Glossary B
Bak kuh teh is a soup which is traditionally served with rice and a dipping sauce made of light soy sauce and crushed chilis. It is made with pork ribs and spices simmered for hours with soy sauce and sugar until the meat is literally falling off the bones. Bak kuh teh is found in both Malaysian and Singaporean cuisines but its origin is arguably Chinese.
Berberechos refers to a Catalan tapa made of cockles, fresh clams which are mostly served "al natural".
Berberechos is also called Escopinyes.
Baldana refers to a black pudding, a typical cured sausage from Catalan, Spain which comes in many varieties or types including some that are heavily spiced or have an additional ingredient like onion or rice (Morcilla de arroz, cebolla, arroz y cebolla, etc.). Baldana likewise refers to a kind of sausage stuffed with rice, pork loin, pine nuts and spices, is one of the most typical products of Catalan.
Other Baldana recipes are known nationwide that lead to different names, as in the rich and spicy Baldana de Granada, which comes from Andalusia , but is better known by its Spanish name, Morcilla.
Botifarra refers to the king of the Catalan "fresh" Embotits. Botifarra is a sausage made from minced pork and seasoned with black pepper and other spices. The two classic forms of Botifarra are the black (Botifarra Negre) and the white varieties (Botifarra blanca). They are both made from minced pork, but the difference between the two (2) is that black botifarra (Botifarra negre) has pork blood added to the filling.
Botifarra blanca has an added ingredient of gelatinous fat, while botifarra negre contains cloves and allspice. Botifarra negre is the variety that is most often served with Habas a la catalana and Escudella.
A third, less common variety of butifarra is the Botifarra D.O. (Egg sausage) in which egg adds a singular flavor. Many of the most traditional dishes in Catalan cuisine are made with Botifarra, like Escudella, Arroz a la ampurdanesa and Habas a la catalana, just to name a few.
Botifarra negra refers to a sausage from Catalan which is similar to but not quite a black pudding or Baldana. Botifarra negra is not only made of blood, but lights and other bits too, a favourite is with onions called "Botifarra negra amb ceba".