Tungtap: Difference between revisions
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{{short description| | {{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> | ||
Latest revision as of 23:37, 13 July 2021
Tungtap is a fermented fish paste found in Meghalayan cuisine, consumed by the Khasi and 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 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 pickle or chutney.[1] Tungtap has a spongy, soft texture.[2]
ReferencesEdit
- ↑ Prakash, Jyoti. Himalayan Fermented Foods. CRC Press. p. 149.
- ↑ Bhatt, Pankaj (2020). Recent Advancements in Microbial Diversity. Elsevier. p. 452.
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