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Statements

Subject Item
dbr:Hentak
rdfs:label
Hentak
rdfs:comment
Hentak is a thick fermented paste in Manipuri cuisine made with sun-dried fish powder and the petioles of aroid plants. The small Indian flying barb fish are sun dried on bamboo trays and crushed to powder. The aroid petioles are cut into pieces and left in the sun for one day, then in equal parts with the fish powder the mixture is sealed in an earthen pot and fermented for around one week. Another fish paste from Northeast India is tungtap.
dcterms:subject
dbc:Fermented_fish dbc:Fish_sauces dbc:Manipuri_cuisine dbc:Fermented_foods
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64543211
dbo:wikiPageRevisionID
1069898308
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dbr:Terasi dbr:Garum dbr:Bagoong dbr:Convalescent dbr:Manipuri_cuisine dbr:Bamboo dbr:Fermented dbc:Fermented_fish dbc:Fish_sauces dbc:Fermented_foods dbr:Northeast_India dbr:Fermented_fish dbr:Colocasia_esculenta dbr:Aroid dbr:Petiole_(botany) dbr:Tungtap dbr:Indian_flying_barb dbr:Curry dbc:Manipuri_cuisine
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dbo:abstract
Hentak is a thick fermented paste in Manipuri cuisine made with sun-dried fish powder and the petioles of aroid plants. The small Indian flying barb fish are sun dried on bamboo trays and crushed to powder. The aroid petioles are cut into pieces and left in the sun for one day, then in equal parts with the fish powder the mixture is sealed in an earthen pot and fermented for around one week. Hentak is a standard ingredient in Manipuri households, where it is consumed as a condiment with boiled rice or curry. Some preparations may include other plant ingredients like Colocasia esculenta. The standard ingredient of aroid petioles enhances flavor and also serves the purpose of aiding the fermentation process. In Manipur, hentak is a homemade preparation that is not produced for commercial markets. It is custom to serve this to expecting mothers and patients in convalescent. Another fish paste from Northeast India is tungtap.
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wikipedia-en:Hentak?oldid=1069898308&ns=0
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1752
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