Glossary D

Dagad phool is a Hindi term for star anise

Dagens Ret is a term found on Denmark's restaurant signs and menus which means "meal of the day" which often translates to a filling plate of hot food for a reasonable price.

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Daging is the general Malaysian for "meat" (or flesh). Specifically meats are: Daging Lembu is Beef Daging Kambing is Mutton Daging Babi is Pork Daging Asin is Corn Beef Daging Anak Lembu is Veal Daging Babi Cincang is Chinese Sausage Daging Paha Babi is Ham

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Daging Lapis is the Indonesian term for "Pork Rasher". It is also called Sam-chan

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Daging Lulur is the Indonesian term for "Pork Loin"

Daging Masak Lada Hitam refers to Brunei's national specialty which is a dish of spicy beef cooked until the beef is very tender with potatoes and beans. Brunei is predominantly an Islamic country so eating pork is not allowed.

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Deutsch: Dahi / Español: Dahi / Português: Dahi / Français: Dahi / Italiano: Dahi

Dahi is a traditional Indian fermented yogurt made by curdling milk with natural bacterial cultures. It has a slightly tangy flavor and a creamy texture. Dahi is a staple in Indian cuisine and is used in a variety of dishes, from curries and drinks to desserts. It is rich in probiotics, which promote gut health, and provides essential nutrients like calcium and protein.

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- Dahi baingan : Dahi baingan refers to a ready to cook small eggplants in a spicy yogurt marinade

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Dahi wala refers to a Hindi meat dish which is cooked in a savoury yoghurt sauce

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Deutsch: Taro-Blätter / Español: Hojas de Taro / Português: Folhas de Taro / Français: Feuilles de Taro / Italiano: Foglie di Taro

Dahon ng Gabi in the food context refers to the leaves of the taro plant (Colocasia esculenta), commonly used in various cuisines around the world, particularly in Filipino cooking. Taro leaves are large, heart-shaped, and green, known for their ability to be cooked into a variety of dishes. They are often used in stews, curries, and as wrappers for steamed or baked dishes. Rich in vitamins and minerals, taro leaves must be cooked before consumption to eliminate oxalates, substances that can cause irritation and discomfort if ingested raw.

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