From Wikipedia, the free encyclopedia
Philippine condiment
Dayok
is a
Philippine condiment
originating from the islands of
Visayas
and
Mindanao
in the
Philippines
. It is made from fish entrails (usually from
yellowfin tuna
), excluding the heart and the
bile sac
. It is fermented with salt, and sometimes rice wine (
pangasi
) and various herbs. It has a sharp
umami
and salty flavor very similar to
patis
(fish sauce) and
bagoong
. They are sold in sealed glass bottles.
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See also
[
edit
]
References
[
edit
]
- ^
Polistico, Edgie (2017).
Philippine Food, Cooking, & Dining Dictionary
. Anvil Publishing, Inc.
ISBN
9786214200870
.
- ^
Reyes, Cid; Cordero- Fernando, Gilda (1991).
Kusina: What's Cooking in the Philippines, Volume 1
. Quezon City: Larawan Books. p. 170.
- ^
Banaay, Charina Gracia B.; Balolong, Marilen P.; Elegado, Francisco B. (2013). "Lactic Acid Bacteria in Philippine Traditional Fermented Foods". In Kongo, Marcelino (ed.).
Lactic Acid Bacteria: R&D for Food, Health and Livestock Purposes
. InTech. pp. 572?573.
ISBN
9789535109556
.
- ^
Fernandez, Doreen; Alegre, Edilberto N. (1989).
LASA: A Guide to 100 Restaurants
. Urban Food Foundation. pp. 29?39.
