Glossary N

The food glossary +++ Popular Articles: 'Nilagang mais', 'Nilaga', 'Nanohana / Na No Hana'

Nokcha (Green Tea)refers to Korean tea made from tea leaves which are picked when tender and green, then dried carefully to preserve the green color. Nokcha is used as beverage and in making various Korean dishes, namely: 1. Nokchabap (Green Tea Rice). Rice cooked with green tea instead of the usualy plain water. 2. Jakseolcha (Sparrow's Tongue Green Tea) refers to a green tea made with the new leaves of that year. Jakseol is a Korean word which literally means "sparrow's tongue" referring to the shape of the tea leaves. 3. Nokchapatbingsu (Green tea shaved ice)

N’voufou refers to one of Ivory Coast' national specialties made from mashed bananas or yam mixed with palm oil and served with Aubergine sauce

Namul is a Korean term meaning "vegetables" or "wild greens" dishes. Namul refers to a traditional Korean food that is made from slightly boiled or fried vegetables and wild greens mixed with salt, soy sauce, sesame salt, sesame oil, garlic, onions, and other spices.

Nem Ran is the Vietnamese name of fried spring rolls in the North of the country, whereas it is named Cha Gio in the south. In Vietnam, spring rolls is featured every celebrations and special occassions.

English: Boiled corn / Deutsch: Gekochter Mais / Español: Maíz hervido / Português: Milho cozido / Français: Maïs bouilli / Italiano: Mais bollito /

Nilagang mais is a Filipino term which means boiled fresh corn.

Nasi Lemak refers to one of the popular breakfast food from Malaysia which is made of rice cooked in coconut milk. It usually served with Ikan Bilis (anchovies), Samba! (chilli paste), boiled egg, fried peanuts and slices of cucumber.

  1. Naem Maw
  2. Nabemono
  3. Nouilles
  4. Napfschneken

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