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  2. Garum - Wikipedia

    en.wikipedia.org/wiki/Garum

    Garum is a fermented fish sauce that was used as a condiment [1] in the cuisines of Phoenicia, [2] ancient Greece, Rome, [3] Carthage and later Byzantium. Liquamen is a similar preparation, and at times they were synonymous.

  3. Paling in 't groen - Wikipedia

    en.wikipedia.org/wiki/Paling_in_'t_groen

    Paling in 't groen or Anguilles au vert [1] is a Belgian dish, mainly from the Flemish Region along the river Scheldt, between Dendermonde and Antwerp.The Dutch name (literally 'Eel in the Green') refers to freshwater eel in a green herb sauce.

  4. Jellied eels - Wikipedia

    en.wikipedia.org/wiki/Jellied_eels

    Recipes for jellied eels are individual to particular London pie and mash shops, and also street sellers; however, traditional recipes for authentic Victorian jellied eels have common ingredients and cooking methods, with variation only in the herbs and spices used to flavour the dish.

  5. New restaurant has authentic Thai food, sushi, oysters and ...

    www.aol.com/restaurant-authentic-thai-food-sushi...

    Eel Poke Bowl: BBQ eel, eel sauce, seaweed salad, edamame seeds, mango, masago, cucumber, avocado with sushi rice ($17) Mai Thai Bistro in Vero Beach is an authentic Thai restaurant that serves ...

  6. Fish sauce - Wikipedia

    en.wikipedia.org/wiki/Fish_sauce

    Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. [1] [2]: 234 It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, Laos, Philippines, Thailand, and Vietnam.

  7. Kabayaki - Wikipedia

    en.wikipedia.org/wiki/Kabayaki

    Eel kabayaki on rice Eel kabayaki shop. Ukiyoe by Katsukawa Shuntei, 1804–1810. Kabayaki (蒲焼) is a preparation of fish, especially unagi eel, [1] where the fish is split down the back [2] (or belly), gutted and boned, butterflied, cut into square fillets, skewered, and dipped in a sweet soy sauce-based marinade before being cooked on a grill or griddle.

  8. Spreewaldsauce - Wikipedia

    en.wikipedia.org/wiki/Spreewaldsauce

    Spreewaldsauce is a traditional thickened sauce used in the cuisines of Brandenburg and Berlin which is particularly eaten with fish such as eel, pike or zander.Even if it is very similar to the French Béchamel sauce, it is said that its recipe does not derive from the Huguenots but is of a much older and regional source.

  9. Jennifer Garner Details Holiday Plans with Her 3 Kids — and ...

    www.aol.com/jennifer-garner-details-holiday...

    Jennifer Garner and her family are big fans of the holiday season!. In an exclusive conversation with PEOPLE, the actress, 52, opens up about how she and her three children — Violet, 18 ...