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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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Peuyeum
''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] |
Glutinous Rice
Glutinous rice ('' Oryza sativa var. glutinosa''; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast and East Asia, and the northeastern regions of South Asia, which has opaque grains, very low amylose content, and is especially sticky when cooked. It is widely consumed across Asia. It is called glutinous ( la, glūtinōsus) in the sense of being glue-like or sticky, and not in the sense of containing gluten (which it does not). While often called ''sticky rice'', it differs from non-glutinous strains of japonica rice which also become sticky to some degree when cooked. There are numerous cultivars of glutinous rice, which include ''japonica'', ''indica'' and ''tropical japonica'' strains. History In China, glutinous rice has been grown for at least 2,000 years. However, researchers believe that glutinous rice distribution appears to have been culturally influenced and closely associated with the early southward migration and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tempayan
''Tapayan'' or ''tempayan'' (also known as ''balanga'', ''belanga'', or ''banga'') are large wide-mouthed earthenware or stoneware jars found in various Austronesian cultures in island Southeast Asia. Their various functions include fermenting rice (''tapai''), fermenting vinegar or alcoholic beverages, storing food and water, cooking, and burial of the deceased. The term ''tapayan'' also includes the imported ''martaban'' stoneware ( Dutch: ), originally from kilns in Southern China and Indochina. These were used primarily as storage jars for foodstuffs and valuable trade goods during ship voyages, but were highly valued as trade goods themselves. They became heirlooms and symbols of wealth and status among various indigenous cultures in the islands of Southeast Asia. Etymology ''Tapayan'' is derived from Proto-Malayo-Polynesian *tapay-an which refers to large earthen jars originally used to ferment rice wine (''tapai''). In modern Austronesian languages, derivatives include ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice Wine
Rice wine is an alcoholic beverage fermented and distilled from rice, traditionally consumed in East Asia, Southeast Asia and South Asia. Rice wine is made by the fermentation of rice starch that has been converted to sugars. Microbes are the source of the enzymes that convert the starches to sugar.Huang, H. T. "Science and civilization in China. Volume 6. Biology and biological technology. Part V: fermentations and food science." (2000). Rice wine typically has an alcohol content of 18–25% ABV. Rice wines are used in East Asian, Southeast Asian and South Asian gastronomy at formal dinners and banquets and in cooking. List of rice wines See also * Beer * Rice wine cup * Japanese rice wine * Korean alcoholic beverages * Chinese alcoholic beverages References Further reading * Campbell-Platt, Geoffrey (2009)''Food Science and Technology'' John Wiley & Sons John Wiley & Sons, Inc., commonly known as Wiley (), is an American multinational publishing company f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tapayan
''Tapayan'' or ''tempayan'' (also known as ''balanga'', ''belanga'', or ''banga'') are large wide-mouthed earthenware or stoneware jars found in various Austronesian cultures in island Southeast Asia. Their various functions include fermenting rice (''tapai''), fermenting vinegar or alcoholic beverages, storing food and water, cooking, and burial of the deceased. The term ''tapayan'' also includes the imported ''martaban'' stoneware ( Dutch: ), originally from kilns in Southern China and Indochina. These were used primarily as storage jars for foodstuffs and valuable trade goods during ship voyages, but were highly valued as trade goods themselves. They became heirlooms and symbols of wealth and status among various indigenous cultures in the islands of Southeast Asia. Etymology ''Tapayan'' is derived from Proto-Malayo-Polynesian *tapay-an which refers to large earthen jars originally used to ferment rice wine (''tapai''). In modern Austronesian languages, derivatives include ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice Wine
Rice wine is an alcoholic beverage fermented and distilled from rice, traditionally consumed in East Asia, Southeast Asia and South Asia. Rice wine is made by the fermentation of rice starch that has been converted to sugars. Microbes are the source of the enzymes that convert the starches to sugar.Huang, H. T. "Science and civilization in China. Volume 6. Biology and biological technology. Part V: fermentations and food science." (2000). Rice wine typically has an alcohol content of 18–25% ABV. Rice wines are used in East Asian, Southeast Asian and South Asian gastronomy at formal dinners and banquets and in cooking. List of rice wines See also * Beer * Rice wine cup * Japanese rice wine * Korean alcoholic beverages * Chinese alcoholic beverages References Further reading * Campbell-Platt, Geoffrey (2009)''Food Science and Technology'' John Wiley & Sons John Wiley & Sons, Inc., commonly known as Wiley (), is an American multinational publishing company f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cassava
