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Photosensitization, [3] [15] GI disturbances, "allergic reactions, fatigue, dizziness, confusion, dry mouth" [15] Valerian: garden valerian, garden heliotrope, all-heal Valeriana officinalis "drowsiness, GI upset, headache, palpitations, insomnia", [3] oversedation, overstimulation [16] Vasambu sweet flag Acorus calamus: Vomiting and nausea [22 ...
Chinese soy sauce: 926: Japanese soy sauce: 782: Oyster sauce: 900: Green Tea ... the experts noted that doses as high as 147g/day produced no adverse effects in ...
In Europe, prawns and especially langoustines are very popular, forming a necessary ingredient in Italian cacciucco, Portuguese caldeirada, Spanish paella de marisco, and many other seafood dishes. Prawns are also consumed as salad, by frying, with rice, and as shrimp guvec — a dish baked in a clay pot — on the Mediterranean coast of Turkey.
Shrimp paste being dried under the sun in Ma Wan, Hong Kong. Shrimp paste or prawn sauce is a fermented condiment commonly used in Southeast Asian and Coastal Chinese cuisines. It is primarily made from finely crushed shrimp or krill mixed with salt, and then fermented for several weeks. It is sold either in its wet form or sun-dried and either ...
Oyster sauce describes a number of sauces made by cooking oysters.The most common in modern use is a viscous dark brown condiment made from oyster extracts, [1] [2] [3] sugar, salt and water, thickened with corn starch (though original oyster sauce reduced the unrefined sugar through heating, resulting in a naturally thick sauce due to caramelization, not the addition of corn starch).
The practice of eating live seafood, such as fish, crab, oysters, baby shrimp, or baby octopus, is widespread. Oysters are typically eaten live. [ 1 ] The view that oysters are acceptable to eat, even by strict ethical criteria, has notably been propounded in the seminal 1975 text Animal Liberation , by philosopher Peter Singer .
Egg, prawn, squid, fish cake and pork, often with lard, limes and sambal on the side. Prawn is the main ingredient, with slices of chicken or pork, egg, kangkung and sambal added as well. Prawn is the main ingredient with slices of chicken or pork, squid and fish cake. Egg, fish cake, fish ball, prawn ball, crab claw meat, cabbage, often with ...
The char kway teow offered in Chinese restaurants which serve Hong Kong-style Cantonese cuisine is an entirely different dish: stir-fried Chinese-style flat rice noodles with prawns, char siu, onions, and bean sprouts, seasoned with curry powder which renders it bright yellow in colour. [17]