Tarragon saying “I believe that if ever I had to practice cannibalism, I might manage if there were enough tarragon around.” Fernand Point French chef and restaurateur and is considered to be the father of modern French cuisine was quoted as saying “A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar, and butter, but it takes years of practice for the result to be perfect.” Tarragon Tarragon ("Artemisia dracunculus"), also known as estragon, is a species of perennial herb in the sunflower family. It is widespread in the wild across much of Eurasia and North America,
Soy sauce cair". "Kicap lemak" is similar to Indonesian "kecap manis" but with very much less sugar while "kicap cair" is the Malaysian equivalent of "kecap asin". The history of soy sauce making in Taiwan can be traced back to southeastern China, in the provinces of Fujian and Guangdong. Taiwanese soy sauce is known for its black bean variant, known as black bean soy sauce (黑豆蔭油), which takes longer to make (about 6 months). Most major soy sauce makers in Taiwan make soy sauce from soybeans and wheat, and are widely popular, and are available in many Oriental Foods and Grocery Stores.