Tungtap - Revision history

->Qwerfjkl: Removed 'a(n)' from the beginning of the short description per WP:SDFORMAT, from a request at Wikipedia:Reward board#Remove "A" as the first word from short descriptions. (via WP:JWB)

2021-07-13T18:07:05Z

Removed 'a(n)' from the beginning of the short description per WP:SDFORMAT, from a request at Wikipedia:Reward board#Remove "A" as the first word from short descriptions. (via WP:JWB)

← Older revision		Revision as of 23:37, 13 July 2021
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	{{short description\|~~A fermented~~ fish paste found in Meghalayan cuisine}}		{{short description\|Fermented fish paste found in Meghalayan cuisine}}
	'''Tungtap''' is a [[fermented]] fish paste found in [[Meghalayan cuisine]], consumed by the [[Khasi people\|Khasi]] and [[Garo people\|Garo]]		'''Tungtap''' is a [[fermented]] fish paste found in [[Meghalayan cuisine]], consumed by the [[Khasi people\|Khasi]] and [[Garo people\|Garo]]
	people. Like ''[[hentak]]'', it is made with [[Indian flying barb]] or [[pool barb]] fish that are sun-dried, salted and fermented in a sealed earthenware vessel. The vessel is covered with [[Pandanus amaryllifolius\|pandan]] and tied with threads. It can be used in [[curry]] or eaten with rice, mixed with onion, garlic, chillis and ''[[Zanthoxylum nitidum]]'' and eaten as a [[Pickling\|pickle]] or [[chutney]].<ref name=prakash>{{cite book \|last1=Prakash \|first1=Jyoti \|title=Himalayan Fermented Foods \|page=149 \|publisher=CRC Press}}</ref> ''Tungtap'' has a spongy, soft texture.<ref>{{cite book \|last1=Bhatt \|first1=Pankaj \|title=Recent Advancements in Microbial Diversity \|date=2020 \|publisher=Elsevier \|page=452 \|url=https://www.google.com/books/edition/Recent_Advancements_in_Microbial_Diversi/23bLDwAAQBAJ?hl=en&gbpv=1&dq=tungtap&pg=PA452}}</ref>		people. Like ''[[hentak]]'', it is made with [[Indian flying barb]] or [[pool barb]] fish that are sun-dried, salted and fermented in a sealed earthenware vessel. The vessel is covered with [[Pandanus amaryllifolius\|pandan]] and tied with threads. It can be used in [[curry]] or eaten with rice, mixed with onion, garlic, chillis and ''[[Zanthoxylum nitidum]]'' and eaten as a [[Pickling\|pickle]] or [[chutney]].<ref name=prakash>{{cite book \|last1=Prakash \|first1=Jyoti \|title=Himalayan Fermented Foods \|page=149 \|publisher=CRC Press}}</ref> ''Tungtap'' has a spongy, soft texture.<ref>{{cite book \|last1=Bhatt \|first1=Pankaj \|title=Recent Advancements in Microbial Diversity \|date=2020 \|publisher=Elsevier \|page=452 \|url=https://www.google.com/books/edition/Recent_Advancements_in_Microbial_Diversi/23bLDwAAQBAJ?hl=en&gbpv=1&dq=tungtap&pg=PA452}}</ref>
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	~~{{en-Wikipedia}}~~

CleanupBot: /* References */clean up, add source tag

2021-06-01T22:04:31Z

References: clean up, add source tag

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			{{en-Wikipedia}}

>Spudlace: +{{Condiment-stub}} using StubSorter

2020-09-27T08:45:34Z

+{{Condiment-stub}} using StubSorter

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{{short description|A fermented fish paste found in Meghalayan cuisine}}
'''Tungtap''' is a [[fermented]] fish paste found in [[Meghalayan cuisine]], consumed by the [[Khasi people|Khasi]] and [[Garo people|Garo]]
people. Like ''[[hentak]]'', it is made with [[Indian flying barb]] or [[pool barb]] fish that are sun-dried, salted and fermented in a sealed earthenware vessel. The vessel is covered with [[Pandanus amaryllifolius|pandan]] and tied with threads. It can be used in [[curry]] or eaten with rice, mixed with onion, garlic, chillis and ''[[Zanthoxylum nitidum]]'' and eaten as a [[Pickling|pickle]] or [[chutney]].<ref name=prakash>{{cite book |last1=Prakash |first1=Jyoti |title=Himalayan Fermented Foods |page=149 |publisher=CRC Press}}</ref> ''Tungtap'' has a spongy, soft texture.<ref>{{cite book |last1=Bhatt |first1=Pankaj |title=Recent Advancements in Microbial Diversity |date=2020 |publisher=Elsevier |page=452 |url=https://www.google.com/books/edition/Recent_Advancements_in_Microbial_Diversi/23bLDwAAQBAJ?hl=en&gbpv=1&dq=tungtap&pg=PA452}}</ref>

==References==
{{reflist}}

[[Category:Fermented fish]]
[[Category:Fermented foods]]
[[Category:Northeast Indian cuisine]]
[[Category:Fish sauces]]

{{India-cuisine-stub}}
{{Condiment-stub}}