Glossary R

Remouillage French word that means "re-wetting".

Read more …

Remoulade is referring to a classic French sauce made by combining mayonnaise with mustard, capers and chopped gherkins, herbs and anchovies.

Read more …

Rempelo is the Indonesian word for "Giblets". The giblets consists of the neck, liver, heart, and gizzard.

Read more …

Rendón refers to a Colombian seafood soup, specifically popular on the Caribbean coast and is a specialty of San Andrés and Providencia islands. Rendón is made of fish and snails cooked in coconut milk with yucca, plantain, breadfruit and dumplings

Read more …

Rengarenga refers to a type of plant in Maori called rock lily

Rengha refers to a Greek dish of smoked and dried herring in olive oil and lemon juice.

Renkon is the Japanese word for "lotus roots". It is also known in as East Indian lotus, It is known in Japanese as Hasu.

The lotus root is a very popular ingredient in many Japanese, Chinese and Vietnamese dishes, and it is appreciated for its visual appearance and its crunchy texture.

The following is the name of Lotus Root in different languages:

Chinese: lin, leen ngau, lianou

Filipino:baino

French:lotus sacré, feve d'Egypte, lis du Nil, rose du Nil, racines de lotus

German: Lotuswurzel, Indischer Lotus, Ägyptische Bohne

Hindi :kanwal, kamal

Indonesian: teratai, seroja merah, padma, pekaja

Italian:loto d'Egitto, giglio de nilo

Korean:yon-gun

Malay:teratai, serata, ubi teratai

Portuguese:lotus do Egipto

Spanish:loto sagrado, rosa del Nilo, haba de Egipto

Vietnamese:cu sen

Read more …

Renskavpanna is a Swedish dish made of seared reindeer which is gently simmered with cream, onions and mustard for a few minutes

Deutsch: Kohl / Español: Repollo / Português: Repolho / Français: Chou / Italian: Cavolo

Repollo is the Spanish word for cabbage, a leafy green, red, or white biennial plant that is widely used in various cuisines around the world. It belongs to the Brassica family, which also includes Broccoli, cauliflower, and Brussels sprouts. In the food context, repollo is valued for its versatility, nutritional benefits, and ability to be prepared in many different ways, such as raw in salads, fermented in dishes like sauerkraut, or cooked in soups and stews.

Read more …

Repolyo is the Filipino word for "Cabbage". It is from the Spanish word "Repollo" which also refers to Cabbage. The most common Repolyo or Cabbage in the Philippines is very light green to whitish in color called scientifically as Brassica oleracea L. var. capitata L. In the Philippines, there used to be 2 kinds of Repolyo, the Puting Repolyo (white/very light green cabbage) and the Pulang Repolyo (red cabbage ). When I was young, my mother can still buy Red Cabbage in the wet markets and make it as salad, but nowadays only White cabbage are sold in most markets I visited. In the Philippines, Repolyo (cabbage) is mostly added to boiled dishes. A modern way to eat raw Repolyo (Cabbage) began with the arrival of KFC or Kentucky Fried Chicken's Coleslaw. The most iconic Filipino dish containing Repolyo (cabbage is Nilagang Baka (boiled beef stew), Bulalo (boiled cow's bone), Ginisang Repolyo (sauteed cabbage). It is also one of the ingredients of Pancit (Philippines noodles) and Lumpiang Sariwa (fresh vegetable rolls) Personal Note: My mom used to make it as a delicious salad, she shred the Repolyo into tiny pieces, boil until a bit tender, then mix it with slices of tomatoes and a bit salt. Hmm, come to think of it, there are a lot of Repolyo in Germany, I might as well start making this Repolyo salad.

Read more …