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Sahawiq (Yemeni Arabic: سَحاوِق, IPA: [saħaːwiq] [1]), zhoug or zhug (from Judeo-Yemenite Arabic سحوق or זחוק IPA: [zħuːq] through Hebrew: סְחוּג, romanized: skhug), [2] is a hot sauce originating in Yemeni cuisine. In other countries of the Arabian Peninsula it is also called mabooj (Arabic: معبوج), and bisbaas. [3]
Shao Kao sauce (烧烤酱, Cantonese: Siu Haau) – a thick, savory, slightly spicy BBQ sauce generally known as the primary barbecue sauce used within Chinese and Cantonese cuisine. 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.
[8] [9] Some recipes add onion or shallot, and lemon juice. [9] Chimichurri may be basted or spooned onto meat as it cooks, or onto the cooked surface of meat as it rests. [9] Chimichurri is often served as an accompaniment to asados (grilled meats). [8] It may be served with grilled steaks or roasted sausages, [1] but also with poultry or fish.
"Bicky" sauce – a commercial brand made from mayonnaise, white cabbage, tarragon, cucumber, onion, mustard and dextrose; Brasil sauce – mayonnaise with pureed pineapple, tomato and spices [4] Samurai sauce; Sauce "Pickles"– a yellow vinegar based sauce with turmeric, mustard and crunchy vegetable chunks, similar to Piccalilli; Sauce andalouse
Water, tomato paste, distilled vinegar, modified tapioca starch, salt, spices, sugar, <1% sodium acid sulfate, maltodextrin dehydrated garlic, onion powder, natural flavors, potassium sorbate and sodium benzoate (preservatives), xanthan gum, disodium inosinate, disodium guanylate, extractives of paprika (product label, 2020)
1. In a small saucepan, heat the vegetable oil. Add the garlic and cook over low heat until pale golden and crisp, stirring constantly, about 3 minutes.
Mala xiang guo offers a wide range of ingredient choices, including potatoes, lotus root, cauliflower, mushrooms, tofu, more for vegetables, and options like chicken, beef, pork, and even meatballs for meat. [4] The sauce is exactly the highlight of the dish as it is a mixture of several seasonings to create an irresistibly delicious flavour. [4]
"Once spices became more affordable, by the mid-to-late 18th century, the sweet spices were often, but not always, pulled out of savory recipes," White explains.