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Bumbu is the Indonesian word for a blend of spices and for pastes and it commonly appears in the names of spice mixtures, sauces and seasoning pastes. The official Indonesian language dictionary describes bumbu as "various types of herbs and plants that have a pleasant aroma and flavour — such as ginger, turmeric, galangal, nutmeg and pepper — used to enhance the flavour of the food."
In such formulas, peanut paste acts as the main ingredient in peanut butter, from 75% to as much as 99% of the recipe. [2] Peanut butter is mainly known for being sold as a spread, and peanut paste is regularly sold to be used as an ingredient in cookies, cakes and a number of other retail food products. [5]
Lotus seed paste – Chinese dessert ingredient; Marzipan – made from almonds, with the addition of sugar and sometimes egg whites, [11] it is used as a filling for confections, or hardened to serve as is; Peanut butter [12] Peanut paste – a product of peanuts and is used as an ingredient in sauces, baked goods and breakfast cereals, among ...
These noodles are easier to make at home than one might think; the trick is getting everything in order before starting to cook: Make the peanut-lime sauce. Soak the noodles. Soak the noodles ...
Anchovy paste-- used as a condiment or ingredient in recipes. Meat paste or Potted meat food product usually produces a homogeneous texture and flavor suitable for a spread. Pâté is finely chopped, finely ground or pureed highly seasoned meat, whether fish, beef, pork, liver, or other organs.
The main ingredient is ground roasted peanuts, for which peanut butter can act as a substitute. [4] Other typical ingredients include coconut milk, soy sauce, tamarind, galangal, garlic, and spices (such as coriander seed or cumin). [2] Other possible ingredients are chili peppers, sugar, fried onion, and lemongrass. The texture and consistency ...
These ingredients are simmered with beef tallow and vegetable oil for many hours, and packed into a jar. Other herbs and spices, such as sand ginger, Angelica dahurica and poppy seeds, can be added to create a unique flavour. Traditionally, a restaurant hired a chef specializing in making this sauce; the recipes were kept secret to the chef ...
Sliced lemon or kaffir lime (no pith or rind), toasted chickpea flour, crushed roasted peanut, crushed dried shrimp, crushed dried chilli, baked fish paste, cooked oil with onions (often served with kya zan hinga). Samuza thoke: စမူဆာသုပ် Indian