Glossary S

The food glossary +++ Popular Articles: 'Sitaw', 'Sinigang', 'Short'

Shallow Frying means frying with little fat or with only sufficient fat to half immerse food.

Salada de Orelha de Porco refers to pig's ear salad, is one of the popular foods in Macau.

Sazonador refers to a Almeria's blen of herbs consisting of oregano, pepper, salt, thyme and generally with paprika.

Slap Bread refers to a hand-shaped bread, slapped thin, such as Tortillas, flat bread and fry bread.

Spatchcocking refers to a cooking technique wherein a poultry shear or a sharp knife is used to split chicken along backbone, leaving breastbone intact. Spatchcocked chicken is generally served with a Vinaigrette sauce

Sauce Suprême refers to a French creamy sauce made from reduced chicken and mushroom stock then added to chicken Velouté, with fresh cream, then reduced for teh second time then finished with butter. Sauce Suprême is one of the French basic sauces. Velouté refers to French extremely smooth creamy sauce of various stock bases thickened with a roux. This is used as a base for other more French complex sauces, although it can be used as is

  1. Sugar Syrup
  2. Sour milk
  3. Sauterne Wine
  4. Sarde in Saor / Sardee in Saór