Glossary R

Remonter is a French term which means to remount, that is to repair a sauce or a cream that has separated in or to return it to its proper appearance and texture.

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Remouillage French word that means "re-wetting".

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

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

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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

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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

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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.

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