Ad
related to: what is soursop known for in cooking water temperature
Search results
Results From The WOW.Com Content Network
Soursop is also a common ingredient for making fresh fruit juices that are sold by street food vendors. In Indonesia , the fruit is commonly called sirsak and sometimes made into dodol sirsak , a sweet which is made by boiling the soursop pulp in water and adding sugar until the mixture caramelizes and hardens.
Oxalis pes-caprae, commonly known as African wood-sorrel, Bermuda buttercup, Bermuda sorrel, buttercup oxalis, Cape sorrel, English weed, goat's-foot, sourgrass, soursob or soursop; Afrikaans: suring; Arabic: hommayda (حميضة), [2] is a species of tristylous yellow-flowering plant in the wood sorrel family Oxalidaceae.
Raw cherimoya fruit is 79% water, 18% carbohydrate, 2% protein, and 1% fat (table). In a 100-gram reference amount providing 75 calories , cherimoya is a rich source (20% or more of the Daily Value , DV) of vitamin B 6 and a moderate source (10–19% DV) of vitamin C , dietary fiber , and riboflavin (table).
Annona montana, the mountain soursop, is a tree and its edible fruit in the Annonaceae family native to Central America, the Amazon, and islands in the Caribbean. It has fibrous fruits. [ 4 ] A. montana may be used as a rootstock for cultivated Annonas .
Samlar machu, a Khmer term for a category of sour soups.; Canh chua (literally "sour soup") is a sour soup indigenous to the Mekong River region of southern Vietnam.; Sinigang, Philippine sour soup
Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling or simmering solid ingredients in liquids in a pot until the flavors are extracted, forming a broth .
The soursop, known as durian belanda in Malay and lampun to the Dusun people of Borneo. The fruit is commonly made into juice and smoothies, and the leaves of the soursop plant are boiled and taken as a herbal infusion. The starfruit, or belimbing in Malay. Malaysia is a global leader in starfruit production by volume and ships the fruit widely ...
Recipes from the Heart of Senegal, Lake Isle Press Inc., 2008 ISBN 978-1891105388 (the cookbook was finalist of the IACP Julia Child Cookbook Award and a Special Jury Award Winner at The Gourmand World Cookbook in Paris). Pierre Thiam: Senegal - Modern Senegalese Recipes from the Source to the Bowl, Lake Isle Press Inc., 2015.