Glossary C

Deutsch: Chapati / Español: Chapati / Português: Chapati / Français: Chapati / Italiano: Chapati

Chapatti is a Hindi word for common unleavened flatbread made of finely ground, whole-wheat durum flour, called atta flour, and cooked in a dry skillet. Chapatti is found throughout Northern India, Nepal and Pakistan's Punjab.

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Chapelure the French word for bread crumbs or small bits of bread

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Chapelux is the French term which means browned bread crumbs
Browned bread crumbs.

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Chapoo is Thai for "bitter leaf" , a kind of vegetable that is eaten raw or used in soup or salads in Thai cooking.

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In the food context, 'chappati' (chapati) is a type of flatbread that is commonly consumed in South Asia, particularly in countries like India, Pakistan, Nepal, and Bangladesh. Also known as "roti" or "phulka," chapati is a staple food in these regions and is enjoyed as a part of regular meals.

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Chappit Tattles is a Scottish term which means "Mashed Potatoes". It isone of the traditional food of Scotland.

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Chapssal is Korean for "Sweet rice" or "Glutinous rice". Its scientific name is Oryza sativa var. Glutinosa. Chapssal is much stickier than the usual short rain rice (Ssal ). They are usually used in Asian cooking in making sweets. Chapssal is also called sticky rice, waxy rice, botan rice, biroin chal, mochi rice, or pearl rice.

Chapssalgaru is Korean for "Sweet rice flour". It is made of miiled Chapssal to turn into flour. Chapssalgaru (sweet rice flour) is called Mochiko in Japan. Chapssalgaru is also called glutinous rice flour, sweet rice powder, Mochiko powder There are many different kinds of Ssalgaru (rice flour) in Korean, but Chapssalgaru is made with sweet rice or glutinous rice and is widely used to make sticky rice cakes like Gyungdan. It can also be used to make porridge. In other parts of Asia, like in Malaysia, Japan and the Philippines, glutinous rice flour, is also used for making various sweets.

Chapulines refer to fried or rather roasted edible grasshoppers from Mexico, particularly from Oaxaca. It is made from edible grasshoppers fried/roasted with chili powder and with whole pieces of chili peppers. It is cooked on a Comal, which is a traditional clay roaster. Chapulines is one of the popular street foods in Oaxaca and it is also sold in the markets. It is said that the people of Oaxaca eat Chapulines as a daily snack food. Oaxaca seems to be the heartland of Chapulines and they are not available in all the states of Mexico.

Char Koay Teow or Char Kuey Teow refers to one of the popular hawker foods from Penang. Char Koay Teow is made from flat rice noodles, bean sprouts, prawns, cockles, sliced chinese dried pork sausage, chives and garlic which are then fried together, then seasoned with chili paste, pepper, thick and light soy/soya sauce. To add even more taste, Char Koay Teow can be served with eggs. Moreover, Char Koay Teow is Penang 's signature dish. Preparing a plate of flat, white rice noodles is an art form that has been perfected in Penang. Stir-fried in a huge wok, the rice noodles are skillfully tossed with prawns, egg, Chinese sausage, cockles, bean sprouts and chives. Some stalls serve the noodles on plates lined with banana leaves to enhance the aroma of the dish. Penang is a state in Malaysia. The food in Penang is widely regarded as the best in Malaysia.

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