- rice, red
kojic rice or red koji rice from its ****anese name, and anka or
angkak from
Southern Min
pronunciations of its
Chinese name. In both the scientific...
- with salt and
angkak (red
yeast rice) for
around a w****. The dish is
common in
central Luzon, most
notably in the
province of Pampanga.
Angkak may also be...
- or pink
color of some bagoong, a kind of food
coloring known as
angkak is added.
Angkak is made from rice
inoculated with a
species of red mold (Monascus...
-
cooked rice and
whole raw
shrimp (esp. Alamang)
fermented with salt and
angkak (red
yeast rice). Once stir-fried, it can be
eaten as is with rice or used...
- chicharon, and tomatoes. It is
usually light pink in
color due to the use of
angkak (red
yeast rice)
coloring agent from the bagoong. It is
eaten paired with...
- the Philippines, they are
commonly bright red or pink, due to the use of
angkak (red
yeast rice) as a
colouring agent.
While all
shrimp paste has a pungent...
-
consisting of
cooked rice and
whole raw
shrimp fermented with salt and
angkak (red
yeast rice). Bánh cuốn
Northern Vietnam Made from a thin, wide sheet...
-
Siantar town in
North Sumatra,
usually served with red char siu
coloured with
angkak. Po****r
within Batak cuisine, it was
derived from, and
possibly the most...
- fish
entrails Buro,
tapay -
fermented rice,
which can use red
yeast rice (
angkak). Used
mainly as a
condiment for steamed/boiled
vegetables like okra, sweet...
- 1021/jf802371b. PMID 19012408.
Panda BP,
Javed S, Ali M (2010). "Production of
Angkak Through Co-Culture of
Monascus purpureus and
Monacus ruber". Braz J Microbiol...
