關於 tapai ，我們在網路上蒐集到這些相關的討論、資訊與評價

Known locally as Tapai or rice wine, this traditional drink is a favorite drink among the locals. It is made from fermented rice and has a bittersweet or sour and sweet taste, and is usually taken during celebrations such as weddings, birthdays or cultural events. If you want to get a taste of Borneo, get in touch with @kadaikutm.

📸 IG: @kadaikutm
📍 Kadaiku, Sinsuran, Kota Kinabalu

#sabah #borneo #malaysia #tourism #photooftheday #nature #fun #photography #beautiful #enchantingsabah #travellater #traveltomorrow #wine #ricewine #culture #tradition

Apam Bakar Kelantan.. 😍😍
First time buat n mkn ni.. pernah mkn dak?

Bahan
300 gm tpg beras
130 gm gula pasir
1 sudu kecil garam
1 kotak kecil santan(200 ml)
2 sudu kecil yis
4@5 biji pisang mas/berangan
4 ketul tapai ubi
1 sudu kecil lada hitam *
1 inci lengkuas*
1 inci halia*
2 biji bwg merah kecik *
200 ml air*

Caranya
-kisar bahan2 bertanda *.. tapis ambik airnya sahaja(sukat dpt kan semula 200ml)
-lenyek pisang, tapai ubi dgn garam n gula smp hancur
-masukkan tpg beras n santan
-yis tu blh bancuh dgn air yg ditapis td
-masukkan ke dlm adunan.. kacau smp semuanya sebati
-perap 2 jam..
-panaskan kuali sapu sikit minyak.. tuang 2 senduk ke dlm kuali
-bila bwh dah msk.. balikkan sebelah atas
-mkn dgn kelapa parut yg di gaul dgn secubit garam

Kredit resepi : FB Zaimah Zakaria

RESEPI Apam Bakar Kelantan

Bahan-bahan
3 cawan tepung beras
1 cawan gula pasir (ikut manis yg disukai, boleh adjust)
1/4 sdt garam
1 sdt yis segera
1/2 sudu kecil serbuk lada hitam
1 ulas bawang merah(di mayang halus)
1/2 inci halia (dimayang halus)
250 ml air
4 biji pisang emas
4 ketul tapai ubikayu di lenyek halus

**Kelapa parut putih dan sedikit garam (dikukus)

Cara-cara:

Lenyek pisang dan tapai ubi. Masukkan halia dan bawang hiris, garam, gula dan tepung beras. Masukkan air sedikit demi sedikit sehingga sesuai kepekatannya. Masukkan sedikit lada hitam yang ditumbuk.

Rehatkan adunan 4 - 5 jam sehingga ia nampak berbuih dan ringan apabila dikacau. Kacau dengan perlahan-lahan.

Panaskan non-stick pan, leser dgn sedikit majerin. Ambil satu senduk adunan dan bentukkan satu lempeng. Tutup kuali. Bila kuih berbuih, baru dibalikkan dalam 1 minit sebelum diangkat.

Biarkan atas adunan berbuih di permukaan dan keperangan di bahagian bawah baru di terbalikkan. Biarkan selama seminit baru diangkat. Dihidang bersama kelapa parut.

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Detail recipe, please click my blog link at http://www.aziekitchen.com/2019/01/pindang-tapai-ubi.html

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For this episode, we invite two guests to tag along with our host Eric Thien to experience Tamparuli Tamu and try out local food from the Tamu.


Food/drink featured in the video:

Penjaram: Also known as pinjaram, penyaram or kuih UFO, is a traditional kuih for the Bajau as well for the Bruneian Malay people in Brunei and in the state of Sabah in Malaysia.
Tapai: Tapai and its variants are usually consumed as it is; as a sweet mildly-alcoholic snacks, to accompany tea in the afternoon. The sweet fermented tapai however, are often used as the ingredient in a recipe of certain dishes.
Kou Chung: Also known as Bak Chang or Zongzi is a traditional Chinese food made of glutinous rice stuffed with different fillings and wrapped in bamboo, reed, or other large flat leaves. They are cooked by steaming or boiling.
Cakoi: Also known as Chinese fried churros, Cakoi, Kueh or Kuay, are lightly salted and made so they can be torn lengthwise in two. Cakoi are normally eaten at breakfast as an accompaniment for rice congee, soy milk or regular milk blended with sugar.
Tamparuli Mee: Tamparuli Fried Noodle is freshly handmade so the texture is more “springy” and it has stronger egg aroma. When in Tamparuli., you have to try this dish!


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