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.

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A - Z PINYIN LISTING

参

shēn

峇

sambal

Food/Plants

食物、植物

Food / Plants

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sambal

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Food/Plants

食物、植物

Food / Plants

释义

名词

以辣椒、红葱头、蒜头、峇拉煎（belacan，即虾米膏）等基本材料制成的酱料。

DEFINITION

Noun

A sauce made from basic ingredients such as chilli, shallots, garlic, and belacan (or shrimp paste).

由来
  • 马来语 Sambal 的音译。
  • 参峇是东南亚地区的特色酱料之一，颜色一般为鲜红油亮，香气浓郁，口感辛辣。
  • 制作参峇最好的方式是用石杵捣舂材料，因为这么做只会打散辣椒的纤维，人们在吃参峇时仍可吃到辣椒碎片的口感。
  • 参峇可以当作蘸酱，也可作为调料用于烹调各种佳肴，例如本地常见的参峇蕹菜、参峇苏东、参峇炒饭等。
ETYMOLOGY
  • The Mandarin term “参峇” is the transliteration of the Malay word sambal.
  • Sambal is one of the specialty sauces of Southeast Asia. It is generally bright red, aromatic, and spicy.
  • The best way to make sambal is to pound all the ingredients with a stone pestle. This method will only break up the chilli fibres and retains the texture of the chilli bits.
  • Sambal can be used as a dipping sauce or as seasoning for cooking various local dishes such as sambal kangkong (water spinach), sambal sotong, and sambal fried rice.
例句
做好的参峇，今天用不完，隔一天再拿去炒饭。（《联合早报》， 5/7/2015）
SAMPLE SENTENCE
If the prepared sambal is not used up today, it can be used to prepare fried rice the next day. (Lianhe Zaobao, 5/7/2015)
参考资料
点击查看参峇的参考资料
REFERENCES

Click here to view references for sambal

 

 

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