Glossary S

The food glossary +++ 'Sampinit', 'Sisig', 'Sinigang'
Santan refers to Brunei's dish made of rice and coconut cream-based meat curries which is often served to a hundred of more guests at large Malay wedding feasts and the forty-day funeral feast.

Sarmi Lozovlist refers to a Bulgarian dish which consist of a mixture of minced meat and rice rolled in grape wine leaves that is usually served as a main course. Sarmi Lozovlist can also be cooked meatless.

Syrniki refers to Russian cheese pancakes or can also be called "Tvorog Burgers" since they are made of Tvorog and fried. Syrniki is often eaten with honey, sweet dressings (marmalade) or jam. Syrniki is made by combining or mixing together Tvorog, semolina flour, sugar and eggs to make a dough, shape the dough into small balls, roll in flour and then fried until golden brown. Tvorog is Russian famous cottage cheese (or quark), usually served with honey or berry jam and made into Syrniki. Syrniki is also spelled Sirniki .

Springform Pan or Springform Mold refers to a baking pan which is charaterized by a removable bottom and hinged sides. The hinged sides make it easy to remove the cake from the pan, as they lossen their grasp when the hinge is opened. Springform Pan is generally used for cheesecakes or mousse cakes.
Silpancho refers to meat/ breaded beef cutlets served with rice and potatoes. Silpancho is one of the savory dishes from Bolivia made of fried meat, coated in breadcrumbs, and served with rice, egg and fried banana.

Sarriette is the French word for "Savory", a Provence herb and aromatic plant related to thyme and mint. It is classified into two (2) varieties: Sarriette des Jardins and Sarriette des Montagnes. Sarriette des Jardins have a sharp green color and has a delicate taste, while Sarriette des Montagnes are more scented. Sarriette is usually used in making marinades and as condiments. Sarriette is also known as Provençal de Poivre D’âne.