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Angkak
Red yeast rice (), red rice ''koji'' (べにこうじ, lit. 'red ''koji'''), red fermented rice, red kojic rice, red ''koji'' rice, ''anka'', or ''angkak'', is a bright reddish purple fermented rice, which acquires its color from being cultivated with the mold ''Monascus purpureus''. Red yeast rice is what is referred to as a "koji" in Japanese, meaning "grain or bean overgrown with a mold culture", a food preparation tradition going back to ca. 300 BC.Shurtleff W, Aoyagi A (2012). ''History of Koji – Grains and/or Beans Overgrown with a Mold Culture (300 BCE to 2012)''. Lafayette, California: Soyinfo Center. In both the scientific and popular literature in English that draws principally on Japanese traditional use, red yeast rice is most often referred to as "red rice ''koji.''" English language articles favoring Chinese literature sources prefer the translation "red yeast rice." In addition to its culinary use, red yeast rice is also used in Chinese herbology and Traditional ... [...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] |
Monascus Purpureus
''Monascus purpureus'' (syn. ''M. albidus'', ''M. anka'', ''M. araneosus'', ''M. major'', ''M. rubiginosus'', and ''M. vini''; , lit. "red yeast") is a species of mold that is purplish-red in color. It is also known by the names ang-khak rice mold, corn silage mold, maize silage mold, and rice kernel discoloration. Taxonomy and morphology The sexual state of ''M. purpureus'' is a cleistothecium with a two-layered wall enclosing round, evanescent 8-spored asci, lifted above the substrate on a multihyphal stalk. Ascospores can be heat resistant. The asexual state forms chains of hyaline or brownish chlamydospore-like cells. Physiology and metabolites During growth, ''Monascus'' spp. break down starch substrate into several metabolites, including pigments produced as secondary metabolites. The structure of pigments depends on type of substrate and other specific factors during culture, such as pH, temperature, and moisture content. However, discoveries of cholesterol-lowering stat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fujian Red Wine Chicken
Fujian red wine chicken () is a traditional dish of northern Fujian cuisine which is made from braising chicken in wine lees made from red yeast rice (see lees (fermentation) ). This dish is traditionally served to celebrate birthdays and served with "long life" noodles misua. See also * List of Chinese dishes * List of chicken dishes This is a list of chicken dishes. Chicken is the most common type of poultry in the world, and was one of the first domesticated animals. Chicken is a major worldwide source of meat and eggs for human consumption. It is prepared as food in a wide ... External links Grandma's Ang Chow (Foochow Red Rice Wine)Red Glutinous Wine Lees Chinese chicken dishes Fujian cuisine {{China-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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 either sold in their wet form or are sun-dried and either cut into rectangular blocks or sold in bulk. It is an essential ingredient in many curries, sauces and sambal. Shrimp paste can be found in many meals in Cambodia, Indonesia, Laos, Malaysia, Myanmar, the Philippines, Singapore, Thailand, and Vietnam. It is often an ingredient in dip for fish or vegetables. History ''Trasi'', (Indonesian- Javanese fermented shrimp paste; alt. spelling: ''terasi''), as mentioned in two ancient Sundanese scriptures, ''Carita Purwaka Caruban Nagari'' and ''Mertasinga'', had been around in Java before sixth century. According to ''Carita Purwaka Caruban Nagari'', Cirebon had angered the King of Galuh Kingdom after they stopped paying a tribute (in the for ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
