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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.
Anchovy paste has been used for centuries as a source of nutrients and to provide flavour to foods. [6] [7] Allec, a food byproduct used as a condiment that dates to the times of classical antiquity and Ancient Rome, is the paste left over from the preparation of liquamen (a predecessor to garum prepared using various oily fish, including anchovies) that has been described as a "precursor to ...
Hilbet – a paste made in Ethiopia and Eritrea from legumes, mainly lentils or faba beans, with garlic, ginger and spices [5] Hummus – made from chickpeas with the addition of tahini, olive oil, lemon juice, salt and garlic [6] Moretum; Pesto; Quince cheese; Ssamjang – a Korean sesame- and bean-based paste used as a sauce on meat
So, what is fish sauce exactly? This popular Asian condiment, made from fermented fish, works as a powerful flavor enhancer that can be used to give a bold umami boost to a variety of dishes.
Sambal roa - hot sambal that uses chili, tomatoes and spices with smoked Hemiramphus fish from Gorontalo and North Sulawesi. Suitable with rice or fried banana. [3] Sambal goreng – sambal that made of a mix of crisp fried red shallots, red and green chili, shrimp paste and salt, briefly stir-fried in coconut oil. It can be made into a whole ...
Myeolchi-jeot made with boned anchovies are seasoned and eaten as banchan (side dish). [13] In Geomun Island, where it is difficult to grow soybeans, the remaining solids and cloudy lower layer of liquid after extracting the clear, upper liquid (anchovy extract) from myeolchi-jeot is used to make myeoljang (anchovy paste). [13]
Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. [1] [2]: 234 It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, Laos, Philippines, Thailand, and Vietnam.
Anchovy and its products like budu are high in protein and uric acid, [5] thus not recommended for people with gout. The uric acid content in anchovies, however, is lower than that in tuna. [citation needed] Budu made from anchovy sauce has shown potential as an anti-cancer agent. [6] As a food sourced from fish it also has potential as brain ...