Amandine (dessert) Amandine (dessert) Amandine is a Romanian chocolate layered cake filled with chocolate with caramel and fondant cream. Almond cream is sometimes used. As most Romanian cakes, they can be cut and served in 1-serving miniature cakes or as a big cake. They are among the most traditional "sweetshop" cakes in Romania. The original recipe has layers made out of a fine caramel syrup, flour, cocoa and egg-based dough with a dash of rum or rum essence. The layers are heavy with syrup that also has a dash of caramel and a dash of rum or rum essence. The cream between
Fish sauce sandfish. "Ikanago shoyu" of Kagawa Prefecture is made from sand lance. They are often reserved for the preparation of "nabemono". In Korea, fish sauce is called "eojang" (). Across the Korean Peninsula, "aekjeot" (, literally "liquid "jeotgal""), a type of fish sauce usually made from fermented anchovies or sand lances, is used as a crucial ingredient in many types of kimchi, both for taste and fermentation. In Jeju island, "eoganjang" (), made of fermented "godori" (young chub mackerels) or horse mackerels, is used in place of soy sauce. Colatura di Alici is an Italian fish sauce. Worcestershire sauce contains fermented