''Manihot esculenta'', commonly called cassava (), manioc, or yuca (among numerous regional names), is a woody shrub of the spurge family, Euphorbiaceae, native to South America. Although a perennial plant, cassava is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrates. Though it is often called ''yuca'' in parts of Spanish America and in the United States, it is not related to yucca, a shrub in the family Asparagaceae. Cassava is predominantly consumed in boiled form, but substantial quantities are used to extract cassava starch, called tapioca, which is used for food, animal feed, and industrial purposes. The Brazilian farinha, and the related ''garri'' of West Africa, is an edible coarse flour obtained by grating cassava roots, pressing moisture off the obtained grated pulp, and finally drying it (and roasting both in the case of farinha and garri). Cassava is the third-largest so ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indonesia
Indonesia, officially the Republic of Indonesia, is a country in Southeast Asia and Oceania between the Indian and Pacific oceans. It consists of over 17,000 islands, including Sumatra, Java, Sulawesi, and parts of Borneo and New Guinea. Indonesia is the world's largest archipelagic state and the 14th-largest country by area, at . With over 275 million people, Indonesia is the world's fourth-most populous country and the most populous Muslim-majority country. Java, the world's most populous island, is home to more than half of the country's population. Indonesia is a presidential republic with an elected legislature. It has 38 provinces, of which nine have special status. The country's capital, Jakarta, is the world's second-most populous urban area. Indonesia shares land borders with Papua New Guinea, East Timor, and the East Malaysia, eastern part of Malaysia, as well as maritime borders with Singapore, Vietnam, Thailand, the Philippines, Australia, Palau, an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Proto-Austronesian
Proto-Austronesian (commonly abbreviated as PAN or PAn) is a proto-language. It is the reconstructed ancestor of the Austronesian languages, one of the world's major language families. Proto-Austronesian is assumed to have begun to diversify 3,500–4,000 BCE on Taiwan. Lower-level reconstructions have also been made, and include Proto-Malayo-Polynesian, Proto-Oceanic, and Proto-Polynesian. Recently, linguists such as Malcolm Ross and Andrew Pawley have built large lexicons for Proto-Oceanic and Proto-Polynesian. Phonology Proto-Austronesian is reconstructed by constructing sets of correspondences among consonants in the various Austronesian languages, according to the comparative method. Although in theory the result should be unambiguous, in practice given the large number of languages there are numerous disagreements, with various scholars differing significantly on the number and nature of the phonemes in Proto-Austronesian. In the past, some disagreements concerned ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saccharomycopsis Fibuliger
''Saccharomycopsis'' is a genus of fungi belonging to the family Saccharomycopsidaceae. The genus has cosmopolitan distribution. Species Species: *''Saccharomycopsis amapae'' *''Saccharomycopsis babjevae'' *''Saccharomycopsis capsularis ''Saccharomycopsis'' is a genus of fungi belonging to the family Saccharomycopsidaceae. The genus has cosmopolitan distribution. Species Species: *''Saccharomycopsis amapae'' *''Saccharomycopsis babjevae ''Saccharomycopsis'' is a genus ...'' References {{Taxonbar, from=Q10659854 Saccharomycetes Ascomycota genera ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Proto-Malayo-Polynesian
Proto-Malayo-Polynesian (PMP) is the reconstructed ancestor of the Malayo-Polynesian languages, which is by far the largest branch (by current speakers) of the Austronesian language family. Proto-Malayo-Polynesian is ancestral to all Austronesian languages spoken outside Taiwan, as well as the Yami language on Taiwan's Orchid Island. The first systematic reconstruction of Proto-Austronesian ("''Uraustronesisch''") by Otto Dempwolff was based on evidence from languages outside of Taiwan, and was therefore actually the first reconstruction of what is now known as Proto-Malayo-Polynesian. Phonology Consonants The following consonants can be reconstructed for Proto-Malayo-Polynesian (Blust 2009): The phonetic value of the reconstructed sounds *p, *b, *w, *m, *t, *d, *n, *s, *l, *r, *k, *g, *ŋ, *q, *h was as indicated by the spelling. The symbols *ñ, *y, *z, *D, *j, *R are orthographic conventions first introduced by Dyen (1947). The assumed phonetic values are given in the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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