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Sweet Chilli Sauce
Sweet chili sauce (also known as Thai Sweet chili sauce), known as in Thailand (; ), is a popular chili sauce condiment in Thai, Afghan, Malaysian, and Western cuisine. It is commonly made with red chili peppers (often Fresno chile, Thai or red jalapeños), rice wine vinegar, sometimes garlic, sometimes fish sauce, and a sweetening ingredient such as fruit or a refined sugar or honey. It is popular as a dip in European Chinese restaurant dishes such as prawn toast, egg rolls, lettuce wraps, chicken wings and spring rolls. It can also be purchased in bottle form. In Australia, New Zealand, Europe, Canada, and the United States, "sweet Thai chili sauce" is available as a condiment at many takeaway stores and supermarkets. See also * Chili oil, a condiment made from chili and oil that adds heat to Asian dishes * Nam chim, various Thai dipping sauces * Nước chấm, Vietnamese sauce that has similar ingredients to sweet chili sauce but is more spicy and vinegary, and less swe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coconut Shrimp
Coconut shrimp is a shrimp dish prepared using shrimp (food), shrimp and coconut as primary ingredients. It can be prepared as a crunchy dish with the shrimp coated and deep-fried, pan-fried or baked, and as a Sautéing, sautéed dish using coconut milk and other ingredients. It can be prepared and served on skewers. Crunchy Crunchy coconut shrimp is typically prepared using shrimp that are coated with flour, placed in an egg wash, coated with a flaked coconut and bread crumb mix, and then deep frying, deep-fried. The shrimp can be butterflied prior to being coated. Panko bread crumbs or standard bread crumbs can be used, as can a mixture of both. Chopped nuts such as macadamia and almond can be used as additional ingredients to coat the shrimp. This version of the dish can also be baked, pan-fried, or grilled, rather than deep-fried. Baked versions may have fewer calories and fat compared to deep-fried versions. After cooking, the shrimp have a crunchy texture. It may be serve ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eggrolls
The egg roll is a variety of deep-fried appetizer served in American Chinese restaurants. It is a cylindrical, savory roll with shredded cabbage, chopped meat, or other fillings inside a thickly wrapped wheat flour skin, which is fried in hot oil. Despite its name, egg rolls generally don't contain egg. The dish is served warm, and is usually eaten with the fingers, dipped in duck sauce, soy sauce, plum sauce, or hot mustard, often from a cellophane packet. Egg rolls are a ubiquitous feature of American Chinese cuisine. Origins The origins of the egg roll are unclear and remain disputed. Egg rolls are very similar to, but distinct from, the spring rolls served in mainland China, and were first seen in the early 20th century in the United States. Andrew Coe, author of ''Chop Suey: A Cultural History of Chinese Food in the United States'', has stated that the modern American egg roll was probably invented at a Chinese restaurant in New York City in the early 1930s, by one o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dip (food)
A dip or dipping sauce is a common condiment for many types of food. Dips are used to add Flavor (taste), flavor or Food texture, texture to a food, such as pita bread, dumplings, cracker (food), crackers, chopped raw vegetables, fruits, seafood, cubed pieces of meat and cheese, potato chips, tortilla chips, falafel, and sometimes even whole sandwiches in the case of au jus, jus. Unlike other sauces, instead of applying the sauce to the food, the food is typically placed or dipped into the sauce. Dips are commonly used for finger foods, Hors d'oeuvre, appetisers, and other food types. Thick dips based on sour cream, crème fraîche, milk, yogurt, mayonnaise, soft cheese, or beans are a staple of United States, American hors d'oeuvres and are thicker than spread (food), spreads, which can be thinned to make dips. Celebrity chef Alton Brown suggests that a dip is defined based on its ability to "maintain contact with its transport mechanism over of white carpet". Dips in various ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sriracha Sauce
