Glossary S

Squamare is the Italian word for "to scale", as in removing the scales of the fish before frying or grilling

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Deutsch: Tintenfischbällchen / Español: Bolas de Calamar / Português: Bolinhos de Lula / Français: Boulettes de Calmar / Italiano: Polpette di Calamaro

Squid Balls are a popular street food and culinary ingredient in various Asian cuisines, including Chinese, Filipino, and Thai. They are made from finely minced or ground squid that is mixed with extenders like flour and seasonings, then shaped into small balls and deep-fried or cooked in soups and stir-fries. Squid balls are known for their chewy texture and savory, slightly sweet flavor, making them a favorite snack or addition to noodle dishes and hot pots.

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Squid sauce refers to a salty sauce similar to fish sauce made from squid, usually is used in Southeast Asian cooking.

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Srazis refers to Russian dish made of little rolled strips of mutton with forced meat inside and then fried in butter.

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In the food context, Sri Lanka, an island country located in the Indian Ocean, is renowned for its rich and vibrant cuisine that reflects a Blend of local and colonial influences, including Dutch, Portuguese, English, Arab, Malay, and Indian. Sri Lankan cuisine is characterized by its use of a diverse array of spices, coconut, and rice, offering a unique and flavorful dining experience.

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Ssal is Short grain rice in Korea. Its scientific name is Oryza sativa ssp. Japonica Ssal is called also Sushi rice, Japanese rice, Japonica Uncooked short grain rice is called Ssal in Korean. It is also known as "Sushi rice" and is stickier than long grain rice, and can be found in many Asian grocery stores. It is very popular in Japan as well where it is called Uruchimai

Ssam is spoonfuls of rice wrapped in wide leafs such as lettuce, Chinese cabbage, sesame leafs, fresh seaweed and dried laver with soybean paste. Ssam are vegetable leaf wraps that is

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Ssamjang is another type of Korean sauce which comprises Gochujang, Doenjang (crushed, dried and fermented soybeans), sesame oil, onion and garlic. Ssamjang sauce is typically used when eating barbecue dishes wrapped in lettuce.

Sseumbagwi is the Korean word for "Wild Lettuce". Sseumbagwi is a wild leafy green with edible roots and long, thin leaves that are slightly bitter. This vegetable is most commonly harvested from the mountains in the spring.

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The Caribbean country of Saint Vincent and the Grenadines belongs to a group of islands known as the Windward Islands, to the north of Trinidad and Tobago. It is between St Lucia and Grenada. Its national dish is Roasted Breadfruit and Fried Jackfish which is often is often served with Golden Apple Drink. Breadfruit was introduced to the Saint Vincent and the Grenadines Botanical Garden from its native Tahiti in 1793 by the infamous Captain Bligh. It was introduced to be an inexpensive staple for slaves.

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