Glossary S

The food glossary +++ Popular Articles: 'Saging (Lakatan)', 'Sitaw', 'Sour milk'

Sayadia refers to a classic Egyptian fish dish prepared by browning a blend of curry seasonings in oil then pouring over fillets or whole fish in a pan.

Sayap Ayam utuh is the Indonesian for "Chicken wings"

Sayka is Russian wheat bread from stiff dough

Sayote is a filipino term for sechium edule, chayote, mirliton pear. Sayote also spelled Chayote is one of the vegetables in the Philippines. Sayote is often used for making Tinolang Manok, ingredient for Pancit and fresh Lumpia or cut thinly to make Ginisang Sayote (sauteed) with or without meat , but best when sauteed with peeled shrimps and ground pork.

Its scientific name is "Sechium edule". It is called in various names, such as Vegetable Pear, Chocho, Choco, Chow.chow, Christophine, and Mirliton or Mirliton Pear.

Chayote is a type of gourd that is commonly used in many cuisines, especially in Latin American and Asian cooking.

Sayu is the Japanese word for hot water

Sayur is a Bahasa Malaysian word for vegatable. It is also commonly refers to any side dish that is eaten with rice

In Chinese vegetable is called Choy, in Tamil it is called Kai

Sayur asin refers to Bahasia Malaysian term for salted or preserved vegetables.

Sayur Lodeh refers to Indonesian dish made of vegetables in coconut gravy

Sayuran is the Indonesian word for "Vegetables "

Sayyadiya refers to an Arabic dish made of delicately-spiced fish dish served on a bed of rice

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Sayadia

Sayap ayam utuh

Sayka

Sayote

Sayu

Sayur

Sayur asin

Sayur Lodeh

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Sayyadiya

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