|
Pangasi
Pangasi, also known as pangase or gasi, are various traditional Filipino rice wines from the Visayas Islands and Mindanao. They could also be made from other native cereals like millet and job's tears. Pangasi and other native Filipino alcoholic beverages made from cereal grains were collectively referred to by the Spanish as ''pitarrillos''. Aside from being consumed recreationally, pangasi figured prominently in the rituals of the ''babaylan'' shamans in various Filipino ethnic groups. Pangasi was mentioned by early Spanish explorers as being common in the Visayas, though it has largely disappeared throughout most of its range in modern times. It survives in some areas of Visayas and Mindanao. In Panay Island in the Western Visayas, pangasi is traditionally fermented with various leaves as well as sugarcane juice among the Suludnon people. This is very similar to the pangasi (also called agkud) of the Lumad peoples of Mindanao. In the Zamboanga Peninsula, pangasi (more co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Agkud
''Agkud'' is a traditional Filipino fermented rice paste or rice wine of the Manobo people from Bukidnon. ''Agkud'' specifically refers to fermented three-day-old paste made with rice, ginger, sugarcane juice, and or (the yeast starter culture, also known as '' bubud'' or '' tapay'' in Tagalog and Visayan languages). The rice wine ''pangasi'' is made from ''agkud'' except fermented longer for at least one month. Modern versions of the ''agkud'' can use other sources of starch like cassava, sorghum, or corn. Hot peppers may also be used instead of ginger. ''Agkud'' is drunk during celebrations, rituals, and various social events. See also * Bahalina * Basi * Kaong palm vinegar * Nipa palm vinegar * Pangasi * Tapuy ''Tapuy'', also spelled ''tapuey'' or ''tapey'', is a rice wine produced in the Philippines. It is a traditional beverage originated from Banaue and the Mountain Province, where it is used for important occasions such as weddings, rice harvesti ... Referenc ... [...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 Prot ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Subanen People
The Subanon (also spelled Subanen or Subanun) is an indigenous group to the Zamboanga peninsula area, particularly living in the mountainous areas of Zamboanga del Sur and Misamis Occidental, Mindanao Island, Philippines. The Subanon people speak Subanon languages. The name is derived from the word ''soba'' or ''suba'', a word common in Sulu, Visayas, and Mindanao, which means "river", and the suffix ''-nun'' or ''-non'', which indicates a locality or place of origin. Accordingly, the name ''Subanon'' means "a person or people of the river". These people originally lived in the low-lying areas. However, due to disturbances and competitions from other settlers like the Moros, and migrations of Cebuano speakers to the coastal areas attracted by the inviting land tenure laws, further pushed the Subanon into the interior. The Subanon are traditionally farmers and regularly move from one location to another to clear more forest for fields. They cultivate crops, with rice as the mos ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Philippines
The Philippines (; fil, Pilipinas, links=no), officially the Republic of the Philippines ( fil, Republika ng Pilipinas, links=no), * bik, Republika kan Filipinas * ceb, Republika sa Pilipinas * cbk, República de Filipinas * hil, Republika sang Filipinas * ibg, Republika nat Filipinas * ilo, Republika ti Filipinas * ivv, Republika nu Filipinas * pam, Republika ning Filipinas * krj, Republika kang Pilipinas * mdh, Republika nu Pilipinas * mrw, Republika a Pilipinas * pag, Republika na Filipinas * xsb, Republika nin Pilipinas * sgd, Republika nan Pilipinas * tgl, Republika ng Pilipinas * tsg, Republika sin Pilipinas * war, Republika han Pilipinas * yka, Republika si Pilipinas In the recognized optional languages of the Philippines: * es, República de las Filipinas * ar, جمهورية الفلبين, Jumhūriyyat al-Filibbīn is an archipelagic country in Southeast Asia. It is situated in the western Pacific Ocean and consists of around 7,641 islands ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermented Drinks
This is a list of fermented foods, which are foods produced or preserved by the action of microorganisms. In this context, fermentation typically refers to the fermentation of sugar to alcohol using yeast, but other fermentation processes involve the use of bacteria such as lactobacillus, including the making of foods such as yogurt and sauerkraut. Many fermented foods are mass produced using industrial fermentation processes. The science of fermentation is known as zymology. Many pickled or soured foods are fermented as part of the pickling or souring process, but many are simply processed with brine, vinegar, or another acid such as lemon juice. __TOC__ Fermented foods Fermented beans and seeds Fermented cheeses Most cheeses (all but fresh cheeses) are fermented as part of their production. Fermented condiments Fermented creams and yogurts Fermented grains and grain-based foods Fermented fruits and vegetables Fermented meat and seafood ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kaong Palm Vinegar
