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Ngo hiang (Hokkien Chinese: 五香; Pe̍h-ōe-jī: ngó͘-hiang / ngó͘-hiong / gó͘-hiong), also known as heh gerng (Chinese: 蝦管; Pe̍h-ōe-jī: hê-kǹg) lor bak (Chinese: 五香滷肉; Pe̍h-ōe-jī: ngó͘-hiong-ló͘-bah) or kikiam (Tagalog pronunciation:) [1] is a unique Hokkien and Teochew dish widely adopted in Indonesia, Malaysia, the Philippines, Singapore, and Thailand, in ...
Ngohiong derives its name from the Hokkien dish ngo hiang, which is known more generally as kikiam in the Philippines. Despite this, ngohiong resembles the Filipino lumpia more than kikiam. Ngohiong is prepared identically to most Filipino lumpia, with the only difference being the use of five-spice powder for seasoning.
Kohl is an eye cosmetic, traditionally made by crushing stibnite (antimony sulfide) for use similar to that of charcoal in mascara. It is widely used throughout the world, typically as eyeliner to contour or darken the eyelids. The content of kohl and various ways to prepare it differ based on tradition and country.
This page was last edited on 9 May 2023, at 12:52 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply ...
Tokneneng is commonly found at street food stalls, often with fish balls, squid balls, and kikiam. It is usually served with either a tangy vinegar -based dip (plain or spicy), or a thick sweet sauce made of flour , soy sauce , garlic , onions , and sugar .
System: Eye and visual system: Significant diseases: Cataract, retinal disease (including diabetic retinopathy and other types of retinopathy), glaucoma, corneal disease, eyelid and orbital disorders, uveitis, strabismus and disorders of the ocular muscles, ocular neoplasms (malignancies, or cancers, and benign eye tumors), neuro-ophthalmologic disorders (including disorders of the optic nerve)
Detailed information on the bioactive components of dit da jow is limited, with formulations varying widely. One report stated the components vary considerably with brand and age, but those found included acetic acid, acetoglyceride, columbianetin, coumarin, rhododendrol, vanillin, chrysophanic acid, and salicylic acid.
A sub-recipe or subrecipe is a recipe for an ingredient that will be called for in the instructions for the main recipe. [26] Sub-recipes are often for spice blends, sauces, confits, pickles, preserves, jams, chutneys, or condiments. [26] Sometimes the sub-recipe calls for the ingredient to be held for several hours, overnight, or longer, which ...