baak6 coek3白灼
Jyutpingbaak6 coek3
Yalebaahk cheuk
Definition
To blanch or boil food in boiling water or broth for a short period of time.
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How it's used
Focuses on preserving the natural flavor and texture of fresh ingredients, particularly seafood and leafy greens. It is a hallmark of Cantonese cuisine where the quality of the raw ingredient is paramount. Unlike boiling, which implies a longer duration, this technique is strictly about quick immersion to ensure the food remains crisp and tender.
Examples
Let's blanch a plate of choy sum for dinner tonight.
Are the shrimps here blanched?
Related words
Common mistake
Avoid using this for dishes that require a sauce reduction or heavy seasoning, as the essence of the technique is the simplicity of the preparation.
Grammar color guide
Noun
Verb
Adjective
Adverb
Pronoun
Classifier
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Grammar guides
- In 30 secondsThe whole language at a glance. No tenses, no plurals, six tones, sentence particles. Read this before you dive into any specific topic.
- ParticlesSentence particles add tone, emotion, and nuance. Learn the most common particles in Cantonese and how to use them.
- Possession (嘅)How to say my, your, and his, and how to link a describing word to a noun, all with the little word 嘅 (ge3).
