Noun:

ଆଙ୍କୋଭି ସସ୍ |,

anchovy sauce's Usage Examples:

Budu Budu is a salted (fermented) anchovy sauce eaten mainly as flavouring with rice, grilled fish and vegetables/salads.

dysentery; extraintestinal amoebiasis, usually amoebic liver abscess; "anchovy sauce"); amoeba cutis; amoebic lung abscess ("liver-colored sputum") Infective.

Anchovy paste can be used as an ingredient in the preparation of anchovy sauce.

Anchovy which using to make conserves and sauce Colatura di alici (anchovy sauce) Olive trees, mainly of the varieties Carpellese (PDO designated), Cornia.

[citation needed] Budu made from anchovy sauce has shown potential as an anti-cancer agent.

recognize and are aware of this nutritious Budu (sauce) as Sos bilis (anchovy sauce).

Bigoli in salsa Bigoli with anchovy sauce at a restaurant in Venice, Italy Place of origin Italy Region or state Venice Main ingredients anchovy, onion.

used aekjeot (liquid jeotgal, or fish sauce) are myeolchi-aekjeot (anchovy sauce) and kkanari-aekjeot (sand lance sauce).

Budu, a very pungent and salty anchovy sauce is also popular among the locals.

Myeolchi-aekjeot (anchovy sauce) Eo-ganjang of Jeju Island Colatura di Alici is an Italian fish sauce.

Budu, a fermented anchovy sauce.

It is believed to have resembled the fermented anchovy sauce colatura di alici still produced today in Campania, Italy.

whole; And lastly in the flavoured compound toss A magic spoonful of anchovy sauce.

Synonyms:

sauce,

Antonyms:

spiny-finned fish,