Glossary A

The food glossary +++ Popular Articles: 'About Us', 'Apple', 'Austria'

Aguaymanto refers to the native Andean fruit, that ripens to a golden color. It was grown by the Incas in Cusco´s Sacred Valley and actually very popular in Novo-Andean cuisine.

Ají Colorado (Capsicum baccatum) refers to shiny orange/red peppers growing to 8 centimeters long, conical shape and slightly wrinkled. Ají Colorado is originally from the Peruvian Andes. It takes 75-85 days for the fruit to ripen. Aji Colorado is used in cooking many South American dishes, such as Salsa de Aji Colorado a la Chilena, Picante de Cuy, Mondongo Ayacuchano, Chicharron Colorado, or Picante de Mariscos

Aderezo refers to a mixture of onion, garlic and chili cooked slowly in oil until soft and used in cooking various Peruvian dishes, like Seco de Cordero

Apom Manis refers to Indian pancakes which is one of the hawker foods found in Penang. Apom Manis is made of rice flour batter which is mixed with coconut milk, eggs and sugar. The end result is a pancake with an edge which is thin and crispy and a center that is thick and fluffy. Penang is a state in Malaysia and foods found in the state is widely regarded as the best in Malaysia.

Arroz Chaufa de Pescado y Mariscos refers to a Peruvian dish of Chaufa (Cantonese-style fried rice) with fish and seafood. Other ingredients include, garlic paste, minced ginger, egg, cooked brown rice, dark and light soy sauce and chopped green onions. Peruvians cook this dish in several versions, depending on what ingredients they want to add with the basic ingredients.

Alinazik refers to a Turkish dish of pureed eggplant with yoghurt served with seasoned ground meat.

  1. Alinazik Kebabi
  2. Anasazi Bean
  3. Ak Serke
  4. Ashlam-Foo