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Arak is traditionally made of grapes and aniseed (the seeds of the anise plant); when crushed, their oil provides arak with a slight licorice taste. [1] Dates, figs, and other fruits are sometimes added. [2] Typically, arak is a minimum of 50% alcohol by volume (ABV), and can be up to 70% ABV (126 proof). [2] A 53% ABV is considered typical. [3 ...
Jajang, a meat and vegetable sauce that tops noodles in the Korean-style Chinese dish Jajangmyeon. [5] Korma, an Indian sauce made with meat and/or vegetables braised in yogurt and served with rice. [6]: 24 Palaver sauce, a west African stew-like sauce containing vegetables, meat and/or seafood, and served with rice, fufu, or other starches. [7]
Banana ketchup – Sauce made from bananas; Latik – Filipino dessert garnishing and condiment; Chilli soy lime – a mixture of soy sauce, chopped bird's eye chillies, chopped onions, and calamansi lime juice—a traditional dipping sauce for grilled meats and seafood. The island of Guam has a similar sauce called finadene.
Arak might just be one of the most interesting spirits you’ve never heard of – and now the Middle Eastern drink is having a revival across the world. It’s one of the world’s oldest spirits ...
Strabo reports Indians made a beverage from rice which is known as arak. [4] Arrack predates all "New World" spirits, as it is a parent to aguardiente (which was, in turn, the parent of rum, rhum agricole, and ron). [3] Genoese merchants made the spirit as a byproduct of their sugar cane production in the Canary Islands.
At the Anantara Uluwatu, famous for its twice-nightly arak hours (happy hours are so passé, after all), where the most popular arak-based cocktail is the negroni-like kulawarge, Balinese ...
Chimichurri (Spanish: [tʃimiˈtʃuri]) is an uncooked sauce used as an ingredient in cooking and as a table condiment for grilled meat.Found originally in Argentina and used in Argentinian, Uruguayan, Paraguayan and Brazilian cuisines, it has become widely adopted in most of Latin America.
The Northeastern Brazilian cuisine is heavily influenced by African cuisine from the coastal areas of Pernambuco to Bahia, as well as the eating habits of indigenous populations that lived in the region. The vatapá is a Brazilian dish made from bread, shrimp, coconut milk, finely ground peanuts and palm oil mashed into a creamy paste.