Kaong palm vinegar, also known as irok palm vinegar or arengga palm vinegar, is a traditional Filipino vinegar made from the sap of the kaong sugar palm (''Arenga pinnata''). It is one of the four main types of vinegars in the Philippines, along with coconut vinegar, cane vinegar, and nipa palm vinegar. It is usually sold under the generic label of "palm vinegar". Names Kaong palm vinegar is also known as ''sukang kaong'' or ''sukang irok'', from ''kaong'' and ''irok'', the native Filipino name for ''Arenga pinnata''; and ''sukâ'' (with the Tagalog enclitic suffix ''-ng'') means "vinegar". It is also sometimes known as ''sukang tubâ'', from ''tubâ'', the general term for palm toddy produced from various palm trees in the Philippines, including coconut, buri palm (''Corypha elata''), and nipa palm (''Nypa fruticans''). Traditional production Kaong sugar palms (''Arenga pinnata'') are solitary monoecious palm trees usually found in riverbanks and ravines throughout Southeas ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nipa Palm 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 coconut vinegar, cane vinegar, and kaong palm vinegar. It is usually sold under the generic label of "palm vinegar". Nipa palm vinegar is listed in the Ark of Taste international catalogue of endangered heritage foods by the Slow Food movement. Along with other traditional vinegars in the Philippines, it is threatened by the increasing use of industrially-produced vinegars. Names Nipa palm vinegar is known as ''sukang sasa'' or ''sukang nipa'' in native languages in the Philippines. Both ''nipa'' and ''sasa'' are the native names of the nipa palm in Tagalog; while ''sukâ'' (with the Tagalog enclitic suffix ''-ng'') means "vinegar". It is also known as ''sukang Paombong'' after the town of Paombong, Bulacan where it is a traditional i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tapuy
''Tapuy'', also spelled ''tapuey'' or ''tapey'', is a rice wine produced in the Philippines. It is a traditional beverage originated from Banaue and the Mountain Province, where it is used for important occasions such as weddings, rice harvesting ceremonies, fiestas and cultural fairs. It is produced from either pure glutinous rice or a combination of glutinous and non-glutinous rice together with ', an Ifugao word, can refer to both ''Bidens pilosa'' (ahere and '' Cosmos caudatus'' (ahere. roots, ginger extract, and a powdered starter culture locally known as ''bubod''.''Tapuy Cookbook & Cocktails'', Philippine Rice Research Institute (2011) ''Tapuy'' is an Ilocano name. The wine is more commonly called ''baya'' or ''bayah'' in Igorot languages. Etymology ''Tapuy'' is derived from Proto-Malayo-Polynesian *tapay ("fermented ood), which in turn is derived from Proto-Austronesian * ("fermented ood). Derived cognates has come to refer to a wide variety of fermented food throughout ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Basi
''Basi'' is a native ''Ilocano'' fermented alcoholic beverage or wine made with sugarcane juice, particularly those produced in the region of ''Northern Luzon'' particularly in ''Ilocos Region''. This wine is processed in ''“burnay”'' (Ilocano earthen jar) or ''“tapayan”.'' Description Basi is the local beverage of Ilocos in northern Luzon in San Ildefonso where it has been consumed since before the Spanish conquest. In the Philippines, commercial basi is produced by first crushing sugarcane and extracting the juice. The juice is boiled in vats and then stored in earthen jars (''tapayan''). Once the juice has cooled, flavorings made of ground glutinous rice and duhat (java plum) bark or other fruits or barks is added. The jars are then sealed with banana leaves and allowed to ferment for several years. The resulting drink is pale red in color. If fermented longer, it turns into ''suka'' or vinegar. Preparation of Basi There are three general methods for pr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bahalina
Bahalina, sometimes called "coconut red wine", is a traditional Filipino palm wine made from fermented coconut or nipa palm sap. It is derived from tubâ (palm toddy) that has been aged for several months to several years. It originates from the Visayas and Mindanao islands of the southern Philippines. It is deep brown-orange in color and has a slightly bitter astringent taste. Description Bahalina is characteristically deep brown-orange in color due to the use of ''barok'' (also called ''tungog'' or ''tongog''), the extracts from the dried bark (''marka tungog'' or ''tangal'') of certain mangrove species ('' Ceriops tagal'', ''Rhizophora mucronata'', or ''Vateria indica''). The tannin-rich extracts prevent bahalina from souring, as well as adding a slight bitterness to the flavor. Bahalina differs from the lambanog of Luzon in that lambanog is distilled and does not use ''barok'' and is thus milky-white or clear in color. Bahalina has around 10% to 13% abv (20 to 26 proof), ... [...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-la ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zamboanga Peninsula
Zamboanga Peninsula ( tl, Tangway ng Zamboanga; cbk, Peninsula de Zamboanga; ceb, Lawis sa Zamboanga) is an administrative region in the Philippines, designated as Region IX. It consists of three provinces (Zamboanga del Norte, Zamboanga Sibugay and Zamboanga del Sur) including four cities ( Dapitan, Dipolog, Pagadian, Isabela) and the highly urbanized Zamboanga City. The region was previously known as ''Western Mindanao'' before the signing of Executive Order No. 36 of 2001. The city of Zamboanga was designated as the regional center until Pagadian was designated as its new regional center, although Zamboanga City remains the region's cultural, economic, and educational center. History Ancient era During the ancient era, the Zamboanga peninsula was a vast territory home to various ethnic groups – the largest of which was the Subanen people. Later on, the southern coastal areas of the region were under the influence of the Javanese Majapahit Empire, although the empir ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
