455:
280:
496:
152:
125:
489:
185:
530:
482:
515:
520:
178:
142:
115:
525:
346:
264:
437:
279:
171:
60:
462:
219:
148:
121:
466:
411:
454:
311:
214:
51:
One manner of preparation uses salt and is fermented for about a month. Another way from
316:
23:
509:
296:
249:
401:
288:
224:
46:
326:
301:
38:
432:
336:
206:
198:
194:
259:
27:
416:
396:
381:
361:
269:
229:
163:
78:
35:
31:
366:
356:
351:
306:
244:
239:
52:
42:
406:
391:
386:
376:
254:
55:, uses only the stomachs of tuna. There, it is customary to eat with
371:
341:
331:
234:
72:
56:
167:
470:
425:
287:
205:
120:(in Indonesian). Penebar Swadaya Grup. p. 86.
490:
179:
8:
497:
483:
186:
172:
164:
100:Lee CH, Steinkraus KH, Reilly PJA. 1993.
41:. The main component of this food is the
90:
96:
94:
30:. It is usually found in area around
7:
451:
449:
45:of fish that is fermented just like
104:. Tokyo: United Nations University.
469:. You can help Knowledge (XXG) by
14:
453:
278:
144:Traditional Dietary Culture Of S
81:, a similar Japanese preparation
75:, a similar Filipino preparation
114:Irianto, Prof Dr Ir Hari Eko.
1:
16:Fermented food from Indonesia
102:Fish Fermentation Technology
59:, garnished with lemon and
547:
448:
147:. Routledge. p. 360.
276:
531:Indonesian cuisine stubs
141:Matsuyama (2013-11-05).
26:condiment from Eastern
465:-related article is a
117:Produk Fermentasi Ikan
265:Worcestershire sauce
516:Indonesian cuisine
463:Indonesian cuisine
347:Gentleman's Relish
478:
477:
446:
445:
220:Colatura di alici
154:978-1-136-88794-9
127:978-979-002-575-2
538:
499:
492:
485:
457:
450:
412:Taba ng talangka
282:
188:
181:
174:
165:
159:
158:
138:
132:
131:
111:
105:
98:
61:bird's eye chili
546:
545:
541:
540:
539:
537:
536:
535:
521:Fermented foods
506:
505:
504:
503:
447:
442:
421:
312:Bagoong monamon
283:
274:
215:Anchovy essence
201:
192:
162:
155:
140:
139:
135:
128:
113:
112:
108:
99:
92:
88:
69:
17:
12:
11:
5:
544:
542:
534:
533:
528:
526:Fermented fish
523:
518:
508:
507:
502:
501:
494:
487:
479:
476:
475:
458:
444:
443:
441:
440:
435:
429:
427:
423:
422:
420:
419:
414:
409:
404:
399:
394:
389:
384:
379:
374:
369:
364:
359:
354:
349:
344:
339:
334:
329:
324:
319:
317:Bagoong terong
314:
309:
304:
299:
293:
291:
285:
284:
277:
275:
273:
272:
267:
262:
257:
252:
247:
242:
237:
232:
227:
222:
217:
211:
209:
203:
202:
193:
191:
190:
183:
176:
168:
161:
160:
153:
133:
126:
106:
89:
87:
84:
83:
82:
76:
68:
65:
24:fermented fish
15:
13:
10:
9:
6:
4:
3:
2:
543:
532:
529:
527:
524:
522:
519:
517:
514:
513:
511:
500:
495:
493:
488:
486:
481:
480:
474:
472:
468:
464:
459:
456:
452:
439:
436:
434:
431:
430:
428:
426:List articles
424:
418:
415:
413:
410:
408:
405:
403:
400:
398:
395:
393:
390:
388:
385:
383:
380:
378:
375:
373:
370:
368:
365:
363:
360:
358:
355:
353:
350:
348:
345:
343:
340:
338:
335:
333:
330:
328:
325:
323:
320:
318:
315:
313:
310:
308:
305:
303:
300:
298:
297:Anchovy paste
295:
294:
292:
290:
286:
281:
271:
268:
266:
263:
261:
258:
256:
253:
251:
248:
246:
243:
241:
238:
236:
233:
231:
228:
226:
223:
221:
218:
216:
213:
212:
210:
208:
204:
200:
196:
189:
184:
182:
177:
175:
170:
169:
166:
156:
150:
146:
145:
137:
134:
129:
123:
119:
118:
110:
107:
103:
97:
95:
91:
85:
80:
77:
74:
71:
70:
66:
64:
62:
58:
54:
49:
48:
44:
40:
37:
33:
29:
25:
21:
471:expanding it
460:
402:Shrimp paste
321:
143:
136:
116:
109:
101:
50:
47:shrimp paste
19:
18:
438:Fish sauces
433:Fish pastes
327:Burong isda
302:Balao-balao
195:Fish sauces
39:archipelago
510:Categories
337:Fish paste
289:Fish paste
207:Fish sauce
86:References
260:Shottsuru
28:Indonesia
417:Tomalley
397:Shiokara
382:Pissalat
362:Kamaboko
322:Bekasang
270:XO sauce
230:Cincalok
79:Shiokara
67:See also
36:Moluccas
32:Sulawesi
20:Bekasang
367:Ngachin
357:Jeotgal
352:Jakoten
307:Bagoong
245:Mahyawa
240:Jeotgal
53:Ternate
43:stomach
407:Surimi
392:Prahok
387:Pla ra
377:Padaek
255:Pla ra
199:pastes
151:
124:
461:This
372:Ngapi
342:Garum
332:Dayok
250:Patis
235:Garum
73:Dayok
22:is a
467:stub
225:Budu
197:and
149:ISBN
122:ISBN
57:Sago
34:and
512::
93:^
63:.
498:e
491:t
484:v
473:.
187:e
180:t
173:v
157:.
130:.
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.