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Kōrēgusu (Japanese: コーレーグス from Okinawan: 高麗胡椒 こーれーぐす kooreegusu, a type of hot chili pepper), also called kōrēgūsu (コーレーグース) and kōrēgusū (コーレーグスー), is a type of Okinawan chili sauce made of chilis infused in awamori rice spirit and is a popular condiment to Okinawan dishes such as Okinawa soba.
Shao Kao sauce (烧烤酱, Cantonese: Siu Haau) – a thick, savory, slightly spicy BBQ sauce generally known as the primary barbecue sauce used within Chinese and Cantonese cuisine. Shacha sauce (沙茶酱) – A sauce or paste that is used as a base for soups, hotpot, as a rub, stir fry seasoning and as a component for dipping sauces. Soy ...
Soak 1 round of rice paper until pliable and no longer stiff, 15 to 20 seconds. Cut in half with kitchen shears, making 2 semicircles. Place rice paper on paper towels and gently place more paper ...
While pepper originally meant the genus Piper, not Capsicum, the Oxford English Dictionary and Merriam-Webster record both usages. [71] [72] The three primary spellings are chili, chile and chilli, all recognized by dictionaries. Chili is widely used in English of the United States [73] and optionally in Canada. [74]
Despite this, only about 20% of the cuisine uses capsicum to produce a strong spicy taste. [2] Common cooking techniques include stewing , frying , pot- roasting , braising and smoking . Due to the high agricultural output of the region, ingredients for Hunan dishes are many and varied.
Also known as Vietnamese fresh rolls, salad rolls, or summer rolls, they are rice-paper rolls that often include shrimp, herbs, pork, rice vermicelli, and other ingredients wrapped up and dipped in nước chấm or peanut sauce. Spring rolls almost constitute an entire category of Vietnamese foods, as the many different kinds of spring rolls ...
2 tsp light soy sauce. 2 tsp Shaoxing rice wine. 2 tbsp neutral cooking oil. 2 tbsp peanuts skinless, coarsely crushed. 1 tsp ginger minced. 1 tbsp minced Ya Cai or Zha Cai (available from Chinese ...
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.