Glossary S

The food glossary +++ 'Sampinit', 'Sisig', 'Sinigang'
Sataya refers to the main dish in Brunei made from grilled chunks of meat.

Satay Lilit refers to a Balinese dish which is mainly made out of snapper filet, prawns, coconut and various kinds of herbs. Many restaurants in Bali offer this dish so it is worth a try.

Salanga refers to small dried or salted fish and is one of the popular fish product among the Chadians. Salanga is consumed in Chad and is also exported to Cameroon and Nigeria.

Shalgam Gosht is a popular dish from Jammu and Kashmir prepared from tender pieces of baby lamb with turnips, chopped onions and special spices. It is popular in Lucknow too. The large black cardamom and the powdered fennel add extra flavor to the dish. The intense red colored Kashmiri chilli gives the dish a wonderful red color. It goes well with Kashmiri Naan and salad.

Salsify also known as Oyster Plant refers to a root vegetable that is native to the Mediterranean Region. Salsify is grown primarily for its edible root which has a flavor like that of oysters. The root looks like a long, thin parsnip, with creamy white flesh and a thick skin. Salsify can be boiled, mashed or used in soups and stews.It is usually peeled and can be used like carrots and parsnips, the same way as other root vegetables. Moreover, it can be added to soups and stews, parboiled and baked in a casserole with herbs and butter; pureed, battered and fried; or eaten cooked and cold in salad. Salsify's flower stalks which develop the second year can be cut and cooked like asparagus it they are harvested before they get woody. Like parsnips, salsify provides nutritive value being a little higher in protein and only half the calories. One (1) cup of cooked salsify supplies 40 calories, 3.5 grams of protein, 3.8 grams of fiber, 20.4 grams of carbohydrate, 60 mg calcium, 19 mg magnesium, 1.7 mg iron, and 251 mg of potassium. However, salsify has very little vitamin A, B, C, or E.

Spanish Oyster Plant also called Golden Thistle, Scolymus hispanicus, is a native of southern Europe and requires the same culture as Salsify but the flavor is milder. Leaves are pinnately cut and flower heads are small and yellow. Black salsify, Scorzonera hispanica, is a perennial popular in central Europe. The roots are black skinned and may be somewhat slimy with a creamy colored interior. The leaves are deeply veined, have wavy margins and are sometimes used as a salad green. Flowers are yellow and 2 inches in diameter. Salsify is available from late fall through early spring.