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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]
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.
In the Dominican Republic, chimichurri or chimi refers to a hamburger topped with chopped cabbage and salsa golf. [10] In the cuisine of León, Mexico, chimichurri is a pizza topping of mayonnaise, mustard, chile de árbol, white vinegar, garlic, oil, and salt. This dressing has an orange hue and is very popular in the city.
Chicken in marinade. Marinating is the process of soaking foods in a seasoned, often acidic, liquid before cooking.This liquid, called the marinade, can be either acidic (made with ingredients such as vinegar, lemon juice, or wine) or enzymatic (made with ingredients such as pineapple, papaya, yogurt, or ginger), or have a neutral pH. [1]
Shawiyah—Yemeni-style rotisserie chicken; Thareed—pieces of bread in a vegetable or meat broth; Sahawiq— a spicy green sauce made of fresh herbs, garlic, chilies, olive oil, lemon, and freshly ground spices. [4] Zurbiyan— made with lamb, rice, and saffron
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Now that a 2004 ban on chicken imported from China has been lifted, it could be awfully tempting for some of America's favorite fast-food chains to buy the cheap meat. We asked seven of the ...
Pages in category "Chinese sauces" The following 18 pages are in this category, out of 18 total. ... Siu haau sauce; Soy sauce; Sweet and sour; T. Tianmian sauce; X.