Ad
related to: chinese salt pepper shrimp recipe
Search results
Results From The WOW.Com Content Network
Balichão (Cantonese: 鹹蝦醬, haam 4 haa 1 zoeng 3, "salt shrimp sauce") is an ingredient that is used in a number of dishes in Macanese cuisine. It is made with shrimp, alcohol, salt, pepper, bay leaves and malagueta chillies.
An extra hot Sundanese sambal associated with the town of Tasikmalaya, made from the mixture of cayenne pepper, garlic, salt and kencur (Kaempferia galanga). [32] Sambal goreng Literally means "fried sambal". It is a mix of crisp fried red shallots, red and green chilli, shrimp paste and salt, briefly stir-fried in coconut oil.
This recipe combines well-seasoned shrimp with red bell peppers, broccoli, and onions for a quick and easy dinner ready in a little more than 30 minutes. Not only is it so simple to throw together ...
Map showing major regional cuisines of China. Cantonese or Guangdong cuisine, also known as Yue cuisine (Chinese: 廣東菜 or 粵菜), is the cuisine of Cantonese people, associated with the Guangdong province of China, particularly the provincial capital Guangzhou, and the surrounding regions in the Pearl River Delta including Hong Kong and Macau. [1]
Stir in parsley and 1/4 teaspoon salt; cover and keep warm. While orzo cooks, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Sprinkle shrimp with remaining 1/4 ...
With five ingredients—not including salt and pepper—you can make a bite-sized appetizer that will have everyone’s mouth watering. Get the Bacon-Wrapped Scallops recipe . Photographer: Lucy ...
yellow pepper, cut into 2-inch-long strips; 1 cup sliced fresh mushroom; 1 tsp dried basil leaves, crushed; 1 / 4 tsp garlic powder; 1 clove garlic, minced; 1 cup Pace® Picante Sauce; 2 medium tomato , coarsely chopped; 1 lb medium shrimp, peeled and deveined; 3 1 / 4 cup medium tube-shaped pasta (ziti), cooked and drained
The name XO sauce comes from fine XO (extra-old) cognac, which is a popular Western liquor in Hong Kong, and considered by many at the time to be a chic product.The name is a misnomer since the condiment contains no cognac, and it is not really a sauce in the traditional, smooth sense, but more chunky, like a relish. [4]