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Tương (Vietnamese:, chữ Hán: 醬) is the name applied to a variety of condiments, a kind of fermented bean paste made from soybean and commonly used in Vietnamese cuisine. Originally, the term tương refers to a salty paste made from fermented soybeans, which is popular in vegetarian meals, particularly those prepared and eaten by ...
People in the north of Vietnam tend to use nước mắm pha, as cooked by using the above recipes, but add broth made from pork loin and penaeid shrimp (tôm he).In the central section of the country, people like using a less dilute form of nước mắm pha that has the same proportions of fish sauce, lime, and sugar as the recipe above, but less water, and with fresh chili.
Doenjang can be eaten as a condiment in raw-paste form with vegetables, as flavored seasoning or even as a dipping condiment. However, it is more commonly mixed with garlic, sesame oil , and sometimes gochujang to produce ssamjang , which is then traditionally eaten with or without rice wrapped in leaf vegetables such as red leaf lettuce.
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Photo: ShutterstockFrance is probably not where you'd think a packaged, processed secret ingredient would reveal itself, but that's just where I discovered Maggi, and cooking may never be the same ...
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Cookware and bakeware is food preparation equipment, such as cooking pots, pans, baking sheets etc. used in kitchens. Cookware is used on a stove or range cooktop, while bakeware is used in an oven. Some utensils are considered both cookware and bakeware. There is a great variety of cookware and bakeware in shape, material, and inside surface.
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