Table 2 List of fermented food products of Southeast Asia other than soybean- and seafood-based ones
From: Fermented foods of Southeast Asia other than soybean- or seafood-based ones
Fermented food | Substrate | Main microorganisms | Country | Culinary application | Variation |
|---|---|---|---|---|---|
Fermented starch foods | |||||
Angkak (red yeast rice) | Rice | Mold (Monascus purpurea) | Philippines | Food colorant (red) | – |
Khanom chin (fermented rice noodles) | Rice | Lactic acid bacteria | Thailand | Staple, eaten with soups and curries | Bun (Vietnam), num banhchok (Cambodia), mont di (Myanmar) |
Tapai | Glutinous rice | Molds and yeasts | All Southeast Asian countries | Dessert, rice cakes, dried cakes, rice wine | Tapai ketan (Indonesia), tapai pulut (Brunei and Malaysia), binuburang basi (Philippines), khao mak (Thailand) |
Tapai | Cassava tuber | Molds and yeasts | All Southeast Asian countries | Dessert, alcoholic beverages | Peuyeum or tapai singkong (Indonesia), tapai ubi kayu (Malaysia), binuburang kamoteng kahoy (Philippines) |
Fermented alcoholic beverages and vinegar | |||||
Air tapai (tapai water) | Cassava tuber | Molds and yeasts | Indonesia | Alcoholic beverage | Ruou can (Vietnam) |
Arak, tuak | Plant sap | Yeasts | Indonesia | Alcoholic beverage | – |
Basi | Sugar cane | Yeasts | Philippines | Alcoholic beverage | Ciu (Indonesia) |
Rice wine | Rice, glutinous rice | Molds and yeasts | All Southeast Asian countries | Alcoholic beverage (usually distilled or fortified), used in cuisine | Brem (Indonesia), satoh (Thailand), tapuy (Philippines), ruou de (Vietnam), lao-Lao (Laos), sra peang (Cambodia) |
Vinegar | Rice wine | Acetic acid bacteria | All Southeast Asian countries | Food flavoring agent in cuisine | Cuka (Indonesia and Malaysia), suka (Philippines) |
Fermented fruit and vegetable products | |||||
Budu pakis | Fern fronds | Lactic acid bacteria | Brunei | Consumed as a side dish | – |
Fermented mustard greens | Mustard greens | Lactic acid bacteria | All Southeast Asian countries | Used in cuisine or as a condiment | Phak kat dong (Thailand), som pak gaat (Laos), jrouk spey (Cambodia), dua chua (Vietnam), burong mustasa (Philippines), sayur asin (Indonesia) |
Nata de coco | Coconut water | Acetic acid bacteria | Philippines | Dessert | – |
Nata de piña | Pineapple extract | Acetic acid bacteria | Philippines | Dessert | – |
Tempoyak | Durian flesh | Lactic acid bacteria | Indonesia, Malaysia, Brunei | Used in cuisine and chili paste | – |
Fermented non-soybean products | |||||
Non-soybean tempeh | Different kinds of legumes | Molds (Rhizopus oligosporus and Rhizopus oryzae) | Indonesia | Used in cuisine, often used as a meat substitute by vegetarians and vegans | – |
Pon ye gyi | Horse gram beans | Lactic acid bacteria | Myanmar | Used in cuisine | – |
Fermented dairy products | |||||
Dadih | Buffalo milk | Lactic acid bacteria | Indonesia | Yogurt-like drink, used in cuisine | – |
Dangke cheese | Buffalo milk | Lactic acid bacteria | Indonesia | Used in cuisine | Dali ni horbo cheese (Indonesia), kesong puti (Philippines) |
Tairu | Cow milk | Lactic acid bacteria | Malaysia | Yogurt-like drink, used in cuisine | – |
Fermented meat products | |||||
Bekamal | Beef, goat, or lamb meat | Lactic acid bacteria | Indonesia | Eaten with rice in a bamboo container as bekamal rice (nasi bekamal) | – |
Belutak | Beef, cow intestine | Lactic acid bacteria | Brunei | Used in cuisine, usually fried with chilies and onions | – |
Naem | Pork | Lactic acid bacteria | Thailand | Eaten raw or cooked as part of a main meal | Nem chua (Vietnam), som moo (Laos) |
Sai krok Isaan | Pork, pig intestine | Lactic acid bacteria | Thailand | Fried and eaten as a snack or part of a main meal | – |
Urutan | Pork, pig intestine | Lactic acid bacteria | Indonesia | Fried and eaten as a snack or part of a main meal | – |
Other fermented food products | |||||
Civet coffee (kopi luwak) | Fermented coffee grains extracted from the feces of Asian palm civet | Microflora in the digestive tube of Asian palm civet, in addition to the digestive enzymes | Indonesia | Brewed as a coffee drink | – |
Dage or oncom | Edible press cake (waste from oil industries) | Molds (Mucor sp., Rhizopus oryzae, Neurospora crassa, etc.) | Indonesia | Used in cuisine | Black oncom made from peanut press cake, red oncom, made from soybean press cake, bongkrek made from coconut press cake (all from Indonesia) |
Miang | Tea leaves | Lactic acid bacteria | Thailand | Chewed, used in cuisine | Lahpet (Myanmar) |
Salted duck egg | Duck egg | Lactic acid bacteria | All Southeast Asian countries | Eaten raw, used in cuisine | Telur asin (Indonesia), itlog na maalat (Philippines) |
Sriracha sauce | Jalapeño pepper | Lactic acid bacteria | Thailand | Used in cuisine as a condiment | – |