The threshold gonadosomatic index (GSI) for breeding is 10.5 units in females. Females also need to attain a body fitness (Fulton's condition factor) of at least 1.6-1.7 units for successful spawning decision. Synonyms This fish was ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pandanus Amaryllifolius
''Pandanus amaryllifolius'' is a tropical plant in the ''Pandanus'' (screwpine) genus, which is commonly known as pandan (; ). It has fragrant leaves which are used widely for flavouring in the cuisines of Southeast Asia and South Asia. Occurrence and habitat ''Pandanus amaryllifolius'' is a true cultigen, and is believed to have been domesticated in ancient times. It is sterile and can only reproduce vegetatively through suckers or cuttings. It was first described from specimens from the Maluku Islands, and the rare presence of male flowers in these specimens may indicate that it is the origin of the species. However, as no other wild specimens have been found, this is still conjecture. The plant is grown widely throughout Southeast Asia and South Asia. Botanical features The characteristic aroma of pandan is caused by the aroma compound 2-acetyl-1-pyrroline, found in the lower epidermal papillae; the compound gives white bread, jasmine rice, and basmati rice (as well as brea ... [...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] |
Zanthoxylum Nitidum
''Zanthoxylum nitidum'', commonly known as shiny-leaf prickly-ash, tez-mui (in Assamese) or liang mian zhen (in China), is a species of flowering plant in the family Rutaceae. It is a woody climber with prickles on the branchlets, thick, cone-shaped spines on the trunk and older branches, pinnate leaves with five to nine leaflets, and panicles or racemes of white to pale yellow, male or female flowers in leaf axils and on the ends of branchlets. Description ''Zanthoxylum nitidum'' is a woody climber with curved prickles on the branchlets and thick, cone-shaped spines on the trunk and older branches. The leaves are pinnate, long with five to nine egg-shaped to elliptical leaflets. The leaflets are long and wide, the side leaflets sessile or on a petiolule up to long and the end leaflet on a petiolule long. The flowers are arranged in leaf axils or on the ends of branchlets in panicles or racemes up to long, each flower on a pedicel long. The four sepals are long and t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pickling
Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. The pickling procedure typically affects the food's texture and flavor. The resulting food is called a ''pickle'', or, to prevent ambiguity, prefaced with ''pickled''. Foods that are pickled include vegetables, fruits, meats, fish, dairy and eggs. Pickling solutions that are typically highly acidic, with a pH of 4.6 or lower, and high in salt, prevent enzymes from working and micro-organisms from multiplying. Pickling can preserve perishable foods for months. Antimicrobial herbs and spices, such as mustard seed, garlic, cinnamon or cloves, are often added. If the food contains sufficient moisture, a pickling brine may be produced simply by adding dry salt. For example, sauerkraut and Korean kimchi are produced by salting the vegetables to draw out excess water. Natural fermentation at room temperature, by lactic acid bacteria, produces t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
