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Ngau zap or ngau chap (simplified Chinese: 牛什; traditional Chinese: 牛雜) is a Cantonese dish made of beef entrails. Good quality beef is chosen to stew with its entrails for a couple of hours. There are several ways to serve this food, for instance, as beef entrails hot pot, beef entrails on a skewer and beef entrails served with pieces etc.
Gochujang[a] or red chili paste[3] is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from gochu-garu (chili powder), glutinous rice, meju (fermented soybean) powder, yeotgireum (barley malt powder), and salt. The sweetness comes from the starch of cooked glutinous rice, cultured with saccharifying enzymes ...
Teochew cuisine is well known for its seafood and vegetarian dishes. Its use of flavouring is much less heavy-handed than most other Chinese cuisines and depends much on the freshness and quality of the ingredients for taste and flavour. As a delicate cuisine, oil is not often used in large quantities and there is a relatively heavy emphasis on ...
lemongrass) coconut milk. Media: Red curry. Some of the ingredients for the paste. Red curry (Thai: แกงเผ็ด, RTGS: kaeng phet, pronounced [kɛːŋ pʰèt], lit.: 'spicy curry') is a Thai dish consisting of red curry paste cooked in coconut milk with meat added, such as chicken, beef, pork, duck or shrimp, or vegetarian protein ...
Hoisin sauce. Hoisin sauce is a thick, fragrant sauce commonly used in Cantonese cuisine as a glaze for meat, an addition to stir fry, or as dipping sauce. It is dark-coloured, sweet and salty. Although regional variants exist, hoisin sauce usually includes soybeans, fennel, red chili peppers, and garlic. Vinegar, five-spice powder, and sugar ...
hủ tiếu. Khmer name. Khmer. គុយទាវ. Hủ tiếu or Hủ tíu is a Vietnamese [3][2] dish eaten in Vietnam as breakfast. It may be served either as a soup (hủ tiếu nước) or dry with no broth (hủ tiếu khô). Hủ tiếu became popular in the 1960s in Southern Vietnam, especially in Saigon. [4]
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The sieved flesh along with beef or chicken broth is then boiled again and seasoned with gochujang (chili paste), doenjang (soybean paste), grated ginger, and ground black pepper. [10] Vegetable ingredients include mung bean sprouts , Asian royal fern , scallions , napa cabbages , and mustard greens . [ 10 ]