anchovies Meaning in Bengali
হেরিং-জাতীয় ক্ষুদ্র মত্স্যবিশেষ,
anchovies's Usage Examples:
with lemon juice (or lime juice), olive oil, egg, Worcestershire sauce, anchovies, garlic, Dijon mustard, Parmesan cheese, and black pepper.
Budu (Jawi: بودو; Thai: บูดู, RTGS: budu, pronounced [būːdūː]) is an anchovies sauce and one of the best known fermented seafood products in Kelantan.
reconstituted in the broth, while the anchovies could be fried until crispy and then served on top of the soup.
The anchovies also can be added to the stock.
traditionally made of tomatoes, hard-boiled eggs, Niçoise olives and anchovies or tuna, dressed with olive oil.
Anchovy paste is a fish paste food product prepared using anchovies as a primary ingredient.
ingredient consisting of puréed or finely chopped olives, capers, and anchovies.
Myeolchi-jeot (멸치젓) or salted anchovies is a variety of jeotgal (salted seafood), made by salting and fermenting anchovies.
traditional antipasto include cured meats, olives, peperoncini, mushrooms, anchovies, artichoke hearts, various cheeses (such as provolone or mozzarella),.
It is often topped with onions, anchovies, tomatoes, herbs and strong cheese such as caciocavallo and toma.
It is a type of anchovy; anchovies are placed in the family Engraulidae.
A tomato sandwich may also be seasoned with salt, pepper, garlic, anchovies, parsley or basil.
It is made by fermenting salted anchovies ("monamon" or "munamon" in Ilocano) which is not designed, nor customarily.
that are similar: The Neapolitan spaghetti alla partenopea, is made with anchovies and generous quantities of oregano; while spaghetti alla siciliana is.
Sugar Salt Anchovies Tamarind extract Onions (originally shallots) Garlic Spice Flavourings Since many Worcestershire sauces include anchovies, it is avoided.
usually consists of caramelised (almost pureed) onions, black olives, and anchovies (whole, and sometimes also with pissalat, a type of anchovy paste).
Calabrian cuisine, zippuli are made with fried potatoes and (sometimes) anchovies.
niçoise, a salad composed mainly of raw vegetables, hard boiled eggs, anchovies and/or tuna, and olive oil, salt, and pepper.
The broth for sujebi is usually made with dried anchovies, shellfish, and kelp.
mediterranean anchovy; malacopterygian; Engraulis encrasicholus; Engraulidae; soft-finned fish; family Engraulidae;