Glossary L
The food glossary +++ Popular Articles: 'List of Philippines Cooking Methods and Related Terms', 'Lukewarm', 'Lemon'
Lugaw is the Filipino generic term for savory and sweet congee or porridge. The different kinds of savory Lugaw are Arroz Caldo and Goto and sweet Lugaw are Ginataang Munggo, Ginataang Mais, and Champorado.
Luglog is the Filipino term that refers to a kind of noodle that is dipped in boiling stock.
Luk Grawan (also known as Luk Krawan, Loog Gra-Waan) is the Thai for "Cardamon/Cardamom". Cardamon seeds/pods or Luk Grawan are the whole dried fruit of the cardamon plant which are used as a spice in many Asian cuisines that include Thailand. In Thai cooking, the white round pod is the preferred type of cardamon seed. These hard shelled pods contain tiny black seeds and are fragrant when cooked.
Cardamon is a required ingredient for the famous Southern dish Masaman Curry. Khao Buri ('city' rice), a dish adopted from ancient Arab traders, is another Thai dish which includes this aromatic spice.
Cardamon must be stored in a cool dry place in a glass or metal sealed container. They are available in the spice section of most supermarkets.
Deutsch: lauwarm / Español: tibio / Português: morno / Français: tiède / Italiano: tiepido
Lukewarm refers to a temperature that is moderately warm, typically around 37°C to 40°C (98°F to 104°F). In the food context, it describes a temperature that is neither hot nor cold, often used for specific cooking and preparation techniques.