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The ingredients for the main preparation of making the original Bicol express dish are oil, ginger, garlic, onion, pork chunks, coconut cream/milk, siling haba (long chili peppers), bagoong alamang (shrimp paste) and a side of rice. [2] The first step to creating this dish is to pour oil into the pan at a medium level of heat.
Peel the ginger (or don't, but know that it will float to the top of your tea). Cut it into 2-inch chunks and take it for a spin in the food processor until it forms a coarse paste (see image below).
Pungent vegetables leek, garlic and onion (tamasic) are excluded, including mushrooms, as all fungi are also considered tamasic. Some consider tomatoes, peppers, and aubergines as sattvic, but most consider the Allium family (garlic, onion, leeks, shallots), as well as fungus (yeasts, molds, and mushrooms) as not sattvic. [citation needed]
Timing is important to wound healing. Critically, the timing of wound re-epithelialization can decide the outcome of the healing. [11] If the epithelization of tissue over a denuded area is slow, a scar will form over many weeks, or months; [12] [13] If the epithelization of a wounded area is fast, the healing will result in regeneration.
A fermented soybean food. Tungrymbai is usually prepared by crushing the fermented beans until it almost becomes a paste, and frying in mustard oil with onion-ginger-garlic paste, black sesame seed paste, aromatics and pork. Yellow soybean paste (huáng jiàng) Northern China: A fermented paste made from yellow soybeans, salt, and water.
Diallyl disulfide (DADS or 4,5-dithia-1,7-octadiene) is an organosulfur compound derived from garlic and a few other plants in the genus Allium. [3] Along with diallyl trisulfide and diallyl tetrasulfide, it is one of the principal components of the distilled oil of garlic. It is a yellowish liquid which is insoluble in water and has a strong ...
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Alliinase is normally sequestered within a plant cell, but, when the plant is damaged by a feeding animal, the alliinase is released to catalyze the production of the pungent chemicals. This tends to have a deterrent effect on the animal. The same reaction occurs when onion or garlic is cut with a knife in the kitchen.