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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.
Fish sauce. Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. [1][2]: 234 It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, Laos, Philippines, Thailand, and Vietnam.
Pham Hung/Getty Images. According to the experts at Red Boat (aka makers of the famous fish sauce), fish sauce begins with fresh anchovies that are then covered in copious amounts of salt and left ...
Oyster sauce - Wikipedia ... Oyster sauce
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. Cha Shao sauce (叉烧酱, Cantonese: Char Siu) Plum sauce (苏梅酱) Fish sauce (鱼露) Doubanjiang, the mother sauce of Sichuan cuisine. Laoganma, a popular sauce in China.
Garum - Wikipedia ... Garum
Meunière sauce - Wikipedia ... Meunière sauce
An essential ingredient in many curries and sauces. Shrimp paste can be found in many meals in Southeast Asia, often as an ingredient in dip for fish or vegetables. Physically processed Anchovette England: The main ingredient includes a fish mixture of pilchards, mackerel, and anchovies in various proportions, the rest being water, salt, etc.
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