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Fish Paste
Fish paste is fish which has been chemically broken down by a fermentation process until it reaches the consistency of a soft creamy purée or Paste (food), paste. Alternatively it refers to cooked fish that has been physically broken down by pounding, grinding, pressing, mincing, wikt:blending, blending, and/or sieving, until it reaches the consistency of paste. The term can be applied also to shellfish pastes, such as shrimp paste or Crab meat, crab paste. Fish paste is used as a condiment or seasoning to add flavour to food, or in some cases to complement a dish. Generally, fish paste is reduced to a thick, rich concentrate, which has usually been cooked for a long time. It can be contrasted with fish sauce, which is like a fish paste except it is not cooked for so long, is a thick liquid rather than a concentrated paste, and may include seasonings and other flavorings. __TOC__ History "Preservation of marine products is of great importance to the coastal poor. Preserved fi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Making Fish Paste Cambodia
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Varuna Litterata
''Varuna litterata'', also known as the river swimming crab or the peregrine crab, is a euryhaline species of crab native to the Indo-Pacific. It is commonly found in slow-moving or almost stagnant fresh or brackish waters in estuarine An estuary is a partially enclosed coastal body of brackish water with one or more rivers or streams flowing into it, and with a free connection to the open sea. Estuaries form a transition zone between river environments and maritime environm ... habitats. References Grapsoidea Crustaceans described in 1798 {{Eubrachyura-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Garum
Garum is a fermentation (food), fermented fish sauce that was used as a condiment in the cuisines of Phoenicia, Ancient Greek cuisine, ancient Greece, Ancient Roman cuisine, Rome, Carthage and later Byzantine cuisine, Byzantium. Liquamen is a similar preparation, and at times they were synonymous. Although garum enjoyed its greatest popularity in the Western Mediterranean and the Roman world, it was in earlier use by the Ancient Greece, Greeks. The taste of garum is thought to be comparable to that of today's Asian fish sauces. Like modern fermented fish sauce and soy sauce, garum was a rich source of umami flavoring due to the presence of Glutamate flavoring, glutamates. It was used along with Murri (condiment), murri in medieval Byzantine cuisine, Byzantine and Arab cuisine to give a savory flavor to dishes. Murri may derive from garum. Manufacture and export Pliny the Elder and Isidore of Seville derive the Latin word from the Greek language, Greek (), a food named by Aris ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Angkak
Red yeast rice or red rice ''koji'' 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 '' kōji'' 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 addition to its culinary use, red yeast rice is also used in Chinese herbology and Traditional Chinese medicine, possibly during the Tang dynasty around AD 800. Red yeast rice is described in the Chinese pharmacopoeia '' Ben Cao Gang Mu'' by Li Shizhen. A modern-era use as a dietary supplement developed in the late 1970s after researchers were isolating lovastatin from ''Aspergillus'' and monacolins from ''Monascus'', the latter being the same fungus used to make red yeast rice. Ch ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermentation (food)
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. His ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Philippine Cuisine
Filipino cuisine is composed of the cuisines of more than a hundred distinct Ethnic groups in the Philippines, ethnolinguistic groups found throughout the Philippines, Philippine archipelago. A majority of mainstream Filipino dishes that comprise Filipino cuisine are from the food traditions of various ethnolinguistic groups and tribes of the archipelago, including the Ilocano people, Ilocano, Pangasinan people, Pangasinan, Kapampangan people, Kapampangan, Tagalog people, Tagalog, Bicolano people, Bicolano, Visayan, Chavacano, and Maranao people, Maranao ethnolinguistic groups. The dishes associated with these groups evolved over the centuries from a largely indigenous (largely Austronesian peoples, Austronesian) base shared with maritime Southeast Asia with varied influences from Chinese cuisine, Chinese, Spanish cuisine, Spanish, and American cuisine, American cuisines, in line with the major waves of influence that had enriched the cultures of the archipelago, and adapted us ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Balao-balao
''Balao-balao'', also known as ''burong hipon'' ("pickled shrimp"), is a Filipino condiment of cooked rice and whole raw shrimp (esp. '' Alamang'') fermented with salt and '' angkak'' (red yeast rice). Once stir-fried, it can be eaten as is with rice or used as a dipping sauce for grilled or fried dishes. Depending on the salt content, it is fermented for several days to weeks. The lactobacilli involved in the fermentation process of the rice produces lactic acid which preserves and softens the shrimp. See also *Burong isda *Binagoongan *Dayok *Tapai *Kinilaw *Bagoong alamang Shrimp paste or prawn sauce is a fermented condiment commonly used in Southeast Asian and Coastal Chinese cuisines. It is primarily made from finely crushed shrimp or krill mixed with salt, and then fermented for several weeks. It is sold eith ... External links * References Filipino cuisine {{Philippines-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of Vietnam
Vietnamese cuisine encompasses the foods and beverages originated from Vietnam. Meals feature a combination of five fundamental tastes (): sweet, salty, bitter, sour, and Piquant, spicy. The distinctive nature of each dish reflects one or more elements (such as nutrients and colors), which are also based around a Wuxing (Chinese philosophy), five-pronged philosophy. Vietnamese recipes use ingredients like lemongrass, ginger, mentha, mint, Vietnamese mint, long coriander, Saigon cinnamon, bird's eye chili, lime (fruit), lime, and Thai basil leaves. Traditional Vietnamese cooking has often been characterised as using fresh ingredients, not using much dairy or oil, having interesting textures, and making use of herbs and vegetables. The cuisine is also low in sugar and is almost always naturally gluten-free, as many of the dishes are rice-based instead of wheat-based, made with rice noodles, Rice paper, rice papers and rice flour. Historical influences Besides indigenous Vietn ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mắm Nêm
''Mắm nêm'' is a sauce made of fermented fish. Unlike the more familiar '' nước mắm'' (fish sauce), ''mắm nêm'' is powerfully pungent, similar to shrimp paste. Many of the regions that produce fish sauce, for example Central Vietnam, also produce mắm nêm. It is commonly mixed with sugar, pineapple The pineapple (''Ananas comosus'') is a Tropical vegetation, tropical plant with an edible fruit; it is the most economically significant plant in the family Bromeliaceae. The pineapple is indigenous to South America, where it has been culti ..., and spices to make a prepared sauce called ''mắm nêm pha sẵn'', the key ingredient in neem sauce. See also * * * * * * * * (Anchovy condiment from Nice, France) * * * * * References ''Mam nem'' on Danang Cuisine [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Patís
''Bagoóng'' (; ) is a Philippine condiment partially or completely made of either fermented fish (''bagoóng isdâ'') or krill or shrimp paste (''bagoóng alamáng'') with salt. The fermentation process also produces fish sauce known as ''patís''. The preparation of bagoóng can vary regionally in the Philippines. Types Bagoóng is usually made from a variety of fish species, including the following: *Anchovies - known as ''dilis'', ''monamon'', ''bolinaw'', or ''gurayan'' (''Stolephrus'' and ''Encrasicholina'' species) * Round scads - known as ''galunggóng'' or ''tamodios'' (''Decapterus'' species) * Bonnetmouths ( redbait or rubyfish) - known as ''terong'' (''Emmelichthys nitidus'', ''Emmelichthys struhsakeri'', and '' Plagiogeneion rubiginosum'') *Ponyfish - known as ''sapsáp'' (''Leiognathus'', '' Photopectoralis'', and '' Equulites'' species) *Rabbitfish - known as ''padas'' ('' Siganus'' species) * Bar-eyed gobies - known as ''ipon'' ('' Glossogobius giuris'') * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
