Tahini as "red tahina" is served in addition to ordinary tahina. It is achieved by a different and lengthier process of roasting the sesame seeds, and has a more intense taste. Red tahina is used in sumagiyya (lamb with chard and sumac) and salads native to the falaheen from the surrounding villages, as well as southern Gaza. In the Levant, tahini (Levantine Arabic: "t'hine") is a staple foodstuff prepared with salt, lemon juice, and optionally mashed garlic. It is served as a dip with pita, a topping for falafel and shwarma, and as an ingredient in various spreads. It is also
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