Glossary C

Chapssalgaru is Korean for "Sweet rice flour". It is made of miiled Chapssal to turn into flour. Chapssalgaru (sweet rice flour) is called Mochiko in Japan. Chapssalgaru is also called glutinous rice flour, sweet rice powder, Mochiko powder There are many different kinds of Ssalgaru (rice flour) in Korean, but Chapssalgaru is made with sweet rice or glutinous rice and is widely used to make sticky rice cakes like Gyungdan. It can also be used to make porridge. In other parts of Asia, like in Malaysia, Japan and the Philippines, glutinous rice flour, is also used for making various sweets.

Chapulines refer to fried or rather roasted edible grasshoppers from Mexico, particularly from Oaxaca. It is made from edible grasshoppers fried/roasted with chili powder and with whole pieces of chili peppers. It is cooked on a Comal, which is a traditional clay roaster. Chapulines is one of the popular street foods in Oaxaca and it is also sold in the markets. It is said that the people of Oaxaca eat Chapulines as a daily snack food. Oaxaca seems to be the heartland of Chapulines and they are not available in all the states of Mexico.

Char Koay Teow or Char Kuey Teow refers to one of the popular hawker foods from Penang. Char Koay Teow is made from flat rice noodles, bean sprouts, prawns, cockles, sliced chinese dried pork sausage, chives and garlic which are then fried together, then seasoned with chili paste, pepper, thick and light soy/soya sauce. To add even more taste, Char Koay Teow can be served with eggs. Moreover, Char Koay Teow is Penang 's signature dish. Preparing a plate of flat, white rice noodles is an art form that has been perfected in Penang. Stir-fried in a huge wok, the rice noodles are skillfully tossed with prawns, egg, Chinese sausage, cockles, bean sprouts and chives. Some stalls serve the noodles on plates lined with banana leaves to enhance the aroma of the dish. Penang is a state in Malaysia. The food in Penang is widely regarded as the best in Malaysia.

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Char Kuih Kak refers to Malaysian fried turnip cake.Char Kuih Kak made from turnip and rice flour which is steamed to make a firm dough. This dough is then roughly chopped and fried with garlic, minced pickled turnip, chilli paste, dark soya sauce, bean sprouts and chives. To enhance its taste, egg may be added to the mixture while cooking. Char Kuih Kak is one of the hawker foods found in Penang, Malaysia.

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Char Mee Suah refers to one of the hawkers food found in Penang which is made with vermicelli that is fried with bean sprouts, prawns, pork or chinese dried pork sausage and egg. Penang is a state in Malaysia. The food in Penang is widely regarded as the best in Malaysia.

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Char siu pau refers to Macau's steamed buns which are stuffed with pork

Charakku refers to a fish curry made with roasted coriander, fenugreek, mustard, cumin, fennel, black pepper, garlic and ginger which has medicinal qualities and assist in the digestion of food. Charakku is one of the dishes in Jaffna, North of Sri Lanka where dishes tend to have lots of gravy, including Charakku.

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Charapa refers to a river tortoise from the Amazon region of Peru.

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Deutsch: Mangold / Español: Acelga / Português: Beterraba-de-folha ou Acelga / Français: Blette ou Poirée / Italiano: Bietola da costa

The term Chard refers to a leafy green vegetable scientifically classified as Beta vulgaris subsp. vulgaris (Cicla Group). Belonging to the Chenopodiaceae family, it is closely related to beets but is cultivated primarily for its edible leaves and stalks rather than its root. This versatile vegetable is valued for its nutritional density, culinary flexibility, and resilience in various climates.

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Charentais Melon refers to a French cantaloupe melon with a particularly juice, sweet flesh. Charentais Melon is looking similar to cantaloupe, but slightly smaller and veined and is incredibly fragrant and tender melon, known to induce swooning.

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