Tapai

Also called Tape, Tapé and Peuyeum

Tapai is a ferment made with a fermentation starter. Cooks deep-fry or roast it and pair it with fish or shrimp.

Category: Condiments & seasonings
Cooked most in: Asia
Top country: Indonesia
Dishes: 5 in the catalogue

Photo: Astari28 · CC0 1.0 · Wikimedia Commons

In the kitchen

How to use Tapai

Typical ways to cook or use it

Deep fry
Ferment
Roast

Made from

fermentation starter

Goes well with

Around the world

Where Tapai is cooked

5 dishes in the catalogue use Tapai. Here is where they come from.

Dishes by continent

Asia5

Countries whose dishes use it most

Indonesia 5

Counts are catalogued dishes from each country that list Tapai among their ingredients.

On the table

Dishes made with Tapai

5 dishes in the catalogue use it.

Colenak
Indonesia
Es Poteng
Indonesia
Fried Cassava Cake Crackers
Indonesia
Suwar-suwir
Indonesia
Rondho royal
Indonesia

Dish lists come from Wikidata; a dish counts when its recorded ingredients include Tapai.

Around the world

What Tapai is called

Names in 16 languages, from Wikidata.

Spanish
Tapai
French
Tapai
Italian
Tapai
Greek
ταπάι
Hindi
तपाई
Japanese
タパイ · タペ・クタン
Indonesian
Tapai · Tape
Malay
Tapai
Balinese
Tape
Iban
Tapai
Javanese
Tapé · Tape
kge
Tapai

Show all 16 languages

Madurese
Tapay
Minangkabau
Resep: Tapai
Serbian
Тапаи
Sundanese
Peuyeum

Sources and credits

Data

GlobeCooks editorial: descriptions, kitchen notes and classification, written by GlobeCooks from checked sources
Wikidata: names, classification and dishes (CC0 1.0)
Wikimedia Commons: photos

Wikidata item: Q5259142

Photos