Cabernet Sauvignon to minimize the perception of tannins—such as in the classic pairings of Cabernet Sauvignon with "steak au poivre" and pepper-crusted ahi tuna. Fats and proteins reduce the perception of tannins on the palate. When Cabernet Sauvignon is paired with steak or dishes with a heavy butter cream sauce, the tannins are neutralized, allowing the fruits of the wine to be more noticeable. In contrast, starches such as pastas and rice will have little effect on tannins. The bitterness of the tannins can also be counterbalanced by the use of bitter foods, such as radicchio and endive, or with cooking methods
Peanut sauce called "tương đậu phộng" and is used in "cuốn diếp" dish. In South India, ""groundnut chutney"" (spicy peanut sauce) is served along with breakfast, such as idli and dosa. Variations include ""Palli chutney"" (spiced whole peanut chutney) in Andhra Pradesh and ""Kadalai chutney"" in Tamil Nadu, as well as ""Coconut & Peanut Chutney"". Peanut sauce Peanut sauce, satay sauce, bumbu kacang, sambal kacang, or pecel is a sauce made from ground roasted or fried peanuts, widely used in cuisines worldwide. Peanut sauce is used with chicken, meat and vegetables, adding flavor to grilled skewered meat, such as satays, poured over