He takes a Vitamix and pulses basil, parsley, and mint leaves; breadcrumbs; two cloves of garlic; and about five ice cubes until they're chopped finely.
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The basic ingredient of gising-gising is winged beans chopped finely or into diagonal strips. They are cooked in coconut milk with garlic, ginger, onions, bagoong alamang (shrimp paste), and siling haba and labuyo peppers. The dish also commonly includes ground meat (usually pork), ground shrimp, or shredded tinapa (smoked fish).
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The base ingredients of tapenade are olives and capers. The olives (most commonly black olive) and capers are chopped finely, crushed, or blended. Then olive oil is added gradually until the mixture becomes a paste. In various regions tapenade is often flavoured differently, with other ingredients such as garlic, herbs, anchovies, lemon juice, or brandy.
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Drying herbs are kept from exposure to the sun to prevent discoloration and oxidation. The drying process takes approximately six days in its entirety. Once dried, the leaves are removed and both components, leaves and flowers, are chopped finely. The final dried product weighs a third of the initial fresh weight and can be stored for up to 18 months.
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Raw shallots can also accompany cucumbers when pickled in mild vinegar solution. They are also often chopped finely, then fried until golden brown, resulting in tiny crispy shallot chips called bawang goreng (fried shallots) in Indonesian, which can be bought ready-made from groceries and supermarkets. Shallots enhance the flavor of many Southeast Asian dishes, such as fried rice variants. Crispy shallot chips are also used in southern Chinese cuisine.
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The young leaves can be eaten if gathered before the prickles harden. They are then chopped finely and cooked as a potherb. Aralia spinosa was introduced into cultivation in 1688 and is still grown for its decorative foliage, prickly stems, large showy flower panicles [clusters], and distinctive fall color. These plants are slow growing, tough and durable, do well in urban settings, but bear numerous prickles on their stems, petioles, and leaflets.
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Indonesian spices. Spice is an essential element in Indonesian cuisine. In Indonesian, spice is called rempah, while the mixture of spices is called bumbu, they are chopped finely or ground into paste using traditional stone mortar and pestle, and spread over vegetables, meat, poultry, fish and seafood to add aroma and taste. Known throughout the world as the "Spice Islands", the Indonesian islands of Maluku contributed to the introduction of its native spices to the world.
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Organs with epithelial cells are isolated (dissected) and placed in PBS to clean any impurities and these isolated organs are digested using trypsin. After the digest, ROCK inhibitor (Rho-associated kinase inhibitor) is added to prevent cellular apoptosis of isolated cells. What is left is digested cellular content mixed with tissue; pronase/DNAse is added to clean up dead cellular material as well as any remaining protein material. The resulting material is chopped finely in media and individual isolated cell samples are placed in respectively marked microcentrifuge tubes, and shaken at 37 °C for 30 – 40 minutes.
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Today turkey meat is a key ingredient in soups, and also a favorite in several sandwiches like the Pilgrim. For lunch, hot roast beef is sometimes chopped finely into small pieces and put on a roll with salami and American or provolone cheese to make a steak bomb. Bacon is often maple cured, and often bacon or salt pork drippings are an ingredient in corn chowder, a cousin of the clam chowder. Veal consumption was prevalent in the North Atlantic States prior to World War II. A variety of linguiça is favored as a breakfast food, brought with Portuguese fisherman and Brazilian immigrants.
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Introduced from Mexico by Portuguese and Spanish merchants in the 16th century, peanuts assumed a place within Indonesian cuisine as a key ingredient. Peanuts thrived in the tropical environment of Southeast Asia, and today they can be found, roasted and chopped finely, in many recipes. Whole, halved, or crushed peanuts are used to garnish a variety of dishes, and used in marinades and dipping sauces such as sambal kacang (a mixture of ground chilies and fried peanuts) for otak-otak or ketan. Peanut oil, extracted from peanuts, is one of the most commonly used cooking oils in Indonesia.
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Introduced from Mexico by Portuguese and Spanish merchants in the 16th century, peanuts found a place within Indonesian cuisine as a popular sauce. Peanuts thrived in the tropical environment of Southeast Asia, and today, they can be found roasted and chopped finely, topping a variety of dishes and in marinades and dipping sauces. Peanut sauce reached its sophistication in Indonesia, with the delicate balance of taste acquired from various ingredients according to each recipe of peanut sauce; fried peanuts, gula jawa (palm sugar), garlic, shallot, ginger, tamarind, lemon juice, lemongrass, salt, chilli, pepper, sweet soy sauce, ground together and mixed with water to acquire the right texture.
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Eating qurutob the traditional way: with one's hands Palav or osh, generically known as plov (pilaf), is a rice dish made with shredded yellow turnip or carrot, and pieces of meat, all fried together in vegetable oil or mutton fat in a special qazan (a wok-shaped cauldron) over an open flame. The meat is cubed, the carrots are chopped finely into long strips, and the rice is colored yellow or orange by the frying carrots and the oil. The dish is eaten communally from a single large plate placed at the center of the table, often in with one's hands in the traditional way. Another traditional dish that is still eaten with hands from a communal plate is qurutob (), whose name describes the preparation method: qurut (, dried balls of salty cheese) is dissolved in water (, ob) and the liquid is poured over strips of а thin flaky flatbread (patyr or fatir, , or more accurately фатир равғанӣ, fatir ravghani, i.e.
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