Qatari cuisine with cardamom./ served with dates. "karak ", also known as "tea with milk" or "chai milk", is a bright orange mixture with cardamom, saffron, and sugar. It's tea simmered with a mixture of spices along with some evaporated milk. A refreshing drink flavoured with mint and lemon. It is not originally Qatari but it is now a staple drink in the area. A dip made from tahini (a sesame paste) and chickpeas. A paste made from eggplant, garlic, and tahini. A type of hummus made without tahini. Bread and rice pudding. Sweet gelatin pudding spiced with saffron and cardamom. The
Shrimp paste in pork, seafood and vegetable stir fry dishes. The shrimp paste industry has historically been important in the Hong Kong region. "Petis udang" is black colored shrimp paste in Indonesian and Malay. It is called "Hae ko" in the Hokkien dialect, which means prawn paste. "Petis udang" is a version of shrimp/prawn paste used in Indonesia, Malaysia and Singapore. In Indonesia it is particularly popular in East Java. This thick black paste has a molasses like consistency instead of the hard brick like appearance of belacan. It also tastes sweeter because of the added sugar. It is used to flavour