Glossary S

The food glossary +++ Popular Articles: 'Sitaw', 'Salt', 'Sweet'

Deutsch: Sauersack / Español: Guanábana / Português: Graviola / Français: Corossol / Italiano: Graviola

Soursop, also known as graviola, guanábana, or Brazilian paw paw, is a fruit native to the tropical regions of the Americas and the Caribbean. It is known for its distinctive combination of sweetness and tangy flavors, often compared to a mix of strawberry, pineapple, and citrus notes.

Deutsch: Sambol / Español: Sambol / Português: Sambol / Français: Sambol / Italiano: Sambol

Sambol (also spelled sambal) is a term used primarily in South Asian and Southeast Asian cuisines to describe a spicy condiment or side dish made from a mixture of chili peppers along with various combinations of ingredients such as garlic, ginger, shallots, scallion, palm sugar, lime juice, and vinegar.

Deutsch: Zuckermais / Español: Maíz dulce / Português: Milho Doce / Français: Maïs doux / Italiano: Mais dolce

Sweetcorn, also known as corn on the cob or sweet corn, is a variety of maize with a high sugar content. Unlike field corn varieties, which are harvested when the kernels are dry and mature, sweetcorn is picked when immature (milk stage) and prepared and eaten as a vegetable rather than a grain.

Deutsch: Süß-saurer Lapu-Lapu / Español: Lapu-Lapu agridulce / Português: Lapu-Lapu agridoce / Français: Lapu-Lapu aigre-doux / Italiano: Lapu-Lapu agrodolce

Sweet and Sour Lapu-Lapu is a Filipino dish that features Lapu-Lapu fish (grouper) cooked in a vibrant sweet and sour sauce. This dish is a fusion of Chinese culinary techniques with local Filipino ingredients, embodying the interplay of sweetness from sugar or pineapple juice, sourness from vinegar or citrus juice, and the savoriness of the fish. The sauce often includes vegetables such as bell peppers, carrots, and onions, enhancing the dish's flavor and adding a colorful presentation.

Deutsch: Cassava-Suman / Español: Suman de Yuca / Português: Suman de Mandioca / Français: Suman de Manioc / Italiano: Suman di Cassava

Suman Kahoy, also known as Cassava Suman, is a traditional Filipino delicacy made from grated cassava (manioc), coconut milk, and sugar, wrapped in banana leaves, and then steamed or boiled. This dessert is a variation of the more general term "suman," which refers to a range of Filipino rice cakes made from glutinous rice and other ingredients, also wrapped and cooked in leaves. The term "kahoy" means "wood" in Tagalog, referring to the cassava's tree origin, distinguishing it from rice-based suman varieties.

Deutsch: Tintenfischbällchen / Español: Bolas de Calamar / Português: Bolinhos de Lula / Français: Boulettes de Calmar / Italiano: Polpette di Calamaro

Squid Balls are a popular street food and culinary ingredient in various Asian cuisines, including Chinese, Filipino, and Thai. They are made from finely minced or ground squid that is mixed with extenders like flour and seasonings, then shaped into small balls and deep-fried or cooked in soups and stir-fries. Squid balls are known for their chewy texture and savory, slightly sweet flavor, making them a favorite snack or addition to noodle dishes and hot pots.

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