Glossary C
Calmar en Matelote is a French dish made of small squid including the sliced tentacles which is sauteed with onions, garlic, tomatoes and mushrooms, herbs and spices for flavoring and then simmered with white wine.
Matelote is the French culinary term for a stew made usually of fish in a seasoned wine sauce, but in Calmar en Matelote, squid is used instead of fish.
Cassava Cake refers to a Filipino sweets/ desserts made from a mixture of grated cassava, condensed milk, melted butter and coconut cream which is baked with or without grated cheese on top. Some are also adding Macapuno as toppings
The Filipino name of Cassava Cake is Bibingkang (native cake) Kamoteng Kahoy (Cassava), although this Filipino native cake is more popularly Known in the Philippines by its English name.
Personal Note: My sister-in.law who is a nurse in Houston, Texas, mastered cooking Cassava Cake which she always prepare whenever there is a party in her home. Her version of Cassava Cake is really so creamy with the addition of lots of coconut milk and cream. I wanted to learn to cook Cassava Cake to so I can make them as Christmas gifts for my children-in-law during Christmas, but it is hard to find an Asian store where I am residing selling freshly grated cassava.
Chunda which is also known as Chundo refers to the
traditional pickle made in Gujarat, India. It is made from raw green mango, Jaggery or sugar and Chili powder, hence it is the mixture of raw mango's sourness, the sweetness of jaggery or sugar and the spiciness of chilli powder.
Chunda is a kind of pickle which is commonly served with Theplas in Gujarat and best paired not only with Theplas, but also with Parathas.
Chundas can be spicy and sweet. There are essenrtially two (2) kinds of spicy Chundas: (1) the Cumin seed flavored and (2) Asafoetida flavored. While sweet Chunda can be flavored with Saffron and Cardamom. Sweet Chunda may also be made with pieces of mixed dry fruits (Dry fruit Chunda).
It can be made with different flavors, but the basic preparation of this pickle remains the same. It is a trime-consuming process of dissolving and thickening of the sugar through sun's heat until it reach its proper consistency and shredded mangoes are already translucent. Everyday, until after it reach its proper consistency, the mixture is stirred, covered and placed in a sunny spot then at dusk it must be brought indoors. Other faster ways can also be used to make the Chunda.
Chundas can be home made, but are always available in bottles in the supermarkets or groceries under different brand names.
Crab Apple which is also spelled Crabapple is one of the common varieties of apple which are not generally eaten out of hand, but are used more for making jellies and juicing.
Crab Apples are a small heirloom variety that includes hundreds of cultivars. Used more for jellies and juicing, however, some people who likes tart flavor also enjoys this highly tart apple.
Selection Information
Usage: Crabapples are an heirloom apple that is not generally used for jellies and juicing. Some brave souls actually enjoy this highly tart apple.
Selection & Storage: Good-quality Crab apples will be very firm, but won’t have many of the other hallmarks of other apples. They are often scabbed or misshapen can vary in color from almost black, to red and even rich yellow. Test the firmness of the apple by holding it in the palm of your hand. (Do not push with your thumb). It should feel solid and heavy, not soft and light.
To store, keep apples as cold as possible in the refrigerator. Apples do not freeze until the temperature drops to 28.5 degrees F.
Avoid: Avoid product with soft or dark spots. Also if the apple skin wrinkles when you rub your thumb across it, the apple has probably been in cold storage too long or has not been kept cool.
Seasonal Information
Crabapples are some of the first apples available during the fall, but some varieties can stay on the tree until the first frost.