Ingredient

Harissa

Harissa

Harissa is a Tunisian hot chili sauce whose main ingredients are piri piri (type of chili pepper), serrano peppers and other hot chili peppers and spices and herbs such as garlic paste, coriander seed, red chili powder, caraway as well as some vegetable or olive oil. It is most closely associated with Tunisia, Libya and Algeria but recently also making inroads into Morocco according to Moroccan food.
Sambal cincalok

Sambal cincalok

This is a type of sauce to serve with Malaccan food. It roughly translates to preserved prawn/shrimp sambal. Cincalok is also a Malaccan food made of fermented small shrimps or krill. It is usually served as a condiment together with chillis, shallots and lime juice.
Guacamole

Guacamole

Guacamole is an avocado-based sauce that originated with the Aztecs in Mexico. In addition to its use in modern Mexican cuisine it has also become part of American cuisine as a dip, condiment and salad ingredient. It is traditionally made by mashing ripe avocados with a molcajete (mortar and pestle) with salt. Some recipes call for tomato, onion, garlic, lime juice, chili, yogurt and/or additional seasonings.
Baso

Baso

Bakso or baso is Indonesian meatball made from ground beef with a small quantity of tapioca flour, however bakso can also be made from other ingredients, such as chicken, fish, or shrimp. Bakso are usually served in a bowl of beef broth, with yellow noodles, bihun (rice vermicelli) and Chinese green cabbage, sprinkled with fried shallots and celery. Bakso can be found all across Indonesia; from the traveling cart street vendors to restaurants.