tahure

Articles to which affixed: Soy, peanut oil, tahure, toqua, peanut, salted pepino and vinegar.

1945 October, “Publication of Trade-Marks”, in Official Gazette, volume 41, number 7, Manila: National Printing Office, →ISSN, →OCLC, page 719

Foods with high sodium content (not allowed or limited in high blood pressure): […] beans with added salt such as tausi, tahure, misu; […]

1979, Sugar News, volume 55, Manila, →ISSN, →OCLC, page 43, column 2

In culinary arts, the Chinese taught Filipinos how to roast the pig, how to brew tea, to prepare dishes of lumpia, pansit, misua, tampoy, ukoy, use appetizer tahure, toyo, keko, how to cultivate petsay, bataw, kinsay, and other vegetables.

1988, Antonio del Castillo y Tuazon, Princess Urduja, Queen of the Orient Seas: Before and After Her Time, in the Political Orbit of the Shri-vi-ja-ya and Madjapahit Maritime Empire (A Pre-Hispanic History of the Philippines), Lingayen, Pangasinan, →OCLC, page 101

Bing Escano-Garrido told me that her mother was famous in Cebu for her pancit molo and that her secret was a small amount of tahure [fermented soybean paste] in the broth.

2012, Amy Besa, Romy Dorotan, “Pancit Molo”, in Memories of Philippine Kitchens: Stories and Recipes from Far and Near, 2nd edition, New York, N.Y.: Stewart, Tabori & Chang, →ISBN, chapter 4 (Treasured Family Recipes), page 176, column 2

In a medium low heat, sauté garlic, ginger onion in olive oil. Add mashed tahure.

2017 February 16 – March 15, Fercibal Robles Brown, “Bangus En Tocho”, in Diaryo Filipino, volume 7, number 10, Toronto, Ont., page 18, column 5