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Glossary G

The food glossary +++ Popular Articles: 'Guyabano', 'Guisado', 'Ginisa'

Goong Gra Tiem

Goong Gra Tiem means Garlic Shrimp, referring to a popular Thai dish of made of jumbo shrimps stir- fried with plenty of garlic, cauliflower, bell peppers, baby corn, onions and mushroom seasoned with oyster sauce.

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Goong Pad Yod Ma Proaw

Goong Pad Yod Ma Proaw is the Thai dish made of stir-fried prawns with heart of palm.

Goose

Deutsch: Gans / Español: Ganso / Português: Ganso / Français: Oie / Italiano: Oca

Goose in the food context refers to a type of poultry known for its rich, flavourful meat, high-fat content, and versatility in culinary preparations. Goose is prized for festive and traditional meals in many cultures, especially during holidays like Christmas or Michaelmas.

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Gooseberry

Deutsch: Stachelbeere, Indian: Nellikka

Gooseberry is a small, round, and tart berry that belongs to the Ribes genus. These berries are enjoyed for their unique sweet-tart flavor and are used in a variety of culinary applications.

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Gooz

Gooz is the Russian word for goose

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Gopchang-Jeongol

Gopchang-Jeongol refers to Korean spicy beef tripe hot pot.

Gorchitsa

Gorchitsa is the Russian word for mustard
Other definition:
Gorchitsa means mustard, a traditional Russian condiment, served with meat dishes.

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Gorengan

Gorengan which literally means "friend things" is a traditional Indonesian assorted fritters (fried food) made of batter-fried vegetables, fruits, etc.One Gorengan stall can offer as much "fried things" or Gorengan as he/she likes, including, tahu (tofu), tempe (bean curd), pisang (bananas), singkong (cassava), ubi (sweet potato), and bakwan (shredded carrot, cabbage, bean sprouts and shallots mixed in batter ).

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Gorgonzola

Gorgonzola refers to a Cheese that originated from Italy's Lombardy region. It is made from pasteurized cow's milk.
Gorgonzola is a traditional, creamery and co-operative, blue cheese.

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Gorizia

Gorizia refers to the municipality and province in Friuli on the border between Italy and Slovenia.

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