- roots,
ginger extract, and a
powdered starter culture locally known as
bubod.
Tapuy is an
Ilocano name. The wine is more
commonly called baya or bayah...
- (Indonesia and Malaysia) Bakhar, ranu,
marchaar (murcha),
Virjan (India)
Bubod, tapay,
budbud (Philippines) Loogpaeng, loog-pang, or look-pang (Thai: ลูกแป้ง)...
-
soaked in
water overnight in
tapayan jars to
ferment with wild
yeast called bubod or tuba palm wine, then
ground with a
millstone or
gilingang bato into a...
- with fish (Filipino buro); or
various rice
wines (Filipino tapuy, tapey,
bubod, basi, pangasi;
Indonesian brem wine). In
modern times, in
addition to rice...
- (pigeon pea, Caj**** cajan); pan-áw (cogon gr****,
Imperata cylindrica); and
bubod, a
locally produced yeast ****ociated
primarily with the
southern towns of...
-
certain dishes. A
small amount of
starter culture of
microorganisms (tapay or
bubod) or palm wine (tubâ) may be
traditionally added to rice
being soaked to...
-
traditionally made by
cooking rice or
glutinous rice,
which is then
mixed with
bubod (rice yeast) and
allowed to
ferment for 2 to 4 days in a burnáy (earthenware...
-
Naguilian is distinct. The
Naguilian method entails the
preparation of
bubod or starter, as well as the 24-hour
binubudan (steamed rice plus starter)...
