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Versions include (i) béchamel and cooked chopped onions and (ii) onions and rice in white stock, reduced to paste and blended with butter and cream. [ 43 ] Tartare – Cold sauce of mayonnaise with hard-boiled egg yolks, with onions and chives.
Rice glue (Japanese: 続飯, romanized: sokui) is a gel or liquid adhesive made of a smooth mush of well-cooked white rice, diluted to the desired thickness with water. [ 1 ] [ 2 ] It has been used since antiquity for various arts and crafts; for instance, it is a woodworking [ 1 ] and paper glue. [ 2 ]
Ssamjang – a Korean sesame- and bean-based paste used as a sauce on meat; Tapenade – made from olives ground with anchovies or capers, spices and olive oil; Tomato paste – made from boiling tomatoes until they form a thick paste which is stored for later use in soups, sauces and stews [7]
Hilbet is a paste made in Ethiopia and Eritrea from legumes, mainly lentils or faba beans with garlic, ginger and spices. [20] Hummus is made from chickpeas with the addition of tahini, olive oil, lemon juice, salt and garlic. [21] Red bean paste; Ssamjang is a Korean, sesame and bean based paste used as a sauce on meat.
Classic deviled eggs get a smoky kick from harissa (Tunisian chili pepper paste) in this simple but flavorful recipe. Topped with crispy fried shallots and fresh cilantro, it may stray pretty far ...
Bánh tráng or bánh đa nem, a Vietnamese term (literally, coated bánh), sometimes called rice paper wrappers, rice crepes, rice wafers or nem wrappers, are edible Vietnamese wrappers used in Vietnamese cuisine, primarily in finger foods and appetizers such as Vietnamese nem dishes. The term rice paper wrappers can sometimes be a misnomer ...
The most common use of fermented rice is in galapong, a traditional Filipino viscous rice dough made by soaking (and usually fermenting) uncooked glutinous rice overnight and then grinding it into a paste. It is used as a base for various kakanin rice cakes (notably puto and bibingka).
The fruit (botanically a berry) of Capsicum plants has a variety of names depending on place and type. The more piquant varieties are called chili peppers, or simply chilis. The large, mild form is called bell pepper, or is named by color (green pepper, green bell pepper, red bell pepper, etc.) in North America and South Africa, sweet pepper.