food.wikisort.org - Dish

Search / Calendar

Tinapayan, is a Filipino dish consisting of tapay (fermented cooked rice) and dried fish. It originates from the Maguindanao people. It is very similar to the more widespread northern dish burong isda, but differs in that the fish is dried first.[1][2]

Tinapayan
Maguindanao tapay (fermented rice wrapped in leaves of the alem tree)
CourseMain dish
Place of originPhilippines
Region or stateMaguindanao
Similar dishesBurong isda, Narezushi, Pla ra

The process of preparing tinapayan is time-consuming, but results in a dish that can be preserved for a long time. The fish (usually snakehead or catfish) is first sun dried for three days, then it is covered in tapay (cooked rice fermented overnight in banana leaves) with ginger, chilis, and other spices and allowed to ferment further in a container for at least another week. The result is shredded and deep-fried in oil before serving. It is usually eaten with white rice.[1][3]


See also



References


  1. Cepeda, Cody (3 August 2018). "Erwan Heussaff goes on a gastronomic journey to Mindanao". Philippine Daily Inquirer. Retrieved 2 June 2019.
  2. Guerra, M.I. (1994). "Studies on tinapayan, an indigenous fish ferment in Central Mindanao (Philippines)". AGRIS. 1 (2): 364–365.
  3. Ambolodto, Bai Fauziah Fatima Sinsuat (15 February 2018). "THE ROYAL CHEF: Maguindanao: A taste of culture and tradition". EDGE Davao. Retrieved 2 June 2019.



Текст в блоке "Читать" взят с сайта "Википедия" и доступен по лицензии Creative Commons Attribution-ShareAlike; в отдельных случаях могут действовать дополнительные условия.

Другой контент может иметь иную лицензию. Перед использованием материалов сайта WikiSort.org внимательно изучите правила лицензирования конкретных элементов наполнения сайта.

2019-2025
WikiSort.org - проект по пересортировке и дополнению контента Википедии