Vietnam
Vietnam (UK: /ˌvjɛtˈnæm, -ˈnɑːm/, US: /ˌviːətˈnɑːm, -ˈnæm/ ( listen); Vietnamese: Việt Nam pronounced [vîət nāːm] ( listen)), officially the Socialist Republic of Vietnam (Vietnamese: Cộng hòa xã hội chủ nghĩa Việt Nam ( listen)), is the easternmost country on the Indochina Peninsula in Southeast Asia
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Crema (dairy Product)
Crema, sometimes referred to as crema espesa (English: "thick cream"), and referred to as crema fresca (English: "fresh cream") in Mexico, is a Mexican dairy product prepared with heavy cream and buttermilk. Salt and lime juice may also be used in its preparation. Its fat content can range from 18 percent to 36 percent. In Mexico, it is sold directly to consumers by ranches outside large cities, and is available in Mexican and Latino grocery stores in the United States. Crema is used as a food topping, a condiment and as an ingredient in sauces
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Yuja-cheong
Yuja-cheong (유자청; 柚子淸), also called yuja marmalade, is a marmalade-like cheong made by sugaring yuja (Citrus junos)
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Chipotle
A chipotle (/tʃɪˈpoʊtleɪ/, chi-POHT-lay; Spanish: [tʃiˈpotle]), or chilpotle, which comes from the Nahuatl word chilpoctli (Nahuatl pronunciation: [t͡ʃiːlˈpoːct͡ɬi], meaning "smoked chili"), is a smoke-dried jalapeño
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Chili Oil
Chili oil (also called hot chili oil) is a condiment made from vegetable oil that has been infused with chili peppers. It is commonly used in Chinese cuisine, East and Southeast Asia and elsewhere. Particularly popular in Sichuan cuisine, it is used as an ingredient in cooked dishes as well 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. 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 preparations may include other kinds of oil, water, dried garlic, soy sauce, and sugar. Recipes targeted to Western cooks also suggest other popular oils such as rapeseed, grapeseed or peanut, and any dried or fresh chili peppers
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Chimichurri
Chimichurri (Spanish pronunciation: [tʃimiˈtʃuri]) or chimmichurri is an uncooked sauce used for grilled meat; it comes in a green version (chimichurri verde) and a red version (chimichurri rojo) and originates from Argentina and Uruguay. It is made of finely chopped parsley, minced garlic, olive oil, oregano, and red wine vinegar
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Chutney
Chutney is a sauce or a dry base for a sauce in the cuisines of the Indian subcontinent that can include such forms as tomato relish, a ground peanut garnish or a yogurt, cucumber and mint dip. An offshoot that took root in Anglo-Indian cuisine is usually a tart fruit such as sharp apples, rhubarb or damson pickle made milder by an equal weight of sugar (usually demerara or brown sugar to replace jaggery in some Indian sweet chutneys). Vinegar was added to the recipe for English-style chutney that traditionally aims to give a long shelf life so that autumn fruit can be preserved for use throughout the year (as are jams, jellies and pickles) or else to be sold as a commercial product
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Green Mango Chutney
Green mango chutney, also known as raw mango chutney, is an Indian chutney prepared from unripe mangoes. Ripe mangoes are sweet and are not used for chutneys as they are eaten raw. Green unripe mangoes are hard and sour, and they are cooked as chutneys
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Cocktail Sauce
Cocktail sauce is one of several types of cold or room temperature sauces often served as part of the dish(es) referred to as seafood cocktail or as a condiment with other seafoods. The sauce, and the dish for which it is named, are often credited to British celebrity chef Fanny Cradock, but seafood cocktails predate her 1967 recipe by some years (for example, Constance Spry published a seafood cocktail using Dublin Bay Prawns in 1956).