tinapayan

{{Short description|Dish in Filipino cuisine}}

{{Use mdy dates|date=November 2022}}

{{Use Philippine English|date=November 2022}}

{{Hatnote|"Tinapayan" can also mean bakery in the Filipino language}}

{{Not to be confused with|Tapayan}}

{{Infobox food

| name = Tinapayan

| image = File:Tapay Maguindanao.jpg

| image_size = 240px

| caption = Maguindanao tapay (fermented rice wrapped in leaves of the alem tree)

| alternate_name =

| type =

| country = Philippines

| region = Maguindanao

| course = Main dish

| served =

| main_ingredient =

| variations =

| similar_dish = Burong isda, Narezushi, Pla ra

| calories =

| other =

}}

Tinapayan is a Filipino dish consisting of tapay (fermented cooked rice) and dried fish. It originates from the Maguindanao people. It is very similar to the more widespread northern dish burong isda, but differs in that the fish is dried first.{{cite journal |last1=Guerra |first1=M.I. |title=Studies on tinapayan, an indigenous fish ferment in Central Mindanao (Philippines) |journal=AGRIS |date=1994 |volume=1 |issue=2 |pages=364–365}}

The process of preparing tinapayan is time-consuming, but results in a dish that can be preserved for a long time. The fish (usually snakehead or catfish) is first sun dried for three days, then it is covered in tapay (cooked rice fermented overnight in banana leaves) with ginger, chilis, and other spices and allowed to ferment further in a container for at least another week. After fermentation, the fish is shredded and deep-fried in oil before serving. It is usually eaten with white rice.{{cite news |last1=Cepeda |first1=Cody |title=Erwan Heussaff goes on a gastronomic journey to Mindanao |url=https://entertainment.inquirer.net/286804/erwan-heussaff-goes-on-a-gastronomic-journey-to-mindanao |newspaper=Philippine Daily Inquirer |date=August 3, 2018 |access-date=June 2, 2019}}{{cite web |last1=Ambolodto |first1=Bai Fauziah Fatima Sinsuat |title=THE ROYAL CHEF: Maguindanao: A taste of culture and tradition |url=https://edgedavao.net/indulge-lifestyle/2018/02/15/royal-chef-maguindanao-taste-culture-tradition/ |website=EDGE Davao |date=February 15, 2018 |access-date=June 2, 2019}}