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Mahyawa – a tangy fish sauce made from salted anchovies and ingredients such as fennel seeds, cumin seeds, coriander seeds and mustard seeds.Originally from the southern coastal regions of Iran, it has become a popular food item among Arab states of the Persian Gulf, brought by the migration of the Persian Huwala and Ajam communities to the region.
The fish simmer as the broth is then reduced, usually about twenty minutes. When the bouillabaisse is done, the rouille is prepared: the stem of the garlic is removed; the garlic cloves are crushed into a fine paste with a pestle in a mortar; the egg yolk and saffron are added and blended with olive oil little by little to make a mayonnaise.
Thousand Island dressing is an American- Canadian salad dressing and condiment based on mayonnaise and usually ketchup or tomato purée and chopped pickles; it can also include lemon juice, orange juice, paprika, black pepper, [citation needed] Worcestershire sauce, mustard, vinegar, cream, chili sauce, olive oil, and hot sauce.
4. Meanwhile, in a small bowl, using the back of a spoon, mash the remaining garlic to a paste with a pinch of salt. Whisk in the mayonnaise, pimentón and the remaining 2 tablespoons of olive oil. 5. Serve the fish stew in shallow bowls with a dollop of the pimentón mayonnaise.
Cioppino – Fish stew originating in San Francisco, with Dungeness crab, clam, mussels, squid, scallops, shrimp, and/or fish; Crawfish pie – Louisiana dish; Curanto – typical food in Chilean gastronomy based on baking seafood underground; Espetada – Portuguese skewer dish that often uses squid or fish, especially monkfish
a fermented paste made of either fish or shrimp, commonly used as a seasoning or sauce in Burmese cuisine: Ngari Manipur, India Ngari is a traditional fermented food of Manipur. It is prepared by fermenting smaller freshwater fishes with mustard oil and salt. The dried fish are then tightly packed them in a big clay urn which is made airtight.
Tartar sauce is based on either mayonnaise or aioli, with certain other ingredients added. In the UK, recipes typically add to the base capers, gherkins, lemon juice, and dill. US recipes may include chopped dill pickles, onions (or chives), and fresh parsley; many around the world combine elements of both. [1]
1. In a blender, puree the soy sauce with the rice vinegar, mirin, sake, mustard and one-third of the garlic. With the machine on, slowly pour in 6 tablespoons of the vegetable oil and blend until ...
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