Popular in Southeast Asian cuisines, fish sauce is made with the liquid from fermented fish. It's amber in color and is salty and pungent in flavor. It's used as a flavoring in various savory dishes.
A dish of stewed poultry.
The leaves and stems of the coriander plant. It has a distinct aroma and flavor that's unlike any other herb. It's widely used in Asian and Latin American cuisines.
To cover food with a "coating" that can be wet (e.g. sauce, mayo, etc.) or dry. For example, before chicken is fried, it's usually dipped in an egg batter then "coated" with flour.