|
Tempoyak
Tempoyak (Jawi script, Jawi: ), asam durian or pekasam is a Malay cuisine, Malay condiment made from Fermentation in food processing, fermented durian. It is usually consumed by the ethnic Malays in Maritime Southeast Asia, notably in Indonesia and Malaysia. Tempoyak is made by crushing durian flesh and mixing it with some salt and kept in room temperature from three to seven days for fermentation. Tempoyaks are usually made during the durian season, when the abundance of durian and excess production are made into fermented tempoyak. Tempoyak is not normally consumed on its own; it is usually eaten as condiment or as an ingredient for cooking, such as when it is cooked with coconut milk curry as ''gulai tempoyak ikan patin'' (pangasius fish tempoyak curry), or mixed with spicy chili pepper as ''sambal tempoyak''. Fermentation In the Malay Archipelago, fermented durian is known by many names. It is commonly known as ''tempoyak'' in the Malay Peninsula, Borneo, and Southern Sumatr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sambal
Sambal is an Indonesian chili sauce or paste, typically made from a mixture of chillis with secondary ingredients such as shrimp paste (terasi), garlic, ginger, shallot, scallion, palm sugar, and lime juice. ''Sambal'' is an Indonesian loanword of Javanese origin ( ). In addition to Indonesian cuisine, sambal is also an integral part of the cuisines of Singapore, Malaysia, Brunei, and Sri Lanka. It has also spread through overseas Indonesian populations to the Netherlands and Suriname. (Indonesian) Different sambal recipes are served as hot and spicy condiments for dishes, such as '' lalab'' (raw vegetables), '' ikan bakar'' (grilled fish), '' ikan goreng'' (fried fish), '' ayam goreng'' (fried chicken), '' ayam penyet'' (smashed chicken), '' iga penyet'' (ribs), and various '' soto'' soups. There are at least 212 variants of sambal in Indonesia, most of which originate in Java. History Sambal is often described as a hot and spicy Indonesian relish. However, its m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gulai
Gulai is a type of spiced stew commonly found in the culinary traditions of Indonesia, Malaysia and other parts of Maritime Southeast Asia, including Brunei, Singapore and southern Thailand. Closely associated with both Minangkabau and Malay cuisines, it is characterised by a rich, aromatic sauce made from coconut milk and a blend of ground spices, typically including turmeric, coriander, chilli and other local aromatics. ''Gulai'' is usually prepared with meat, fish, offal or vegetables and is typically served with rice. In English, it is sometimes described as Indonesian curry or Malay curry. The origins of ''gulai'' can be traced to Indian culinary influences introduced through maritime trade routes across the Indian Ocean. Over time, these foreign elements were adapted to local tastes with the incorporation of regional ingredients such as lemongrass, galangal, ginger and candlenut. This fusion gave rise to a distinctive style of curry-like stew in Maritime Southeast As ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Malaysian Cuisine
Malaysian cuisine (Malay language, Malay: ''Masakan Malaysia''; Jawi script, Jawi: ) consists of cooking traditions and practices found in Malaysia, and reflects the multi-ethnic makeup of its population. The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Ethnic Malays, Malays, Chinese Malaysian, Chinese and Indian Malaysian, Indians. The remainder consists of the Dayak people, indigenous peoples of Sabah and Sarawak in East Malaysia, the Orang Asli of Peninsular Malaysia, the Peranakan and Eurasian creole communities, as well as a significant number of foreign workers and expatriates. As a result of historical migrations, colonisation by foreign powers, and its geographical position within its wider home region, Malaysia's culinary style in the present day is primarily a melange of traditions from its Malay, Chinese, Indian, Indonesian cuisine, Indonesian, Thai, Filipino cuisine, Filipino and indigenous Bornean and Orang Asli, w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Durian
The durian () is the edible fruit of several tree species belonging to the genus ''Durio''. There are 30 recognized species, at least nine of which produce edible fruit. ''Durio zibethinus'', native to Borneo and Sumatra, is the only species available on the international market. It has over 300 named varieties in Thailand and over 200 in Malaysia as of 2021. Other species are sold in their local regions. Known in some regions as the "king of fruits", the durian is distinctive for its large size, strong odour, and Spine (botany), thorn-covered peel (fruit), rind. The fruit can grow as large as long and in diameter, and it typically weighs . Its shape ranges from oblong to round, the colour of its husk from green to brown, and its flesh from pale yellow to red, depending on the species. Some people regard the durian as having a pleasantly sweet fragrance, whereas others find the aroma overpowering and unpleasant. The persistence of its strong odour, which may linger for sev ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermentation In Food Processing
