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Haixian sauce (海鲜酱, Cantonese: Hoisin); XO sauce – a spicy seafood sauce that originated from Hong Kong. [1] It is commonly used in Cantonese cuisine; 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.
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 lard, slices of chicken or pork, sometimes oyster and slices of shiitake mushroom.
Taiwanese style Oyster omelette. The oyster omelette, also known as o-a-tsian (Chinese: 蚵仔煎; Pe̍h-ōe-jī: ô-á-chian), o-chien (Chinese: 蚵煎; Pe̍h-ōe-jī: ô-chian) or orh luak (simplified Chinese: 蚝烙; traditional Chinese: 蠔烙; Peng'im: o 5 luah 4), is a dish of Min Nan (Hokkien and Teochew) origin that is renowned for its savory flavor in its native Minnan region and ...
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).
Fermented fish sauce, known locally as "shrimp oil" (虾油; 蝦油; xiā yóu; hâ iû), is also commonly used in the cuisine, along with oyster, crab and shrimp. Peanuts (utilised for both savoury dishes and desserts) are also prevalent, and can be boiled, fried, roasted, crushed, ground or even turned into a paste. Peanuts can be used as a ...
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 ...
The Chinese style of cooking also relies a lot on oils, sauces and vinegars; including the most commonly known soy sauce as well as others such as rice vinegar, sesame oil and oyster sauce. [4] The Cuban style uses spices such as garlic , cumin , oregano , bay leaf and cilantro , while also using vegetables like onions , bell peppers and tomatoes .
Shrimp marinated in alcohol, coated in batter, and then fried. The name translates to "drunken shrimp", but it is unrelated to the Chinese dish. [18] [19] Okoy: Philippines: Deep fried unshelled shrimp pancakes in a batter made from glutinous rice and calabaza [4] [5] Pininyahang hipon: Philippines: Shrimp in a sweet pineapple and coconut milk ...