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Tempe bongkrek is made by extracting the coconut meat by-product from coconut milk into a form of cake, which is then fermented with R. oligosporus mold. [ 4 ] [ 1 ] The first outbreak of the bongkrek poisoning by tempe bongkrek was recorded by Dutch researchers; however no further research to find the cause of the poisoning was conducted in ...
Coconut vinegar made from coconut water and Dayok fermented tuna visceral enzymatic hydrolysis organs enzymes of yellowfin tuna (Thunnus albacares) by Ayana's Baganga Davao Oriental Umami - in Day 2, DTI Bureau of Market Development, Promotions, OTOP (BMDPO), Secretary Cristina Aldeguer-Roque and PHILCOA Administrator Dexter Respicio Buted with Christopher George Martin Perez de Venecia ...
Copra has traditionally been grated and ground, then boiled in water to extract coconut oil. It was used by Pacific island cultures and became a valuable commercial product for merchants in the South Seas and South Asia in the 1860s. Nowadays, coconut oil (70%) is extracted by crushing copra; the by-product is known as copra cake or copra meal ...
Coconut vinegar from the Philippines. Coconut vinegar, made from fermented coconut sap or coconut water, is used extensively in Southeast Asian cuisine (notably the Philippines, where it is known as sukang tuba), as well as in some cuisines of India and Sri Lanka, especially Goan cuisine. A cloudy, white liquid, it has a particularly sharp ...
Meat extract is highly concentrated meat stock, usually made from beef or chicken. It is used to add meat flavor in cooking, and to make broth for soups and other liquid-based foods. Meat extract was invented by Baron Justus von Liebig , a German 19th-century organic chemist.
Taioro is made from the meat of the coconut drupe and allowed to ferment. The flesh from the coconut is grated and salt water and the juice from the crushed heads of crustaceans is added. The liquid from the crustaceans acts as the fermenting agent and is left to ferment for several days. [1]
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The name of the dish refers to the black, gray, or greenish color of the broth which is the result of the use of charred coconut meat. It is related to the tinola and nilaga dishes of other Filipino ethnic groups. It is also known as tiyula Sūg ("Sulu soup") or tinolang itim (the Tagalog literal translation of tiyula itum). [2]