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Tauco, the Glossary

Tauco, Taucu, Taotjo, Tao Jiew or Tauchu is a paste made from preserved fermented yellow soybeans in Chinese Indonesian, Malaysian and Thai cuisines.^[1]

32 relations: Asiatic softshell turtle, Bruneian cuisine, Central Java, Chinese Indonesian cuisine, Cianjur, Condiment, Douchi, Fermented bean paste, Frog legs, Hainanese chicken rice, Indonesian cuisine, Javanese cuisine, List of fermented soy products, Malaysian Chinese cuisine, Malaysian cuisine, Miso, Overseas Chinese, Pekalongan, Phat mi Khorat, Red snapper, Sauce, Singaporean cuisine, Southeast Asia, Soybean, Sundanese cuisine, Swikee, Thai Chinese, Thai cuisine, Tofu, West Java, Yellow soybean paste, Yeo Hiap Seng.
Chinese condiments
Fermented soy-based foods
Indonesian Chinese cuisine
Indonesian condiments
Malaysian condiments
Sundanese cuisine

Asiatic softshell turtle

The Asiatic softshell turtle or black-rayed softshell turtle (Amyda cartilaginea) is a species of softshell turtle in the Trionychidae family.

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Bruneian cuisine

Bruneian cuisine concerns the cuisine of Brunei.

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Central Java

Central Java (Jawa Tengah, Jawi Madya) is a province of Indonesia, located in the middle of the island of Java.

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Chinese Indonesian cuisine

Chinese Indonesian cuisine (Masakan Tionghoa-Indonesia) is characterized by the mixture of Chinese with local Indonesian style. Tauco and Chinese Indonesian cuisine are Indonesian Chinese cuisine.

See Tauco and Chinese Indonesian cuisine

Cianjur

Cianjur (ᮎᮤᮃᮔ᮪ᮏᮥᮁ) is a town and district in the West Java province of Indonesia, and is the seat of Cianjur Regency.

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Condiment

A condiment is a preparation that is added to food, typically after cooking, to impart a specific flavour, to enhance the flavour, or to complement the dish.

See Tauco and Condiment

Douchi is a type of fermented and salted black soybean most popular in the cuisine of China, where they are most widely used for making black bean sauce dishes. Tauco and Douchi are fermented soy-based foods and Indonesian Chinese cuisine.

See Tauco and Douchi

Fermented bean paste

Fermented bean paste is a category of fermented foods typically made from ground soybeans, which are indigenous to the cuisines of East, South and Southeast Asia. Tauco and fermented bean paste are Chinese condiments and fermented soy-based foods.

See Tauco and Fermented bean paste

Frog legs

Frog legs are consumed as food in some cuisines.

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Hainanese chicken rice

Hainanese chicken rice is a dish of poached chicken and seasoned rice, served with chilli sauce and usually with cucumber garnishes.

See Tauco and Hainanese chicken rice

Indonesian cuisine

Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia.

See Tauco and Indonesian cuisine

Javanese cuisine

Javanese cuisine (Masakan Jawa) is the cuisine of Javanese people, a major ethnic group in Indonesia, more precisely the province of Central Java, Yogyakarta and East Java.

See Tauco and Javanese cuisine

List of fermented soy products

This is a list of fermented soy products. Tauco and list of fermented soy products are fermented soy-based foods.

See Tauco and List of fermented soy products

Malaysian Chinese cuisine

Malaysian Chinese cuisine is derived from the culinary traditions of Chinese Malaysian immigrants and their descendants, who have adapted or modified their culinary traditions under the influence of Malaysian culture as well as immigration patterns of Chinese to Malaysia.

See Tauco and Malaysian Chinese cuisine

Malaysian cuisine

Malaysian cuisine (Malay: Masakan Malaysia; Jawi) consists of cooking traditions and practices found in Malaysia, and reflects the multi-ethnic makeup of its population.

See Tauco and Malaysian cuisine

Miso

is a traditional Japanese seasoning. Tauco and Miso are fermented soy-based foods.

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Overseas Chinese

Overseas Chinese people are those of Chinese birth or ethnicity who reside outside mainland China, Taiwan, Hong Kong and Macau.

See Tauco and Overseas Chinese

Pekalongan

Pekalongan (ꦦꦼꦏꦭꦺꦴꦔꦤ꧀) is a city of Central Java, Indonesia.

See Tauco and Pekalongan

Phat mi Khorat

Phat mi Khorat or Pad mee Korat (ผัดหมี่โคราช) is a stir-fried rice noodle Thai style dish commonly served with papaya salad (som tam) in Thailand.

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Red snapper

Red snapper is a common name of several fish species.

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Sauce

In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods.

See Tauco and Sauce

Singaporean cuisine

Singaporean cuisine is derived from several ethnic groups in Singapore and has developed through centuries of political, economic, and social changes in the cosmopolitan city-state.

See Tauco and Singaporean cuisine

Southeast Asia

Southeast Asia is the geographical southeastern region of Asia, consisting of the regions that are situated south of China, east of the Indian subcontinent, and northwest of the Australian mainland, which is part of Oceania.

See Tauco and Southeast Asia

Soybean

The soybean, soy bean, or soya bean (Glycine max) is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses.

See Tauco and Soybean

Sundanese cuisine

Sundanese cuisine (Hidangan Sunda) is the cuisine of the Sundanese people of Western Java, and Banten, Indonesia.

See Tauco and Sundanese cuisine

Swikee

Swikee or Swike is a Chinese Indonesian frog leg dish. Tauco and Swikee are Indonesian Chinese cuisine and Javanese cuisine.

See Tauco and Swikee

Thai Chinese

Thai Chinese (also known as Chinese Thais, Sino-Thais), Thais of Chinese origin (ชาวไทยเชื้อสายจีน; exonym and also domestically) are Chinese descendants in Thailand.

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Thai cuisine

Thai cuisine (อาหารไทย) is the national cuisine of Thailand.

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Tofu

is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness: silken, soft, firm, extra (or super) firm. Tofu is also known as bean curd in English.

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West Java

West Java (Jawa Barat, ᮏᮝ ᮊᮥᮜᮧᮔ᮪|Jawa Kulon) is an Indonesian province on the western part of the island of Java, with its provincial capital in Bandung.

See Tauco and West Java

Yellow soybean paste

Yellow soybean paste is a fermented paste made from yellow soybeans, salt, and water. Tauco and yellow soybean paste are Chinese condiments and fermented soy-based foods.

See Tauco and Yellow soybean paste

Yeo Hiap Seng

Yeo Hiap Seng Limited (Commonly known as Yeo's) is a Singaporean beverage company.

See Tauco and Yeo Hiap Seng

References

[1] https://en.wikipedia.org/wiki/Tauco

Also known as Tauchu, Taucu.

Tauco, the Glossary

Table of Contents

See also

Chinese condiments

Fermented soy-based foods

Indonesian Chinese cuisine

Indonesian condiments

Malaysian condiments

Sundanese cuisine

References