MANUFACTURE & SUPPLIER OF TAPAI

2008-07-27T21:54:00.000-07:00

Tapai

Tapai (ta-pie) or tape (ta-peh), sometimes referred to as peuyeum (from Sundanese Language) , is a traditional fermented food found throughout much of East- and Southeast Asia. It is a sweet or sour alcoholic paste and can be used directly as a food or in traditional recipes. Tapai can be made from a variety of carbohydrate sources, but typically from cassava, white rice, or glutinous rice.Fermentation is performed by a variety of moulds including Aspergillus oryzae, Rhizopus oryzae, Amylomyces rouxii or Mucor spp, and yeasts including Saccharomyces cerevisiae, and Saccharomycopsis fibuliger, Endomycopsis burtonii and others, along with bacteria.

Tapai, also tape (pronounced "tah-pay"), is a traditional fermented food of Indonesia, although present in some form throughout South-East Asia. It can be made from various starchy staple foods including grains and tubers, each giving it a distinctive taste and texture, and often a specific local name. Tapai tastes sweet, tangy, a bit yeasty, and is slightly alcoholic (or not so slightly, if left to ferment longer).

Preparation
Ragi tapai is used to ferment different types of carbohydrates such as cassava, cooked white rice or glutinous rice, and sometimes sweet potatoes. The general process is to wash and cook the target food, cool to about 30°C, mix in some powdered ragi tapai, and rest in covered jars for one to two days. With cassava and sweet potato, the tubers are washed and peeled before cooking, then layered in baskets with ragi tapai sprinkled over each layer.

Notes, tips and variations

Tapai can be made from plain white rice (tape nasi), or cassava (tape ketala, tape telor, peuyeum), or even sweet potato. Ragi tapai (or ragi tape) can be a little difficult to track down outside of South-East Asia, but a little persistence should help find it. The same (or very similar) product is used to ferment Chinese rice wines, and runs under the names "wine yeast", "yeast cake" and "rice cake" in Asian grocery stores. They look like crumbly little white balls, about 2-3cm (1 inch) in diameter. Just ask the shopkeeper whether it can be used to make wine. They can also be purchased on-line from some stores; try this Google search. The liquid that collects at the bottom is actually a rice wine, called brem. It will be very low in alcohol after only a few days, but if kept and allowed to ferment, it will become more alcoholic. Retrieved from "http://en.wikibooks.org/wiki/Cookbook:Tapai"

Tapai ialah sejenis penganan yang dibuat daripada pulut. Terdapat 2 jenis tapai iaitu tapai ubi dan tapai pulut. Biasanya tapai pulut lebih popular jika dibandingkan dengan tapai ubi. Tapai pulut rasanya lebih sedap kerana itulah tapai ubi tidak dapat menandingi tapai pulut.

Bahan-bahan untuk membuat tapai tidaklah terlalu rumit. Tapai pulut memerlukan bahan seperti pulut, ragi dan sedikit gula. Ketiga-tiga bahan ini hendaklah dicampurkan sehingga sebati. Kemudiannya akan dibungkus sedikit-sedikit dengan menggunakan daun yang disebut sebagai daun tapai. Tetapi pada zaman ini, daun tapai semakin sukar didapati dan kebanyakan tapai dibungkus dengan menggunakan daun pisang. Terdapat sedikit perbezaan rasa antara tapai yang dibungkus dengan daun tapai dan tapai yang dibungkus dengan daun pisang.

Tapai yang telah siap dibungkus dimasukkan ke dalam pasu tempayan yang besar dan ditutup dengan kain. Setelah diperam dan disimpan selama 3 hari, tapai itu akan masak dan barulah boleh dimakan. Tapai yang telah masak mengeluarkan air yang sangat manis. Air tapai ini boleh diminum dan juga boleh dijadikan sebagai ubat tradisional.

Orang tua zaman dahulu juga mempunyai pantang larang apabila hendak membuat tapai. Apabila tapai sedang dibungkus, seseorang itu tidak boleh memakan sirih atau mendekatkan dengan benda-benda yang berwarna merah. Jika pantang larang ini dilanggar, tapai tersebut akan berwarna merah dan rasanya tidak sedap. Seseorang itu juga tidak boleh memakan benda yang masam ketika membungkus tapai kerana ia akan menyebabkan tapai menjadi masam.

Tapai yang telah masak juga tidak boleh disimpan lama, masanya adalah lebih kurang dalam 2 hari sahaja dan kerana rasanya yang terlalu manis biasanya sesuai dimakan pada waktu tengah hari sebagai pencuci mulut, dan sekiranya mahu menambahkan lagi kesedapan tapai, tapai itu boleh dicampurkan dengan santan kelapa dan dimasukkan sedikit ais.

PLEASE CONTACT US FOR MORE INFORMATION WITH ANY QUESTIONS YOU MAY HAVE. I WILL BE HAPPY TO HELP YOU..

Please call for your order to 03 - 4296 2504 or email to ejat363@gmail.com .Delivery service are available!

We are located in Taman Bukit Teratai,Ampang,

Selangor Darul Ehsan,MALAYSIA.

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MANUFACTURE & SUPPLIER OF TAPAI