Glossary S

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.

Sataya refers to the main dish in Brunei made from grilled chunks of meat.

Satoo refers to a traditional Indian drink that is popular in the interiors of Punjab. Satoo can be made either with wheat or barley. It is made with water which is mixed with crunched wheat or barley, juice of half a lemon, chilli powder and freshly ground black pepper. Satoo is considered to be a perfect drink or beverage during hot summer days.

Satsivi refers to a traditional cold Georgian appetizer made from poultry, such as chicken or turkey. The name of the dish comes from the original Satsivi sauce served with fried chicken. The sauce has more than one and a half dozen varieties. It is prepared from the poultry broth with addition of various spices, seasonings and nuts. Georgia is situated in Central Asia.

- Satsuma (Japanese) Plum : Satsuma Plum refers to a Japanese plum variety which has medium to large, round, dark red fruit with a small pit. The firm, very juicy fruit has a sweet flavor that is excellent for frest eating, cooking or baking, canning or preserves. Satsuma was introduced in 1899 by the famous plant breeder, Luther Burbank.

Satsuma-Age refers to a Japanese dish made from fresh, low-fat seasonal fish: fried fish cake fish cake fried in oil, hence it hasan external rich golden brown color. It is said to have been introduced into Kagoshima from China through Ryukyu (present day Okinawa). The fresh fish is grated and flavored in a local style with ingredients such as the locally produced alcohol, and subsequently fried. Satsuma-Age is available in various shapes and flavors, example is that the large rectangular ones have carrot in the middle, the small round ones have sweet-potato flavor, and there are times when the fish paste is mixed with other vegetables such as Gobo (burdock root), squid or boiled egg before frying. Satsuma-Age is often round or semi-circular in shape, with a thickness of around 1-2 centimeters. However, shape and flavor are available, it is said that the best aroma and the most enticing color of Satsuma-Age is obtained by using rapeseed oil when frying and that it is at its best when when they are served freshly cook and piping hot. Satsuma-Age is a popular addition to O-den, or hot Udon noodles in soup.

Saubohnen is the German word for "broad beans " (Vicia Faba). Saubohne is also known in German as "Dicke Bohne".

Deutsch: Sauce
Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to another dish. Sauce is a French word taken from the Latin salsa, meaning salted. Possibly the oldest sauce recorded is garum, the fish sauce used by the Ancient Romans. Sauces need a liquid component, but some sauces (for example, pico de gallo salsa or chutney) may contain more solid elements than liquid. Sauces are an essential element in cuisines all over the world.

Sauce refers to richly flavored stock or liquid used to complement a food. The kinds of foundation sauces are: brown, tomato, white, cream, egg, and butter. Sauces can be savory or sweet. Gravies is a kind meat-flavored savory sauces made from roasted meat drippings, while Sweet sauces include whipped cream, sugar syrups, fruit, caramel and custards.

- Sauce a la ciboulettes : Sauce a la ciboulettes is the French term which means chive sauce

Sauce Aigrelette refers to a French sour or tart sauce

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Glossary S

Satay Lilit

Sataya

Satoo

Satsivi

Satsuma (Japanese) Plum

Satsuma-Age

Saubohnen

Sauce

Sauce a la ciboulettes

Sauce Aigrelette

Glorious Food

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