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Mala. (seasoning) Mala is a spicy and numbing seasoning made from Sichuan peppercorn and chilli. [1] Most commonly, mala is made into a sauce (麻辣醬 málàjiàng) by simmering it in oil and other spices. Characteristic of Sichuan cuisine, particularly Chongqing cuisine, it has become one of the most popular ingredients in Chinese cuisine ...
Blackening (cooking) Blackening is a cooking technique used in the preparation of fish and other foods. Often associated with Cajun cuisine, this technique was invented and popularized by chef Paul Prudhomme. [1] The food is dipped in melted butter and then sprinkled with a mixture of herbs and spices, usually some combination of thyme, oregano ...
Jerk is a style of cooking native to Jamaica, in which meat is dry-rubbed or wet marinated with a hot spice mixture called Jamaican jerk spice.. The art of jerking (or cooking with jerk spice) originated with indigenous peoples in Jamaica from the Arawak and Taíno tribes, and was carried forward by the descendants of 17th century Jamaican Maroons who intermingled with them.
Directions. Bring a large pot of salted water to a boil. Cook the pasta according to package directions, drain, and set aside. Meanwhile, place the flour in a shallow dish. Heat the butter and oil ...
Spaghetti alla puttanesca (Italian: [spaˈɡetti alla puttaˈneska]) is a pasta dish invented in Naples in the mid-20th century and made typically with tomatoes, olives, capers, anchovies, garlic, peperoncino, extra virgin olive oil, and salt. [ 1 ][ 2 ]
Acanthurus thompsoni. Acanthurus thompsoni, the night surgeonfish, chocolate surgeonfish, Thompson's surgeonfish, Thompson's tang or whitetail surgeonfish, is a species of marine ray-finned fish belonging to the family Acanthuridae which includes the surgeonfishes, unicornfishes and tangs. This species has a wide Indo-Pacific distribution.
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