Sriracha ( or ; , ) is a type of hot sauce or chili sauce made from a paste of chili peppers, distilled vinegar, pickled garlic, sugar, and salt. It was first produced in 1932 by a native of Si Racha, a town and district of Thailand, though it may have been based on older Cantonese recipes. Use In Thailand, sriracha is frequently used as a dipping sauce, particularly for seafood and omelets. In Vietnamese cuisine, particularly in North America, sriracha appears as a condiment for and fried noodles, as a topping for spring rolls (), and in sauces. In Vietnam however, sriracha is not found in many restaurants and private homes, with a distinct chili sauce "" being far more ubiquitous. Sriracha is also eaten in soup, on eggs and burgers. Jams, lollipops, and cocktails have all been made using the sauce, and sriracha-flavored potato chips have been marketed. Origin Sriracha chili sauce was officially born in 1932, the same year that marked the Siamese Revolution, transi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nam Phrik
''Nam phrik'' (, ) is a type of Thailand, Thai Spice, spicy chili sauce typical of Thai cuisine. Usual ingredients for ''nam phrik'' type sauces are fresh or dry chilies, garlic, shallots, Lime (fruit), lime juice and often some kind of Fish paste, fish or shrimp paste. In the traditional way of preparing these sauces, the ingredients are pounded together using a mortar and pestle, with either salt or fish sauce added to taste. ''Nam phrik'' type sauces are normally served on small saucers placed by the main dish as a condiment or dip (food), dip for bland preparations, such as raw or boiled greens, fish, poultry and meats. Depending on the type, the region and the family that prepares it, ''nam phrik'' may vary in texture from a liquid to a paste to an almost dry, granular, or powdery consistency. Instead of ''khrueang kaeng'' or ''phrik kaeng'', the words ''nam phrik'' can also be used to denote Thai curry pastes such as in ''nam phrik kaeng som'' for ''kaeng som'' or ''nam phr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nước Chấm
, or more specifically nước mắm chấm (), is a common name for a variety of Vietnamese dipping sauces that are often served as condiments. It is commonly a sweet, sour, salty, savoury and/or spicy sauce. (mixed fish sauce) is the most well known dipping sauce made from fish sauce. Its simplest recipe is some lime juice, or occasionally vinegar, one part fish sauce (), one part sugar and two parts water. Vegetarians create (vegetarian dipping sauce) or (soy sauce) by substituting Maggi seasoning sauce or soy sauce for 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. It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, L ... (). To this, people will usually add minced uncooked garlic, chopped or minced bird's eye chilis, and in some instances, shredded pickled carrot or white radish and green papaya for . ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nam Chim
''Nam chim'' or ''nam jim'' (, ) is Thai for " dipping sauce". It can refer to a wide variety of dipping sauces in Thai cuisine, with many of them a combination of salty, sweet, spicy and sour. ''Nam chim'' tend to be more watery in consistency than '' nam phrik'' (Thai chili pastes). Although Sriracha sauce is commonly known as ''sot Sriracha'' in Thailand (''sot'' is the Thai pronunciation of the English word ''sauce''), it is sometimes called ''nam chim Sriracha'' or ''nam phrik Sriracha''. A more-or-less generic and basic ''nam chim'' is used for grilled or steamed seafood. This sauce contains garlic, fish sauce, sugar, lime juice, and bird's eye chilies. Variations on this basic recipe find their use as a dipping sauce with and as an integral part of many dishes. Many of the ingredients in a ''nam chim'' are finely chopped or pounded in a mortar and pestle or, non-traditionally, ground in a blender. History The history of nam chim can be traced back to the Ayutthaya per ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chili Oil
Chili oil is a condiment made from vegetable oil that has been infused with chili peppers. Different types of oil and hot peppers are used, and other components may also be included. It is commonly used in Chinese cuisine, Mexico, Italy, and elsewhere. It is particularly popular in Chinese cuisine, especially western Chinese cuisines, such as Sichuan cuisine, Hunan cuisine, Guizhou cuisine, and Shaanxi cuisine, where it is used as an ingredient in cooked dishes, as well as as a condiment. It is sometimes used as a dip for meat and dim sum. It is also employed in the Korean Chinese noodle soup dish '' jjamppong''. A closely related condiment in Chinese cuisine is chili crisp, which contains edible chunks of food and chilis in oil. Chili oil is typically red in color. It is made from vegetable oil, often soybean oil or sesame oil, although olive oil or other oils may be used. Other spices may be included, such as Sichuan pepper, garlic, or paprika. Commercial preparati ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spring Rolls
