Tapai or tape is a traditional fermented food found throughout much of East- and Southeast Asia. It is a sweet or sour alcoholic paste^[1] and can be used directly as a food or in traditional recipes. Tapai can be made from a variety of carbohydrate sources, but typically from cassava, white rice, or glutinous rice^[1][2]. Fermentation is performed by a variety of moulds including Aspergillus oryzae, Rhizopus oryzae, Amylomyces rouxii or Mucor spp, and yeasts including Saccharomyces cerevisiae, and Saccharomycopsis fibuliger, Endomycopsis burtonii and others, along with bacteria^[1][2]. Tapai is also used to make alcoholic beverages. Fermentation typically refers to the conversion of sugar to alcohol using yeast. ... East Asia is a subregion of Asia that can be defined in either geographical or cultural terms. ... Location of Southeast Asia Southeast Asia is a subregion of Asia. ... Binomial name Manihot esculenta Crantz The cassava or manioc (Manihot esculenta) is a woody shrub of the Euphorbiaceae (spurge family) that is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrate. ... Species Oryza glaberrima Oryza sativa Rice refers to two species (Oryza sativa and Oryza glaberrima) of grass, native to tropical and subtropical southern & southeastern Asia and to Africa, which together provide more than one fifth of the calories consumed by humans[1]. (The term wild rice can refer to wild... Glutinous rice, also called sticky rice, sweet rice, sushi rice, waxy rice, botan rice, mochi rice, Japanese rice, and pearl rice, is the main type of rice grown and consumed by the Lao of Laos and Northeast Thailand, areas which are considered to be the primary center of origin and... Moldy cream cheese Molds (British English: moulds) are various fungi that cover surfaces as fluffy mycelium and usually produce masses of asexual, sometimes sexual spores. ... Aspergillus oryzae (Japanese: kōji 麹) is a fungus used in Japanese cuisine. ... In taxonomy, a subspecies is the taxon immediately subordinate to a species. ... Saccharomyces cerevisiae is a yeast used in both baking and brewing. ... Binomial name Saccharomyces cerevisiae Meyen ex E.C. Hansen Saccharomyces cerevisiae is a species of budding yeast. ... Alcoholic beverages are drinks containing ethanol, popularly called alcohol. ...

Ragi Tapai

Tapai is made by inoculating a carbohydrate source with the required microorganisms in a starter culture. This culture has different names in different regions, shown in the table below. The culture can be naturally captured from the wild, by mixing rice flour with ground spices (include garlic, pepper, chili, cinnamon), cane sugar or coconut water, slices of ginger or ginger extract, and water to make a dough^[2]. The dough is pressed into round cakes, about 3cm across and 1cm thick, and left to incubate on trays with banana leaves under and over them for two to three days. They are then dried and stored, ready for use. Carbohydrates are chemical compounds that contain oxygen, hydrogen, and carbon atoms, and no other elements. ... A microorganism or microbe is an organism that is so small that it is microscopic (invisible to the naked eye). ... Starter may refer to an automobile self starter, or starter motor the person who fires a pistol or waves a flag to indicate the start of a race bread starter, (also called sponge) a fermented mixture used in baking Sourdough a motor starter, or electric motor starter used to start... Binomial name Allium sativum L. Percentages are relative to US RDI values for adults. ... Binomial name Piper nigrum L. Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. ... Chili (also spelled Chilli) may be: Chile pepper, the fruit and plant of any one of several species of the genus Capsicum Chili con carne, a spicy stew-like dish traditionally made with chile peppers and beef Chili powder, a spice mix containing cumin, dried ground peppers and other spices... Binomial name Cinnamomum verum J.Presl Cassia (Indonesian cinnamon) is also commonly called (and sometimes sold as) cinnamon. ... Species Ref: ITIS 42058 as of 2004-05-05 Sugarcane is one of six species of a tall tropical southeast Asian grass (Family Poaceae) having stout fibrous jointed stalks whose sap at one time was the primary source of sugar. ... Coconut water is the liquid endosperm inside young tender coconuts. ... Binomial name Zingiber officinale Roscoe Ginger root is used extensively as a spice in many if not all cuisines of the world. ... Dough Dough is a paste made out of any cereals (grains) or leguminous crops by grinding with small amount of water. ... A centimetre (US: centimeter) is a factor of the SI unit of length: there are one hundred centimeters in the base unit of measure, the metre. ... The word incubate in the context of birds refers to the development of the chick (embryo) within the egg and the constant temperature required for the development of it over a specific period. ... Species Hybrid origin; see text Banana is thecommon name used for herbaceous plants in the genus Musa, which because of their size and structure, are often mistaken for trees. ...

Korea (Korean: (조선 or 한국, see below) is a geographic area, civilization, and former state situated on the Korean Peninsula in East Asia. ...

Preparation

Ragi tapai is used to ferment different types of carbohydrates such as cassava, cooked white rice or glutinous rice, and sometimes sweet potatoes. The general process is to wash and cook the target food, cool to about 30°C, mix in some powdered ragi tapai, and rest in covered jars for one to two days. With cassava and sweet potato, the tubers are washed and peeled before cooking, then layered in baskets with ragi tapai sprinkled over each layer. Carbohydrates (literally hydrates of carbon) are chemical compounds that act as the primary biological means of storing or consuming energy, other forms being fat and protein. ... Binomial name Manihot esculenta Crantz The cassava or manioc (Manihot esculenta) is a woody shrub of the Euphorbiaceae (spurge family) that is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrate. ... Species Oryza glaberrima Oryza sativa Rice refers to two species (Oryza sativa and Oryza glaberrima) of grass, native to tropical and subtropical southern & southeastern Asia and to Africa, which together provide more than one fifth of the calories consumed by humans[1]. (The term wild rice can refer to wild... Glutinous rice, also called sticky rice, sweet rice, sushi rice, waxy rice, botan rice, mochi rice, Japanese rice, and pearl rice, is the main type of rice grown and consumed by the Lao of Laos and Northeast Thailand, areas which are considered to be the primary center of origin and... Binomial name Ipomoea batatas Linnaeus, The sweet potato (Ipomoea batatas) is a crop plant whose large, starchy, sweet-tasting tuberous roots are an important root vegetable. ... A degree Celsius (°C) is a unit of temperature named after the Swedish astronomer Anders Celsius (1701-1744), who first proposed a similar system in 1742. ... A tuber is a part of a rhizome thickened for use as a storage organ, usually, though not always, subterranean, such as a potato. ...

The finished tapai will taste sweet with a little alcohol, and can be consumed, or left for several days more to become sour. In chemistry, an alcohol is any organic compound in which a hydroxyl group (-OH) is bound to a carbon atom of an alkyl or substituted alkyl group. ... Human taste sensory organs, called taste buds or gustatory calyculi, and concentrated on the upper surface of the tongue, appear to be receptive to relatively few chemical species as tastes. ...

Korea (Korean: (조선 or 한국, see below) is a geographic area, civilization, and former state situated on the Korean Peninsula in East Asia. ...

References

1. ^ ^a b c Haard, Norman F.; et al (1999). Fermented Cereals. A Global Perspective. United Nations FAO. Retrieved on 2006-07-28.
2. ^ ^a b c Gandjar, Indrawati (August 2003). TAPAI from Cassava and Cereals (pdf). University of Indonesia. Retrieved on 2006-07-28.

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External links

• Dominic Anfiteatro's page on Asian cultured foods