Glossary B

Bae is Asian Pear in Korean language. Bae is a fruit that looks like a very large apple with the yellow-orange-brown color of an over-ripe Bartlett pear, although the skin is thicker and rougher than a Bartlett pear. The meat of Bae is as crisp as a juicy apple with the gritty texture of a pear and the flavour is somewhere in between apple and pear. These Asian pears are typically prepared by removing the skin to prevent the transfer of whatever residue of pestiside left with the skin, if there is. Bae is a seasonal fruit in Korea, hence if they are not in season but are still available in fruit markets, they are rather expensive.

Read more …

Baechu is the Korean word for "Chinese cabbage". Baechu is cooked in Korea in varieties of ways and it is one of an important ingredients for making Kimchi (Baechu-Kimchi). To prepare a Chinese cabbage Kimchi or Baechu-Kimchi, they are halved and its layers of leaves are stuffed with a spicy mixture. Chinese cabbage are not only found in Korea, similar cabbages are also found in other countries, like China, Japan, Germany, France, etc. In Korea and probably in other countries, Chinese cabbage is made into a soup, pickled, or made into a salad.

Baechu -geotjeori (Spicy Chinese Cabbage Salad Kimchi). It is a Korean salad made of Chinese cabbage leaves that are separated and salted, then tossed in a dressing of red chili pepper powder, green onions, garlic, soy sauce, sesame oil and some sugar

Baekenhofe refers to an Alsatian stew made of pork, lamb, and beef layered with potatoes and onions.

Read more …

Bagna cauda derived from the Italian word bagno caudo meaning 'warm Bath' , this is a flavourful dip made from olive oil, butter, garlic and anchovies.

Read more …

Deutsch: Bagnet / Español: Bagnet / Português: Bagnet / Français: Bagnet / Italiano: Bagnet

Bagnet in the food context refers to a traditional Italian green sauce, particularly from the Piedmont region, called Bagnetto Verde. It is a vibrant and herbaceous condiment made primarily from parsley, garlic, anchovies, capers, and Bread soaked in vinegar, all emulsified with olive oil. This sauce is known for its tangy, savoury flavour and is typically served alongside meats and Fish, most notably with Bollito Misto (a classic Italian boiled meat dish).

Read more …

Bagoong is the Filipino term for fermented shrimps or fish, There are different varieties of Bagoong in the Philippines, the most well-known ones are Bagoong Alamang (fermented small shrimps), Bagoong Isda (fermented small fish), Bagoong Balayan (fermented fish from one place in Luzon famous for this fermented fish) and Bagoong Monamon (fermented anchovies).

Some places around the Philippines have their own version of Bagoong.

Read more …

Deutsch: Fermentierte Garnelenpaste / Español: Pasta de camarones fermentados / Português: Pasta de camarão fermentado / Français: Pâte de Crevettes fermentées / Italiano: Pasta di gamberetti fermentata

Bagoong alamang is a Filipino condiment made from tiny fermented shrimp or krill, known as alamang, mixed with salt. It is widely used in Filipino cooking as a flavour enhancer and is known for its strong, salty, and umami taste, along with its pungent aroma. Bagoong alamang is a staple in many Filipino households and is often used to add depth and complexity to dishes.

Read more …

Bagoong Macaebe refers to fermented large oysters and a product of the Visayas region of the Philippines.

Read more …

English: Fermented shrimp paste / Deutsch: Fermentierte Garnelenpaste / Español: Pasta de camarones fermentada / Português: Pasta de camarão fermentada / Français: Pâte de Crevettes fermentée / Italiano: Pasta di gamberi fermentata /

Bagoong Sisi (Sisi Bagoong) refers to fermented small oysters and clams which comes from the Visayas Region of the Philippines.

Read more …