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.[1][2][3][4]
See also[edit]
- Bekasang, a similar Indonesian preparation
- Shiokara, a similar Japanese preparation
- Bagoong
- Shrimp paste
- Fish sauce
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.
Fish sauces and pastes | ||
|---|---|---|
| Fish sauce |  | |
| Fish paste | ||
| List articles | ||
Well, that’s interesting to know that Psilotum nudum are known as whisk ferns. Psilotum nudum is the commoner species of the two. While the P. flaccidum is a rare species and is found in the tropical islands. Both the species are usually epiphytic in habit and grow upon tree ferns. These species may also be terrestrial and grow in humus or in the crevices of the rocks.
View the detailed Guide of Psilotum nudum: Detailed Study Of Psilotum Nudum (Whisk Fern), Classification, Anatomy, Reproduction