Definition & Betydelse | Engelska ordet SHALLOT

Definition av SHALLOT

1. (mat, växter) schalottenlök

Exempel på hur man kan använda SHALLOT i en mening

• The shallot is a botanical variety of the onion which was classified as a separate species until 2011.
• The names scallion and shallot are derived from the Old French eschalotte, by way of eschaloigne, from the Latin Ascalōnia caepa or Ascalonian onion, a namesake of the ancient city of Ascalon.
• Additional spices include garlic, shallot, candlenut, coriander seed, galangal, bay leaves, and teak leaves, the latter gives a reddish-brown color to the dish.
• British piccalilli regularly contains the common vegetables: cauliflower, onion, shallot, runner bean, carrot, courgette and gherkin, with the seasonings: flour, vinegar, ginger, garlic, coriander, mustard powder and turmeric.
• The difference is only in the flavoring: béarnaise uses shallot, black pepper, and tarragon, while hollandaise uses white pepper or a pinch of cayenne.
• According to Ming Yi Wang, one version of the taoist diet includes bigu, veganism, as well as refraining from eating strong-smelling plants, traditionally asafoetida, shallot, mountain leek, and Allium chinense or other alliums, which together with garlic are referred to as wǔ hūn (五葷, or 'Five Fetid and Strong-smelling Vegetables').
• Herbs: pandan leaf (rampe), curry leaf (karapincha), coriander leaf, shallot, goraka, lemongrass, tamarind, garlic, ginger, lime, cayenne pepper, tabasco pepper.
• In Sri Lanka, a date and shallot pickle achcharu is traditionally prepared from carrots, chilli powder, shallots and ground dates mixed with garlic, crushed fresh ginger, green chilis, mustard seeds and vinegar, and left to sit in a clay pot.
• It is coconut rice served with sambal terasi, scrambled egg, bawang goreng (fried shallot), and completed with shredded fried chicken.
• A common preparation is sambal belacan, made by mixing toasted belacan with chilli peppers, minced garlic, shallot paste and sugar and then fried.
• Fillings for gözleme are numerous and vary by region and personal preference, and include a variety of meats (minced beef, chopped lamb, fresh or smoked seafood, sujuk, pastirma), vegetables (spinach, zucchini, eggplant, leek, chard, various peppers, onion, scallion, shallot, garlic), mushrooms (porcino, chanterelle, truffle), tubers (potatoes, yams, radish), cheeses (feta, Turkish white cheese (Beyaz Peynir), lavaş, çökelek, Kasseri, and Kashkaval), as well as eggs, seasonal herbs, and spices.
• It can refer simply to fried pre-cooked rice, a meal including stir fried rice in a small amount of cooking oil or margarine, typically spiced with kecap manis (sweet soy sauce), shallot, garlic, ground shrimp paste, tamarind and chilli and accompanied by other ingredients, particularly egg, chicken and prawns.
• Soto ceker is chicken foot served in rather clear yellowish spicy soto broth soup, which uses spices including ground shallot, garlic, galangal, ginger, candlenut, bruised lemongrass, daun salam (Indonesian bay leaf) and turmeric that add the yellowish color, served with cabbage, celery, rice noodles, and garnished to taste with sambal, lime and soy.
• In sauces, fried peanuts are often combined with gula jawa (palm sugar), garlic, shallot, ginger, tamarind juice, lemon juice, lemongrass, salt, chilli, pepper, and kecap manis (sweet soy sauce).
• Stoemp is a Flemish dish, found in Belgium, Northern France and the Netherlands, of pureed or mashed potatoes and other root vegetables, and can also include cream, bacon, onion or shallot, herbs, and spices.
• The marination seasoning often includes puréed pineapple juice, sweet soy sauce, ground shallot and galangal.
• The Pà Thẻn also planted various spices such as basil, shallot, spring onion, garlic, ginger, crocus, red pepper, lesser galangal, citronella, eryngium, perilla, and marjoram.
• Coconut milk, peanut sauce, gula jawa (palm sugar), asem jawa (tamarind), petis, terasi (shrimp paste), shallot, garlic, turmeric, galangal, ginger, and chili sambal are common ingredients and spices that can be found in Javanese cuisine.
• It is likely that lada hitam (black pepper), kunyit (turmeric), sereh (lemongrass), salam koja (curry leaf), bawang merah (shallot), kayu manis (cinnamon), kemiri (candlenut), ketumbar (coriander), and asam jawa (tamarind) were introduced from India or mainland Southeast Asia, while jahe (ginger), daun bawang (scallions) and bawang putih (garlic) were introduced from China.
• The spice mixture (bumbu) includes galangal, lemongrass, cinnamon, tamarind juice, palm sugar, coriander, cumin, candlenut, garlic, shallot, and pepper.

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