Spring rolls are rolled appetizers or dim sum commonly found in Chinese, Vietnamese and Southeast Asian cuisines. The kind of wrapper, fillings, and cooking technique used, as well as the name, vary considerably depending on the region's culture, though they are generally filled with vegetables and ground beef or pork. Regional history East Asia Mainland China Spring rolls are a seasonal food consumed during the spring, and started as a pancake filled with the new season's spring vegetables, a welcome change from the preserved foods of the long winter months. In Chinese cuisine, spring rolls are savoury rolls with cabbage and other vegetable fillings inside a thinly wrapped cylindrical pastry. They are usually eaten during the Spring Festival in mainland China, hence the name. Meat varieties, particularly pork, are also popular. Fried spring rolls are generally small and crisp. They can be sweet or savoury; the former often with red bean paste filling, and the latter ar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Prawn Toast
Shrimp toast or prawn toast () is a Cantonese dim sum dish from Hong Kong. It is made from small triangles of bread, coated with a paste made from minced shrimp and cooked by baking or deep frying. It is a common appetizer in Western Chinese cuisine. A common variant in the United Kingdom, Australia and Ireland is sesame prawn toast. This involves sprinkling sesame seeds before the baking or deep frying process. Gallery File:Deep fried shrimp mince toast.jpg, Deep-fried shrimp mince toast File:PhotoSesamePrawnToast.jpg#file, Sesame prawn toast File:Vietnamese shrimp toast.jpg, Vietnamese shrimp toast File:Shippoku hadosi.jpg, Hatoshi of Shippoku cuisine in Nagasaki, Japan History The dish originates from Hong Kong, as an early form of fusion cuisine, combining prawn paste, which is very common in Hong Kong cuisine, and toast, originating from the West. The dish is called ''haa dō si'' 蝦 多士 in Cantonese, ''haa'', meaning prawn, and ''dō si'', a loan word from Englis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nam Chim
''Nam chim'' or ''nam jim'' (, ) is Thai for " dipping sauce". It can refer to a wide variety of dipping sauces in Thai cuisine, with many of them a combination of salty, sweet, spicy and sour. ''Nam chim'' tend to be more watery in consistency than '' nam phrik'' (Thai chili pastes). Although Sriracha sauce is commonly known as ''sot Sriracha'' in Thailand (''sot'' is the Thai pronunciation of the English word ''sauce''), it is sometimes called ''nam chim Sriracha'' or ''nam phrik Sriracha''. A more-or-less generic and basic ''nam chim'' is used for grilled or steamed seafood. This sauce contains garlic, fish sauce, sugar, lime juice, and bird's eye chilies. Variations on this basic recipe find their use as a dipping sauce with and as an integral part of many dishes. Many of the ingredients in a ''nam chim'' are finely chopped or pounded in a mortar and pestle or, non-traditionally, ground in a blender. History The history of nam chim can be traced back to the Ayutthaya per ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Refined Sugar
White sugar, also called table sugar, granulated sugar, or regular sugar, is a commonly used type of sugar, made either of beet sugar or cane sugar, which has undergone a refining process. It is nearly pure sucrose. Description The refining process completely removes the molasses from cane juice or beet juice to give the disaccharide white sugar, sucrose. It has a purity higher than 99.7%. Its molecular formula is . White sugars produced from sugar cane and sugar beet are chemically indistinguishable: it is possible, however, to identify its origin through a carbon-13 analysis. White sugar (and some brown sugar) produced from sugar cane may be refined using bone char by a few sugar cane refiners. Beet sugar has never been processed with bone char and is vegan. In modern times, activated carbon and ion-exchange resin may be used – see . From a chemical and nutritional point of view, white sugar does not contain—in comparison to brown sugar—some minerals (such ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
