Sentence examples for paste green from inspiring English sources

Thick steaks of the fish are cut on the bone and fried in mustard oil before being simmered in a sauce made from mustard paste, green chillies and yogurt.

The things that do this best are, conveniently, called paste: chili paste, black-bean paste, green or red curry paste, various sambals, pesto, black-olive paste, anchovy paste and shrimp paste.

Thai-style squash soup 1 Add 2 tbsp Thai curry paste (green or red) at stage 4 with the garlic and chilli. 2 Substitute half the vegetable or chicken stock with coconut milk and finish off the soup with a squeeze of lime juice and about 1 tsp fish sauce.

Shrimp, marinated in saffron, chili powder, yogurt, ginger and garlic, then grilled, are as juicy and succulent as the menu promises, though a smidgen overcooked, as is the otherwise tasty whole pomfret flavored with lime, garlic paste, green chilies, coriander and cardamom.

The residue collected (yield 31 g) were thick paste, green in color and gumaceaous in nature and stored at -20°C, when needed the extract was dissolved in sterile water and used in the investigation [ 22].

"The key ingredients in the paste are green chillies; a mixture of both small and large, all green and mature".

Soya paste cakes, green tea, and crescent rolls, some of them embracing bits of ham.

"Studies have shown that eating or drinking certain compounds, including tomato paste and green tea, can give you some protection from burning," says Jessica Wu, a Los Angeles dermatologist and assistant clinical professor of dermatology at the University of Southern California School of Medicine.

They came with a tomato-chorizo paste, a green splash of sauce made from tomatillos, cilantro and jalapeño and a white dollop of the slightly sour Mexican cream from which the restaurant takes its name.

During the race, King lived on raw food, such as dried fruit stirred into almond paste and green sprouts that he grew on board.

In recipes that emphasize the realizable over the echt, she combines components of popular cuisines of the past decade (Thai green curry paste, Mexican ancho chile essence) and fashionable cooking techniques, and gives them her own innovative twist (slow roasting duck for five hours, tenderizing lamb roast with a paste of crushed olives, garlic, lemon peel and herbs).