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Anchovies are also popular ingredients for the traditional Javanese sambal. In Vietnam, anchovy is the main ingredient in the fish sauce – nước mắm – the unofficial national sauce of Vietnam. [11] In Thai cuisine, dried anchovies are called pla katak haeng. They are used in a variety of dishes and especially popular deep-fried as a snack.
Sardines, pilchards, and anchovies are small fish of the herring family, often salted and smoked and then preserved in oil. Fish are dried under controlled conditions of temperature, humidity, and air velocity. Since the dried product is relatively unappetizing and rehydrating slow, other preservation methods are common.
An anchovy is a small, common forage fish of the family Engraulidae. Most species are found in marine waters, ... Anchovies are usually classified as oily fish. [4]
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Daing (Philippines) - General term for salted and sun-dried fish. Pudpod (Philippines) - Anchovies cleaned, boiled, mixed with salt and pounded into patties that are then smoked. Tinapa (Philippines) - Fish (usually blackfin scad or milkfish) soaked in brine and then smoked.
Fish (usually snakehead or catfish) is dried beforehand for a few days before being covered with tapay (cooked rice fermented overnight in banana leaves), with ginger, chilis, and other spices. It is allowed to ferment further for another week. The results are shredded and deep-fried in oil before serving (usually on white rice).
Southeast Asian fish sauce is often made from anchovies, salt, and water, and is intensely flavoured. Anchovies and salt are arranged in wooden barrels to ferment and are slowly pressed, yielding the salty, fishy liquid. The salt extracts the liquid via osmosis. Southeast Asians generally use fish sauce as a cooking sauce.
We put a vegetarian spin on Marry Me Chicken, a dish typically consisting of chicken coated in a sun-dried tomato cream sauce, by swapping in fiber-packed chickpeas as the main ingredient.