Tungtap: Difference between revisions

19 bytes removed ,  13 July 2021
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m (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))
 
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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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{{India-cuisine-stub}}
{{India-cuisine-stub}}
{{Condiment-stub}}
{{Condiment-stub}}
{{en-Wikipedia}}
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