All translations
Enter a message name below to show all available translations.
Found 2 translations.
Name | Current message text |
---|---|
h English (en) | ==Uses== === Culinary === ''C. hystrix'' leaves are used in Southeast Asian cuisines such as [[Indonesian cuisine|Indonesian]], [[Laotian cuisine|Laotian]], [[Cambodian cuisine|Cambodian]], and [[Thai cuisine|Thai]]. The leaves are the most frequently used part of the plant, fresh, dried, or frozen. The leaves are widely used in [[Thai cuisine]] (for dishes such as [[tom yum]]) and [[Cambodian cuisine]] (for the base paste "[[Kroeung|krueng]]"). The leaves are used in [[Vietnamese cuisine]] to add fragrance to chicken dishes and to decrease the pungent odor when steaming snails. Also, in Vietnamese villages that harvest [[silkworms]], the silkworms in the [[pupa]] stage are [[stir-fried]] with the kaffir lime leaves. The leaves are used in [[Cuisine of Indonesia|Indonesian cuisine]] (especially [[Balinese cuisine]] and [[Javanese cuisine]]) for foods such as [[soto ayam]] and are used along with [[Syzygium polyanthum|Indonesian bay leaf]] for chicken and fish. They are also found in [[Cuisine of Malaysia|Malaysian]] and [[Cuisine of Myanmar|Burmese]] cuisines. |
h Japanese (ja) | ==用途{{Anchor|Uses}}== ===料理=== ''C. hystrix''の葉は、[[Indonesian cuisine/ja|インドネシア料理]]、[[Laotian cuisine/ja|ラオス料理]]、[[Cambodian cuisine/ja|カンボジア料理]]、[[Thai cuisine/ja|タイ料理]]などの東南アジア料理で使われている。この葉は、生、乾燥、冷凍のいずれかで、この植物の中で最も頻繁に使われる部分である。この葉は[[Thai cuisine|タイ料理]]([[tom yum/ja|トムヤム]]などの料理)や[[Cambodian cuisine/ja|カンボジア料理]](ベースペーストの「[[Kroeung/ja|クルアン]]」)で広く使われている。[[Vietnamese cuisine/ja|ベトナム料理]]では、鶏肉料理に香りを加えたり、カタツムリを蒸す際の強い臭いを抑えるために使われる。また、[[silkworms/ja|カイコ]]を養殖するベトナムの村では、[[pupa/ja|蛹]]の段階のカイコをコブミカンの葉と一緒に[[stir-fried/ja|炒める]]。この葉は[[Cuisine of Indonesia/ja|インドネシア料理]](特に[[Balinese cuisine/ja|バリ料理]]や[[Javanese cuisine/ja|ジャワ料理]])では[[soto ayam/ja|ソトアヤム]]などの食品に使われ、鶏肉や魚には[[Syzygium polyanthum/ja|インドネシアのベイリーフ]]と一緒に使われる。[[Cuisine of Malaysia/ja|マレーシア料理]]や[[Cuisine of Myanmar/ja|ビルマ料理]]でも見られる。 |