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Shrimp paste being dried under the sun in Ma Wan, Hong Kong. Shrimp paste or prawn sauce is a fermented condiment commonly used in Southeast Asian and Coastal Chinese cuisines. It is primarily made from finely crushed shrimp or krill mixed with salt, and then fermented for several weeks. It is sold either in its wet form or sun-dried and either ...
Shao Kao sauce (烧烤酱, Cantonese: Siu Haau) – a thick, savory, slightly spicy BBQ sauce generally known as the primary barbecue sauce used within Chinese and Cantonese cuisine. Shacha sauce ( 沙茶酱 ) – A sauce or paste that is used as a base for soups, hotpot, as a rub, stir fry seasoning and as a component for dipping sauces.
The name XO sauce comes from fine XO (extra-old) cognac, which is a popular Western liquor in Hong Kong, and considered by many at the time to be a chic product.The name is a misnomer since the condiment contains no cognac, and it is not really a sauce in the traditional, smooth sense, but more chunky, like a relish. [4]
1. Preheat the broiler. 2. Put the onions, tomatillos, tomatoes, and garlic on a baking sheet and drizzle them with olive oil. Put the baking sheet under the broiler and cook without turning until ...
Dried shrimp is commonly found in markets all throughout Mexico, and perhaps their best-known use is in the "meatballs" that accompany the traditional Christmas dish romeritos. Dried shrimp is also used for dried shrimp patties that are cooked in a red sauce with cactus (nopales). This dish is also common around Lent and Christmas time.
3. Scoop out the shrimp with a slotted spoon and set them aside. Simmer the sauce until it thickens, 3 to 4 minutes. 4. Add the cilantro and return the shrimp to the sauce. Turn down the heat and reheat the shrimp gently. 5. Spoon the shrimp and sauce into bowls over rice, polenta, or grits, and serve immediately with lime wedges.
Chee cheong fun is frequently served in kopitiams and Chinese restaurants. Chee cheong fun can also be found in Bagansiapiapi, a small town in Riau, Indonesia. It is called tee long pan or tee cheong pan in the Hokkien dialect. Tee long pan is served with red chilli sauce, crushed roasted peanuts, fried shallots, and dried shrimp.
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.
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