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Harissa is a popular hot sauce used in Tunisia and elsewhere in the Maghreb (especially Algeria and Libya). It is usually made from ground red birdseye chili peppers with olive oil, garlic, cumin and coriander although caraway is sometimes used instead of cumin and recipes vary. The sauce is of a dark red grainy texture.
Light soy sauce (生抽) – a lighter-colored salty-flavored sauce used for seasoning and not as a dipping sauce; Dark soy sauce (老抽) – a darker-colored sauce used for color; Seasoned soy sauce – usually light soy sauce seasoned with herbs, spices, sugar, or other sauces; Sweet bean sauce (甜面酱) – a thick savory paste; Oyster ...
1. Preheat the oven to 350°. Rub the roast with 1 tablespoon of the olive oil. In a small bowl, combine the ground coriander seeds and paprika with 2 teaspoons of kosher salt and 1 teaspoon of pepper. Rub the spice blend all over the roast. 2. In a medium roasting pan, heat the remaining 1 tablespoon of olive oil.
Ground coriander seed loses flavour quickly in storage and is best ground fresh. Coriander seed is a spice in garam masala, and Indian curries, which often employ the ground fruits in generous amounts together with cumin, acting as a thickener in a mixture called dhania jeera. [43] Roasted coriander seeds, called dhania dal, are eaten as a snack.
1. In a small bowl, combine the ginger, garlic, coriander and ground cumin. Stir in 1/4 cup of water to make a paste. In a small skillet, heat the oil until shimmering.
Make the yogurt sauce: Toast the mustard seeds in a pan the same way you did with the coriander and fennel seeds. Crush or grind and stir together with yogurt, olive oil, and grated ginger. Season with salt and pepper. Transfer to a small bowl. When the table is set, heat a large nonstick frying pan over medium-high heat.
In a medium bowl, stir the brown sugar with the mustard, coriander and jalapeño and season with salt and pepper. Scrape the mixture into a large resealable plastic bag.
Mojo sauce spread over Canarian wrinkly potatoes Mojo Canario. Mojo (Spanish pronunciation:, from Portuguese molho, meaning "sauce") is the name, or abbreviated name, of several types of sauces, varying in spiciness, consisting primarily of olive oil, local pepper varieties (called pimienta in Spain), garlic, paprika (called pimentón in Spain), cumin or coriander, and other spices.