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A sour and spicy shrimp curry or soup with vegetables, with a characteristic sour taste which comes from tamarind. A paste called nam phrik kaeng som [16] which includes shrimp paste, shallots, and sometimes red chili peppers forms the base for the curry. The curry is usually sweetened with palm sugar and served with steamed rice.
Nabeyaki udon: a sort of udon hot-pot, with seafood and vegetables cooked in a nabe, or metal pot. The most common ingredients are tempura shrimp with mushrooms and an egg cracked on top. Oboro udon: dashi broth with kombu flakes. Oyako udon: chicken and egg, with sliced onion in a sweetened dashi soup over udon. It has a sweet savory flavor.
A perpetual stew, also known as forever soup, hunter's pot, [1] [2] or hunter's stew, is a pot into which foodstuffs are placed and cooked, continuously. The pot is never or rarely emptied all the way, and ingredients and liquid are replenished as necessary. [1] [3] Such foods can continue cooking for decades or longer if properly maintained.
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Heat 1/4 cup olive oil over medium heat in a large pot. Once warm, add the diced onion, minced garlic and chopped fennel. Stir occasionally and cook for 10-12 minutes, until softened.
Hōtō (ほうとう) is a popular regional dish originating from Yamanashi, Japan made by stewing flat udon noodles and vegetables in miso soup. This is a list of Japanese soups and stews. Japanese cuisine is the food—ingredients, preparation and way of eating—of Japan.
Prawn soup, also referred to as shrimp soup, is a soup dish prepared using freshwater or saltwater prawns as a primary ingredient. Several varieties of the dish exist in various areas of the world, including Penang prawn mee in Malaysia, Peruvian chupe de camarones , Thai kaeng som kung and Mexican caldo de camarones .
Ham hock position. A ham hock (or hough) or pork knuckle is the joint between the tibia/fibula and the metatarsals of the foot of a pig, where the foot was attached to the hog's leg. [1] It is the portion of the leg that is neither part of the ham proper nor the ankle or foot , but rather the extreme shank end of the leg bone.