Singaporean Mandarin Database

This database contains a collection of Mandarin terms which have cultural, historical or sentimental value unique to Singapore. These terms may be used by Singaporeans in the past or at present. Some of the terms are read in print while others are used in our everyday conversations.

xiāng

lán

pandan leaf

Food/Plants

食物、植物

Food / Plants

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pandan leaf

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Photo by Mokkie / Wikimedia Commons / CC BY-SA 4.0
Food/Plants

食物、植物

Food / Plants

释义

名词

一种生长在热带地区的常青植物,叶子长形似剑状,具有特殊的香味。也称“班兰叶”。

DEFINITION

Noun

A tropical evergreen plant with long sword-like leaves that have a unique fragrance. Also known in Chinese as “班兰叶”.

由来
  • 香兰叶的学名为 Pandanus amaryllifolius,其叶子形似兰花叶, 为长形剑状,具有平行的叶脉。
  • 有说法认为香兰叶源自马鲁古群岛(Moluccas),随后传播到东南亚各地和斯里兰卡。
  • 香兰叶具有很多的用途,除了用在马来、印尼及娘惹菜系中让食物增添香甜清新的味道,也可榨成汁用作染料。也有说法认为香兰叶可入药,具有舒筋活络和消暑的功效。
  • 以香兰叶染色和调味的绿色香兰叶蛋糕是新加坡的特色糕点之一。
ETYMOLOGY
  • The plant’s scientific name is Pandanus amaryllifolius. Its leaves resemble orchid leaves – long and sword-like with parallel veins.
  • The pandan plant is believed to have originated from the Moluccas, before spreading to other parts of Southeast Asia and Sri Lanka.
  • Pandan leaves have many culinary uses. In Malay, Indonesian and Peranakan cuisines, they impart a sweet and fresh fragrance to many dishes. Their juice can be extracted to be used as food colouring. Pandan leaves are also used in traditional medicine to relax the muscles, activate meridians and relieve heatiness.
  • Pandan chiffon cake, a favourite among Singaporeans, gets its fragrance, flavour and colour from pandan leaves.
例句
土生华人爱在传统福建菜肴中拌入辣椒,在糕点和甜品中加入香兰叶和椰浆,在传统马来菜肴中改用一些用料,使菜肴具有华族菜肴的口味。(《联合早报》,3/9/2000)
SAMPLE SENTENCE
The Peranakans love to mix chilli into traditional Hokkien cuisine, add pandan leaves and coconut milk to cakes and desserts, and substitute ingredients in traditional Malay dishes to make them taste more like Chinese cuisine. (Lianhe Zaobao, 3/9/2000)
参考资料
REFERENCES