Glossary R

The food glossary +++ 'Releve', 'Repolyo', 'Rasam'
Roosterbrood refers to South African bread made on the grill over an open fire. Brood is the Afrikaans word for "bread".

Ricardos refers to custard-filled pastry sprinkled with pecans, and named after the chef who invented it.

Rasca is Slovakian word for "caraway"

Rojak refers to Malaysia's and also Singapore's spicy fruit , vegetables and seafood salad. Rojak means “wild mix” or “combination of ingredients” in Malay, refers to a vibrant assortment of fresh fruits and vegetables, which may include pineapple, cucumber, sweet turnip, water spinach, green apple, beansprouts, water apple, green mango, guava, slivers of lime zest, and shredded ginger bud. Then, Tau Pok (deep-fried soybean cakes), You Tiao (fried Chinese dough fritters ), a generous sprinkle of finely chopped roasted peanuts, and occasional small pieces of cuttlefish are added to the mixture of fruits and vegetables. A dressing of seasoned fermented prawn paste, sugar, tamarind pulp, fresh lime juice and ground chilli is mixed up and poured over the lot, and everything is tossed together. This scrumptious, appetite-stimulating Rojak has many dimensions of taste and texture. Sweet, salty, hot, pungent, tangy, crisp, and juicy. Rojak is popular as an appetizer to a local meal, or as a fresh, healthy meal on its own. Highly Recommended Hoover Rojak The killer prawn paste sauce is very thick and delicious. Crunchy jellyfish, bits of fragrant ginger flowers and succulent pieces of cucumbers, yam beans and pineapples also make the rojak here stand out.#01-641, Whampoa Hawker Centre, Block 90 Whampoa Drive Brothers Rojak A fresh, zesty-tasting rojak with an excellent balance of sweet, salty and tangy flavours.#01-211, Block 449 Clementi Ave 3 Rojak Popiah Cockles This rojak is topped with a generous amount of black prawn paste and ground peanuts. The addition of green mangoes, apples and guava provides a nice crunch and flavour.Stall 56 Maxwell Food Centre

Re de Coquinaria refers to the first cookbook written by Roman gourmand Marcus Gavius Apcius which appeared between the 4th and 5th century.

Ribbetjie refers to South African dish made of mutton ribs

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