Glossary S

Suam also spelled Suwam refers to a dish from the Philippines made of fish sauteed in chopped onions, garlic and ginger, then rice water called Hugas Bigas is added. Lastly, Chili leaves (Dahon ng Sili) are added.

English: Rice cake / Deutsch: Reiskuchen / Español: Pastel de arroz / Português: Bolo de arroz / Français: Gâteau de riz / Italiano: Torta di riso /

Suman refers to the Philippines rice cake usually made with glutinous or sticky rice called Malagkit/Malagkit na Bigas in the Philippines. Suman are generally wrapped in coconut or palm leaves and also in banana leaves.

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Small Sauces is a culinary term which refer to sauces made by adding one or more ingredients to a leading sauce or mother sauce; simply a mother or leading sauce with added ingredients or mother sauces with various additions.

In cooking, Sauces are are grouped together into families based on their leading sauce . Some Small Sauces have a variety of uses while others are traditional accompaniments for specific foods.

Small Sauces is also called Compound Sauces or Sauces Composees in French.

Examples of Small or Compund Sauces are: Sauce Mornay, Sauce Nantua, Sauce Soubise, among others.

Sauce Soubise also called Soubise Sauce refers to a French sauce made of Bechamel sauce and sweated pureed onions.

Salteñas Potosinas refer to Bolivian pastry filled with a spicy, juicy stew of meat or chicken with chopped vegetables, olives and hard -boiled egg which are made in Potosí. Salteñas Potosinas are less juicy than the normal or regular Salteñas and are more likely to be meat-free.

Potosi is a city in Bolivia.

Sauce Fleurette refers to the French Hollandaise sauce which is combined with a cream (Single cream or Creme Fraiche). It is a simple twist to the butter and yolk Hollandaise sauce that is made by simply whisking cream to Hollandaise sauce.