In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—without an oxidizing agent being used in the reaction. 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. Humans have an enzyme that gives us an enhanced ability to break down ethanol. Other widely consumed fermented foods include vinegar, olives, and cheese. More localized foods prepared by fermentation may also be based on beans, grain, vegetables, fruit, honey, dairy products, and fish. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ethnic Malays
Malays ( ; , Jawi alphabet, Jawi: ) are an Austronesian peoples, Austronesian ethnoreligious group native to eastern Sumatra, the Malay Peninsula and coastal Borneo, as well as the smaller islands that lie between these locations. These locations are today part of the countries of Malaysia, Indonesia (eastern and southern Sumatra, Bangka Belitung Islands, West Kalimantan and Riau Islands), the southern part of Thailand (Pattani Province, Pattani, Satun Province, Satun, Songkhla Province, Songkhla, Yala Province, Yala and Narathiwat Province, Narathiwat), Singapore and Brunei Darussalam. There is considerable linguistic, cultural, artistic and social diversity among the many Malay subgroups, mainly due to hundreds of years of immigration and assimilation of various regional ethnicity and tribes within Maritime Southeast Asia. Historically, the Malay population is descended primarily from the earlier Malayic languages, Malayic-speaking Austronesians and Austroasiatic languages, Au ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Malay Cuisine
Malay cuisine (; Jawi script, Jawi: ) is the traditional food of the ethnic Malays of Southeast Asia, residing in modern-day Malaysia, Indonesia (parts of Sumatra and Kalimantan), Singapore, Brunei, Southern Thailand and the Philippines (mostly southern) as well as Cocos (Keeling) Islands, Cocos Islands, Christmas Island, Sri Lanka and South Africa. The main characteristic of traditional Malay cuisine is the generous use of spices. Coconut milk is also important in giving Malay dishes their rich, creamy character. The other foundation is ''belacan'' (prawn paste), which is used as a base for , a rich sauce or condiment made from , chili pepper, chilli peppers, onions and garlic. Malay cooking also makes plentiful use of lemongrass and galangal. Nearly every Malay meal is served with rice, which is also the staple food in many other Asian cultures. Although there are various types of dishes in a Malay meal, all are served at once, not in courses. A typical meal consists of a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indonesian Cuisine
Indonesian cuisine is a collection of various regional culinary traditions by various ethnic groups that formed in the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated List of islands of Indonesia, islands of the total 17,508 in the world's largest archipelago,"Indonesian Cuisine." . Accessed July 2011. Tradition and characteristics Indonesia has around 5,350 traditional recipes, with 30 of them ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Enterococcus Faecalis
''Enterococcus faecalis'' – formerly classified as part of the group D '' Streptococcus,'' is a Gram-positive, commensal bacterium naturally inhabiting the gastrointestinal tracts of humans. Like other species in the genus '' Enterococcus'', ''E. faecalis'' is found in healthy humans and can be used as a probiotic. The probiotic strains such as Symbioflor1 and EF-2001 are characterized by the lack of specific genes related to drug resistance and pathogenesis. Despite its commensal role, ''E. faecalis'' is an opportunistic pathogen capable of causing severe infections, especially in the nosocomial (hospital) settings. ''Enterococcus'' spp. is among the leading causes of healthcare-associated infections ranging from endocarditis to urinary tract infections (UTIs). Hospital-acquired UTIs are associated with catheterization because catheters provide an ideal surface for biofilm formation, allowing ''E. faecalis'' to adhere, persist, and evade both the immune response and antibiot ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Weissella Paramesenteroides
''Weissella paramesenteroides'' is a species of Gram-positive, non-spore-forming, lactic acid-producing bacteria in the family ''Lactobacillaceae''. It is commonly found in a variety of fermented foods and has been studied for its probiotic and biotechnological potential. Etymology The species name ''paramesenteroides'' is derived from the Greek prefix ''para-'' (beside, near) and ''mesenteroides'', indicating its close resemblance to '' Leuconostoc mesenteroides'', from which it was originally distinguished. Taxonomy ''Weissella paramesenteroides'' was originally described as ''Leuconostoc paramesenteroides'' by Garvie in 1967. In 1993, Collins and colleagues reclassified it into the newly proposed genus '' Weissella'' based on phenotypic characteristics and 16S rRNA gene sequencing data. Morphology and physiology ''Weissella paramesenteroides'' cells are coccoid or rod-shaped, non-motile, and facultatively anaerobic. The organism exhibits obligately fermentative meta ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
