Glossary of terms
| Ragu/ragout |
Tomato-based meat sauce, often used for pasta (Indian) |
| Raita |
A side dish of cucumber, yoghurt and mint used to
cool the palate (Indian) |
| Ravioli |
Small pasta squares filled with meat, vegetables, cheese
or seafood (Italian) |
| Rijsttafel |
Selection of rice dishes flavoured with small pieces of meat,
fish, fruit and pickles (Indonesian) |
| Rogan gosh |
Spicy lamb curry with a yoghurt and tomato-based sauce (Indian) |
| Rocket |
A type of lettuce with a distinctive, peppery flavour |
| Rojak |
A local salad of cucumber, pineapple, turnip, fried beancurd and
crullers tossed in a prawn paste with peanuts, tamarind and a
sugary sauce. The Indian version has potato and egg fritters,
beancurd, squid and fishcake dressed with a sweet tomato sauce . |
| Roti |
A flat, round, pancake-like bread (Singapore Indian, roti prata, Malaysian Indian, roti canai) (South Asian/Indian) |
| Saag |
Spicy, chopped spinach dish (Indian) |
| Saba |
Mackerel (Japanese) |
| Sabayon |
French whipped egg yolk version of the Italian zabaglione, in which various dessert wines are substituted for marsala |
| Sake |
Rice wine (Japanese)
|
| Salade niçoise |
Salad made with tuna, olives, anchovies, potato and
hard-boiled egg (French)
|
| Saltimbocca |
Veal scallops (Italian)
|
| Sambal |
A chilli, onion and prawn paste sauce (Malay)
|
| Sambar |
A fiery mixture of vegetables, lentils and split peas (Indian)
|
| Samosa |
An appetiser consisting of a deep-fried vegetable or
meat parcel (Indian) |
| Sashimi |
Raw fish served in slices, accompanied by wasabi, pickled ginger
and soy sauce (Japanese) |
| Satay |
Pieces of chicken, beef or mutton skewered onto wood sticks
and grilled (South Asian) |
| Sesame |
The seed of an annual herb, used whole or ground to a paste |
| Shabu-shabu |
The Japanese version of hot pot or steamboat |
| Shake |
Salmon (Japanese) |
| Shallot |
A small, purple onion with an intense, refined flavour |
| Siew mai |
A steamed dumpling of minced pork (Chinese) |
| Som sa |
A citrus fruit unique to Thailand |
| Steak tartare |
Ground beef served raw and mixed with raw egg and onion (French)
|
| Steamboat |
Style of cooking in which meats, seafood and vegetables are dipped into a pot of boiling clear stock and cooked at the table (Asian)
|
| Straw mushroom |
Tall, thin, leafy mushroom, also known as grass or
paddy straw mushroom
|
| Sushi |
Raw fish on a bed of vinegared rice, served with wasabi,
soy sauce (Japanese)
|
| Tagliatelle |
Broad flat ribbons of egg pasta, narrower than fettuccine (Italian) |
| Tahu telor |
Bean curd fried with eggs (Malay/Indonesian) |
| Tai |
Sea bream (Japanese) |
| Tako |
Octopus (Japanese) |
| Tamago |
Thick egg omelette, served as a sushi (Japanese) |
| Tamarind |
The large bean from the tamarind tree, it has a brittle shell and inside a dark brown, sticky pulp used in sauces and condiments for its sweet-sour taste |
| Tandoori |
Style of cooking in which marinated meat is baked in a clay oven (Indian) |
| Tapas |
Selection of mini dishes, eaten either as an appetiser or a light meal (Spanish) |
| Taro |
Vegetable with leaves like spinach, stalks like asparagus and a starchy root similar in size and taste to the potato |
| Tau huay |
A soy bean by-product, served as a local dessert with syrup (Chinese) |
| Teh tarek |
Tea made with evaporated milk, which is literally “pulled” or “stretched” from one glass to another (Malay/Indian) |
| Tekka maki |
Rolled sushi filled with tuna (Japanese) |
| Tempura |
Seafood and vegetables deep-fried in very light bubbly batter (Japanese) |
| Teppanyaki |
Chicken, beef and seafood grilled on a hotplate (Japanese) |
| Teriyaki |
Pan-fried meat or fish (Japanese) |
| Thali |
An assorted tray of house specialities including rice, and small amounts of chapati, pickle, pulses, vegetables and yoghurt (Indian) |
| Tikka |
Small pieces of meat and fish served off the bone and marinated in yoghurt before baking (Indian) |
| Tiramisu |
Dessert made with mascarpone cheese, coffee, liquor and ladyfingers (Italian sponge biscuits) |
| Tom yum kung |
Hot and sour, spicy seafood soup (Thai) |
| Tortellini |
Egg pasta stuffed, folded and joined to form a ring (Italian) |
| Truffle |
Edible black or white subterranean fungus of the genus tuber, prized for its rich, unique flavour, found in France and Italy |
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